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Homemade Bolognese Sauce 🍝🥫 I already posted this video and it got about 20M views across platforms. The comments were wild: Italians assuming they really know something about this recipe, Americans calling for garlic everywhere. Even though in the video’s description I specified this recipe is from my aunt, the haters still found a way to criticize it (and make my video go viral). Sharing the video again because I just posted a video on YouTube following the real, official “Ragù alla Bolognese” recipe. Go find my channel and learn everything about it 👀
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7mo ago
chefmarcoit
Homemade Bolognese Sauce 🍝🥫 I already posted this video and it got about 20M views across platforms. The comments were wild: Italians assuming they really know something about this recipe, Americans calling for garlic everywhere. Even though in the video’s description I specified this recipe is from my aunt, the haters still found a way to criticize it (and make my video go viral). Sharing the video again because I just posted a video on YouTube following the real, official “Ragù alla Bolognese” recipe. Go find my channel and learn everything about it 👀
Alfredo Sauce | The Original Not with the name Alfredo, not with the same cheeses, and definitely not in a 5-year shelf-stable jar but this dish is actually very Italian. Alfredo di Lelio was a Roman cook back in the 1950s, and he once created a dish for his sick wife. She didn’t have an appetite, so he “invented” pasta ai 3 formaggi/ three-cheese pasta. Parmigiano, butter, and… more @parmigianoreggiano.na She loved it so much that he added the simple pasta dish to his restaurant’s menu (the restaurant still exists: Alfredo alla Scrofa — Rome). Alfredo then exported the dish to New York, where it became so popular that a different, Americanized version didn’t take long to be born. Heavy cream and garlic were the biggest differences: a different pasta dish, but not the blasphemy most Italians say it is. What’s really wrong with this sauce nowadays is that most of the time it comes in a jar full of bad preservatives, modified starches, and gums. Not all pasta sauces are poison. Get in the habit of reading labels, google what you don’t recognize and you’ll learn how to spot a harmful product in no time. Ingredients (serves 3) Pasta 400g Butter 130g Parmigiano 100g Cooking water Find the full recipe card at the link in bio 👀🔗
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chefmarcoit
Alfredo Sauce | The Original Not with the name Alfredo, not with the same cheeses, and definitely not in a 5-year shelf-stable jar but this dish is actually very Italian. Alfredo di Lelio was a Roman cook back in the 1950s, and he once created a dish for his sick wife. She didn’t have an appetite, so he “invented” pasta ai 3 formaggi/ three-cheese pasta. Parmigiano, butter, and… more @parmigianoreggiano.na She loved it so much that he added the simple pasta dish to his restaurant’s menu (the restaurant still exists: Alfredo alla Scrofa — Rome). Alfredo then exported the dish to New York, where it became so popular that a different, Americanized version didn’t take long to be born. Heavy cream and garlic were the biggest differences: a different pasta dish, but not the blasphemy most Italians say it is. What’s really wrong with this sauce nowadays is that most of the time it comes in a jar full of bad preservatives, modified starches, and gums. Not all pasta sauces are poison. Get in the habit of reading labels, google what you don’t recognize and you’ll learn how to spot a harmful product in no time. Ingredients (serves 3) Pasta 400g Butter 130g Parmigiano 100g Cooking water Find the full recipe card at the link in bio 👀🔗
My house is almost a House. Still feeling like I made the best decision ever.
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5mo ago
chefmarcoit
My house is almost a House. Still feeling like I made the best decision ever.
