Winter
Spaghetti alla Carbonara
Spaghetti Carbonara (with Eggs and Bacon)
I include a recipe for this well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.
Tagliatelle al Ragu Bolognese
Tagliatelle with Bolognese Sauce
This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti.
Tiramisu
Pick-Me-Up
This is one of my favourite desserts, made with that killer of a cheese, mascarpone. There are many recipes for tiramisu, which translated means 'pick-me-up' or 'lift-me-up', due obviously to the large amounts of calories - and caffeine! - in it. This recipe is my own version of the original.
Torta di Nocciole
Ricotta Hazelnut Tart
The perfect sweet treat for a romantic meal.
Torta Paradiso con Mascarpone
Sponge Cake with Mascarpone
Rich, creamy mascarpone comes from southern Lombardy and it is the ideal filling for this wonderfully light sponge.
Tortelli di Zucca
Pumpkin Ravioli
For some reason, ravioli are called tortelli in Emilia-Romagna and parts of lower Lombardy. The most famous are those of Cremona, and there are many variations in the fillings. Here, though, is the most classic recipe. It is a typical Christmas dish, but people love it throughout the whole winter when the wonderfully thick-fleshed, orange-red pumpkin, which can also be bought in pieces, is available.
Zabaglione al Moscato
Zabaglione with Muscatel
Zabaglione is one of the best-known Italian desserts, and it is eaten by itself or used as a filling. You will find this delicious recipe, based on eggs, in nearly every Italian restaurant, both in Italy and abroad. Marsala wine is normally used along with sugar to produce the fluffy consistency. The use of a good dessert wine such as Moscato Passito instead of Marsala gives it a fresh fragrance. If you don't have a special copper pan or bain-marie, you can use a round bowl standing in a large pan of hot water.