FLOUR & EGG

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

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

Making Cervella alla Fiorentina Cervella alla Fiorentina (Florentine-Style Sautéed Brains) A rich and delicate dish from Tuscany,...

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

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...