Your Guardian Chef: Laura Giunta Tobin

Buona domenica, While lasagna is a staple in many kitchens, there is a more sophisticated version of baked pasta often reserved for elegant occasions: the Tagliatelle Pasta Pie, or Pasticcio di Tagliatelle. This dish is a true symbol of aristocratic dining, famously featured in the 1963 movie The Leopard. In the film, the Prince of Salina offers this spectacular "torreggiante timballo" to celebrate the solemnity of a grand dinner. I find this recipe ideal for feeding many guests because it is...

Buona domenica, This week, I want to introduce you to an impressive Italian ingredient often overlooked: fresh mussels. I'm tackling the hesitation surrounding this ingredient by presenting three classic recipes that offer a zero-stress solution for an elegant Italian dinner. We start with the simple and aromatic Cozze alla Marinara, a more sophisticated version of pepata di cozze, with no tomato sauce. One of the most common misconceptions about Italian cuisine is that Marinara is a tomato...

Buona domenica, Today, I am making a fancy Beef Consommé. In my Italian family, this 'liquid gold' is a Christmas tradition. While many might expect a luscious Lasagna for the holidays, that dish is actually better suited for indulgent festivities like Carnival. Lasagna is so rich that it can overshadow the rest of the meal. Christmas is a refined celebration that calls for a lighter touch. Especially since we already indulged the night before for the Vigilia. Consommé is not just soup; it is...

Buona domenica, This week, I am sharing the ultimate guide to mastering La Vigilia di Natale, the spectacular Italian Christmas Eve dinner. I will guide you through the stress-free strategy that we (in the South of Italy) have used for a lifetime to manage this grand, multi-course banquet. If you've ever felt overwhelmed by the idea of preparing a large, authentic Italian seafood feast, this is the resource you need. In my complete guide, you will discover: How Italians Celebrate La Vigilia...

Buona domenica, Today, I want to share two classic fried Southern Italian desserts that are essential for Christmas and Carnival festivities: Authentic Sicilian Cannoli and Neapolitan Struffoli. The common challenge with making fried holiday desserts is the smell of oil that lingers in the house, especially right before guests arrive. I want to show you how I make both of them ahead of time. This advanced preparation ensures the desserts preserve their fresh characteristics: The Neapolitan...

Buona domenica, I hope the initial infusion of the citrus zests went well. Are you ready for Phase Two of our homemade liqueur series? If you missed the first video, you can watch it HERE. This week, the process is quick and easy, ensuring your Limoncello and Curacao remain on schedule for Christmas. We are now reaching the crucial turning point for the citrus liqueurs. This simple step finalizes their base composition and requires them to infuse for another ten days. To join me for the next...

Buona domenica, Today, I’m sharing the definitive Milanese meal: traditional Saffron Risotto alla Milanese paired with Ossobuco alla Milanese. Online recipes often compromise the true flavor for a prettier picture. This pursuit of color and appearance means essential techniques and ingredients are often changed or sacrificed. So, for example: The authentic Ossobuco alla Milanese is a veal or beef shank slow-cooked to perfection with wine and bone marrow stock, with no tomato sauce. If you...

This was a lot of fun! I recently sat down for a conversation with Christina from the It Is a Keeper foodblog, podcast, and YouTube channel to share unique insights into Italian food and what's been "lost in translation" about our cuisine. It was a rare chat filled with facts, core principles, and funny stories that you wouldn't believe. We tackled the misconceptions, the pitfalls of recipes you find online, and the simple principles that truly define authentic Italian cooking—like...