Alessandro Cipriano

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April 11 2026

Pesto fatto in casa – Homemade Italian Pesto

Alessandro Cipriano Italian, Sauces & Dressings, Taste Journal basil, da cipriano, fresh ingredients, green sauce, homemade, italian cuisine, mediterranean, pasta, pesto

Da Cipriano Taste Journal

Italian · Green · Homemade

Pesto fatto in casa

Fresh, vibrant, and beautifully simple — this homemade pesto by Da Cipriano captures the soul of Italian cooking with basil, pine nuts, Parmesan, garlic, and extra virgin olive oil.

Homemade green pesto in a white bowl by Da Cipriano — Fresh · Creamy · Mediterranean

Serves

4 portions

Preparation

10 minutes

Style

Classic Italian sauce

Fresh pesto ingredients with basil, lemon, garlic, pine nuts and Parmesan — Fresh ingredients for a timeless classic — basil, lemon, garlic, pine nuts, Parmesan, and the quiet elegance of the Italian kitchen.

A green classic of Italian simplicity

Pesto is one of those recipes that feels effortless and unforgettable at the same time. Its beauty lies in freshness, balance, and restraint — a few excellent ingredients coming together in a sauce full of character.

This version follows that same spirit: fragrant basil, rich olive oil, pine nuts, aged cheese, and garlic blended into a smooth, vibrant texture. Elegant, natural, and deeply Mediterranean.

Ingredients

1 bunch fresh basil
50 g pine nuts
50 g Parmesan, freshly grated
30 g Pecorino
1 small garlic clove
Approx. 100 ml extra virgin olive oil
Salt, to taste
Optional: a touch of lemon for extra freshness

Preparation

Wash the basil leaves carefully and dry them well.
Lightly toast the pine nuts if desired for a deeper flavour.
Crush the garlic and pine nuts in a mortar, or blend briefly.
Add the basil and work gently until the texture becomes aromatic and smooth.
Stir in the Parmesan and Pecorino.
Pour in the olive oil slowly until the pesto becomes creamy and vibrant green.
Season with salt and serve immediately with pasta, bread, or vegetables.

Da Cipriano note

For the most beautiful green colour, work quickly and avoid overmixing. A good pesto should feel fresh, smooth, and alive — never heavy. The quality of the olive oil and the freshness of the basil make all the difference.

Perfect with pasta, bruschetta, or burrata

Serve this pesto with freshly cooked pasta, spoon it over toasted bread, or pair it with creamy burrata and ripe tomatoes. Simple ingredients, elevated with care — the essence of Da Cipriano.

Fettuccine al limone with walnuts and dill on white plate

April 10 2026

Fettuccine al Limone – A Handmade Pasta Story

Alessandro Cipriano Italian, Main Courses, Pasta, Taste Journal alessandro cipriano, da cipriano, fettuccine al limone, fresh pasta, handmade pasta, homemade, italian cuisine, lemon pasta, pasta

Taste Journal · Da Cipriano

Fettuccine
al Limone

A handmade pasta story shaped by quiet process and simple ingredients. Fresh fettuccine, delicate lemon, a soft creamy finish, walnuts for texture and dill for a subtle aromatic lift — light, elegant and deeply homemade.

The process in motion — from dough to plate.

Ingredients

For about 2 to 3 servings.

Pasta Dough

300 g flour (ideally type 00 or fine white flour)
3 eggs
1 pinch of salt

Sauce & Finish

200 ml cream
1 organic lemon, zest and juice
40 g Parmesan, finely grated
Salt and black pepper
Walnuts, lightly toasted and roughly chopped
Fresh dill
Optional: a touch of olive oil

Preparation

Prepare the dough Mix the flour, eggs and salt into a smooth dough. Knead for about 8 to 10 minutes until elastic and silky. Wrap and let it rest for at least 30 minutes.
Portion and flour Cut the dough into smaller pieces and dust lightly with flour so it stays easy to handle.
Flatten and roll Flatten each piece slightly, then run it through the pasta roller. Gradually reduce the thickness until long, smooth sheets form.
Cut into fettuccine Use the pasta attachment to cut the sheets into fettuccine. Lightly flour the strands and shape them into nests or let them hang briefly.
Cook the pasta Cook the fresh fettuccine in salted boiling water for about 2 to 3 minutes, depending on thickness.
Make the sauce Warm the cream in a pan, add lemon zest and a little lemon juice, then stir in the Parmesan. Season with salt and black pepper.
Finish the dish Add the cooked pasta to the sauce and toss gently. Plate and finish with walnuts, fresh dill and, if desired, a final touch of lemon zest or olive oil.

