DARK CHOCOLATE MOUSSE
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SALT COD WITH RAISINS AND PRUNES
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Other recipes

SOUP OF BORLOTTI BEANS WITH SPELT
Mastery
60'
BARLEY AND LENTIL SOUP WITH SAUTÉED BABY SQUID
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40'
RABBIT WITH OLIVES
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50'
SICILIAN CASSATA SEMIFREDDO
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50'
Tiramisù
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20'
Panna cotta
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20'
Strudel di mele
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80'
Cream of Artichokes
Mastery
50'
Beef in Oil or Rovato Beef
Mastery
280'
Trofie with Carsico scent and seaside flavor
Mastery
30'
Chamomile Spaghetti
Mastery
0'
Tortiglioni Monza style with ricotta flakes and borage flowers
Mastery
20'
Cardoons Stewed or Fried
Mastery
50'
Marinated Vegetables
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30'
Cardoon Soup
Mastery
195'
Saint Joseph’s puffs
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35'
Mushroom Pie
Mastery
55'
Pinza Goriziana (Traditional Easter Cake from Gorizia)
Mastery
70'
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Pasta recipes

Tagliatelle timbale with courgettes, carrots and cherry tomatoes in Parmesan cream
Mastery
30'
English Cream Soup, berries and puffed Mezze Maniche
Mastery
30'
Mezze Maniche puffed with creamed cod and red beans
Mastery
60'
Millefeuille of lasagna with amberjack and vegetables
Mastery
60'
Fusilli with Pumpkin, Pancetta and Balsamic vinegar from Modena
Mastery
55'
Spaghettoni with Garlic, Oil and Chilli on creamed broad beans
Mastery
20'
Marinated Fusilli in dill and ginger chlorophyll with smoked salmon and Pesto alla Genovese
Mastery
50'
MEZZE MANICHE ON A CHICKPEAS CREAM WITH ROSEMARY AND MONKFISH
Mastery
80'
PENNETTE WITH PUMPKIN CREAM, PORCINI MUSHROOMS AND BALSAMIC VINEGAR
Mastery
50'
FETTUCCINE ALL’UOVO WITH CHERRY TOMATOES, BURRATA AND BOTTARGA
Mastery
30'
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Techniques and tutorial

Vegetables with a leading role in the kitchen: the Veggie Centric model
Eating seasonal fruit and vegetables is important, but why is that?
How to choose fish: seasonality and “sustainable” species
Learn how to prepare and plate
a recipe like a true chef
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