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Stefano Secchi

Bagna Cauda With Spring Vegetables

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

Porcini Gnocchi With Butter Sauce

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

Asparagus With Parmesan Fonduta

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Cherry and Dark Chocolate Crostata

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.