Cucina con Ruben

Ruben Bondi became known during lockdown, cooking from a balcony in Trastevere, and that spirit of improvisation and generosity still defines their work: whether they’re sharing a recipe for carciofo alla giudia or a perfect tiramisù, the food feels like an invitation, not a performance. Their approach is that of a devoted home cook who happens to be a relentless explorer of street food, pastry, pizza, and café culture. With 581 published recipes and 36 restaurant reviews, they move between the roles of critic and creator with ease, but the heart of their work is always the plate itself. They are passionate about the layered histories of Roman and Sicilian cuisine, and their signature dishes—cassata siciliana, pizza rossa, filetto di baccalà, the elusive sporcata—show a deep respect for both tradition and personal expression. What makes Cucina con Ruben unique is this balance: they are equally at home writing about a kosher kitchen and a New York slice, and their 81 percent positive reviews reflect a community that trusts their taste. Active across Rome, Palermo, New York, Milan, and Sanremo, they speak Italian in every sense—through ingredients, technique, and the quiet joy of feeding others.