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Chef Nico, is an amateur (home) Chef whose culinary journey stretches all through Italy. Growing up near Naples he took his passion for Italian food to Rome and Milan, mastering a lovely varietal of recipes and ingredients that touch on all Italian regions. Settling in Munich, he carried his love of Italian cuisine close to his heart, wearing his title of “Italian Cuisine Ambassador” proudly. A profound label gifted from friends and colleagues. A repertoire as a family chef, he takes the important responsibility of the ideation and preparation of Christmas lunch, a role that is very serious and notable in Italy. Those close to Chef know his love for fished base preparations and of course all Italian masterpieces. The timeless rich risotto and the classic carbonara and parmigiana dishes. The ability to share his skill in this international comfort food arena, adds a local touch to elevate the Italian cooking experience.
Dishes you can learn with
Spaghetti alla carbonara
This is probably one of the most iconic Italian pasta dishes, but can you cook it like a local? Authentic Carbonara is made with egg, hard cheese (usually Pecorino romano), guanciale (or pancetta) and black pepper. It looks easy, but according to Nico, the secret for making it unique is in the quality of ingredients, timing, and doses.
Bucatini all’amatriciana is an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes from Amatrice, a tiny town in the mountains bordering Abruzzo about 100 miles from Rome.