Well then, today I want to turn my site into a cooking site.

Yes, because when you think that an album, an ebook and a podcast are not enough for “They Speak Italian 2”, here I add something else to flavor the sauce.

The infamous MasterChef himself, straight from the pages of “They Speak Italian 2”, has graciously shared some of his most diabolical recipes with us.

If you’re planning a Halloween feast or just want to add a touch of the macabre to your dinner table, these recipes will impress and terrify your guests. From pasta with eyeballs to zombified ravioli, each dish is a masterpiece of horror cuisine.

The MasterChef warns: Cook at your own risk. These recipes might just be to die for… literally.

PASTA LA VISTA. (Spaghetti with eyeballs).

Ingredients:

• 500g black spaghetti (squid ink pasta)
• 200g mini mozzarella balls
• 100g pitted black olives
• 4 tablespoons olive oil
• 2 garlic cloves
• Red chili flakes to taste
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the black spaghetti in salted boiling water according to package instructions.
2. While the pasta cooks, prepare the “eyes”: insert a black olive into each mozzarella ball to create a pupil effect.
3. In a large pan, heat the oil and sauté the crushed garlic and chili flakes.
4. Drain the pasta al dente and transfer it to the pan with the flavored oil. Toss for a minute, mixing well.
5. Plate the black spaghetti and arrange the mozzarella and olive “eyes” on the surface, so they appear to be staring at the diner.
6. Sprinkle with chopped parsley for a “mossy” or green “mold” effect.
7. Serve immediately, perhaps with a spooky story on the side!

Presentation tip: Add a few drops of tomato sauce around the eyes for a “bloody” effect.

---

PASTA AND FURIOUS. (Infernal arrabbiata penne).

Ingredients:

• 400g penne rigate
• 300g cherry tomatoes
• 150g spicy sausage, crumbled
• 3 garlic cloves, finely chopped
• 2 fresh red chili peppers, chopped (adjust quantity to desired spiciness)
• 4 tablespoons extra virgin olive oil
• 50ml red wine
• 1 handful fresh parsley, chopped
• Grated Parmigiano Reggiano to taste
• Salt and black pepper to taste

Instructions:

1. In a large pan, heat the oil over medium heat. Add the garlic and chopped chili peppers, being careful not to burn them.
2. Add the crumbled sausage and cook until crispy and golden.
3. Add the halved cherry tomatoes and cook for about 5 minutes until they start to release their juices.
4. Deglaze with red wine and let the alcohol evaporate.
5. Meanwhile, cook the penne in plenty of salted water until al dente.
6. Drain the pasta and add it to the pan with the sauce, mixing well to absorb the flavors.
7. Add the chopped parsley and stir.
8. Serve immediately, garnishing with grated Parmigiano Reggiano.

Halloween presentation: Serve the pasta in a hollowed-out and carved jack-o’-lantern pumpkin.

---

ZOMBIOLI. (Zombie ravioli).

Ingredients (for about 4 servings):

For the green pasta:

• 300g flour
• 3 eggs
• 100g fresh spinach, blanched and pureed
• 1 tablespoon olive oil
• Salt to taste

For the “brain” filling:

• 250g ricotta
• 100g walnuts, finely chopped
• 50g grated Parmesan cheese
• 1 egg
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste

For the “bloody” sauce:

• 400g tomato passata
• 1 cooked beetroot, pureed
• 1 garlic clove
• 1 small chili pepper (optional)
• Olive oil
• Salt to taste

For decoration:

• Fresh rosemary sprigs
• Beetroot reduction

Instructions:

Green pasta:

1. Mix flour, eggs, pureed spinach, oil, and salt until you get a homogeneous dough.
2. Let the dough rest for 30 minutes.

Filling:

1. Mix all filling ingredients in a bowl.

Ravioli:

1. Roll out the pasta and cut into circles.
2. Place the filling in the center and close, forming folds to simulate brain convolutions.

Sauce:

1. Sauté garlic and chili pepper in oil.
2. Add passata and pureed beetroot.
3. Cook on low heat for 15-20 minutes.

Cooking:

1. Cook the ravioli in salted boiling water for 3-4 minutes.

Presentation:

1. Pour the “bloody” sauce on the bottom of the plate.
2. Arrange the ravioli on the sauce.
3. Decorate with drops of beetroot reduction and rosemary sprigs.
4. Serve immediately on dark plates for a more dramatic effect.

---

DEMON LEMON. (Infernal lemon cocktail).

Ingredients (for 1 cocktail):

• 50ml vodka
• 30ml limoncello
• 20ml fresh lemon juice
• 15ml black sugar syrup (or regular simple syrup colored with black food coloring)
• Ice as needed
• For decoration: lemon slice, edible gummy eye, black sugar

Instructions:

1. Mix black sugar with some regular sugar on a small plate.
2. Rim a martini glass with a lemon slice, then dip it in the black sugar to create an “infernal” border.
3. In a shaker, combine vodka, limoncello, lemon juice, and black sugar syrup with plenty of ice.
4. Shake vigorously for about 10-15 seconds.
5. Strain the cocktail into the prepared glass filled with fresh ice.
6. Garnish with a lemon slice with an edible gummy eye attached.

Presentation:

• Use a Martini glass or a long-stemmed goblet for a more dramatic effect.
• The color should be an intense yellow with black streaks, giving the impression of demonic “flames.”
• Add a black straw to complete the look.

---

LIMONCHELL. (Spicy infernal limoncello)

Ingredients:

• 10 organic lemons, preferably from Sorrento
• 1 liter of pure alcohol for liqueurs (95%)
• 750 ml water
• 600 g sugar
• 2-3 red habanero peppers (adjust based on desired spiciness)
• Red food coloring (optional)

Instructions:

1. Thoroughly wash the lemons and peel them, trying to take only the yellow part of the peel, avoiding the bitter white part.
2. In a large glass jar, place the lemon peels and halved habanero peppers (with seeds for a spicier version).
3. Pour the alcohol over the lemons and peppers. Seal tightly and let it rest in a dark, cool place for 2 weeks, shaking the jar daily.
4. After 2 weeks, prepare a syrup by boiling water with sugar until the latter is completely dissolved. Let it cool completely.
5. Filter the flavored alcohol, removing peels and peppers.
6. Mix the filtered alcohol with the cooled sugar syrup.
7. If you want a more “infernal” color, add a few drops of red food coloring.
8. Bottle the liqueur and let it rest for at least a week before consuming.

Presentation:

• Use dark or black-painted bottles with Halloween-themed labels.
• Serve in chilled shot glasses with an “infernal” red sugar rim.
• Add a lemon slice with a small red chili pepper as decoration.

JUST IN CASE YOU MISSED IT.

These recipes are inspired from my synthwave horror EP “They Speak Italian 2”, available for download and streaming in the main digital stores. It also includes an ebook with the horror story I wrote to give you a 360° experience.