#58 of forgotten italian classics: casoncelli alla bergamasca

Episode 10/10: Italian Carbonara (Authentic) #ChefYlyt #LevelUpPasta Ingredients: 200g spaghetti pasta 3 egg yolks ½ cup Pecorino Romano (or Parmesan) 80g guanciale or pancetta Black pepper, toasted Pasta water (as needed) Procedure 1. Toast the black pepper in a dry pan until fragrant, this boosts up its natural oils and gives your carbonara a deeper, warmer pepper flavor. 2. In the same pan, fry the pancetta or guanciale until crisp and the fat has rendered. The rendered fat from pancetta or g

Chopin: Berceuse in D-Flat Major, Op. 57 (Excerpt)

G. Fauré - Berceuse from Dolly suite op. 56 n. 1- Christos Lekkas Piano

Chopin - Berceuse op.57 played for my beloved son...

I ate at the world’s most famous butcher shop… and it turned into a full-on meat pilgrimage. In the hills of Tuscany, Dario Cecchini runs Officina della Bistecca like a rock concert — eight courses, bottomless wine, and steak carved straight off the fire for 50 euros. Easily one of the most unforgettable bucket-list meals I’ve ever had. #italy🇮🇹 #tuscany #meatlovers #italytravel #florence

Don’t Mess With A REAL Italian @The Pasta Queen | italian

#gangster #sandwich #italian 🛒 Shopping List (Italian Deli Style) Bread \t•\t1 Italian hero roll / ciabatta / soft Italian sandwich bread Meats & Cheese \t•\t120–150 g prosciutto crudo (San Daniele or Parma) \t•\t120 g fresh mozzarella (preferably buffalo mozzarella or fior di latte) Veggies & Extras \t•\t1 jar roasted red peppers, sliced \t•\tFresh basil leaves \t•\tHigh-quality extra virgin olive oil \t•\tSalt \t•\tBlack pepper (optional, to taste) Optional – authentic but not mandatory: \t•\