Ricette per Cucinare
Facebook
Twitter
Pinterest
Instagram
Youtube
Mobile
Recipes search
Recipes search
Toggle navigation
DISHES
DESSERTS
COLLECTIONS
VEG
XMAS
NUTELLA
CLASSICS
REGION
TOP
Home
Collections
Classics
Collection
Classics
Classics
Strozzapreti pasta with a creamy mascarpone and tuna sauce
20'
10'
2
Normandy chicken
45'
30'
2
Steamed mussels with tomato sauce
20'
5'
3
Black Olives In Brine
7200'
0'
4
Warm salad of 'maritati' pasta with mussels and artichokes
20'
11'
3
Baked Fillet of Sea Bass with cherry tomato sauce
40'
0'
1
Orecchiette with turnip greens cream
30'
15'
4
Orecchiette with tomato sauce and strong ricotta
30'
20'
4
Ciceri and tria
200'
200'
4
Tomato olive leaves with strong ricotta
30'
15'
2
Barley with seafood
90'
90'
4
'Tria' pasta with chickpea sauce
60'
120'
3
Orecchiette pasta with tomato and cacioricotta cheese
30'
10'
4
Orecchiette pasta with artichoke and sun-dried tomato sauce
30'
20'
3
Stuffed meatloaf
60'
50'
3
Pork fillet
60'
40'
4
Peasant-style chicken stew
45'
45'
3
Orecchiette pasta with turnip-top greens
15'
10'
1
Salt cod with polenta
60'
45'
2
Potato pie
90'
30'
6
Ricotta cheesecake
120'
60'
8
Saint Joseph’s cream puffs
60'
20'
4
Pan-fried sausages and broccoli
50'
30'
3
Spaghetti with anchovy sauce
20'
15'
2
Diced beef stew with Polenta
60'
45'
4
Baked pici pasta with sardines
45'
22'
4
Bolognese Christmas tart ‘pinza’
20'
45'
12
Pan-fried sole with tempura of Roman artichokes
10'
15'
2
Greek octopus
20'
60'
4
Tempura
20'
5'
2
Fried fish, Venetian-style
30'
3'
2
Renato Bosco’s Panettone
600'
50'
60
Bell pepper sauce made with Thermomix
30'
20'
6
Sweet pepper stew
30'
20'
3
Sicilian pesto
15'
0'
3
Flavoured Polenta
45'
30'
3
Valdostana fondue
30'
20'
5
Gnocchi Roman style
20'
25'
6
Breaded anchovies
120'
15'
4
Lamb chops marinated with lemon and mint
20'
5'
2
Stuffed chicken breasts ‘Cordon Bleu’
15'
8'
2
Duck à l'orange
30'
180'
4
Pork chops with Champignon mushrooms
20'
10'
2
Ossobuco
90'
60'
2
Salted chicken
120'
90'
4
Pork tenderloin with chanterelles mushrooms
25'
10'
2
‘Hunter’s’ chicken stew
45'
45'
4
Tuscan vegetable soup ‘ribollita’
20'
120'
4
Creamed asparagus soup
30'
0'
4
Bean and spelt soup
250'
90'
4
Oregano focaccia
200'
20'
6
Pesto quiche with baby tomatoes and pine nuts
45'
30'
4
Flatbread with mushrooms, brie and radicchio
10'
10'
1
Genoan Focaccia
15'
10'
5
Pizza base with starter dough
20'
0'
5
Classic pizza with the flavours of the south and starter dough
10'
4'
6
Pizza made with starter dough
10'
0'
8
Veronese pizza in a pan
90'
20'
5
Margherita Pizza by the metre
20'
15'
6
Sweet focaccia with grapes
120'
30'
4
Recco-style focaccia with cheese
180'
12'
4
Homemade bread
30'
35'
4
Romagnola Italian flatbread
120'
10'
6
Potato Pie
60'
35'
4
Spicy beans
20'
180'
4
Pickled cauliflower
20'
2'
5
Roman green, leafy salad
15'
0'
3
Stuffed peppers (à la grandma Fani)
90'
60'
4
Rice-stuffed tomatoes
60'
35'
2
Aubergines with garlic and parsley
30'
0'
6
Pasta ‘pie’
60'
30'
4
Ricotta and spinach cannelloni
30'
10'
4
Christmas cannelloni
60'
30'
6
Venetian risotto
14'
14'
2
Straw and hay tagliatelle with mushrooms and crispy bacon sauce
25'
20'
4
Pasta with broccoli sauce
45'
30'
3
My sweet bell pepper pasta
45'
50'
