Leith Steel

Cacio e Pepe is a Roman original which has traveled the length of the boot thanks to its ingenuous use of pantry staples. Nothing could be simpler than hot tonarelli pasta (a long noodle similar Read more [...]

Rome is like an artichoke, tear back one layer, and reveal another. Over the course of the millennia, Romans mastered the art of the artichoke. Carciofi alla Romana are available in grocery Read more [...]

Unlike most of Italy, Siena was (and is) renowned for its sweets, counting most famously, panforte and panpepato. The typical Sienese recipe repertoire also contains two particular cookies worth Read more [...]

“Pici” are the typical pasta from Siena, a thick round noodle with a spaghetti shape but easily triple in diameter. They are most often served “al’aglione” with garlic sauce (either “white” or Read more [...]

Crostini aren’t unique to Tuscany, but they are certainly prevalent, and play a part of most antipasto plates or menus. It is just your basic bread topped with extra flavorful ingredients. The Read more [...]