FLOUR & EGG

Focaccia (Fügassa) alla Genovese Focaccia (Fügassa) alla Genovese By Master Chef Gianluca Deiana Abis 1. History Focaccia alla Genovese,...

Carciofi Ripieni (Stuffed Artichokes) Carciofi Ripieni (Stuffed Artichokes) History : Carciofi Ripieni is a classic Italian dish,...

Cesanese di Affile By Master Chef Gianluca Deiana Abis 1. History Cesanese di Affile, an indigenous red grape variety from Lazio, has...

A glass of red wine elegantly placed on a wooden table, with the backdrop of charming, sunlit European rooftops and lush greenery....