About Linen & Basil
Free Italian recipes for weeknights.
Each recipe is one dish from one Italian region, written so you can cook it on a weeknight. The pages are free. Nothing is blurred, and nothing is locked behind a signup.
What is on every recipe
- US amounts and metric amounts in the same ingredient list.
- The region the dish comes from, and a plain sentence when this version changes the usual method.
- A temperature when eggs, meat, or poultry need one. Those numbers follow USDA minimums.
- A “Where It Goes Wrong” table: the symptom, the cause, and the fix.
- A jump link to the ingredient list, so you can skip the introduction.
How a recipe gets onto the site
- We choose one dish and the region it belongs to.
- A draft is written with AI tools, in one consistent voice, with both sets of measurements.
- A review checks that the amounts can work, that every ingredient is used, and that safety temperatures are present.
- Photos are of the food, the pan, or hands at work.
- The recipe stays up only while it is fit to cook from. A wrong one can be taken down.
Who Lucia Moretti is
Lucia Moretti is a pen name. It is the voice of Linen & Basil, used so the recipes sound like one cook. It is not a restaurant, a diploma, a television credit, or an award. We do not invent those.
Lucia writes Linen & Basil for people who want real Italian food on a weeknight. Each recipe focuses on one region, one technique, and the few details that make it taste right.
What we will not put on a page
- Star ratings or comments we wrote ourselves. Stars and comments come only from people who are signed in.
- A paid wall on the method.
- A quiet affiliate link. If a page has an ad or an affiliate link, it says so. Read the affiliate disclosure.
If a step does not work
Sign in and leave a comment on that recipe. Name the step and what happened. A temperature or a quantity should be corrected in the recipe, not defended in a reply.
The rules for drafting, review, and corrections are on the editorial policy.