Luca Cesari

The genius of a great Italian chef is behind Penne alla Vodka, one of the most iconic dishes of the 1980s. A worldwide success that, however, we have erased in Italy

Garlic, gorgonzola and pancetta: this is how the first Carbonara was according to the (Milan) recipe of 1954: made and tested for you live by Luca Cesari

Starting from the historical cookbooks, the first example of mixing eggs and pasta is in “Il cuoco galante” by Neapolitan Vincenzo Corrado, printed in 1773. Here's the history of the iconic Italian carbonara.

Chiacchiere, crostoli, bugie, cenci, frappe, galani. All descending from a single and unequivocal ancestor, which dates back to the Renaissance. Here is the story of the Italian Carnevale specialty.