The Story in Images

Ingredients and KitchenAid setup for homemade fettuccine. — Where it begins — simplicity and intention.

Close-up of the KitchenAid pasta roller attachment. — Precision in motion.

Fresh pasta dough beside the KitchenAid pasta machine. — The dough meets the machine.

Fresh pasta dough cut into portions. — Divided into beginnings.

Pasta dough portions lightly dusted with flour. — Lightly dusted, ready.

Flattened pasta dough sheets on a floured surface. — First transformation.

Long sheet of freshly rolled pasta dough. — From mass to form — stretched into silk.

Fresh fettuccine strands hanging to dry. — Suspended in time.

Fresh handmade fettuccine nest on a floured surface. — Hand-shaped silence.

Fettuccine al Limone plated with walnuts and dill. — A balance of citrus, cream and texture — quietly elevated.

Fresh fettuccine nests resting on a floured glass plate. — A final quiet moment before the plate.

Behind the scenes filming setup in the kitchen. — Behind the process.

Note

This dish is about balance — brightness from the lemon, softness from the cream, texture from the walnuts, and a gentle aromatic finish through dill. A simple composition, carefully brought together.

Recipe Note

This page follows the full visual process of the dish — from ingredients and dough to the final plated fettuccine. The layout stays intentionally calm, refined and editorial, allowing light, texture and process to lead.

At a Glance

Serves 2–3
Homemade fresh pasta
Lemon cream sauce
Finished with walnuts and dill

Serving Suggestion

Serve immediately while warm and silky. A little extra lemon zest just before serving adds freshness and a final bright note.

April 8 2026

Alessi’s Cheesecake

Alessandro Cipriano Dessert, Dolci, Taste Journal alessandro cipriano, alessi's cheesecake, baked cheesecake, baking, cheesecake, cream cheese, da cipriano, dessert, dolci, homemade

Alessi’s Cheesecake — a delicate composition of creaminess, raspberry and pistachio.

Da Cipriano · Recipe

Alessi’s Cheesecake

A delicate cheesecake with raspberry, pistachios and toasted almonds — soft, elegant and quietly indulgent. A dessert shaped by texture, colour and balance, created for slow afternoons and long evenings at the table.

Fresh raspberries in a glass bowl for cheesecake topping — Fresh raspberries — vibrant, delicate and full of natural sweetness.

Toasted almond flakes for cheesecake crust and decoration — Toasted almond flakes — adding warmth, texture and a delicate crunch.

Method

1Prepare the base

Crush the biscuits finely and mix them with the melted butter until evenly combined. Press the mixture firmly into the base of a springform pan, about 22–24 cm in diameter. Place in the refrigerator and chill for at least 20 minutes.

2Make the filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the heavy cream, vanilla extract and lemon zest until the mixture is silky and well combined.

3Bake the cheesecake

Pour the filling over the chilled base and smooth the top. Bake at 160°C with top and bottom heat for about 50 to 60 minutes. The centre should still have a slight wobble. Allow the cake to cool slowly, then refrigerate for at least 4 hours, ideally overnight.

4Prepare the raspberry layer

Heat the raspberries, sugar and lemon juice in a small saucepan. Blend and strain if you prefer a smooth finish. Add the cornstarch if desired and simmer briefly until slightly thickened. Let the mixture cool completely, then spread it evenly over the chilled cheesecake.

5Finish and serve

Scatter the chopped pistachios over the raspberry layer. Press the toasted almond flakes gently around the sides of the cake. Slice with a warm knife for clean edges and serve lightly chilled.

Freshly baked cheesecake in springform pan, golden top — Fresh from the oven — the moment where texture begins to set.

Chopped pistachios and almond crumble for cheesecake topping — Finely chopped pistachios and almond crumble — a delicate finishing touch.

Da Cipriano note: A cheesecake should never feel heavy. It should be soft, balanced and quietly memorable — elegant in texture, delicate in sweetness, and finished with a touch of colour and crunch.

Recipe by