Chicken (or chicken) broth

Chicken (or chicken) broth is a variant of meat or vegetable broth, an essential basic recipe for enriching many preparations. Chicken (or chicken) broth

Cannelloni stuffed with Umbrian meat

Cannelloni stuffed with meat is a rich and very nutritious dish typical of Tuscany and Umbria, with a soft and tasty sauce to try. Cannelloni stuffed with Umbrian meat

Provençal-style scallops au gratin

Provençal-style scallops au gratin are a quick and easy to prepare dish, but with a great effect. Provençal-style scallops au gratin

Dry Passatelli

Dry passatelli are a typical specialty of Emilia Romagna, but without broth for a variant suitable for all months of the year. Dry Passatelli

Mushroom and sausage risotto

Mushroom and sausage risotto is an autumn first course made with fresh chanterelles. Discover the doses and procedure for preparing this recipe. Mushroom and sausage risotto

Rosemary and sage scallops with caramelized shallots

Rosemary and sage scallops with caramelized shallots are a tasty second course based on veal accompanied by caramelized shallots. Rosemary and sage scallops with caramelized shallots

Potato flan

Potato flan is a rich and tasty dish: soft puree with peas and bacon enclosed in a casing of crunchy potato slices. Potato flan

Stew with peas

Stew with peas is a classic second course of Italian cuisine. A simple and ideal recipe for any festive or otherwise occasion! Stew with peas

Meat stew with onions

Meat stew with onions is a tasty second course based on veal pieces enriched with red onions. Meat stew with onions

Vegetable Strudel

Vegetable strudel is a savory preparation based on shortcrust pastry filled with mixed vegetables. Vegetable Strudel

Split pea soup

Split pea soup is a tasty and substantial soup made up of just a few simple ingredients, ideal to enjoy piping hot in winter! Split pea soup

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