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Fondue ala Valdostana
15 mins. plus 4 hours of soaking of the fontinaThe Fondue origins are unclear, debated between France and Northern Italy.
I really don’t care where it comes from, it’s a quick dish (not-so-healty) that definitely improves winter nights.Recipe by Carlo
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Risotto with artichokes
55 min.Risottos are always enjoyable mixing taste with creaminess and this version with artichokes is no exception.
Recipe by Carlo
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Homemade Parmigiano Reggiano baskets with Mortadella mousse
60 min.Mortadella is becoming pretty popular worldwide also adopted by great chefs.
This is an easy and gourmet recipe to impress your guests.Recipe by Carlo
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Plumcake with Greek Yogurt
55 min.In this yummy cake yogurt replaces butter, adding a great creamy/buttery touch to plumcake, making it much healthier.
Give yourself a treat with a couple of slices of this tasty cake with a cup of Cappuccino…Recipe by Carlo
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Lasagne with Radicchio and Gorgonzola
60 min. if you buy the pastaA good vegetarian version of a traditional Italian dish
Recipe by Carlo
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Cappellacci ripieni di Peposo (ravioli shaped like hats filled with Peposo)
Peposo is a great Florentine tasty beef stew. When I have some leftovers I like to use it for these “Cappellacci”, but you can replace the filling in this dish with any beef stew.
Recipe by Carlo
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Black cabbage “gnudi” on cannellini mousse and fried sage
This is a great dish, with a heavy Tuscan soul: black cabbage, beans, fried sage, they are all ingredients from our DNA
Recipe by Carlo
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Parmesan waffles
5 mins.A great way to add a chef touch to flans or other appetisers
Recipe by Carlo
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Artichoke flans with Parmigiano Reggiano mousse
90 min.A very good appetizer, perfect for a special dinner
Recipe by Carlo
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Gnocchi clamshells, bottarga and lemon zest
20 min. plus the time to keep clamshells in salted waterI got the inspiration for this recipe from my favorite fish restaurant at the shore in Tuscany. Clamshells are already good by themselves, but this is a great variation
Recipe by Carlo