Luca Cesari

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.

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.