Recipes

Una preparazione antica, contadina, che sfrutta i prodotti che il mondo rurale emiliano aveva sempre a disposizione: uova, erbe, strutto, farina e formaggio.

Do you want a spiced dessert? Pumpkin Pie is an American dessert with a shortbread base and a delicious pumpkin cream, prepared for Thanksgiving day. Discover the original recipe!

The preparation of the filling may vary slightly depending on the taste of the rezdòra, but the ingredients remain constant: mustard, breadcrumbs and mulled wine.

The recipe for a real zabaglione, a classic of Italian pastry. To make it perfectly, it must be cooked in a bain-marie, whipping the fresh yolks well for a frothy result.

The recipe for the filling of tortellini from Bologna, deposited by the Learned Confraternity of Tortellino with the Italian Academy of Cuisine in 1974.

Here is the recipe for preparing Africanetti at home, simple and delicious Emilian biscuits included in the list of PAT of Emilia Romagna.

The recipe was presented at Cibò. So Good! Festival by Riccardo Ronchi, chef of The Most Beautiful Villages in Italy, is a great classic from the village of Praiano.

A classic that never goes out of fashion: here is the recipe for the most iconic of homemade ice cream without an ice cream maker.

To better enjoy the venison meat you can make this tartare that chef Matteo Cameli has created for the Ciibò audience. So Good! The Festival of Flavors of Italy

The very easy recipe of broad beans and chicory, a typical dish of the Apulian tradition that requires very few actions in the kitchen.

Mimosa cake, the symbol of the Women's Day, is a soft dessert made with sponge cake and diplomatic cream. Here is the easy recipe of it.

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.

Pasta with cheese and eggs is a delicacy that has its roots in a rather remote past, but which still finds space in Campania cuisine today.

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

Always present in the menu of Amerigo 1934, the tortelli on Parmesan cream are harmony for the palate, a first course of author.

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

Who said salads were only a summer dish? Just choose the ingredients, combine them wisely and the salad will amaze you in all seasons. Here are five autumn salads.