First dishes
Prosecco risotto with black truffle is a a refined dish very simple to prepare. The scent of the truffle accompanies the risotto with parmesan creaminess.
First dishes
Spaghetti with tuna sauce is a first course of fish, perfect both in winter and in summer. A simple recipe, the delicate flavors and scent of fresh tuna, will give to this dish a refined taste, perfect for a dinner with friends.
First dishes
Rigatoni carbonara with artichokes, is an exquisite alternative to the classic carbonara recipe. A first course with an intense and refined taste, the artichokes match perfectly to the flavors of the bacon and the pecorino cheese with eggs.
First dishes
Pici cacio e pepe is a first course of pasta, cooked with a few DOP ingredients, such as pecorino romano and black pepper. A simple recipe, which requires some small tricks to pay attention, to get a good dish.
Appetizers
Lobster Catalan is a simple recipe, served both as a main course but also as an appetizer. The delicate and refined flavor of the lobster meat combined with tomatoes and red onion will make this recipe a sure success on the palate of our guests.
First dishes
Pici is a wide and thick type of spaghetti alla chitarra, typical of Tuscan cuisine. In this recipe we will prepare pici with delicious black truffle. This is a simple recipe, easy to prepare. Few precious ingredients such as black truffles will give this recipe an intense flavor and a unique scent.
First dishes
Spaghetti with tomato sauce and basil is a very simple first course of pasta, cooked with a few ingredients typical of the Italian culinary tradition.
First dishes
Tonnarelli alla gricia is a first course of pasta, which is made with a few essential ingredients, pork cheek, pecorino romano and black peppercorns. This recipe, as well as spaghetti cacio e pepe, carbonara and amatriciana is an historic dish of the Lazio culinary tradition, symbol of healthful eating using Protected Designation of Origin (PDO) ingredients.
First dishes
The tonnarelli cacio e pepe is one of the most characteristic and well-known dishes of the Lazio culinary tradition, which has now become a symbol of Italianness. A first course of pasta, which is made with a few essential ingredients, black pepper in grains and pecorino romano cheese. The preparation of this first course, despite its simplicity, hides some small pitfalls to pay attention to, if you want to get a good dish, a symbol of eating well with Protected Designation of Origin (PDO) ingredients.
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