Chef Fufi, the orange cat, arms folded, and Vincenzino the cream poodle in a stained chef's hat, standing either side of the kitchen range in a warm Italian kitchen.

Nothing can go wrong.

Welcome, my friends. I am Fufi. This is my kitchen, my show, and my assistant, who does nothing. Every episode I cook one real Italian dish. Every episode the kitchen has an opinion about this. The dish arrives anyway — this is the important part.

Episodes

Where to watch me

Every episode is one real dish and one real catastrophe, and they do not always arrive in that order. Watch to the end. The end is where the food is.

Fufi, soot-smudged, grinning and holding a plate of cacio e pepe while a fire burns behind him.

Episode One · arriving on YouTube Cacio e Pepe “Pasta Is Honest. That Is the Problem.” People see three ingredients and they relax. They forget the water.

Fufi holding out a plate with a golden bone-in cotoletta while Vincenzino eats a piece off a fork.

Episode Two · arriving on YouTube Cotoletta alla Milanese “Civilization Is Becoming Crispy” A thick veal chop with the bone. I guard it all day. Vincenzino is also in the room.

Episode Three · in the kitchen Tiramisù It is coming. I am not telling you when. There is a disagreement about the coffee and I intend to win it.

The recipes

Written properly, this time

On camera there is no time. I say "grate it fine" and already we are somewhere else, something is burning, Vincenzino has eaten a thing he should not have eaten. So here I write it down properly. Slowly. With the reasons.

Roman · 25 min Cacio e Pepe Pasta, pecorino, pepper, and the water you were about to throw away. Four things and nowhere to hide. Milanese · 35 min + chilling Cotoletta alla Milanese Thick, with the bone, fried in butter and never oil. Five things, and nowhere to hide when one is wrong.

Not written yet Tiramisù When the episode is made, the recipe arrives with it. That is the arrangement.

The Academy

Some things are not a recipe

Some things are a skill. Not one dish — you learn them one time and then you can cook a hundred. So they have their own pages, and my recipes send you there instead of explaining it badly, in a hurry, forty times.

Technique Cooking the pasta How much water, how much salt, and why the enormous pot everybody told you to buy is working against you. Technique Clarified butter Butter with the water and the milk taken out, so it can be hot without turning bitter. Why yours keeps burning. Technique The water from the pasta Not waste — an ingredient. Why less water makes a better sauce, and what the starch is actually doing. Technique Mantecatura Fire off, then combine. The difference between a glossy sauce and a bowl of little cheese stones.

Not written yet Pasteurised eggs How to make raw egg safe for a tiramisù without cooking it into an omelette. Coming with the tiramisù.

Enter the Academy

The kitchen

Who is in here with me

Fufi

Me. The chef. I have wanted this show since I was a kitten sitting too close to the television, and now I have it — so please, do not tell me about the smoke. I can see the smoke.

Vincenzino

My assistant. He is here. This is the most I can say for him. He does not help, he does not apologise, and one time he ate an entire pecorino in front of me like it was an apple. We do not discuss it.

SuperStove

The stove. It talks. Very calmly it tells me when things are about to explode, and it is never wrong, and it is never worried. Somehow this is worse than if it panicked.

Say something

Write to me

Questions, corrections, a strong opinion about pecorino — I read everything. hello@thefufishow.com.

If you want to know who is behind all this, or you have something to propose, there is a page for that.

The Fufi Show