Three ingredients. Infinite technique. The Roman pasta that humbles every chef who underestimates it.

The real one. No gelatin, no shortcuts. Zabaglione-based mascarpone cream and good espresso. Makes a 9x13 pan that serves 12.

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

Guanciale, San Marzano tomatoes, Pecorino Romano. Rome's other great pasta. Use bucatini if you can find it.

Braised veal shanks with gremolata. One of Italy's greatest dishes. The marrow in the bone is the prize.

White wine version from Alsace. Riesling, cream, and tarragon instead of Burgundy and thyme. Lighter color, completely different personality.

Blood orange juice makes the filling blush pink. Season only — December to February. Worth waiting for.

Replace 30g butter with tahini. Swirl more tahini and honey on top before baking. Sesame and banana is an underrated combination.

Comice pears instead of apples. More delicate, less acidic, pairs beautifully with blue cheese cream or Roquefort.

Bone-in short ribs instead of chuck. The collagen melt is unreal. Serve the bone-in ribs in the bowl.

Two shots of espresso dissolved into the warm cream. For coffee people. The burnt sugar on top tastes like coffee candy.