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Fresh pasta made from scratch with flour and eggs, perfect for creating different shapes like fettuccine or fusilli.
Perfectly cooked penne pasta wrapped in a smooth tomato and spice cream, with a touch of Mediterranean freshness.
Tallarines al succo di mare: a coastal southern-Italian pasta with mussels, clams and shrimp in a light tomato broth. Learn the secret to never overcooking shellfish.
Tiramisu: the Italian dessert that's only decades old. Why ladyfingers get just an instant in the coffee and the no-cook mascarpone secret.
The perfect base: elastic, rustic, and achieved only by kneading with your own hands at home.
Smooth, long pasta ribbons tossed in a bright basil sauce with pine nuts and plenty of cheese, perfect for those who crave natural flavors.
Soft pasta tubes stuffed with savory meat, topped with a rich mix of red and white sauces and a golden cheese crust.
Artisan fettuccine pasta tossed in a rich, comforting, slow-simmered bolognese meat sauce, served with a generous dusting of parmesan and accompanied by crunchy garlic breadsticks. A deeply satisfying and rustic flavor experience.
A complete and majestic meal on a single plate. The robustness of the beef and the softness of the chicken merge in a sea of ultra-creamy Arborio rice, tinted by the intense color of saffron and crowned with the creaminess of a good Parmesan cheese. A feast of textures designed to comfort.
The elegance of the sea meets saffron in this classic Italian dish. A creamy, vibrant rice bursts with the flavor of saffron, crowned with tender, juicy shrimp cooked to perfection.
A gem of Italian cuisine where arborio rice releases its starch to create a silky texture, embracing the earthy flavor of mushrooms and the unmistakable perfume of saffron. An elegant, deep and comforting dish that culminates with the richness of melted Parmesan cheese.
Gnocchi are small "knots" of dough traditionally made with mashed potatoes, wheat flour, and egg. In their homemade version, they are usually pricked with a fork or a grooved board so they absorb the sauce better.
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