Gen 1 Ray-Ban Meta glasses are 20% OFF in-store and online! This sale ends December 1st! @raybanmeta glasses changed my life as a food content creator—no more fumbling with tripods! I can get perfect POV shots and even ask Meta for cooking tips. It was the perfect gift to level up my best friend’s content game! Don’t miss out on these game-changing glasses! #RayBanMetaPartner #AIGlasses #BlackFriday
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11mo ago
chefmarcoit
Gen 1 Ray-Ban Meta glasses are 20% OFF in-store and online! This sale ends December 1st! @raybanmeta glasses changed my life as a food content creator—no more fumbling with tripods! I can get perfect POV shots and even ask Meta for cooking tips. It was the perfect gift to level up my best friend’s content game! Don’t miss out on these game-changing glasses! #RayBanMetaPartner #AIGlasses #BlackFriday
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe This is my most viral video of 2025. You guys loved this quick pasta recipe, and even if it sounds summery, it’s actually perfect year-round. The holidays are still going, and after all the cooking these past few days, you might want something easy, quick, and delicious. Full RECIPE CARD at link in bio 🔗 Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
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9mo ago
chefmarcoit
Burrata and Pistacchio pesto 🌿 | Easy and quick Mediterranean pasta recipe This is my most viral video of 2025. You guys loved this quick pasta recipe, and even if it sounds summery, it’s actually perfect year-round. The holidays are still going, and after all the cooking these past few days, you might want something easy, quick, and delicious. Full RECIPE CARD at link in bio 🔗 Serving 3: -Pasta 400g -Pancetta ~150g -Tomatoes “an Handful” 🌿Pesto: Burrata 2 Basil leaves ~50g Garlic clove 1 or 2 Pistachios ~70g Olive oil ~A lot of Salt to taste You can change the ingredients however you prefer.
Add more garlic if you like it garlicky, add mint for a fresher twist.. Have fun, let your creativity go using fresh ingredients, that’s exactly what Mediterranean diet is about. ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
Cacio e Pepe 🧀🍝 Full RECIPE CARD at link in bio Ingredients: Pasta 320g Pecorino romano DOP 200g Salt, black pepper to taste ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
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9mo ago
chefmarcoit
Cacio e Pepe 🧀🍝 Full RECIPE CARD at link in bio Ingredients: Pasta 320g Pecorino romano DOP 200g Salt, black pepper to taste ☠️Not all pasta sauces are full of harmful additives, jest get the habit of READING LABELS. Or better yet, cook everything from scratch like I do: you’ll know exactly what you’re eating and end up with meals that are healthier and way more flavorful.
Time for another big life change. I moved from NYC back to the Italian countryside. This has always been a dream of mine and now is a reality. Follow along for the usual recipes videos and so many more NEW contents: Farm updates, gardening tips and stunning before/after of the 12 acres land I got! Watch the fist chapter of this story on my YouTube channel ✍️
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chefmarcoit
Time for another big life change. I moved from NYC back to the Italian countryside. This has always been a dream of mine and now is a reality. Follow along for the usual recipes videos and so many more NEW contents: Farm updates, gardening tips and stunning before/after of the 12 acres land I got! Watch the fist chapter of this story on my YouTube channel ✍️
Scrippelle ‘Mbusse / Italian Crêpes Soup 🍲 This dish originated in my region, Abruzzo. It’s definitely a typical Christmas dish, but we eat it all winter long. Simple ingredients, amazing flavors, soft textures, and that warmth in your heart that only a cozy childhood soup can give you. I highly recommend making your own broth. It makes all the difference. For the cheese, I’d use @parmigianoreggiano , the real one. This is not a sponsored post. Just an honest suggestion. Look for the perforated stamp on the rind and the DOP label to make sure it’s Parmigiano Reggiano and not Parmesan. Other than that, feel free to follow your taste: add black pepper for a deeper flavor, remove nutmeg if you don’t like it… use fresh ingredients and let your creativity run, that’s what the Mediterranean diet is all about. Find the full RECIPE CARD at the link in BIO 🔗👀
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chefmarcoit
Scrippelle ‘Mbusse / Italian Crêpes Soup 🍲 This dish originated in my region, Abruzzo. It’s definitely a typical Christmas dish, but we eat it all winter long. Simple ingredients, amazing flavors, soft textures, and that warmth in your heart that only a cozy childhood soup can give you. I highly recommend making your own broth. It makes all the difference. For the cheese, I’d use @parmigianoreggiano , the real one. This is not a sponsored post. Just an honest suggestion. Look for the perforated stamp on the rind and the DOP label to make sure it’s Parmigiano Reggiano and not Parmesan. Other than that, feel free to follow your taste: add black pepper for a deeper flavor, remove nutmeg if you don’t like it… use fresh ingredients and let your creativity run, that’s what the Mediterranean diet is all about. Find the full RECIPE CARD at the link in BIO 🔗👀
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste Full RECIPE CARD at link in Bio 👀 As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American. The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself.
