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Step by step recipes

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Focaccia with onions

Focaccia with onions

From Puglia, a region with age-old traditional gastronomy, a simple…
Spring-lamb roman-style with ginger fragrance

Spring-lamb roman-style with ginger fragrance

From Lazio, a typical and traditional dish reinterpreted for the…
Milanese-style risotto

Milanese-style risotto

This is the dish that symbolizes the whole Padana Plain; the local…
Cassata siciliana

Cassata siciliana

From our collection of regional Italian cuisine, a typical dessert…
Crostoni with liver

Crostoni with liver

A hot hors-d’oeuvre with entrails, a typical dish in central Italy…
Semolina dumplings with pecorino romano

Semolina dumplings with pecorino romano

A typical first course from Rome, of longstanding tradition, and…
Bigoli with duck sauce

Bigoli with duck sauce

A first course typical of the Veneto region traditionally served…
Roman-style pizza

Roman-style pizza

Pizza from Lazio and the region’s capital, Rome, is traditionally…
Marinated anchovies with wild fennel

Marinated anchovies with wild fennel

This hors-d’oeuvre is served cold and the main ingredient is oily…
Venetian-style Scallops

Venetian-style Scallops

A hot fish hors d'oeuvre, typically Venetian but popular along the…
Caponata with vegetables

Caponata with vegetables

Caponata is one of the most typical dishes of Sicily and can be…
Caprese with sauteed vegetables with thyme

Caprese with sauteed vegetables with thyme

Various fresh ingredients for a typical Italian cheese-salad. It…
Cheese with asparagus tips and quail eggs

Cheese with asparagus tips and quail eggs

The delicate flavor of the asparagus and quail eggs pair perfectly…
Warm salad with rabbit and porcini mushrooms

Warm salad with rabbit and porcini mushrooms

This warm hors-d’oeuvre with white meat requires skill in the…
Crostini with pork stew

Crostini with pork stew

This recipe is a lighter, simplified version of morzello, one of…
Panadas

Panadas

Panadas are hot, cheese-filled appetizers that are traditionally…
Baby octopus smothered in escarole

Baby octopus smothered in escarole

Octopus, escarole, olives and capers make for a dish rich in flavor…
Rose carpaccio

Rose carpaccio

This is a cold hors-d’oeuvre with meat, nourishing and very…
Sardines beccafico with vegetable tartare and mint sauce

Sardines beccafico with vegetable tartare and mint sauce

An hors-d’oeuvre particularly appetizing, to serve preferably hot.
Strudel with broccoli in anchovy broth

Strudel with broccoli in anchovy broth

A delicious and aromatic appetizer from Liguria. Learn from our…
Calzone

Calzone

Light and flavorful, a calzone is a variation on the typical…
Focaccia with potatoes

Focaccia with potatoes

Light and flavorful, this delicious recipe for focaccia with…
Ligurean focaccia with aromatic herbs

Ligurean focaccia with aromatic herbs

In recipe is a play on the traditional recipe for focaccia of…
Pizza with potatoes

Pizza with potatoes

This particularly nourishing dish is typical of the Campania region…
Bensone cake

Bensone cake

This is a cake which can be kept for some days, and it is possible…
Bonet (typical sweet from Piedmont)

Bonet (typical sweet from Piedmont)

Bonet is traditionally served during the colder months of the year…
Cantucci biscuits

Cantucci biscuits

These are very famous biscuits, with a dry texture, and are highly…
Venetian style fried custard

Venetian style fried custard

A dessert from age-old tradition, traditionally eaten during…
Pan dolce (fruit loaf)

Pan dolce (fruit loaf)

From Liguria, a nut cake with all the aroma of Italian fruits. Our…
Pan pepato (fruit bread)

Pan pepato (fruit bread)

Our Master Chefs will guide you step by step through the…
Parrozzo (chocolate covered cake)

Parrozzo (chocolate covered cake)

This is a soft cake, preferably eaten in the winter so that the…
Pastiera (traditional Neapolitan cake)

Pastiera (traditional Neapolitan cake)

This rich Easter cake from Naples has a flavor all of its own.
Sbrisolona (traditional crunchy tart)

Sbrisolona (traditional crunchy tart)

