Ricette per Cucinare
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Bean and spelt soup
250'
90'
4
Saint Joseph doughnuts
40'
20'
6
Pizzoccheri pasta with greens
60'
15'
6
Paduan layered cake
60'
65'
8
Panettone
48'
45'
12
Diced beef stew with Polenta
60'
45'
4
Sweet ricotta filled pastry
40'
30'
5
Ossobuco bone marrow stew
40'
0'
4
Baked aubergine with parmesan
120'
30'
3
Sagne all'arrabbiata with spicy pescatorino
25'
20'
2
Spinach risotto
40'
30'
3
Orange risotto
30'
15'
1
Lemon jam
200'
75'
10
Soft pine nut cake
60'
35'
8
Noodle soup
120'
75'
6
Pan-fried sole with tempura of Roman artichokes
10'
15'
2
Grilled swordfish with confit tomatoes and pinenuts
15'
90'
2
Tempura
20'
5'
2
Fried fish, Venetian-style
30'
3'
2
Bell pepper sauce made with Thermomix
30'
20'
6
Sweet pepper stew
30'
20'
3
Flavoured Polenta
45'
30'
3
Valdostana fondue
30'
20'
5
Pork fillet in a spicy marinade
1440'
0'
3
Chicken and apple curry
60'
0'
2
Salted chicken
120'
90'
4
Beef stew with potatoes
80'
55'
3
Pork tenderloin with chanterelles mushrooms
25'
10'
2
Horse meat with mustard and thyme
15'
5'
1
Tempura Soup
60'
20'
2
Stuffed nutmeg pesto courgettes
30'
20'
3
Spicy beans
20'
180'
4
Sweet-and-sour baby onions
10'
90'
5
Stuffed peppers
90'
60'
4
Stuffed aubergine
20'
40'
4
Stuffed peppers (à la grandma Fani)
90'
60'
4
Baked purple asparagus
20'
90'
2
Cavatelli pasta and beans
30'
15'
3
Conchiglioni pasta with chicken and pesto sauce
30'
15'
4
Trofie pasta with sausage and pepper sauce
20'
20'
4
Crepes ‘tagliatelle’ with mushrooms and bacon
30'
20'
4
Asparagus and wild hops risotto
10'
20'
2
Valencian Paella
15'
25'
3
Kamut king fusilli with rocket pesto and pecorino cheese
15'
15'
2
Ravioli stuffed with sea bass and potatoes
60'
5'
5
Radicchio lasagne
120'
30'
4
Spaghetti with anchovy sauce
15'
10'
1
Tortellini pie
60'
35'
8
Eggs in snow
30'
15'
0
Steak tartare
20'
0'
10
Ligurian style mushrooms and potatoes
45'
30'
3
Carnival doughnuts
120'
15'
8
Meat pie
20'
40'
6
Sauteed scallops with lentil sauce
20'
15'
10
Artichoke crepes
60'
25'
2
Artichoke lasagne
120'
40'
2
Creamed mascarpone with orange with almond crumble
60'
10'
4
Catalan custard
30'
20'
2
Beef fillet
10'
10'
2
Salt cod Vicenza-style
40'
240'
4
Tuna meatloaf
30'
20'
4
My hamburger
20'
0'
2
Toad in the Hole
50'
40'
2
Beef fillet with green peppercorns
10'
10'
2
South Tyrolean dumplings
60'
20'
4
Pasta with beans
120'
120'
4
Braised potatoes
30'
20'
3
Deep-fried vegetables Roman style
20'
10'
4
Devilled chicken wings
120'
0'
3
Onion pie
60'
45'
4
Rösti
30'
10'
2
Chocolate meringue
0'
300'
6
Normandy chicken
45'
30'
2
Fried pastry balls: struffoli
30'
10'
8
Stuffed onion
20'
30'
5
Swiss chard baked with Gorgonzola
20'
30'
4
Aubergine and potato oven bake
90'
60'
6
Sponge and cream pudding
160'
0'
6
Carbonara
10'
10'
4
Meat fillets with tomato and oregano
20'
10'
2
Italian spaghetti omelette
15'
10'
3
Italian omelette with aubergine, smoked cheese and tomato
120'
35'
6
Italian omelette with chicories and sundried tomatoes
15'
15'
4
Coffee panacotta
20'
10'
3
Almond tart with bitter orange marmalade and elderflower
45'
50'
5
Greek eggs
30'
15'
8
Hot chocolate
20'
10'
1
Zabaione
15'
10'
1
Rice, potatoes and mussels
90'
60'
8
Almond crust salmon
15'
0'
2
Italian omelette with courgettes and herbs
15'
0'
3
Classic tiramisu
40'
0'
6
Featured
Horse meat with mustard and thyme
Spaghetti with oil, garlic and chilli
Tomato and mozzarella pizza turnover
Prawns, apple and spinach
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