Chef Graziella
Porri Gratinati
Piedmontese leeks braised until silken, then gratinéed with fontina and breadcrumbs until the top shatters and the interior yields. A side dish that could make you forget the main course.
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Chef Graziella
Parmigiana di Zucchine
The summer parmigiana of Campania, where charred zucchini replaces eggplant, proving that restraint and proper technique create dishes as satisfying as any fried indulgence.
Chef Graziella
Timballo di Anelletti
The baroque masterpiece of Palermo, where ring-shaped pasta, slow-simmered ragù, fried eggplant, and Sicilian cheese are molded into a golden drum fit for Sunday tables and feast days.
Chef Graziella
Sformato di Spinaci con Fonduta
The elegant vegetable custard of Northern Italy, turned out from its mold like a gift and blanketed with the silken cheese sauce of the Alps. This is not a soufflé. It does not fall. It waits for you.
Chef Graziella
Timballo Teramano
The baroque masterpiece of Abruzzo: paper-thin scrippelle layered with hazelnut-sized meatballs, tomato sauce, and melting scamorza. A dish that proves the mountain cooks of central Italy rival any court kitchen.
Chef Graziella
Sformato di Zucca
The elegant vegetable custard of Northern Italy, where winter squash transforms through roasting, binding, and baking into something worthy of the finest table. Simple ingredients, precise technique, profound results.
Chef Graziella
Sformato di Cavolfiore
The refined vegetable custard of Northern Italy, where cauliflower is cooked to softness, bound with besciamella and eggs, then baked until it sets into something between a flan and a savory pudding.
Chef Graziella
Parmigiana di Carciofi
Naples claims many parmigiane, but this one celebrates the artichoke at its spring peak. Fried hearts layered with eggs, ham, and mozzarella, then baked until the kitchen fills with the promise of Easter.
Chef Graziella
Finocchi Gratinati
Fennel transformed by nothing more than proper blanching, good cheese, honest breadcrumbs, and butter. What you leave out matters as much as what you put in.
Chef Graziella
Sformato di Carciofi
A Tuscan spring tradition: artichoke hearts pureed with besciamella and eggs, baked in ramekins until just set, then unmolded to reveal their golden crust. This is not a soufflé. It does not fall.
Chef Graziella
Parmigiana di Melanzane
The great layered eggplant dish of Naples and Sicily, where golden fried slices meet simple tomato sauce and fresh mozzarella. This is not eggplant parmesan. This is something far better.
Chef Graziella
Parmigiana Bianca di Amalfi
The original parmigiana of the Amalfi Coast, made as it was before tomatoes conquered Italian cooking. Layers of fried eggplant, silky besciamella, and fresh mozzarella prove that restraint creates depth.
Chef Graziella
Cannelloni Ricotta e Spinaci
Hand-rolled pasta sheets wrapped around a filling of ricotta and spinach, covered in besciamella and baked until golden. This is the Sunday cooking of Emilia-Romagna, made without shortcuts.
Chef Graziella
Gatto di Patate
The baroque potato cake of Naples, where silky mashed potatoes enfold a hidden treasure of cheeses and cured meats, then bake until a golden crust gives way to molten richness within.
Chef Graziella
Sartù di Riso
The magnificent rice dome of Naples, where French-trained cooks in Bourbon kitchens created a monument to excess. Golden crust gives way to creamy rice, which gives way to treasures: ragù, meatballs, eggs, molten cheese.
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