Fondue ala Valdostana (Leave a review) 15 mins. plus 4 hours of soaking of the fontina Recipe by Carlo
Cappellacci ripieni di Peposo (ravioli shaped like hats filled with Peposo) (Leave a review) Recipe by Carlo
Gnocchi clamshells, bottarga and lemon zest (Leave a review) 20 min. plus the time to keep clamshells in salted water Recipe by Carlo
