Something to look forward to

a week to savour in an Aegean gem

Apr 5 • Gabriella Simonian

March 2026

What's in an egg?

a lot, actually

Mar 30 • Gabriella Simonian

8

1

February 2026

Introducing: Pasta, from scratch

I've just launched an interactive cookbook and I can't wait to show you!

Feb 16 • Gabriella Simonian

7

5

November 2025

You, me and the Mediterranean sea

I'm hosting a retreat next year

Nov 17, 2025 • Gabriella Simonian

5

2

The only squash pasta worth making

plus! I'm running another workshop

Nov 14, 2025 • Gabriella Simonian

7

Baked shells

Classic flavours and a classic dish

Nov 9, 2025 • Gabriella Simonian

10

April 2025

Brown Butter Pomodoro with Olive Gremolata

A lovely, easy peasy pasta

Apr 5, 2025 • Gabriella Simonian

6

March 2025

BIT ON THE SIDE ep. 15 - prosciutto and almond croquetas

Hands down one of my favourite nibbly bits to inhale

Mar 27, 2025 • Gabriella Simonian

4

Spinach and ricotta ravioli

The OG of stuffed pasta

Mar 23, 2025 • Gabriella Simonian

9

1

Moussaka pasta bake

A fantastic fridge-raid meal

Mar 10, 2025 • Gabriella Simonian

10

1

Bucatini all'Amatriciana

And my favourite place to eat it in Rome

Mar 2, 2025 • Gabriella Simonian

6

2

1

February 2025

I'm just going to say it: your homemade spaghetti could be a lot better

plus! a recipe for spaghetti con burro e bottarga

Feb 23, 2025 • Gabriella Simonian

10

2