Recipes from the crossroads of the world — where tradition meets soul.
Browse recipesSpaghetti aglio e olio is one of the simplest pasta dishes there is — olive oil, garlic, chilli, and pasta water. That simplicity is exactly what makes it such a great foundational recipe. Nothing to hide behind, and a perfect canvas for learning mantecatura.
A Sichuan-Italian mashup where the trick is blending half the silken tofu into the sauce — it turns a spicy, numbing meat sauce into something creamy and deeply rich without any dairy. The other half goes in diced, for texture.
Jordanian mansaf is one of the greatest dishes of all time. It's sour, tangy, rich, creamy, and meaty goodness. Like many other recipes, it's crucial to get the stock right. A lot of Jordanians use jameed aryan (the yogurt drink), but this version uses whole milk yogurt — a technique my mother learned from a friend while living in the Middle East that became the definitive way I make it.
The dough I use any time a recipe calls for egg pasta. Simple ratio, a lot of nuance underneath — flour, eggs, time, and a matterello (or pasta machine).
One of the most discussed recipes online — and for good reason. Even in Bologna, every nonna has her own version. This is mine: beef shoulder, strutto, and patience.
Short rib kabsa - an elevated version of the dish that started my obsession with cooking. You can use any kabsa spice mix or make your own with Allspice, Black Peppen, Cumin, Coriander, Galangal, Cinnamon, Tumeric and Dry Lemon.
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About Me
I trained at the Institute of Culinary Education in New York, worked in professional kitchens, and studied sfoglia in Bologna—the traditional craft of hand-rolled pasta.
I care about the why: how dough behaves, what heat does to protein, why sauces break—and how to fix them. Ali e Olio brings that mindset into the home kitchen—recipes that blend creativity with tradition, built for cooks who want to understand what they’re doing.
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