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Gourmet recipes

CHICKPEA CASARECCE ALLA PARMIGIANA
Mastery
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BUCATINI WITH PISTACHIO PESTO
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PENNE AL GORGONZOLA WITH OSTERS AND JAPANESE FLAVOURS
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CONCHIGLIE RIGATE WITH POTATOES, CACIOCAVALLO CREAM AND RAW LANGOUSTINES
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BAVETTE WITH BEETROOT AND GOAT CHEESE
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PASTA WITH SPRING VEGETABLES
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CAPELLINI WITH LANGOUSTINE TARTARE AND BISQUE, FENNEL BAGNA CAUDA
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CAPELLINI IN SMOKED CHAR SAUCE WITH PEAS PUREE
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50'
BARILLA SPAGHETTI NO. 5 COOKED RISOTTO-STYLE WITH DANDELION AND LANGOUSTINES
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Angel hair with shrimp, bottarga and spring onion
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50 shades of gray spaghetti
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15'
Spaghetti with creamy prosecco and oysters
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15'
Thick spaghetti puttanesca
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25'
Spaghetti with squid ink, shrimp and n’duja
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20'
Rigatoni with pistachio, peas and basil pesto
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Tortiglioni carbonara with truffle
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Orecchiette with creamy porcini mushrooms, leek and black truffle sauce
Mastery
20'
Mini lasagna roll-ups
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SOUP OF BORLOTTI BEANS WITH SPELT
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BARLEY AND LENTIL SOUP WITH SAUTÉED BABY SQUID
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SPAGHETTI WITH FRESH ARUGOLA AND PROSCIUTTO
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RED LENTIL SPAGHETTI WITH SHALLOT, MULTICOLOR TOMATOES AND TOASTED NUTS
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SPAGHETTI WITH VEGGIES, AROMATIC HERBS AND POPPY SEEDS
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PASTA AND CHICKPEAS WITH TURMERIC AND ROSEMARY
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GLUTEN FREE FUSILLI WITH ZUCCHINI AND CLAMS
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WHOLEGRAIN TORTIGLIONI WITH VEGETABLE PESTO – SKIN, STEM AND LEAVES
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PINK PENNE WITH NUTS AND PARMIGIANO REGGIANO RINDS
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Techniques and tutorial

A BEAUTY PLATING LESSON BY CHEF LORENZO BONI
A BEAUTY PLATING LESSON WITH STARRED CHEF LORENZO COGO
A BEAUTY PLATING LESSON BY CHEF MARCELLO ZACCARIA
Learn how to prepare and plate
a recipe like a true chef
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