When we think of Carnival we always have in mind the typical desserts, usually fried, but also the first courses of this event don't joke at all in terms of goodness and substance!
Widespread in Basilicata region, especially in Val d'Agri and the high hills of Matera, rafanata is a delicious and sharp Carnival recipe, symbol of a peasant tradition.
It is prepared for the evening of Christmas Eve and the main ingredient is cauliflower: here is the salad reinforcement, great classic Neapolitan.
The Ambassadors of Cibò. So Good! reveal their secrets to create an appetizing menu to propose during the holidays. First courses, second courses and delicious desserts to share on the table
Chef Mario Perone offers us a fresh guitar topped with an excellent seasonal ingredient, kale. To embellish the dish, the wild sausage of Valdisieve
Just a few ingredients are enough to create elegant and tasty dishes. The Lombard delight with lemons, made by Angelo Zicaro, combines aesthetic beauty with a perfect balance between flavors