Recipes

Apricots, almonds and rosemary: an aromatic trio that will make you ask for another slice of this cake.

You will start cooking this chicken in august, but I bet you will not abandon the aroma of this marinade even in autumn: I loved it, I hope you too.

Right now I can't wait for lunch to warm up a slice of aubergine savory cake made yesterday: how I liked it.

And at the first taste, at the first spoonful dug in disorder, it was not the taste of Zuppa Inglese that returned to my memory, but that of the puddings cake.

Risi e bisi is a slow risotto, slower than traditional risotto but thicker than a rice soup.

The crispy rind, the very soft and juicy meat and the veins of fat that surround it: a pork belly so delicious, to bake at home without any problems.

The cheesecake, with the strawberries in compote and also fresh: I hope you will like it and will become one of your flagships in the kitchen.

Thursday gnocchi! Soft, inviting and so traditional: I put ricotta in the dough, have you ever tried it?