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chefmarcoit
Chicken Piccata 🍋🍗 Chicken piccata is not Italian -we call it “scaloppina al limone” and doesn’t come with capers- but an Italian-American grandma (Nonna Angela) made it for me the other day and I fell in love with it. Ingredients (serving 1 if you ask me and my brothers) 4 Chicken breast 2 Lemons ~100ml White wine ~20g Capers ~10g Fresh Parsley ~120g Flour 3 minced garlic cloves ~30ml Olive oil Salt, Pepper to taste Full RECIPE CARD at link in Bio 👀 As a born and raised Italian I love everything about the Italian American colture. What we think in Italy is completely different from the reality: “They eat frozen pineapple pizza, precooked spaghetti, microwaved lasagnas…” which is true in many cases, but that’s not about being Italian-American. The truth is there’s thousands of nonnas, Nonnos and many younger people too that treats the Italian American recipes with a Mediterranean spirit. Fresh ingredients, everything from scratch and the result can just be amazing, like the chicken piccata that my friend’s nonna made for me. The one I made is pretty good too. Try it yourself.
Quick and easy Pasta with zucchini and Guanciale 🍝 Ingredients (serving 3) 

Pasta 400g 2 average zucchini Guanciale (or pancetta or bacon) 150g Parmigiano reggiano 80g Almonds an handfull Salt, Black pepper to taste 1-) Start boiling a large pot of salted water for pasta 2-) Cook the pork at high for a couple of minutes, no oil, no butter 3-) Slice the zucchini 4-) Add half of the zucchini to the skillet with pork and boil the other half for 2/3 minutes 5-) Add the boiled zucchini to a food processor followed by Cheese, Almonds, Black pepper and olive oil.
Add a couple of ice cubes to keep a bright-green color. 6-) Cook the pasta 2 minutes under the package cooking instructions then dry it directly into the skillet. 
Add a ladle of cooking water and stir at high until the water evaporates. 
7-) Turn off the heat and scoop in the zucchini cream, a little more cooking water, mix until uniform and creamy and serve. 👨‍🍳Feel free to twist the ingredients according to your taste. Use a different cheese, change the pepper quantity… Let your creativity run wild while cooking from scratch with fresh ingredients. That’s what Mediterranean diet is all about.
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chefmarcoit
Quick and easy Pasta with zucchini and Guanciale 🍝 Ingredients (serving 3) 

Pasta 400g 2 average zucchini Guanciale (or pancetta or bacon) 150g Parmigiano reggiano 80g Almonds an handfull Salt, Black pepper to taste 1-) Start boiling a large pot of salted water for pasta 2-) Cook the pork at high for a couple of minutes, no oil, no butter 3-) Slice the zucchini 4-) Add half of the zucchini to the skillet with pork and boil the other half for 2/3 minutes 5-) Add the boiled zucchini to a food processor followed by Cheese, Almonds, Black pepper and olive oil.
Add a couple of ice cubes to keep a bright-green color. 6-) Cook the pasta 2 minutes under the package cooking instructions then dry it directly into the skillet. 
Add a ladle of cooking water and stir at high until the water evaporates. 
7-) Turn off the heat and scoop in the zucchini cream, a little more cooking water, mix until uniform and creamy and serve. 👨‍🍳Feel free to twist the ingredients according to your taste. Use a different cheese, change the pepper quantity… Let your creativity run wild while cooking from scratch with fresh ingredients. That’s what Mediterranean diet is all about.
Homemade Chicken Broth 🐓🍜 Winter is coming, here’s a reminder on how easy is to make homemade broth. ☠️Not all the premade broths have harmful chemicals in them, get the habit of READING LABELS and question every ingredient you don’t know. Soon you’ll start recognizing them (the harmful ones) and you’ll be able to respect a little more your and your family’s health. 👨‍🍳 Feel free to change the recipe. Don’t add tomatoes or add more then I did. Add zucchini or large leafs veggies for a deeper flavor. Respect your taste e be creative using just fresh ingredients, that’s awhat Mediterranean diet is all about.
