Recipes

A savory pie with artichokes and ricotta, flavored with freshly aromatic herbs.
New, seasonal flavors.
Baked chicken, flavored, however, with the aromas between winter and spring.
A bit of olives, capers, leek and pungent lemon, for a comforting and delicious dish.
“Let’s make a Bussolà”

When my grandmother thought about baking a cake, she certainly thought of bussolà.

Artichokes: the most hostile vegetable. But I defeated it and also stuffed it with a delicious meat filling.
A very rich way to prepare a little loved vegetable such as cauliflower: with a delicious cheese crust, everything becomes more palatable.
Soft and juicy pieces of meat, cooked in red wine and served with polenta: one of my absolute favorite dishes.
A great way to use fiolaro broccoli, a delicious vegetable from Vicenza.
I think broccoli give its best paired with anchovies and olives: as in this plate of spaghetti, which I repeat more and more often and it has entered right into my kitchen repertoire.
Why not fry the radicchio?
How come I never thought of it before?