Pasta

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Oct 11, 2017 by Gabriele Corcos

There is a lot to be said for long-simmered ragù, but let’s also hear it for a pasta topping that can be made in the time it takes for the…

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Jan 6, 2017 by Gabriele Corcos

This particular sauce is one of the easiest and most versatile in my repertoire. In fact, because of the way mushrooms are cooked, and the lack of a more saucy…

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Aug 30, 2016 by Gabriele Corcos

Italy is a very small country where regional and super local cuisine are a way of life and not an applied culinary concept. As you travel through the peninsula you…

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Aug 9, 2016 by Gabriele Corcos

This is possibly one of the easiest and most delicious recipes I prepare; fresh, satisfying and absolutely super fast to make. It is a must in our house once summer…

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by Gabriele Corcos

Pasta alla Norma is a traditional Southern Italian recipe that makes for wonderful summer memories. It is a very seasonal dish but I have to be honest, when I encounter…

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Apr 13, 2016 by Gabriele Corcos

There is a way of saying in Tuscany: “If your father in law invites you to go out to forage for mushrooms, either he likes you a lot or he’s…

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Feb 23, 2016 by Gabriele Corcos

Easiness of use, quick results and total deliciousness are the fundamentals of Tuscan country cooking. It is true for farmers that spend their days working the fields and need simple and…

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Feb 2, 2016 by Gabriele Corcos

I do appreciate recipes with names, as they usually come with a story. I believe it helps hem stay alive, as they are “told” down to generations of home cooks. They stay relevant…

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Jan 11, 2016 by Gabriele Corcos

This recipe is a great example of how farmers deal with seasonality of ingredients and the enormous amount of work demanded by a functioning farm: food has to be nutritious…

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Sep 28, 2015 by Gabriele Corcos

I grew up eating this pasta recipe at least once a week in my school, I remember it because we had to work for it! Our teachers would walk us…

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Sep 16, 2015 by Gabriele Corcos

The changing of the season is one of those moments of the year that every cook enjoys thoroughly. It’s the shift in climate and ingredients that makes for an exciting…

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Jan 6, 2015 by Gabriele Corcos

Every family has a very short list of recipes that are carefully executed only in certain times of the year; sometimes they are just too complicated or long in preparation…

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Dec 15, 2013 by Gabriele Corcos

My wife described this pasta last week, as we were testing the recipe, as “very feminine”… to me it means that this dish makes a perfect lunch! As much as…

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Dec 2, 2013 by Gabriele Corcos

The Tuscan country in this season offers quite an effervescent landscape. Farmers and land owners are harvesting olives together and delivering them to the local presses; the brand new Extra…

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Aug 11, 2013 by Gabriele Corcos

I grew up in a mixed Jewish/Catholic family, no big deal really… At least unless you had the fortune of sitting at the table with us for a holiday celebration….

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Oct 15, 2012 by Gabriele Corcos

This is one of Deb’s favorite recipes to prepare and one of my favorite dishes to eat.  It is the singular dish I always expect to be ready and waiting…

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Aug 4, 2012 by Gabriele Corcos

This is the very first recipe that was birthed out of my recipe hunter project. Because I haven’t developed the show yet, I thought I would design an episode for…

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Jul 30, 2012 by Gabriele Corcos

This is something I always ate in the small trattorias around Tuscany while growing up. When my dad, brother and I went for motorcycle rides on the weekends, we would…

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Jul 19, 2010 by Gabriele Corcos

Besciamella is a sauce, you don’t eat it as is. You use it for preparations like lasagne or manicotti or cannelloni. In America, besciamella has been substituted with mozzarella and…

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Nov 27, 2009 by Gabriele Corcos

Today’s recipe is a gem! Lasagne alla Bolognese (with meat sauce) is one of the most popular dishes of Emila-Romagna, in Italy. Because of the proximity with Tuscany, the dish…

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Nov 5, 2009 by Gabriele Corcos

“Gnocchi di Patate” (Homemade Potato Gnocchi) are yet another very humble treasure of Italian culinary tradition that can be eaten in its many different regional variations all across the “Bel…

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Aug 13, 2009 by Gabriele Corcos

Today’s recipe is somewhat a classic in Italy; it is a Vegetarian Lasagne, without the “Ratatouille” inside. If you were in Italy, this dish would be always easy and very…

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Jul 21, 2009 by Gabriele Corcos

Today’s pasta is a summer classic throughout Italy: enjoy with a bottle of chilled dry white wine, some old school bossanova, and a couple of dear friends. No specific rules…

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Jun 12, 2009 by Gabriele Corcos

Tonight was fun, an improvised dinner that made everybody happy and satisfied. We did not use fresh beans from the Farmers’ Market but some generic frozen organic Petit Peas, the…

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May 1, 2009 by Gabriele Corcos

When we cook any past sauce, it is usually a rule of thumb to start making the sauce, and eventually boil the water and cook the pasta. With this recipe…

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Jan 29, 2009 by Gabriele Corcos

Grisciano is a very small village in the heart of Central Italy, a few miles East of Rome. History wants that the shepherds coming down from the mountains of Central…

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Dec 17, 2008 by Gabriele Corcos

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe…

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Nov 12, 2008 by Gabriele Corcos

The recipe is long enough ( about 5 hours), and we should keep the focus…too many words are not necessary. Maybe though, just a few notes (or a disclaimer?!) about…

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May 18, 2008 by Gabriele Corcos

Today’s lunch could have easily been a mid-August family feast. The kitchen filled up with wonderful smell of roasted peppers, and both Debi and I have been transported somewhere else……

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Dec 30, 2007 by Gabriele Corcos

We finally are keeping up with the promises. Today we had a very special guest for lunch. A very sweet woman that is very close to our family and that…

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Oct 7, 2007 by Gabriele Corcos

What to say, we are overwhelmed by the response we are getting on our little website! Many emails are coming in, please do not take it personal if we are…

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Jul 12, 2007 by Gabriele Corcos

This is possibly our most used sauce in the kitchen. Not only it truly represents a staple pasta sauce throughout Italy but it also serves as a simple base for…

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