An absolute classic dish! Every good Italian has her take on this recipe. Here I keep it traditional and classic, as it is hard to improve upon perfection. Garlic, shallots and butter coat the shrimp. The addition of Meyer lemon juice and white wine gives it that acidic punch. We finish it all by tossing it with beautiful fresh-made pasta. It is so decant; so quick and easy to make. To create your own take, feel free to substitute couscous, cauliflower rice, or quinoa, which can be made a little bit more ahead than the fresh pasta. I’d love to see your posts of your takes on this classic, (don’t forget to tag me on social media @cucinacasam).

Perfectly cooked pasta combined with crisp summer beans, sweet cherry tomatoes, and fresh basil. This dish is so colorful, with all the red, white and green, reminds me of a tasty Italian flag. The pasta and vegetables are tossed with some of the starchy cooking liquid from the pasta and Pecorino-Romano cheese that creates a creamy, yet light sauce. I just adore good pasta and this one is a keeper. It perfect for a light lunch or a starter for dinner.

In the city of Bologna, I was able to learn how to make a proper Bolognese sauce. It is rich in the deep favors of pork and beef, with a hint of tomatoes that are simmered until the sauce is thick and clings to tagliatelle pasta – fresh made, of course! Topped with freshly grated Parmigiano -Reggiano. I can’t think of a better way to start a meal.