Matthew Cutolo

Matthew Cutolo Chef & content creator sharing classic Italian recipes and family traditions
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Few things remind me of summer in Italy quite like Sorbetto al Limone. Bright, refreshing and intensely lemony, this is ...
09/03/2026

Few things remind me of summer in Italy quite like Sorbetto al Limone. Bright, refreshing and intensely lemony, this is one of my favorite desserts to make when the weather is warm.

And it’s much easier to make at home than you might think.

RECENTLY FEATURED IN NORTHFORKER MAGAZINE🍋

I recently shared this Sorbetto al Limone recipe with Northforker Magazine from my family’s home on Shelter Island. A place where so many of my memories of cooking, family and entertaining began.

Now let me show you how to make it.

TURN THE LEMON INTO THE SERVING DISH

Slice a very thin piece from the bottom so the lemon can stand upright, then cut off the top.

We’re going to use the lemon itself to serve the finished sorbet.

DON’T CUT TOO DEEP

You want to open the lemon while keeping the shell intact. Those shells are going to become individual cups for the sorbet, so be careful not to cut through the rind.

SAVE THE SHELLS AND THE JUICE 🍋

Carefully hollow out each lemon, removing the pulp while keeping the shell intact.

And don’t waste that fresh juice, we’re going to use it to build the sorbet base.

BUILD THE SORBET

Combine the fresh lemon juice with water and sugar, then add some of the lemon rind.

The juice gives us that bright acidity, while the rind infuses even more lemon flavor.

LET THE LEMON INFUSE

Gently heat and stir the mixture until the sugar dissolves and the lemon rind has had time to infuse the base.

Then remove the rind, pour the mixture into a bowl and let it cool before freezing.

THE SECRET TO A SMOOTHER SORBET

Once frozen, break up the mixture and pulse it in a blender until smooth.

This helps break down the larger ice crystals and creates that smooth, velvety sorbet texture. No special equipment required.

THIS IS THE TEXTURE YOU’RE LOOKING FOR

Smooth, light and creamy looking.

That velvety consistency is what separates great sorbet from simply freezing lemon juice.

BACK INTO THE LEMONS 🍋

Fill the frozen lemon shells with the finished sorbet and return them to the freezer until you’re ready to serve.

Simple, beautiful, and one of my favorite ways to serve an Italian summer dessert.

A TASTE OF AN ITALIAN SUMMER 🇮🇹🍋

Bright, refresh

Pesto is one of those dishes that immediately takes me back to Liguria. After spending time in Vernazza and experiencing...
08/26/2026

Pesto is one of those dishes that immediately takes me back to Liguria. After spending time in Vernazza and experiencing dishes like this at Ristorante Belforte, you realize just how much the little details matter with something so simple.

Here’s how I make mine at home, including the unexpected trick I shared on the TODAY Show. 🇮🇹

When I made pesto on the TODAY Show, I shared one of my favorite tricks for keeping it vibrant and bright green. It’s incredibly simple and probably not what you’d expect.

START WITH THE FOUNDATION

With pesto, the quality of the ingredients matters. Start with good Parmigiano Reggiano that is freshly grated, pignoli and fresh garlic. When a recipe has these few ingredients, every single one brings something to the table.

FRESH BASIL IS EVERYTHING

Fresh basil is the heart of really good pesto. Use plenty of beautiful, fresh leaves and handle them gently. The goal is to preserve that fresh basil flavor and vibrant color.

EXTRA VIRGIN OLIVE OIL

Use a good extra virgin olive oil and drizzle it in to bring everything together, adding richness and helping create that smooth, creamy texture.

HERE’S THE GAME-CHANGING TRICK 🧊

Add a few ice cubes. They help keep everything cold while blending, which helps preserve that beautiful bright-green color and fresh basil flavor.

This is the same trick I shared on the TODAY Show.

BLEND JUST UNTIL COMBINED

Blend just until everything comes together. You don’t want to unnecessarily overwork or heat the basil.
And look at that color. This is the creamy consistency you’re looking for.

WHY TROFIE?

Trofie and pesto are a classic Ligurian pairing. Its twisted shape is perfect for catching the pesto so the sauce clings to every bite.

Cook it in well salted water until al dente.

KEEP THE PESTO OFF THE HEAT

Add the pesto to the hot pasta off the heat, then add a little starchy pasta water to loosen everything and bring the sauce together.

BRING IT ALL TOGETHER

Toss until the pesto and pasta water emulsify into a creamy, silky sauce that clings to every piece of trofie.

LOOK FOR THIS CONSISTENCY

This is the consistency you’re looking for: creamy, glossy and completely

One year ago today, The New York Times told the story of the place that has shaped not only the chef I am today, but the...
08/21/2026

One year ago today, The New York Times told the story of the place that has shaped not only the chef I am today, but the person I am as well. 🇮🇹❤️

Gargiulo’s has been part of Coney Island since 1907, and for three generations now, my family has had the privilege of carrying that tradition forward.

I grew up in this restaurant. I learned how to cook professionally here, I learned our family recipes and secrets from Mike the Bake, I learned what hospitality really means and I learned from the generations before me who dedicated their lives to keeping these traditions alive.

Seeing our family, our food, and the history of Gargiulo’s captured in The New York Times and shared with the world is such an incredible honor.

As proud as I am of where we’ve been, I’m even more excited about where we’re going. My goal has always been to honor what the generations before me built while finding new ways to share our food, our traditions, and our story with the next generation.

A special thank you to Regina Nadelson for telling our story so beautifully.

Here’s to the next chapter. Andiamo. 🇮🇹

08/19/2026

I’m convinced everything tastes better when you eat it with a ripped piece of bread. 🇮🇹🥖

Welcome to my new Rip & Dip series.

This one is inspired by my friend Ayesha Nurdjaja, the queen of ripping and dipping, who always reminds us that sometimes the best way to eat is to put something delicious on the table, tear off some bread and dig in.

I’m taking some of my favorite Italian ingredients: mortadella, pistachios, burrata, roasted tomatoes, artichokes, cannellini beans, ’nduja and plenty of extra virgin olive oil, and turning them into 6 Italian inspired dips and spreads made for sharing.

Which one do you want the recipe for first? 👇
Send this to someone you’d share these dips Follow along—all 6 recipes are coming soon! 🇮🇹

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