Semifreddo, meaning “half cold,” occupies the space between gelato and mousse. Unlike gelato, it doesn’t need to be churned, so it’s an easy dessert to make at home for a refreshing summer treat. In this version, a toasted brittle adds crunch to the cream... See more
Summer gifts us some of the best seasonal fruit where vibrant colors and effortless sweetness need little intervention to create a delicious dessert. This pavlova celebrates the simplicity of Italian cooking philosophy, allowing quality ingredients to shi... See more
Rome is impossible not to love. With every trip, something new is discovered and the familiar captivates you as though encountering it for the first time. Rome is a feeling. It stays with you long after you’ve parted, not just as a memory of monuments vis... See more
As a chef, I spend a lot of time tasting my way through ingredients, tracing their stories back to the hands and traditions that brought them here, and paying attention to how they shine best. I’m always thinking of what’s in season, what makes a dish sta... See more
From the rooftop of Europa Palace Hotel, beneath the shade of its two olive trees, a gentle Mediterranean breeze caresses the skin. The gaze settles over the sea, where France and Italy meet, merging into a single sunset where aperitivo hour invites a slo... See more
