DARK CHOCOLATE MOUSSE
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SOUP OF BORLOTTI BEANS WITH SPELT
Mastery
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SICILIAN CASSATA SEMIFREDDO
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TiramisĂą
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Marinated Vegetables
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Pasta recipes

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'
WHOLEGRAIN TORTIGLIONI WITH VEGETABLE PESTO – SKIN, STEM AND LEAVES
Mastery
30'
PINK PENNE WITH NUTS AND PARMIGIANO REGGIANO RINDS
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
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