Carlotta Conti

Growing up in Emilia Romagna, a region known for Parmesan, Parma ham, lasagna, and filled pasta, a great deal of my childhood was spent in the kitchen with my grandmother and mother.

Even at a very young age, I could see that for them cooking was a passionate expression of their love for their family. While I’m filled with many warm memories of watching them cook, what I remember most is circling the table and watching the stove, waiting for any opportunity I could to steal a taste.

beans all’uccelletto with sausage, fagioli e salsiccia all’uccellettofagioli e salsiccia all’uccelletto (Media)


In the trattorie of Florence I have heard shelled beans cooked in this way called “fagiouli all’uccelletto”. (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well) This recipe is a typical Florentine way to eat their beloved cannellini beans which have replaced meat for centuries. The name originates ... Read More
20/04/2020Carlotta Conti
Stewed green beans fagiolini




Green beans are an excellent fresh vegetable, but there are not many variations for their preparation. They are usually boiled and eaten accompanied by simple olive oil. But Italian creativity enriched a dull preparation with a touch of herbs and the beloved tomato, inventing a unique and tasty side ... Read More
10/04/2020Carlotta Conti
Chocolate Easter egg


A new step in the Easter tradition with this chocolate egg with a classic recipe of bavarois. The tradition of Easter eggs is a very ancient one, it derives from the celebration of Spring as rebirth. It is the only celebration in the Christian calendar which has a variable date, ... Read More
06/04/2020Carlotta Conti
spaghetti alla carbonara


Carbonara pasta is a typical Roman dish. Full of taste and very easy to make, its goodness is thanks to quality ingredients. Be that as it may, it seems that originally, the ingredients were different. There are many theories for the origin of the name carbonara: the name might be ... Read More
31/03/2020Carlotta Conti
cauliflower gratin, sformato cavolfiore




Cauliflower is normally not a very exciting dish, but you can give it some pizazz thanks to this recipe: a crispy and flavourful gratin turns a conventional vegetable into a real treat. This recipe uses the same ingredients as a Mornay sauce, but is a bit lighter because there is ... Read More
25/03/2020Carlotta Conti