Arancini
Chef Joseph Tiedmann of La Petite Grocery | New Orleans, LA Adapted by StarChefs Yield: 2 servings For this dish, we wanted to showcase a technique that we use often here,
Wild Mushroom Tart
Chef Oscar Lastra of Façade | Coral Gables, FL Adapted by StarChefs Yield: One 9-inch tart I love tarts and I wanted to showcase a savory one on our menu. I love a t
Cannelloni di Spinaci
Chef Francesco Lucatorto of Ceci’s Gastronomia | Los Angeles, CA Adapted by StarChefs Yield: 4 servings This is a baked pasta dish that’s very laborious—it’s one that my gr
Fusilli, basil pesto, stracciatella, Pecorino Romano PDO
By Chef Robert Hartman of Saint Theo’s | New York METHOD For the Basil Pesto: In a blender, purée garlic and regular olive oil until smooth. Let cool. Transfer to a food process
Grilled corn ravioli, rock crab, king prawn, Pecorino Romano PDO
By Chef Jason Fullilove of Norma | Los Angeles METHOD For the Dough: In a stand mixer fitted with a paddle attachment, mix eggs and flour on low speed until fully combined. Transfe
Beef tartare, Pecorino Romano PDO mousse, pickled green tomato, olive oil, Pecorino Romano PDO
By Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen | Atlanta Adapted by StarChefs METHOD For the Beef Tartare: On a work surface, generously season beef with salt.
Pole beans, hazelnuts, preserved lemon, Pecorino Romano PDO
By Chef Evan Allumbaugh of Che Fico | San Francisco Adapted by StarChefs METHOD For the Preserved Lemon Dressing: In a blender, combine mustard, lemon, shallot, and vinegar. Slowly
Gnocchi Cacio e Pepe
By Chef Matthew Adler of Caruso’s Grocery | Washington, DC Adapted by StarChefs METHOD For the Truffle Butter: In the bowl of a stand mixer fitted with a whisk attachment,
Huitlacoche e Pepe
By Chef Danielle Duran Zecca of Amiga Amore | Los Angeles Adapted by StarChefs METHOD Bring a pot of salted water to a boil. Once boiling, add huitlacoche chittara and cook
Squash tortelli, brown butter, toasted almonds, Pecorino Romano PDO fonduta
The squash tortelli is something I usually do in the fall season. Instead of traditional brown butter, I like to go with rosemary and almonds which complement it well with the Pec
Ravioli, sea scallops, corn curry, pickled mushrooms, duck fat breadcrumbs, Pecorino Romano PDO
Pecorino Romano PDO adds a rich, creamy flavor to this dish. The saltiness of the cheese pairs great with the corn curry sauce and balances its sweetness. The corn sauce has a hin
Garganelli, guanciale ragù, crema di Pecorino Romano PDO, olive oil
In this dish, we are crossing the cultures of Lazio and Emilia Romagna. We’re using some ingredients most commonly associated with Lazio—Pecorino Romano PDO and guanciale—co
Braised rabbit agnolotti, Pecorino Romano broth, poached pear, pine nuts, arugula, black pepper
This dish balances the rich flavors of the agnolotti filling with the briny flavor of the cheese and the sweetness of the pear. It is inspired by the hearty stuffed pastas of nort
Matzo dumplings, Pecorino Romano PDO, braised mushrooms, mushroom broth
Chef Matthew Schaler of Birdie G’s | Los Angeles Adapted by StarChefs
Rigatoni Carbonara
Cut the guanciale into squares and put it in the pan. Put a large saucepan on the fire with water and coarse salt to boil the rigatoni. Heat the guancaile in a pan over a low heat;
Pasta Alla Zozzona
Chef Giorgio Rapicavoli of Eating House | Miami Adapted by StarChefs Pasta alla Zozzona is probably the most far out and funkiest of the Roman pastas. The best way to describe i