Stefania BondurantThis is the pizza Italians make at home. Not fancy. Not overloaded. Just honest, soulful, and incredibly satisfying. If you’ve ever wanted to make a real Margherita pizza — the kind with a light, airy crust, bright tomato flavor, and just enough mozzarella — this is the one. Buon appetito!
Stefania BondurantThere’s something deeply comforting about sinking your teeth into a warm golden crust that gives way to creamy saffron-rice and a hearty ragù centre. That’s the sensual delight of arancini, the iconic Sicilian rice balls we’re bringing to life here on Ciao Carolina. This arancini recipe isn’t just food: it’s an invitation to slow down, taste with full presence, and carry home a story of warmth, craft and intentional hospitality. So tie on the apron, warm the oil, get your hands a little messy shaping those golden balls, and let your guests discover a little Sicilian magic—right here in the Carolina Upstate. Buon appetito!
Stefania BondurantThere’s something almost nostalgic about a big steaming bowl of wedding soup. It’s warm, hearty, slightly rustic but elegant at the same time. This version from Williams Sonoma, is the best, in my opinion, and it hits that balance beautifully—meatballs, kale (or greens), a rich broth, white beans, and that satisfying “everything comes together” comfort feel. I’ve made it multiple times and every time it brings the kind of cozy satisfaction you want on a chilly evening.
Stefania BondurantThis dish takes me straight back to the North of Italy — where winter evenings called for something comforting, elegant, and deeply flavorful. Risotto al radicchio e taleggio was one of those recipes my family made when the air turned crisp and we wanted warmth that came from more than just the stove.