Cabonara is probably my favorite of the Roman classics (though Amatriciana is giving it a run for its money). It’s silky, creamy, salty, and pungent.
Ribollita is one of my favorite things to make. Traditional ribollita is a Tuscan peasant’s dish – making good use of stale bread. I always love those stories, of how people have made scraps that seem like garbage into something so delightful. A tiny bit of meat, some beans, some veggies, a little stock, a little bread. It’s simple, and it’s wonderful.