A hearty, cozy dish often associated with the Lazio region, Pasta Alla Carbonara’s creamy, aromatic flavor comes courtesy of pecorino and guanciale. At Felice, we craft our carbonara with pecorino di fossa, a sharp sheep’s milk cheese that finishes its ripening wrapped in cloth underground in a straw-covered pit—a process which enhances its distinct flavor. […]

Made by hand-wrapping strips of pasta around a thin metal rod called a ferretto, fusilli al ferretto boasts a distinct, loose spiral shape that is ideal for catching the smooth tomato sauce and burrata of this rustic recipe originating from southern Italy. Though the ingredients and method of this recipe are simple, the flavor transcends […]

With a dish as simple and flavorful as Cacio e Pepe, ingredients and timing are key. Choose high-quality, whole ingredients—black peppercorns rather than ground pepper, blocks of cheese to grate fresh—and prepare them before you begin cooking so you can execute the dish with precision once you start. Our recipe calls for both Pecorino Romano […]

Craving a great burger? At Felice, Chef Iacopo Falai elevates this barbecue staple to a decadent variety of a Tuscan burger. Here, he shares his recipe on how to achieve l’Hamburger perfection at home with step-by-step instructions from seasoning your patties, to layering flavors, and the ideal cooking time. To Make the Burger: Heat the […]

Wash & dry produce. Finely chop carrots, onion and celery into ¼ inch pieces. Finely chop rosemary and thyme. In a large stock pot, heat 2 tbsp of olive oil on medium high heat. Add carrots, celery and onion to the pot, stirring occasionally for 14-15 minutes until softened. Remove from pan, set aside in […]