Pizza sauce for everyone!
Much loved and very easy to prepare, here are the tastiest variations of this sauce - or sauce - emblem of Italianness
2 tasty recipes with Strachitunt DOP cheese
Strachitunt DOP is a delicious Bergamo cheese from Val Taleggio: here are two delicious recipes to enjoy it at its best.
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Beef tongue carpaccio
A typically winter ingredient meets the summer in a dish that knows how to amaze with its taste that tastes of home but also of summer: tongue carpaccio.
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The beef shank : two tasty versions
Beef shank, cut for ossi bucco or Hammer Steak: a thousand names and preparations for a divine cut of meat.
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Saffron risotto with Wagyu minced meat
An easy, tasty and nutritious recipe ideal for a lunch or dinner with the addition of a gourmet touch: Wagyu beef mince.
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Slurp! Lemon scallops
Let's face it, scallops with lemon are the most loved and appreciated in all of Italy. Tasty and very quick to make, they are the real super light meal saver.
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Barolo braised meat : the recipe for those who love the mountains
The heat arrives and among the holidaymakers there are also those who love the mountains and decide to escape to cooler temperatures. Here the Barolo braised meat becomes a dish that is not entirely out of place.
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Three recipes of "Grandma's Meatballs "
Fried, pan-fried, with sauce or baked: everyone likes meatballs! Each region and each house has its own recipe and their versatility is surprising. Let's discover three tasty recipes together.
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The ÒS BÜÜS : second course or main course?
The strictly yellow rice embraces the tradition that the Milanese osso buco respects. Easy to prepare, good to eat, it manages to please everyone without overdoing it.
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Recipe for rolls , ham and cheese
The description is mouth watering, will the flavor be too? Yes, definitely yes. If and only if research and choice of healthy and genuine ingredients is preferred.
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How do you cook the heart ?
The fifth quarter is the cut of meat that includes bovine offal - including the heart - which for a long time was mistreated but rediscovered thanks to the inventiveness of some modern chefs.
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