FLOUR & EGG

bigoli A Detailed History of Five Iconic Sauces from Veneto Veneto, located in northeastern Italy, is a region known for its diverse...

Sugo alla Campidanese A Detailed History of Five Iconic Sardinian Sauces Sardinia, a beautiful island in the Mediterranean, is known for...

Ingridients for Amatriciana A Detailed History of Iconic Italian Sauces: Carbonara, Cacio e Pepe, Alfredo, and Amatriciana Italian...

A deliciously cheesy pizza with a perfectly baked crust, ready to be enjoyed fresh from the box as a slice is pulled away. L’Antica...

A close-up of a wooden table where pizza sauce is being spread evenly on a thin, round dough, with fresh ingredients like mushrooms and...

Pizza Napoletana Kesté Pizza & Vino – Authentic Neapolitan Excellence ★★★★☆ 📍 Location Details Address: Kesté Pizza & Vino is located at...

Bigoli in Salsa (Venetian Anchovy Pasta) Bigoli in Salsa (Venetian Anchovy Pasta) By Master Chef Gianluca Deiana Abis Ingredients...

Gnocchi Sardi alla Campidanese (Made by Lyuba vitelli) Gnocchi Sardi alla Campidanese By Master Chef Gianluca Deiana Abis History Gnocchi...

Chef Gianluca Deiana Abis Plating the Meatball with fresh Tomato sauce Polpette al Sugo di Pomodoro Fresco By Master Chef Gianluca Deiana...

Gnudi di ricotta di pecora e spinaci in burro e salvia Gnudi Toscani By Master Chef Gianluca Deiana Abis History Gnudi (which means...

Anatra al Barolo Anatra al Barolo By Master Chef Gianluca Deiana Abis History Anatra al Barolo is a traditional Piedmontese dish,...

Sardinian Fish Stew (Zuppa di Pesce alla Sarda) Sardinian Fish Stew (Zuppa di Pesce alla Sarda) By Master Chef Gianluca Deiana Abis...

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,...