Arturo Ristorante

10/06/2026

10/06/2026

Felt ambitious today. Agnolotti.

10/05/2026

Good evening, friends. Missed you this morning, but I've been busy. Soup simmering earlier, and now a fresh batch of pumpkin spice oatmeal chocolate chip cookies cooling for the breakfast rush tomorrow. Fall is officially here in my kitchen. Thanks for being here with me.

Cookies with coffee or cookies with milk?

Pumpkin Spice Oatmeal Chocolate Chip Cookies
Makes about 30

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
3/4 cup pure pumpkin purée (not pie filling), blotted
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips

Method:
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Blot the pumpkin on paper towel to remove extra moisture.
2. Cream the butter and both sugars until light and fluffy, 2 to 3 minutes.
3. Beat in the egg, pumpkin and vanilla.
4. Whisk the flour, baking soda, salt and pumpkin pie spice, then stir into the wet mix just until combined.
5. Fold in the oats and chocolate chips.
6. Chill the dough for 30 minutes.
7. Scoop rounded tablespoons onto the sheets, about 5 cm apart. Bake 12 to 14 minutes, until the edges are set and the centres look slightly underdone.
8. Cool on the sheet for 5 minutes, then move to a rack.

Tip: No pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch of cloves.

10/04/2026

10/03/2026

This wall is where I keep my roots. Walk through our front doors and the first thing you meet is family, from both sides of mine. Great-grandparents, great-aunts, great-uncles, old passports, and the hill towns in Abruzzo they came from. These are the people who taught me to cook, and the reason I cook the way I do. Some of these places taught me more than I can fit in this caption. When you eat with us, you're eating with all of them too.

10/02/2026

Good evening, friends. Filming all day, and now it's service time at Arturo. Just wanted to stop for a second and say thanks for being here with me. How's your Friday going?

10/02/2026

Before I head into work, I'm making sure the family has something good waiting for them. Aglio e olio for the kids (no hot peppers this time), with shallots, garlic, extra virgin olive oil and a little basil, plus some Cajun chicken roasting in the oven.

In our house, dinner starts right after school because everyone's off to activities. I might not be at the table tonight, but they'll have something to fill their stomachs and start their night right.

What's your go-to meal to leave for the family on a busy night?

If you’re looking for a slotted spoon like the one in video check out my link!

https://link.amazon/B0hfRQkvR

10/01/2026

Not bacon. Not pancetta. This is guanciale, cured pork cheek, and it's the soul of so many Italian dishes.

Here I paired it with cannellini beans and rapini, with a little onion, some chili and good broth. That's it. This is the kind of food I grew up on. Simple, humble, nothing wasted, and somehow it always tasted like home.