Magazine - Recipes chef

Recipes

Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monoc...

Recipes

Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgi...

Recipes

Laganari with cima di cola florets, smoked red prawns from Gallipoli, ...

Recipes

Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarol...

Recipes

Grilled Podolica chop, toasted Trecchina bread with sautéed turnip top...

Recipes

Marinated mackerel in Toscano P.G.I. Extra Virgin Olive Oil, fermented...

Recipes

Ravioli filled with prawns, garnished with scampi, Pachino cherry toma...

Recipes

Milk pudding with butternut squash compote and Frantoio Mon-ocultivar ...

Recipes

Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Ol...

Recipes

Black Venus rice and tuna tartare with wild fennel, broad beans, fruit...

Recipes

Crunchy cannoli, tartare of amberjack and lightly smoked squid with Br...

Recipes

Seared tuna with red peppers, lesser calamint and Nocellara Monocultiv...

Recipes

Petits pois purée with asparagus crudités and baccalà cooked in Terra ...

Recipes

Mild Baccalà

Recipes

Mosaic of Baccalà and sweet horn

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