Here are the recipes in some kind of order. Sorry about the muddle of English and Italian recipe names, thats what happens when you’re English but you live in Italy with an Italian and mix everything up and end up speaking neither language properly.

Antipasti, starters and nice little platefuls

Soups and Minestre


Rices and other grains








Pulses and lentils

Pies and Savory tarts



Sauces, dips and the likes

Puddings, desserts, dolce and sweet things

Gelato, sorbetto and granita


Biscuits and crackers

Jams and preserves

Pickles and savory preserves


29 responses to “Recipes

  1. simone

    ciao rachel
    sono simone, di simone e daniele, gli amici di vincenzo…come state? come sta “il malato”?
    ci fate sapere quando vi fa comodo venire a cena/pranzo da noi?
    fateci sapere
    baci baci

  2. Lisa Caplinger

    I live in the US and absolutely love your blog! Just discovered it and have spent the past week reading it when not in my classroom. Anyway, I am trying to plan an Italian-ish picnic outing….any authentic food suggestions? Would adore your input…

    • rachel

      Hello Lisa,
      Thank you for the message. Ok Italianish picnic – I always make a frittata (I onion and potato always goes down well), a jar of the Sicilian relish caponata is lovely with bread and cheese and I often make pressed potato with salas verde and hard boiled eggs too – all the recipes are in the index.
      have a good picnic….

  3. mara

    Hi Rachel,

    After 11 days in Rome I have become addicted to tagliolini cacio e pepe. I am the proud owner of Il cucchiaio d’argento for some time now (finally translated in Dutch) but never actually needed it, until this recent addiction. Guess what, this dish is not in it! Desperation! Then I came across your blog. Thank you so much for sharing this online. I know what’s for dinner tonight! (I have smuggled a big piece of Peccorino in my suitcase from the market in Campo de Fiori, yummie).
    Did you do some research on Papardelle Carbonara as well? My husband also has an addiction and wants to know which kind of meat is in it :)))
    Kind regards,
    Mara (Netherlands)

  4. Lucinda Holdforth

    Dear Rachel
    I notice, with alarm, that your recipe list is not up to date. Some of your finest just AREN’T THERE.
    Selfish, I know, but I want your full list!
    Regards Lucinda

  5. I was suggested this blog by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my difficulty. You are amazing! Thanks!

  6. Katherine

    I’m a US student studying abroad this semester in Rome, a 5 minute walk from Testaccio. I’m so glad I stumbled upon your blog! I’ve been trying to figure out what to cook and where to eat while I’m here, and I’m going to try so many recipes/places you suggest!

    • rachel

      Hello Katherine, I am glad you stumbled here and that better still you are 5 mins from Testaccio. Haave you been to barberini for breakfast, the maritozzi are delicious

      • Katherine

        I haven’t, but I will have to try it very soon. Trying to find places with very authentic cuisine-pasta is my absolute favorite food.

  7. it’s Look yum and fantastic
    Thanks for great recipe 🙂

  8. Sam Davies

    Second time on the trot that I’ve followed your directions, and done our chicken this way. The first time, I couldn’t break with habit, and kept onion,carrot,celery, garlic in the bottom of the pan. It was rewardingly succulent. Tonight I added just a bunch of thyme, a splash of water. It was fantastic. The taste and texture of the meat reminded me of the roast chickens my uncle cooked when I was a kid in the french countryside. I’ve being trying to emulate this, unsuccessfully, for the last couple of years. I’d attributed my failure down to maybe a different kind of bird, or romanticised memories. Tonight it came pretty close. Hoorah!

  9. Sarah

    Hi Rachel! I love your blog so much and cannot wait for your book! Have you ever thought about doing a post on tips for people traveling to Rome? I know sometimes there can be hesitation about doing this but you have such wonderful taste that I had to ask! I have collected a few tips from blog posts of yours here and there but was curious if you had a post with all your tips in one spot. Apologies if you have and I have missed it!

  10. Annie

    Hi, there seem to be recipes missing? The parmesan biscuits are gone. 😦 Did you have to delete things for the book?

    • rachel

      Hi Annie, and no I haven’t deleted anything for the book…I am not sure what happened to the parmesan biscuits….I will have a look now. thanks for letting me know, best Rx

  11. Vicky

    Hi,I have really enjoyed your pieces in the Guardian. The link to the spinach and mushroom recipe doesn’t work, is it still on the site somewhere? Thanks.

  12. Hi Rachel, awesome recipes, looking forward to trying some out. Stefano

  13. Hi!
    I like to buy your book,where can i find it.
    Best regards
    Catharina Volle
    Kammakargatan 27
    11160 Stockholm

  14. OMG YUMMY! Your website and recipes are amazing! I am so going to try out some of these soon. I love the idea of living in Italy, it is one of the places on my list where I would be so happy to live for awhile. I dream of being in the kitchen of an Italian family learning to make pizza and pasta and everything the traditional way! One day I will get there but for now I have your blog 🙂

  15. Lorenzo Camarda

    Ciao Rachel , ogni promessa è debito. Sono Lorenzo … abbiamo cucinato insieme la torta con fragole all’olio d’oliva.
    L’ho portata a casa ….. mmmm era buonissima.
    A presto.


  16. Theo

    Hi Rachel, the link to ‘simple tomato sauce’ doesn’t work up there. I tried your Guardian ‘one tomato sauce, four meals’ recipes. Very good, but I think the sauce needs to reduce down for a lot longer than 45 minutes, or simmer at a higher temperature during that time, as after 45 minutes I found it far too watery. After I had let it reduce for much longer, it was much thicker – very enjoyable, and worked well with the other recipes. The egg one in particular was a tasty new discovery.

    • rachel

      Morning Theo, thanks so much for the feedback, it is great, and good reminder that when I am writing about tomatoes – the water content of which varies almsot comically depending on where you are, the seasons, the combination of fresh/tinned, the type of tinned – I must alow for that. So thanks. Glad you liked the eggs. Best R

  17. Charles Davison

    Hello Rachel. Have you stopped writing for Guardian Food? If you have boo hoo…

  18. Charles Davison

    We’ve read your article in today’s Guardian Cook so mystery solved. They wouldn’t get rid of their best food writer would they?

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