It has been months that I’m on the hunt for the perfect pair of mom fit jeans. And I’m not even kidding! I’m a difficult one with jeans indeed, my body shape isn’t apparently considered as standard and I find it difficult to shop for denim from brands different from H&M, as much as I’d like to own some good quality jeans I’d be able to wear for more than 6 months without having them torn apart. But as long as we’re talking skinny jeans, I’d go for anything elasticated and in the end I usually am able to find at least one pair I like on me every new season.

But then mom jeans started looking so appealing to me, with their retro feel and comfy yet put together look. I have been obsessed with them during the last couple of months, as much that I came to the point I hated everyone wearing a pair on Instagram and looking amazing in them, while I wasn’t really able to fit nicely into any I tried on each time I walked by a clothing shop because of my pronounced pear body shape. They either was too tight on my hips or way too large on my waist. And since the denim is thick in mom jeans, and they usually don’t have elasticized fabric in them, it was nearly impossible for me to find a pair that was a nice compromise between the two – wasn’t asking for the “perfect pair” for my figure, I know it would have been an utopia!

You might have spotted me asking about the Topshop’s mom jeans on Twitter a couple of times: I have read thousand of reviews online on them, with girls with a pear shaped body swearing by them, and I was excited because I knew they where my last chance (this sounds tragic, but I really have tried on each and every pair I’ve spotted in shops so far!). But then we don’t have Topshop here in Italy and I would have needed to order them online and that terrified me because of how many pairs I’ve had already tried on with no results.

I probably spent another 3 or 4 weeks contemplating whether to buy them or not, and then “what colour should I pick and if they don’t fit me..?” I have checked out the website way too many times, each time I spotted someone wearing any pair of mom jeans online or in real life. Until the “Pretty Blue” colour (the one I liked since the very beginning) came back in stock and there was only one pair in my size available. And I had one of those moments when you’re like “it was totally meant to be”. That last pair needed to be mine!

I haven’t looked back! They fit me like a glove, and although they’re a little bit loose around my waist, it’s nothing a belt can’t really fix. I’m so happy the denim isn’t as thick as in the ones I tried on before, it’s not as light as I’m used to, but it totally makes all the difference! And yes, I love them that much that I could happily sleep into them!

And don’t they scream #Girlboss outfit to you too? I’ve been wearing them non-stop on my working days from home, when I want to look kind of put together but not really (just in case the postman will come at my doorstep!), with any top really (especially crop) and they always look so perfect and feel as comfortable as you can really get!

And on a different note, I’m very excited to be finally able to wear lightweight tops each day! Touch wood the weather will stay this nice from now on!

With the whole Italy theme going on recently on the blog, and all the pictures and the talking about food, it felt very appropriate to finally share some pasta recipes on this blog! It’s very surprising to think I never really posted one so far – as you see pasta recipes from each and every blogger everyday, and I’m Italian, so you know…

I guess it’s due to the fact I always stick to traditions and never venture into new recipes when it comes to pasta. But that’s the way we truly like our “primi piatti”, you rarely will see us trying out something new. Yet, I’ve found myself writing down a whole article about how to serve your pasta like a true Italian and realized how many things I do know on the subject and how deeply passionate I am about it.

I guess it must be due to genetic or something, but I found myself surprised to feel so passionate about the topic as I’ve always thought pasta is not the most exciting food to discuss about! It made me realize people love pasta and they love Italy mainly because of pasta… so today’s post is all about pasta basics, how we like to serve our main dishes and simple tips from your newly self-discovered pasta expert Italian blogger, me.

Here are two of my favourite ways to cook pasta like an Italian, two sauce recipes and some pasta basics that are appropriate for your everyday’s lunch or even a fancy Italy themed dinner!

Cacio e pepe

“Cacio e Pepe” is a traditional Roman recipe (yes, I was totally inspired by my recent trip to Rome for this one!) that features a delicious and savoury cream made with Pecorino Romano and pepper. With this one go for spaghetti or fettuccine and make sure your pasta is truly al dente! Do not believe those who suggest to replace pecorino with Parmesan – you won’t get the same flavour and with pasta the rule is always to stick to traditions!

