The Confused Italian

The Confused Italian Culinary Student in NYC!

03/24/2026

.co is my new fave!!! After running out of matcha from my trip to Japan, I was truly struggling to find a good quality one online. This one was sooooo creamy, earthy, and so vibrant green! I also love that it’s 100% organic and ceremonial 1st harvest - with so many options out there, quality really matters.

If you want to try it, check it out on my Amazon storefront in my bio and let me know what you think :)

03/23/2026

a special one 🤍

for this dinner, and I teamed up to create a seven-course mediterranean-inspired menu for eight guests — each course inspired by something personal to one of us, which made the whole night feel even more meaningful.

it was such a beautiful evening bringing this to life together, from the planning to the final plate. so grateful for nights like this and the chance to collaborate on something we both love - cooking!

already can’t wait to do it again soon ✨ thank you to everyone who helped make the night possible!

Swipe to see how to make these addicting date bars! It’s the bestttttt health-ier dessert to have on deck in your freeze...
03/05/2026

Swipe to see how to make these addicting date bars! It’s the bestttttt health-ier dessert to have on deck in your freezer. Perfect for any sweet tooth.

02/26/2026

Italian Dinner Partyyy | Episode 2 🇮🇹

To pair with the focaccia, of course I had to make a creamy ricotta dip with caramelized tomatoes. The focaccia dipped in this pretty much tasted like pizza 🤯 The recipe is below 👇

Stay tuned for Episode 3 on how to make this lasagna with homemade pasta 👀

Spicy Roasted Tomato & Ricotta Dip

Ingredients:
1 container grape tomatoes
Olive oil
Salt + black pepper
Dried oregano + dried basil
Red pepper flakes
1 pint ricotta
Juice of 1 lemon (about 2 tbsp) + zest of ½
Chili crunch of choice

Instructions:
Add tomatoes to a baking dish. Drizzle generously with olive oil and season with salt, pepper, oregano, basil, and red pepper flakes. Roast at 425°F for ~40 mins, until jammy and caramelized. Cool slightly.

Blend ricotta with lemon juice, lemon zest, 1 tbsp olive oil, and a pinch of salt until smooth. Spread into a bowl and create a small well in the center. Spoon tomatoes over top, pouring in all the roasting juices. Finish with chili crunch.

Serve with focaccia or bread of choice.

Crispy, simple, and weeknight-friendly!! I used air-fried for this lemon orzo bowl. It’s American Heart Association Hea...
02/19/2026

Crispy, simple, and weeknight-friendly!! I used air-fried for this lemon orzo bowl. It’s American Heart Association Heart-Check Certified and a good source of omega-3s, which makes it an easy choice when I want something both practical and nourishing.

Omega3

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