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chefmarcoit
Homemade Chicken Broth 🐓🍜 Winter is coming, here’s a reminder on how easy is to make homemade broth. ☠️Not all the premade broths have harmful chemicals in them, get the habit of READING LABELS and question every ingredient you don’t know. Soon you’ll start recognizing them (the harmful ones) and you’ll be able to respect a little more your and your family’s health. 👨‍🍳 Feel free to change the recipe. Don’t add tomatoes or add more then I did. Add zucchini or large leafs veggies for a deeper flavor. Respect your taste e be creative using just fresh ingredients, that’s awhat Mediterranean diet is all about.
A month ago I left NYC to go back to nature. I’m sharing my journey on YouTube from the very first moment I saw the property I got. On top of the priorities list there’s the outdoor kitchen, once is ready I’ll start sharing my cooking contents again. For now, go on YouTube and enjoy the first 2 chapters of this story 👨‍🌾👨‍🍳
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chefmarcoit
A month ago I left NYC to go back to nature. I’m sharing my journey on YouTube from the very first moment I saw the property I got. On top of the priorities list there’s the outdoor kitchen, once is ready I’ll start sharing my cooking contents again. For now, go on YouTube and enjoy the first 2 chapters of this story 👨‍🌾👨‍🍳
Pesto sauce 🌿 from scratch This is one of the most common pasta sauces in Italy. Unfortunately convenience is conquering Italy too, even there most of the people are buying premade pesto. Making it from scratch is gonna give benefits to your health (every single ingredient is nutrients-packed) but mostly a WAY better flavor. For the best pesto you ever had is essential using a mortar and pestle. Using a food processor works just fine, I have a video doing it on my profile, back in 2024. Serving 2: 300g Pasta ~1 garlic clove ~100g Basil leaves ~70g parmigiano (or half and half with Pecorino Sardo) ~40g nuts ~Salt to taste ~A bunch of EVOO All the quantities are very imprecise. Use your taste while doing it to find the perfect balance. The perfect balance means what you like the best. ❗️Careful with the garlic,you can easily end up with a very garlicky sauce. Start by putting less than you expect. ❗️Wash basil leaves very well. Remove all the stems and make sure they’re well dried before using them. ❗️Never ever heat up pesto on a pan. How to store: Add olive oil to fully cover the sauce. Store it in the fridge up to 4 days and in the freezer for months. As always check appearance and smell before eating. About the nuts 🌰 🥜 Pine nuts are CONSIDERED more traditional. Pretty much every type of nut work, use your favorite or the most convenient. 🍝 Every pasta shape works with pesto. The most traditional are “Trofie” and “Trenette”.
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chefmarcoit
Pesto sauce 🌿 from scratch This is one of the most common pasta sauces in Italy. Unfortunately convenience is conquering Italy too, even there most of the people are buying premade pesto. Making it from scratch is gonna give benefits to your health (every single ingredient is nutrients-packed) but mostly a WAY better flavor. For the best pesto you ever had is essential using a mortar and pestle. Using a food processor works just fine, I have a video doing it on my profile, back in 2024. Serving 2: 300g Pasta ~1 garlic clove ~100g Basil leaves ~70g parmigiano (or half and half with Pecorino Sardo) ~40g nuts ~Salt to taste ~A bunch of EVOO All the quantities are very imprecise. Use your taste while doing it to find the perfect balance. The perfect balance means what you like the best. ❗️Careful with the garlic,you can easily end up with a very garlicky sauce. Start by putting less than you expect. ❗️Wash basil leaves very well. Remove all the stems and make sure they’re well dried before using them. ❗️Never ever heat up pesto on a pan. How to store: Add olive oil to fully cover the sauce. Store it in the fridge up to 4 days and in the freezer for months. As always check appearance and smell before eating. About the nuts 🌰 🥜 Pine nuts are CONSIDERED more traditional. Pretty much every type of nut work, use your favorite or the most convenient. 🍝 Every pasta shape works with pesto. The most traditional are “Trofie” and “Trenette”.
