DARK CHOCOLATE MOUSSE
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SOUP OF BORLOTTI BEANS WITH SPELT
Mastery
60'
BARLEY AND LENTIL SOUP WITH SAUTÉED BABY SQUID
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RABBIT WITH OLIVES
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50'
SICILIAN CASSATA SEMIFREDDO
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50'
TiramisĂą
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20'
Panna cotta
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20'
Strudel di mele
Mastery
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
Mastery
30'
Saint Joseph’s puffs
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35'
Cardoon Soup
Mastery
195'
Mushroom Pie
Mastery
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Pinza Goriziana (Traditional Easter Cake from Gorizia)
Mastery
70'
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Pasta recipes

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'
SPAGHETTI WITH FRESH ARUGOLA AND PROSCIUTTO
Mastery
30'
RED LENTIL SPAGHETTI WITH SHALLOT, MULTICOLOR TOMATOES AND TOASTED NUTS
Mastery
30'
SPAGHETTI WITH VEGGIES, AROMATIC HERBS AND POPPY SEEDS
Mastery
30'
PASTA AND CHICKPEAS WITH TURMERIC AND ROSEMARY
Mastery
60'
GLUTEN FREE FUSILLI WITH ZUCCHINI AND CLAMS
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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