Great served with a cup of coffee or a glass of sweet dessert wine…
Seadas (traditional sardinian fritter)

Seadas (traditional sardinian fritter)

This Sardinian sweet, famous throughout the world, pairs divinely…
Apple strudel

Apple strudel

This is a typical dessert from the Alto Adige region. Ideally…
Tirolese Canederli (traditional dumpling soup)

Tirolese Canederli (traditional dumpling soup)

“Knodel” are one of the typical bread “gnocchi” from Alto Adige. A…
Gnudi profumati agli odori dell’orto (vegetable dumplings)

Gnudi profumati agli odori dell’orto (vegetable dumplings)

Typical first course from Central Italy, considered a lean dish…
Neapolitan-style lasagne

Neapolitan-style lasagne

A particularly rich and tasty first course for the Carnival season…
Lasagna with chickpeas

Lasagna with chickpeas

This is a first course from the Calabria region, with its…
Roast saddle of pork tuscan-style with dried mushrooms and beans with fresh olive oil

Roast saddle of pork tuscan-style with dried mushrooms and beans with fresh olive oil

This is a typical Tuscan dish most often served as a second source…
Bucatini with red pepper sauce

Bucatini with red pepper sauce

In this recipe, the delicate flavor of the pepper sauce pairs…
Dumplings with tuna and bottarga

Dumplings with tuna and bottarga

This is a small dumpling typical of Sardinia. In fact, this…
Codfish Vicenza-style

Codfish Vicenza-style

A delicious fish recipe from Veneto, typical of the the beautiful…
Milanese-style vegetable soup

Milanese-style vegetable soup

This is the best-known soup in Italy. A first course which is rich…
Pasta with broccoli, tomatoes and almonds

Pasta with broccoli, tomatoes and almonds

This is a typical hard wheat pasta dish from the Puglia region…
Paniscia soup from Novara

Paniscia soup from Novara

This is a peasant dish from the cuisine of the Piedmont region. A…
Cacciucco Livorno-style

Cacciucco Livorno-style

One of the most famous fish soups, always served with slices of…
Grouper Matalotta-Style

Grouper Matalotta-Style

A delicious and tasty dish from Sicily.
Stewed leg of lamb

Stewed leg of lamb

If you like your lamb tender and succulent, try stewing it with…
Risotto with peas, tomato and mint

Risotto with peas, tomato and mint

A typical dish from Venice, usually served up creamy
Veal Cutlet Palermo-style

Veal Cutlet Palermo-style

A quick and easy Italian traditional recipe: discover the taste.
Ravioli with light pesto

Ravioli with light pesto

A first course consisting of filled fresh pasta. This dish comes…
Penne with eggplant and swordfish

Penne with eggplant and swordfish

In this recipe, one of the most prized fish in Sicily is paired…
Tagliatelle bolognese with thyme and grana cheese

Tagliatelle bolognese with thyme and grana cheese

One of the most symbolic first courses of Italian cuisine…
Spaghetti with truffle

Spaghetti with truffle

All the flavor of the black truffle from Norcia and Spoleto.
Fillets of scorpion fish in "Acqua Pazza"

Fillets of scorpion fish in "Acqua Pazza"

Sweet cherry tomatoes and fresh fish for a delicate Mediterranean…
Marche-style lasagne

Marche-style lasagne

From Marche, a traditional first course rich in flavor. Our Master…
Ossobuco milanese-style

Ossobuco milanese-style

One of Milan’s most traditional and delicious meat dishes.
Monkfish in onion-leek broth and Italian olives

Monkfish in onion-leek broth and Italian olives

A delicious and aromatic second course.
Saltimbocca roman-style

Saltimbocca roman-style

From the traditional cuisine of Rome comes a simple, tasty meat…
Trout Piemonte-style

Trout Piemonte-style

Resting on a bed of vegetables, these delicate trout fillets are…
Cuttlefish in black ink sauce with polenta

Cuttlefish in black ink sauce with polenta

An elegant dish that blends the flavors of the land and the sea.
Fish soup with soft ascolane olives

Fish soup with soft ascolane olives

A traditional dish from Marche, a region on the Adriatic coast. The…
Mimosa cake

Mimosa cake

Mimosa Cake, a sweet treat filled with a delicious cream and…