How To Cook Like An Italian

Giorgio Bulgari, the Creative Director of Italian jewelry brand, Marina B, wanted to show us how to cook and entertain like an Italian. With fall around the corner, and many dinner parties ahead of us we figured – why not? Because whether it’s style, cooking or beauty, we all want to do it how the Italians do (or the French) – don’t we?


If you want to have an authentic Italian food day in New York, where should you go/what should you order for breakfast, lunch, and dinner?

Breakfast at Sant Ambroeus; cappuccino and cornetto (croissant Italian style) standing at the bar. Lunch at Eataly; spaghetti cacio e pepe and espresso. They serve pasta perfectly ‘al dente,’ probably the single most important variable of any pasta dish. Dinner at Maialino; Maialino al forno con patate (roasted suckling pig with potatoes) and tiramisu.

If you want to entertain in an authentic Italian fashion, what should your decor be? What should the table look like?

Simple and unfussy – it’s all about the food (and wine).

What wine should you serve? 

Honest ones – I like Sardinian reds, particularly Korem and Rocca Rubia.

What appetizers should you put out? 

Depends on the season and your location – Italian food is about excellent, locally sourced produce – be it simply tomatoes with rucola or carciofi alla romana, fiori di zucca fritti or cicoria ripassata, a plate of prosciutto and mozzarella or a burrata with broccoletti…the list is endless. The key is quality and when you taste a perfectly ripe Merinda tomato or the zest of a lemon from Amalfi, then nothing else will do.

What should you wear if you’re the host or hostess? 

Depends on the occasion but generally speaking, casual (which in Italy means not that casual and implies proper shirt and shoes for men). Add a navy blazer at dusk.

An authentic Italian recipe in three steps…

1. Take a slice of fresh casareccio bread (rustic Italian bread with a dark, crunchy crust) and toast over wood embers.

2. Rub a garlic clove on toasted bread until entirely blended.

3. Add extra virgin olive oil (preferably novello, meaning freshly pressed and usually available in late November) and salt.

This is bruschetta. Enjoy.


*Giorgio Bulgari, photographed at Frankies Spuntino in New York, NY by Danielle Kosann.

Read about how Giorgia Todini spends her days in New York City. These ten beauty tips from a French woman will be your new bible.