Luca Cesari

Garlic, gorgonzola and pancetta: this is how the first Carbonara was according to the (Milan) recipe of 1954: made and tested for you live by Luca Cesari

Starting from the historical cookbooks, the first example of mixing eggs and pasta is in “Il cuoco galante” by Neapolitan Vincenzo Corrado, printed in 1773. Here's the history of the iconic Italian carbonara.

Chiacchiere, crostoli, bugie, cenci, frappe, galani. All descending from a single and unequivocal ancestor, which dates back to the Renaissance. Here is the story of the Italian Carnevale specialty.