Blog - Mangia with Corrado

Classic Tiramisù: The Quintessential Italian Dessert

Few desserts command the global recognition and affection of classic tiramisù. With its elegant layers of coffee-soaked ladyfingers and billowy mascarpone cream, this iconic Italian creation has become synonymous with fine dining and sophisticated home entertaining. The name itself translates to “pick me up,” a fitting description for a dessert that combines the energizing qualities […]

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Lolli Pasta Siciliana al Forno with Pork & Broccoli

Dinner / Corrado Santacroce

When Italian home cooking meets rustic comfort, you get Lolli Pasta Siciliana al Forno, a baked pasta dish that turns simple ingredients into a deeply satisfying meal. This recipe combines handmade lolli pasta, slow-simmered pork ragù, and tender broccoli, making it perfect for family dinners or Sunday gatherings. What Makes This Dish Special Lolli al

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Conchiglie alla Ricotta con Sugo: A Traditional Italian Comfort Dish

Main Dishes / Corrado Santacroce

This simple yet elegant pasta dish combines creamy ricotta with tender shell pasta and a vibrant tomato sauce. Conchiglie alla ricotta con sugo represents the essence of Italian home cooking, few ingredients, minimal effort, and maximum flavor. The dish showcases how proper technique transforms humble components into something extraordinary. 🙂 Understanding the Dish Conchiglie, meaning

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Fritto Misto di Mare (Italian Mixed Fried Seafood)

Main Dishes / Corrado Santacroce

Last summer in Cinque Terre, I ate fritto misto di mare at a tiny restaurant overlooking the water, and it ruined me for every other fried seafood dish. The calamari was impossibly tender, the shrimp were sweet and crisp, and the whole thing was so light you could eat handfuls without feeling heavy. No thick

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Fire-Roasted Shepherd Peppers with Lemon & Parsley.

Fire-Roasted Red Shepherd Peppers with Lemon & Parsley

Main Dishes / Corrado Santacroce

I discovered Shepherd peppers at a Turkish market last summer after walking past them for months, thinking they were just another variety of hot pepper. The vendor finally convinced me to try one—sweet, mild, with this perfect thin skin that practically begs to be fire-roasted. That night, I charred a batch over my gas stove,

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Parmesan Risotto (Risotto alla Parmigiana)

Main Dishes / Corrado Santacroce

I used to think risotto was this mysterious, complicated dish that required chef-level skills and constant stirring for an hour. Then one night in a tiny restaurant in Parma, I watched the chef make it in about 20 minutes with maybe six ingredients, and it was the creamiest, most luxurious thing I’d ever eaten. No

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A plate of authentic Fettuccine Alfredo.

Authentic Fettuccine Alfredo (Al Burro)

Main Dishes / Corrado Santacroce

I’ll never forget the first time I ordered Fettuccine Alfredo in Rome, feeling pretty smug about knowing this “classic Italian dish.” The waiter looked at me like I’d just asked for pineapple on pizza. When it finally arrived, it wasn’t the thick, creamy sauce I knew from American restaurants—it was butter, cheese, and pasta water

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A plate of Spaghetti Aglio e Olio e Peperoncino.

Spaghetti Aglio e Olio e Peperoncino Pasta

Main Dishes / Corrado Santacroce

There’s something deeply satisfying about a dish that requires almost nothing yet delivers everything. Spaghetti aglio e olio e peperoncino is that dish, the kind of Italian pasta recipe that Italians make when they stumble home late at night and want something fast, delicious, and made entirely from pantry staples. No sauce simmering for hours,

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Lemon-Garlic Shrimp Skewers

Main Dishes / Corrado Santacroce

I made these Lemon-Garlic Shrimp Skewers for a backyard barbecue last summer, and honestly? They disappeared faster than I could cook them. People were literally hovering around the grill asking when the next batch would be ready. One friend took a bite, closed his eyes, and said “This is what summer tastes like.” Dramatic? Maybe.

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Tomato Rice with Kidney Beans

Main Dishes / Corrado Santacroce

I made this dish on a Tuesday night when my fridge was looking depressingly empty and takeout felt like admitting defeat. All I had was some rice, a can of kidney beans, and tomato paste that had been judging me from the back of the fridge for weeks. Two hours later, I was scraping the

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