Your Guardian Chef: Laura Giunta Tobin

Buona domenica, I know many of you have eaten linguine alle vongole in Italy and never managed to recreate that flavour at home. What gets lost is not just the ingredient — it is the technique behind it.That is what I want to share with you today. → Linguine alle vongole → Watch the full recipe Buon appetito, LauraYour Angel In The Kitchen Follow me on

Buongiorno Reader, On Wednesday, I sent 5 Sicilian pasta. Today, the secondo that goes with each one. In Italy a proper meal has a structure — pasta first, then meat or fish after, each course given its own moment. These mains are not all Sicilian, but they pair well with each pasta on Wednesday's list. → Polpettone — pairs with Pasta alla Norma: → Porchetta Romana — pairs with Sicilian Pistachio Pesto Pasta: → Chicken and Peppers in White Wine — pairs with Sicilian Pesto Rosso: → Homemade...

Buongiorno Reader, May is arriving — and with it many occasions that deserve a proper meal. Let's start with pasta. In Italy, pasta is never served alongside the meat or fish. It comes first, given its own moment at the table — then the secondo follows separately. This week I'm giving you both, so that when you sit down for a special occasion this month, the whole meal is already planned. Today, five Sicilian pasta dishes to open the table: → Pasta alla Norma → Pasta with Creamy Sicilian...

Buona Domenica Reader, I know many of you are looking for a main course that makes an impression without spending the entire day in the kitchen. That is why I wanted to share this recipe with you. The mistake I see everywhere with this dish is overcomplication. In Italy, we keep it simple — the cut speaks for itself. 🍖 Crown Roast Of Lamb With Rosemary And Wine ▶️ Video Crown Roast Of Lamb With Rosemary And Wine Buon appetito, LauraYour Angel In The Kitchen Follow me on

Buon Venerdì Reader, Italians don't compromise on food just because they're eating outside. I know many of you struggle to find ideas that actually travel well — things that hold up, taste good at room temperature, and feel like a real meal rather than an afterthought. Here are a few ideas to make your next picnic worth remembering. Not the usual sandwich, crisp or processed food. The bread machine is your friend — set it on at night and just bake the same morning. → Stuffed Bread Rolls with...

Buon Mercoledì Reader, There is a whole category of cake in Italy that has nothing to do with frosting, cream, or refrigeration. It sits on the kitchen table all week — breakfast, merenda, whatever you need. Dense, fragrant, no occasion required. And when you're going somewhere, you wrap a slice and bring it — to a friend's house, to the office on Monday, to a picnic on the grass. Every Italian family has one on rotation. Here are the ones I like keeping on my table: → Sweet Italian Polenta...

Buona Domenica @Reader Authentic Italian cooking is often perceived as requiring expensive specialty items or a complex shopping list. Not Stroncatura, a pasta originally made from the grain dust and rye fragments collected from the mill floor—food for the poor because there was nothing else. The beauty of Stroncatura is that you can serve it with whatever you have in your pantry. This recipe uses simple ingredients to build salt, depth, and savouriness. The rough texture of the whole-grain...

Buon Venerdì Reader, In April, Italian markets change overnight. These vegetables appear for a few weeks — and then they're gone. That's why I wanted to share what's on Italian tables right now. The Italian seasonal rhythm. Seasonality is why recipes for these vegetables are so bare. When the ingredient is at its peak, the recipe stays out of the way. → Roman-Style Artichokes (Carciofi alla Romana) → Raw Italian Artichoke Salad with Parmesan → How to Find and Cook Wild Asparagus → Fresh Broad...

Buon Mercoledì Reader, Most people add cream or cheese to seafood pasta because they think it needs richness. It doesn't. The sea is the sauce. That's why I put together these five Italian coastal recipes — olive oil, seafood, pasta water, and a deglaze with wine. That's the rule. Linguine alle Vongole Spaghetti alla Bottarga di Muggine Pasta with Squid Ink Cuttlefish Pasta with Prawns and Cherry Tomatoes Smoked Salmon Pasta Buon appetito, LauraYour Angel In The Kitchen Follow me on

Buon giorno,Planning an Easter picnic often leads to transport mishaps or food that loses its texture before arrival. Most holiday dishes are too delicate to carry or require last-minute assembly. I prefer enjoying the outdoors over worrying about fragile food. I have found that specific savory and sweet bakes and rolls offer the handheld reliability needed for a stress-free holiday. Portable Easter Picnic Solutions I have organized a selection of recipes that are designed for portability and...