🎃 Pumpkin, buratta and sausage Pasta 🍝 Ingredients: 500g Pasta 300g Butternut squash 3 or 4 sausages 250g Burrata 150g Parmigiano Reggiano Walnuts a handful 1 Garlic clove Sage, black pepper, Salt to taste Sausage and Pumpkin are the perfect fall pairing. Adding a burrata for holy creaminess just makes everything better. 🔗 Full RECIPE CARD at Link in Bio 👀
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chefmarcoit
🎃 Pumpkin, buratta and sausage Pasta 🍝 Ingredients: 500g Pasta 300g Butternut squash 3 or 4 sausages 250g Burrata 150g Parmigiano Reggiano Walnuts a handful 1 Garlic clove Sage, black pepper, Salt to taste Sausage and Pumpkin are the perfect fall pairing. Adding a burrata for holy creaminess just makes everything better. 🔗 Full RECIPE CARD at Link in Bio 👀
Mac and Cheese - The Italian way Mac and cheese isn’t traditionally Italian, but it’s surprisingly close to our food culture. We’ve been baking pasta and cheese together in a thousand ways forever. So today I wanted to try this Italian-American classic… with a proper Italian twist. INGREDIENTS (serving 4) Pasta 500g Milk 1l Butter 100g Flour 100g Cheddar cheese ~80g Parmesan cheese ~80g Black pepper, salt, nutmeg To taste Recipe Make the Béchamel • Melt the butter in a pot. • Season with nutmeg. • Add the flour and whisk until the mixture is golden and uniform. • Add the milk • Pour in the warm milk all at once. • Whisk constantly until the béchamel becomes thick and smooth, with no clumps. • Turn off the heat. • Add a lot of parmesan and mix until fully melted. Cook the pasta and combine with cheeses • Boil the pasta until al dente. • While it cooks, shave plenty of cheddar cheese. • Combine everything • Mix the cooked pasta with the béchamel. • Transfer to a baking dish. • Add the cheddar and fold it in. • Top and bake • Cover the surface with more parmesan. • Bake until the top is golden and crisp @giallolovesitaly
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chefmarcoit
Mac and Cheese - The Italian way Mac and cheese isn’t traditionally Italian, but it’s surprisingly close to our food culture. We’ve been baking pasta and cheese together in a thousand ways forever. So today I wanted to try this Italian-American classic… with a proper Italian twist. INGREDIENTS (serving 4) Pasta 500g Milk 1l Butter 100g Flour 100g Cheddar cheese ~80g Parmesan cheese ~80g Black pepper, salt, nutmeg To taste Recipe Make the Béchamel • Melt the butter in a pot. • Season with nutmeg. • Add the flour and whisk until the mixture is golden and uniform. • Add the milk • Pour in the warm milk all at once. • Whisk constantly until the béchamel becomes thick and smooth, with no clumps. • Turn off the heat. • Add a lot of parmesan and mix until fully melted. Cook the pasta and combine with cheeses • Boil the pasta until al dente. • While it cooks, shave plenty of cheddar cheese. • Combine everything • Mix the cooked pasta with the béchamel. • Transfer to a baking dish. • Add the cheddar and fold it in. • Top and bake • Cover the surface with more parmesan. • Bake until the top is golden and crisp @giallolovesitaly
Homemade Milk Kefir: 

1. Buy the grains, You can easily find them online. 
They often come with instructions and I’m sure Kefir people knows better than me how to give them out. 

Here are some very important ones: 

1. Wash your hands and use clean glass jar, utensils, and strainer.
2. A starting ratio is 25 g of grains to 500 ml of milk.
3. Leave away from direct sunlight at around 20–24°C.
4. Strain, save the grains, and refrigerate the finished kefir promptly at 4°C or below. Put the grains into a clean jar with fresh milk to start again. They’re reusable with proper care! Milk Kefir doesn’t just taste great but is also extremely versatile. Today I added walnuts, dark chocolate, pears and oat flakes to balance my breakfast but the only limits are your taste and creativity. 
It provides Proteins, Calcium, Vitamin B12 and billions of active probiotics. Fermentation uses up some of the lactose, but homemade kefir isn’t automatically lactose-free. Some people digest it more comfortably than milk, although tolerance varies. 
Save this for your first batch, share it with a friend, and follow for more recipes. Ciao!
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chefmarcoit
Homemade Milk Kefir: 

1. Buy the grains, You can easily find them online. 
They often come with instructions and I’m sure Kefir people knows better than me how to give them out. 