Ingredients (serves 2):

– 160g spaghetti or fettuccine
– A knob of butter
– 3/4 handfuls of freshly grated Pecorino Romano
– Freshly minced black pepper
– A drizzle of olive oil

Method:

01 :: In the meanwhile your pasta is cooking, grate the cheese and mince or smash the black pepper and set aside.

02 ::  Place a splash of olive oil in a medium saucepan and add the black pepper. Place on a low heat to allow the pepper to inject flavour in the oil. Make sure you don’t burn or fry your oil.

02 :: Save a small bowl of pasta water before draining your pasta and placing it in the saucepan. Your pasta should be truly al dente so cook it for a couple of minute less than suggested.

03 :: Add a knob of butter to the pasta and stir well until melted. Then add the pecorino a handful per time, and each time you add some, add a heaping tablespoon of pasta water (or more if needed). Stir well and quickly to create a nice soft cream.

04 :: Keep adding the cheese and water until you’re left with a creamy sauce. If needed put your saucepan on a low heat to let some of the water evaporate. Then transfer your spaghetti in two plates and top with some more black pepper to taste!

Salmon + Cream

Unlike popular belief, we use cream in our pasta only in a few occasions, so do not listen to anyone saying a true tomato sauce must be made with an addition of cream! But this is one of those exceptions: cream + smoked salmon pasta is a personal favourite, so simple and quick to make but extremely fancy and flavourful to the taste!

Ingredients (serves 2):

– 160g farfalle or fusilli
– 250g cream
– 60g smoked salmon, cubed
– Salt and pepper to taste
– A drizzle of olive oil

Method:

01 :: While your pasta is cooking, place a drizzle of olive oil in a small saucepan with the cubed smoked salmon and a pinch of salt. Place on a very low heat and allow the salmon to slightly cook on the borders.

02 :: Add the cream to the saucepan all at once and stir with a wooden spoon. Allow the heat to melt the cream down and then add a couple of tablespoons of pasta water to add creaminess and lightness to your sauce.

03 :: Drain your pasta and place it in the saucepan with the sauce, stir and leave on the heat for a few seconds. Then transfer pasta into two plates and serve with a pich of black pepper on top and *no* Parmesan (never a good idea when fish is involved!).

Check out How to Serve Pasta Like an Italian

by Giada Correale at Mode

Pasta basics:

– As for quantity the perfect amount is 80g for each adult. It makes for the perfect pasta plate (not too large nor too small) and will leave you with no leftovers – I don’t know about you but I like my pasta to be freshly made each time.

– Saving a small bowl of pasta water is always a good idea to diluite your pesto or sauce and add flavour and reach the perfect consistency and creaminess.

– Never overcook the sauce or it will start creating lumps or being too thick: you don’t want your pasta to be doughy.

– And don’t ever overcook your pasta: I find the perfect cooking time is usually a couple of minutes more than what suggested on the packaging, unless you need to finish the cooking in the sauce, then you’ll have to remove it from the water a couple of minutes earlier.

– How to dose salt for the pasta water? Usually less than a tablespoon for a medium pot will work!

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These are my top tips for cooking and serving pasta like an Italian!
Make sure you check out my article on Mode for more tips and ideas.
And let me know: how do you usually cook and serve your pasta? x

On our very last day in Rome we had time to kill until our flight in the evening and went on a mission to find the most picturesque streets, gardens, and breathtaking views on the city to take the very last pictures of our staying. We said goodbye to beautiful Rome with the brightest, warmest, most lovely sun of the whole week which made us very sad to leave.

On our way to Parco Savello, or Garden of Oranges, we found the lovely Roseto Di Roma Capitale, the most beautiful and picturesque rose garden I’ve ever seen! We were lucky to see most of the roses in full bloom, even if I can’t image how beautiful it would have been if all the small blossoms had already bloomed in colourful, soft, scented arches of roses.

We were very sad to leave, and we already can’t wait for a second time! See you soon, beautiful Rome!

Check out What Not to Miss When Travelling to Rome

by Giada Correale at Mode

These are the very last pictures of Rome, hope you’ve enjoyed my latest posts! If you’re interested in hearing more about Rome and some travel tips on what not to miss when visiting, make sure you check out my new article on Mode! x