FLOUR & EGG

Uova alla Coque (Soft-Boiled Eggs) Uova alla Coque (Soft-Boiled Eggs) History : Uova alla Coque, or soft-boiled eggs, is a classic and...

Uova al Pomodoro (Eggs in Tomato Sauce) Uova al Pomodoro (Eggs in Tomato Sauce) History : Uova al Pomodoro, or "Eggs in Tomato Sauce," is...

Salsa alla Puttanesca . A Detailed History of Five Iconic Sauces from Campania Campania, located in southern Italy along the coast of the...

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

A stream of red wine gracefully flows into a clear glass, capturing the elegance of the pour against a muted background. Pairing Brunello...

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

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

A joyful toast shared over a refreshing Blood Orange Martini, capturing the essence of a perfect evening out. Blood Orange Martini By...

A selection of cocktails featuring a classic espresso martini, offering a taste of Italian elegance amidst other refreshing drinks at the...

Lingua di Vitello Brasata al Barolo Lingua di Vitello Brasata al Barolo Braised Veal Tongue in Barolo Wine History & Inspiration Veal...

Sardinian Sea Urchin (Ricci di Mare) Sardinian Sea Urchin (Ricci di Mare) By Master Chef Gianluca Deiana Abis History Sardinian Ricci di...

Grilled Sardinian Mullet (Muggine alla Griglia) Grilled Sardinian Mullet (Muggine alla Griglia) By Master Chef Gianluca Deiana Abis...

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