Often called the “poor man’s caviar,” Bottarga is a Sardinian delicacy made from mullet roe that is salted, pressed, and slowly air-dried until it turns firm and amber-gold. Intense yet…
Salsa Verde made from parsley, anchovies, garlic and vinegar, is a very old and delightful Piedmontese sauce used mostly to flavour meats, especially boiled meats, and also used in combination…
This egg and cheese soup is one of the simplest and most nutritious ones you have ever eaten. Its name is Stracciatella, a typical Roman soup traditionally made to recycle…
A different Tiramisu different from the regular one, definitely worth trying this light and summery version with raspberries and the substitution of mascarpone with a more delicate ricotta with a…
The creamy texture from Burrata and the tanginess of the Speck ham have been perfectly balanced with a final aromatic touch provided by the white pepper, sweeter and milder than…
