Valerio’s Way

Layered with rich, savory bechamel sauce, rosemary ham, and melted cheeses, this dish replaces the noodles with tender, lightly fried slices of eggplant, giving it a light yet satisfying texture. The eggplant’s mild flavor absorbs all the deliciousness of the sauce, while the cheesy layers add a comforting depth of flavor.

Tiramisu is a classic Italian dessert known for its delightful combination of textures and flavors. It consists of layers of delicate ladyfingers (savoiardi) soaked in coffee and marsala wine. Between the layers, there’s a smooth, creamy mixture of mascarpone cheese, eggs, and sugar. The dessert is finished with a dusting of cocoa powder on top, which complements the coffee-soaked layers.

Tiramisu is often served chilled, allowing the flavors to meld together beautifully, making it a satisfying, indulgent treat. Its balanced sweetness, coffee bitterness, and creamy texture have made it a favorite worldwide.

Originating in Milan in the 1500s, panettone is deeply rooted in Italian Christmas traditions. Its name is derived from the word “panetto,” which means “small loaf” and the suffix “-one” changes its meaning to “large loaf.”

In Italy no respectable home would go through the holiday season without either a panettone or its close cousin pandoro. Pandoro is star shaped and does not include any raisins, dried orange, citron, or lemon zest. This recipe can be easily adapted to work with pandoro, if you prefer that version.

A good friend of mine cooked me this recipe one night and I hounded him for weeks to get the recipe.

Imagine thick, juicy pork chops stuffed with a blend of crunchy pecans, buttery breadcrumbs, and savory herbs. When cooked to perfection, they deliver a symphony of textures and flavors, with the rich nuttiness of the pecans complementing the tender pork beautifully.

Perfect for a cozy night in or an impressive dinner party dish.

Baguette, the traditional French bread is a long, thin loaf known for its crispy crust and soft, airy interior. Not as difficult as you may imagine, anybody can make French baguettes by just following my video and recipe and with some patience.

This iconic bread is a staple in French cuisine, often enjoyed as an accompaniment to meals, or simply with butter, good olive oil, cheese, or cold cuts; also great for making bruschetta. Biting into a well-made baguette is like experiencing a little piece of France in every crunch and chew.

Basil Pesto, also known as Pesto alla Genovese if you follow some strict requirements, is a delicious Italian sauce. To make it a Genovese you need to use a specific type of basil grown in Liguria and use mortar and pestle to prepare it.

My version is a bit simpler using regular sweet basil and a food processor, so we will just call it Basil Pesto. 😉

Smoked salmon is a delicacy. This thinly sliced fish is gently smoked for hours, imparting a delicate, savory flavor that’s both rich and slightly sweet. Its texture is silky, and it often has a slight translucence, highlighting its curing process.

It is perfect as an addition to a bagel with cream cheese, as part of a sophisticated appetizer, or simply on its own.

Bolognese sauce, also known as ragù alla bolognese, is a rich and hearty meat-based sauce originating from Bologna, Italy. The original bolognese features a combination of ground meat (usually beef and pork), soffritto (a mix of finely chopped onions, carrots, and celery), and a small amount of tomato paste or sauce.

My version is a bit different since I use porcini mushrooms, actual tomatoes and red wine to give it a heartier taste.

Homemade fresh egg pasta is a delightful and rewarding culinary experience. Surprisingly easy to make, this pasta is made from a simple dough of flour and eggs, resulting in a rich, tender texture that store-bought pasta can’t match. 

A Tomahawk steak is a large, thick-cut ribeye steak known for its impressive presentation and robust flavor. It is a bone-in ribeye cut that includes a long, exposed (frenched) bone resembling a single-handed axe, hence the name “Tomahawk.” The bone is usually around 6 to 8 inches long, which adds to its dramatic appearance.

Typically weighing between 30 to 45 ounces, this is a striking piece of meat that is sure to impress visually with a very beefy and delicious taste.