Here are some very important ones: 

1. Wash your hands and use clean glass jar, utensils, and strainer.
2. A starting ratio is 25 g of grains to 500 ml of milk.
3. Leave away from direct sunlight at around 20–24°C.
4. Strain, save the grains, and refrigerate the finished kefir promptly at 4°C or below. Put the grains into a clean jar with fresh milk to start again. They’re reusable with proper care! Milk Kefir doesn’t just taste great but is also extremely versatile. Today I added walnuts, dark chocolate, pears and oat flakes to balance my breakfast but the only limits are your taste and creativity. 
It provides Proteins, Calcium, Vitamin B12 and billions of active probiotics. Fermentation uses up some of the lactose, but homemade kefir isn’t automatically lactose-free. Some people digest it more comfortably than milk, although tolerance varies. 
Save this for your first batch, share it with a friend, and follow for more recipes. Ciao!
#ad My brother is visiting from Italy and this was his very first time at Walmart. After a few extra stops (Walmart newbies 😅 ), we found exactly what we needed: @filippoberio_us olive oil, now available nationwide at @walmart For our dinner party, I picked different Filippo Berio oils for different uses: roasting, finishing, and everyday cooking. For tonight’s stove-braised beef, olive oil is my only fat of choice. No butter, no shortcuts, just flavor and tradition. Over 150 years of Italian olive oil heritage, made for real home cooking. Holidays and every day. #FilippoBerio #WalmartFinds
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chefmarcoit
#ad My brother is visiting from Italy and this was his very first time at Walmart. After a few extra stops (Walmart newbies 😅 ), we found exactly what we needed: @filippoberio_us olive oil, now available nationwide at @walmart For our dinner party, I picked different Filippo Berio oils for different uses: roasting, finishing, and everyday cooking. For tonight’s stove-braised beef, olive oil is my only fat of choice. No butter, no shortcuts, just flavor and tradition. Over 150 years of Italian olive oil heritage, made for real home cooking. Holidays and every day. #FilippoBerio #WalmartFinds
Time and space are rare assets nowadays, I wanted them back. I also wanted to go back to eat Italian tomatoes everyday, and veggies and olive oil and the Mediterranean sun, and this 🤌 and that 🤌… you should come see yourself! Buon appetito 👨‍🍳
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chefmarcoit
Time and space are rare assets nowadays, I wanted them back. I also wanted to go back to eat Italian tomatoes everyday, and veggies and olive oil and the Mediterranean sun, and this 🤌 and that 🤌… you should come see yourself! Buon appetito 👨‍🍳
🦐🍝 Dive into flavor with this rich and rustic Seafood Pasta! Scallops, shrimp, cherry tomatoes & white wine all come together in a comforting coastal dish straight to your holiday tables 🇮🇹✨ @giallolovesitaly 📝 Ingredients: 14 oz pasta (400 g) 1 1/3 cups cherry tomatoes, sliced (200 g) 2 cloves garlic 1 bell pepper, diced 1 1/3 lbs scallops (600 g) 14 oz shrimp (400 g) 2 tablespoons olive oil (25 ml) 2/3 cup dry white wine (150 ml) 3/4 cup tomato purée (200 g) Fresh parsley, chopped Salt to taste 👩‍🍳 Instructions: 1. Slice the cherry tomatoes and dice the bell pepper. In a large casserole or deep skillet, heat the olive oil. Add the tomatoes, bell pepper, whole garlic cloves, and a bit of chopped parsley. Cook over high heat for 2–3 minutes, stirring frequently, then reduce to low heat. Cover and simmer for about 10 minutes. 2. Cut the scallops and shrimp into smaller pieces, then add them to the casserole. Increase the heat and cook for 3–4 minutes, stirring. Deglaze with white wine and let it cook until the alcohol has evaporated. 3. Stir in the tomato purée. Mix until smooth and season with salt. Simmer gently for about 20 minutes, uncovered. 4. Meanwhile, cook the pasta in boiling salted water. Drain the pasta a couple of minutes before it’s fully cooked (al dente) and transfer it directly into the sauce to finish cooking for maximum flavor absorption. 5. Serve immediately, topped with freshly chopped parsley. #giallolovesitaly #SeafoodPasta #ItalianDinner #HomemadePasta #ShrimpLovers
