Recipes

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.

Lucia Antonelli opens the doors of her restaurant to give us a traditional recipe, simple but rich in taste.

Beautiful, but also good and rich in vitamins. Strawberries are the ingredient that Silvia Todesco used to make a delicious dessert, fresh and elegant.

Unmissable on spring tables, fava beans are an extremely versatile ingredient. Here is a delicious puree easy to make.

Following strictly the recipe of his grandmothers, Matteo Zini offers us a classic among the desserts of the Bolognese tradition, the fiordilatte.

The fragrance of good homemade bread is enriched with a secret ingredient, giving life to a sandwich to discover, bite after bite

Meringue, spumette or spumiglie, whatever the way the calls are the greedy basic ingredient to make a delicious dessert

A Venetian recipe, typically served at Easter and very easy to make. Just a touch more, however, to turn it into a chef dish!

Can a traditional Italian dish meet the tastes of a different culture like the Japanese one? The answer is in the secret ingredient!

From north to south, here are the 5 desserts that make the Carnival perfect for our palates. A triumph of frying, but with a final surprise...

The tenerina is not a simple chocolate cake, its soft and melting heart make it unique