FLOUR & EGG

Grigliata di Gamberoni, Polpo, Cozze e Aragosta (Grilled Prawns, Octopus, Mussels, and Lobster) Grigliata di Gamberoni, Polpo, Cozze e...

Spaghetti al Nero di Seppia e Aragosta (Spaghetti with Squid Ink and Lobster) Spaghetti al Nero di Seppia e Aragosta (Spaghetti with...

Baccala alla Vicentina with Black Polenta Nera Close Up of Vicenza Style Stockfish Baccalà alla Vicentina (Salted Cod from Vicenza) By...

Coniglio alla Cacciatora Coniglio alla Cacciatora (Hunter’s Rabbit) By Master Chef Gianluca Deiana Abis History of Coniglio alla...

Tortel di Patate Tortel di Patate By Master Chef Gianluca Deiana Abis 1. History Tortel di Patate is a traditional dish from Trentino, in...

Coda alla Vaccinara Coda alla Vaccinara By Master Chef Gianluca Deiana Abis 1. History Coda alla Vaccinara is a quintessential Roman...

Polenta, a beloved staple of Italian cuisine, is celebrated for its versatility and comforting qualities. When mixed with a delightful...

In the world of Italian cuisine, few dishes are as delightful as Involtini di Vitello . These tender veal rolls are stuffed with a blend...

Exploring the Culinary Delights of Sardinia: Uncovering Three Authentic Recipes from First Course to Main Course

Italian cuisine is a rich tapestry woven from diverse traditions, flavors, and unique histories. Among its many offerings, the main...

Prep. time: 30 minutes Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: For Ricotta Meatballs: 1 1/2 cup of Sheep...

Prep. time: 20 minutes Cook Time: 70 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: 1 1/2 lb Ground chicken 8 oz Mortadella with...

Prep. time: 10 minutes Cook Time: 120 minutes Difficulty: 2 out of 5 Serve: 2-4 Ingredients: 2 legs of lamb 1 white onion, chopped 1...

Prep. time: 20 minutes Cook Time: 12 minutes Difficulty: 2 out of 5 Serve: 2 Ingredients: 1,2 kg Lobster 1 1/2 cup Cherry tomatoes 1 Red...