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chefmarcoit
🦐🍝 Dive into flavor with this rich and rustic Seafood Pasta! Scallops, shrimp, cherry tomatoes & white wine all come together in a comforting coastal dish straight to your holiday tables 🇮🇹✨ @giallolovesitaly 📝 Ingredients: 14 oz pasta (400 g) 1 1/3 cups cherry tomatoes, sliced (200 g) 2 cloves garlic 1 bell pepper, diced 1 1/3 lbs scallops (600 g) 14 oz shrimp (400 g) 2 tablespoons olive oil (25 ml) 2/3 cup dry white wine (150 ml) 3/4 cup tomato purée (200 g) Fresh parsley, chopped Salt to taste 👩‍🍳 Instructions: 1. Slice the cherry tomatoes and dice the bell pepper. In a large casserole or deep skillet, heat the olive oil. Add the tomatoes, bell pepper, whole garlic cloves, and a bit of chopped parsley. Cook over high heat for 2–3 minutes, stirring frequently, then reduce to low heat. Cover and simmer for about 10 minutes. 2. Cut the scallops and shrimp into smaller pieces, then add them to the casserole. Increase the heat and cook for 3–4 minutes, stirring. Deglaze with white wine and let it cook until the alcohol has evaporated. 3. Stir in the tomato purée. Mix until smooth and season with salt. Simmer gently for about 20 minutes, uncovered. 4. Meanwhile, cook the pasta in boiling salted water. Drain the pasta a couple of minutes before it’s fully cooked (al dente) and transfer it directly into the sauce to finish cooking for maximum flavor absorption. 5. Serve immediately, topped with freshly chopped parsley. #giallolovesitaly #SeafoodPasta #ItalianDinner #HomemadePasta #ShrimpLovers
Zucchini and Shrimp pasta 🍝🍤 Ingredients: (serving 3) Pasta 400g Shrimp ~150g Zucchini ~200g Shallot 1 Olive oil ~50ml Lemon zest Basil, Salt to taste 👨🏻‍🍳 Feel free to change the recipe. Add black pepper If you like it, swap garlic for shallots, use different herbs. When cooking for yourself your taste is the only rule. Use fresh ingredients and cook from scratch while you let your creativity run free. That’s what mediterranean diet is all about. ☠️Not all the food in the grocery stores is poisonous. Processed and ULTRA processed (UPF) are two different things. Get in the habit of reading labels, google everything that sound weird. You’ll build enough knowledge to safely navigate the aisles in no time.
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8mo ago
chefmarcoit
Zucchini and Shrimp pasta 🍝🍤 Ingredients: (serving 3) Pasta 400g Shrimp ~150g Zucchini ~200g Shallot 1 Olive oil ~50ml Lemon zest Basil, Salt to taste 👨🏻‍🍳 Feel free to change the recipe. Add black pepper If you like it, swap garlic for shallots, use different herbs. When cooking for yourself your taste is the only rule. Use fresh ingredients and cook from scratch while you let your creativity run free. That’s what mediterranean diet is all about. ☠️Not all the food in the grocery stores is poisonous. Processed and ULTRA processed (UPF) are two different things. Get in the habit of reading labels, google everything that sound weird. You’ll build enough knowledge to safely navigate the aisles in no time.

Chef Marco (@chefmarcoit) Instagram Stats & Analytics

Chef Marco (@chefmarcoit) has 894K Instagram followers with a 2.96% engagement rate over the past 12 months. Across 67.0 posts, Chef Marco received 621K total likes and 21.2M impressions, averaging 9.27K likes per post. This page tracks Chef Marco's performance metrics, top content, and engagement trends — updated daily. To benchmark @chefmarcoit against other accounts, use Socialpruf's Instagram competitor analysis tool.

Chef Marco (@chefmarcoit) Instagram Analytics FAQ

How many Instagram followers does Chef Marco have?+
Chef Marco (@chefmarcoit) has 894K Instagram followers as of October 2026.
What is Chef Marco's Instagram engagement rate?+
Chef Marco's Instagram engagement rate is 2.96% over the last 12 months, based on 67.0 posts.
How many likes does Chef Marco get on Instagram?+
Chef Marco received 621K total likes across 67.0 posts in the last 12 months, averaging 9.27K likes per post.
How many Instagram impressions does Chef Marco get?+
Chef Marco's Instagram content generated 21.2M total impressions over the last 12 months.
Can I compare Chef Marco with other Instagram accounts?+
Yes. Add @chefmarcoit to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.