FLOUR & EGG

Agnello al Forno (Oven-Roasted Lamb) Agnello al Forno (Oven-Roasted Lamb) By Master Chef Gianluca Deiana Abis Agnello al Forno is a...

Porchetta Porchetta By Master Chef Gianluca Deiana Abis Porchetta is one of Italy’s most iconic dishes, celebrated for its crispy,...

Spezzatino (Italian Beef Stew) Spezzatino (Italian Beef Stew) By Master Chef Gianluca Deiana Abis Spezzatino is a traditional Italian...

Cinghiale in Umido (Stewed Wild Boar) Cinghiale in Umido (Stewed Wild Boar) Curated by Master Chef Gianluca Deiana Abis Cinghiale in...

Torta di Riso (Italian Rice Cake) By Master Chef Gianluca Deiana Abis Torta di Riso Torta di Riso  is a traditional Italian rice cake...

Frittata di Cipolle (Onion Frittata) By Master Chef Gianluca Deiana Abis Frittata di Cipolle Frittata di Cipolle  is a classic Italian...

Pasta alla Norma By Master Chef Gianluca Deiana Abis Pasta alla Norma Pasta alla Norma  is one of the most iconic dishes from Sicily,...

Cima alla Genovese Cima alla Genovese (Stuffed Veal) By Master Chef Gianluca Deiana Abis Cima alla Genovese  is a traditional Italian...

Fegato alla Veneziana Fegato alla Veneziana (Venetian-Style Liver) By Master Chef Gianluca Deiana Abis Fegato alla Veneziana  is a...

Pignataccia Pignataccia  is a traditional dish from the Lazio region of Italy, particularly the area around Viterbo. It's a rustic,...

Sopa Coada Sopa Coada is a traditional dish from the Veneto region of Italy, particularly popular in the city of Treviso. It’s a hearty,...

Preserved Lampascioni Lampascioni, also known as wild hyacinth bulbs, are a traditional and unique ingredient from Puglia, Italy. These...

testaroli al pesto Testaroli is an ancient Italian dish from the region of Liguria. It’s a unique pasta-like creation that’s made from a...

Braised beef Ingredients 1.5 kg beef chuck roast  (or another braising cut such as brisket or shoulder) 2 tablespoons olive oil 1 large...

Cuting meat for the grill from costata to Tbone. Ingredients 1 large T-bone or porterhouse steak  (about 1.2 - 1.5 kg, at least 2.5 - 3...

Salti in bocca alla Romana Ingredients 4 veal scaloppine (thin slices of veal, about 100g each) 4 slices of prosciutto crudo (thinly...

Sfogliatella Ingredients 250g all-purpose flour 150g semolina flour 100g butter (cold, cut into cubes) 1 egg 100g powdered sugar 500g...

Cassata Ingredients 500g ricotta cheese (drained) 200g powdered sugar 100g dark chocolate (chopped) 150g candied fruit (chopped) 50g...

basil panna Cotta Ingredients 500ml heavy cream 250ml whole milk 100g sugar 1 vanilla bean (or 1 teaspoon vanilla extract) 3g powdered...

Torrone di nocciole Ingredients 300g honey 150g sugar 2 large egg whites 400g toasted nuts (almonds, hazelnuts, or pistachios) Zest of 1...