BEDandTASTE- Guest House

Largo dei Fiorentini, 1 - 00186 - Rome - Italy

P.Iva/C.F. 13747881004

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“The discovery of a new dish does more for the happiness of the human race than the discovery of a star”.

Anthelme Brillat-Savarin

Bring our hospitality home: we have selected some of our favourite Italian recipes

that you can recreate at your leisure, in the comfort of your own home.

Let us tantalize your taste buds from afar: follow us for an ever-changing array of delicious recipes.


For a medium-sized pan:


1 packet of Pavesini biscuits

3 eggs

9 tablespoons sugar

250g mascarpone cheese

5 sweetened espresso coffees

Unsweetened cocoa powder


Divide the yolks from the whites.

Whip the egg yolks with the sugar, then add the mascarpone.

Whip the egg whites until stiff and add slowly to the previous mixture

up to obtain a soft cream.

Take a baking pan (about 20x30 cm) and arrange the tiramisu alternating layers as follows:


Dip the biscuits in the coffee one by one and place them side by side in the pan

until it covers the entire bottom. Put some of the cream and spread it evenly over the entire surface.

Sprinkle the cocoa on the cream.


Repeat to get 3 layers of each ingredient.


Sprinkle with plenty of cocoa the last layer. 


Ingredients for 4 people:


500 g of spaghetti pasta

400 g of peeled tomatoes sauce

125 g of cured bacon cut into thick slices

100 g of grated pecorino cheese

1 red hot pepper

¼ cup white wine

extra virgin olive oil



Cut the bacon slices in long strips, uniform and of the same thickness.

Pour a dribble of oil in a frying pan to completely cover the bottom, and let it heat over high heat. 

Pour the chili and the strips of bacon pinwheels immediately with a wooden spoon, add the wine and let it evaporate.

Reduce the heat and fry the bacon for a few minutes,

until it has reached the right golden yellow coloring.

Put aside the bacon in the pan, leaving the cooking oil.

Now pour in the pan the tomatoes, simmer the sauce for about 10 minutes,

turning occasionally and adjusting it with salt.

Meanwhile, in a saucepan bring the water to a boil, add salt and let down the dough.

When cooked, remove from the hot pepper sauce

and meanwhile drain spaghetti cooked al dente made earlier.

Pour the spaghetti in a dish and mix before the pecorino cheese.

Wait a few seconds and pour the tomato sauce.

Mix well, add the last crispy bacon and serve.


Ingredients for 4 people:


300 g slices of veal (4 slices)

4 slices of ham

50 g of butter

Black pepper powder


8 sage leaves

200 g of white wine


Begin by placing the meat on a cutting board, remove any gristle and fat and then beat with a meat mallet.

Arrange the slices of ham on the meat, and then the leaves of sage, one on each side.

Skewered with toothpicks to secure meat, ham and sage from side to side.

Divide the slices in half thus obtaining 8 pieces in all.

Let the butter melt in a pan and when it is hot lying saltimbocca

and let it brown a couple of minutes per side.

Then pour in the white wine, at the end of cooking add salt and pepper

served spraying with the sauce.


For a 20 cm diameter pan:


185 g of ground almonds or almond flour

125 g of dark chocolate

125 g of butter

3 medium eggs

125 g of sugar

1 tablespoon rum

1 orange sgrated zest

Icing sugar



Melt the chocolate in a double boiler with the butter and set aside.

Whip the egg yolks with 80 g sugar and orange peel and then add the rum and melted chocolate.

Now add the ground almonds or chopped almonds.

Whip the egg whites with the remaining sugar

and incorporate the rest of the compound being careful and not dismantle them.

Grease and flour the pan, pour the mixture and bake in a preheated oven at 180 °.

Cook for about 30-35 minutes and baked.

Let the cake stand in its mold and pull it out carefully when cold. 

Sprinkle with plenty of icing sugar.


Ingredients for 4 people:


360 g of a short kind of pasta

150 g cherry tomatoes

100 g of grated ricotta seasoned cheese

Extra virgin olive oil



For the pesto sauce:

50 g fresh basil leaves

100 g of grated Parmesan cheese

1 clove garlic

15 g of pine nuts

100 g extra virgin olive oil



For the pesto sauce:

Put the peeled garlic in a blender along with a few grains of coarse salt.

Begin to chop and when the garlic is chopped, add the basil leaves.

Once chopped garlic, add the pine nuts and continue to work.

Add the Parmesan cheese and incorporate into the mixture.

Finally, add the extra virgin olive oil by pouring it flush and stirring constantly.

Mix the ingredients well until you have a smooth sauce.


Meanwhile in a saucepan bring the water to a boil, add salt and let down the dough.

Wash the tomatoes and cut into 4 pieces.

Toss with a little oil and salt.

During cooking the pasta, take a ladle of water and add to the basil pesto

and mixed so as to obtain a thick cream.

Put it with the tomatoes and stir.


Drain the pasta and pass under the jet of cold water in order to stop its cooking.

Put in a bowl pasta with pesto and cherry tomatoes,

Gently stir and scrape the seasoned ricotta cheese coarsely and mix well together.


Let cool completely in the refrigerator covered with a plastic wrap.

Serve the pasta salad with pesto and cherry tomatoes with ricotta seasoned cheese.