2
Pasta with aubergines and tomato sauce
20'
10'
1
Valencian Paella
15'
25'
3
Pasta hearts stuffed with a walnut sauce
40'
10'
6
Salmon tagliatelle
5'
10'
2
Radicchio risotto
5'
20'
2
Pasta with Bolognese sauce
270'
240'
6
Red spaghetti with creamed aubergine sauce
30'
0'
2
Tortelli pasta stuffed with greens
120'
5'
4
Tomato and pancetta pasta ‘all'amatriciana’
45'
30'
2
Amatriciana Spaghetti
30'
30'
4
Seafood risotto
60'
30'
3
Fried cauliflower with Ligurian garlic sauce
30'
20'
2
Gnocchi with crab sauce
120'
90'
2
Spaghetti with anchovy sauce
15'
10'
1
Pandoro tree
30'
0'
12
Panettone
48'
45'
12
Yule log
80'
15'
8
Nougat semifreddo with fruits of the forest sauce
20'
0'
6
Valdostana Cutlet
20'
15'
2
Steak tartare
20'
0'
10
Fried mozzarella with anchovies and radicchio
15'
10'
4
Scallops au Gratin
45'
0'
6
Ligurian style mushrooms and potatoes
45'
30'
3
Crepes stuffed with pork and radicchio
40'
15'
2
Apple tart
90'
40'
8
Fig cake
15'
45'
6
Ricotta tart
30'
30'
8
Plum cake
60'
30'
6
Sponge finger dessert
45'
0'
6
Neapolitan ‘pastiera’ cake
60'
60'
12
Spaghetti with pesto Trapani-style
10'
10'
3
Tuna pasta
20'
10'
3
Cockerel stuffed with citrus fruits
20'
40'
2
Beef medallions with ham and sage
20'
30'
4
Pumpkin ravioli
120'
5'
3
Stuffed artichokes
45'
30'
2
Beef fillet
10'
10'
2
Salt cod Vicenza-style
40'
240'
4
Tuna meatloaf
30'
20'
4
Baked monkfish
120'
90'
4
Mimosa cake
180'
35'
8
Cherry clafoutis
15'
40'
6
Beef fillet with green peppercorns
10'
10'
2
South Tyrolean dumplings
60'
20'
4
Pasta with beans
120'
120'
4
Pizzoccheri pasta with chanterelle mushrooms and sage
60'
20'
4
Risotto with cuttlefish ink
30'
20'
1
Arancini rice balls
45'
20'
3
Fried, breaded olives
30'
10'
4
Deep-fried vegetables Roman style
20'
10'
4
Gratin dauphinois
80'
60'
4
Pumpkin gnocchi
60'
3'
2
Strawberry Risotto
25'
20'
1
Orecchiette pasta with pecorino cheese and turnip tops
25'
0'
2
Marinated courgettes
20'
15'
4
Potato gnocchi
30'
2'
2
Marinated Sardines
60'
30'
8
Italian "diplomatic" pudding
30'
60'
6
Stuffed pasta in broth
60'
15'
8
Homemade pasta tubes
20'
10'
4
Roast pork shank
15'
90'
4
Italian squid pie
120'
30'
6
Venetian style fritters
150'
20'
6
Sponge and cream pudding
160'
0'
6
Little chickpea fritters
20'
10'
4
Dry hazelnut biscuits
20'
15'
6
Semolina pudding
60'
40'
6
Potato and ricotta croquettes
60'
10'
4
Perugian Easter cake ‘Ciaramicola’
40'
20'
4
Stuffed potatoes
40'
30'
3
Rustic pizza
60'
10'
2
Aubergine balls
30'
10'
4
Vegetable soup with spelt
120'
120'
4
Tomato and mozzarella pizza turnover
90'
30'
6
Meat fillets with tomato and oregano
20'
10'
2
Black forest cake
60'
30'
8
Rice, potatoes and mussels
90'
60'
8
Livorno mullet
30'
15'
3
Paccheri pasta with sausage meat and artichoke sauce
20'
0'
2
Spaghetti in a foil parcel
20'
20'
2
Pasta with cuttlefish sauce
30'
30'
4
Mixed boiled meats
20'
180'
3
Herby bread balls with tomato salsa
45'
15'
3
Saint Joseph doughnuts
40'
20'
6
Milanese Risotto
20'
15'
4
Ossobuco bone marrow stew
40'
0'
4
Sweet ricotta filled pastry
40'
30'
5
Paduan layered cake
60'
65'
8
Focaccia bread
200'
20'
4
Baked aubergine with parmesan
120'
30'
3
Spaghetti with mussel and clam sauce
20'
12'
2
Pasta with sausage and turnip top sauce
20'
15'
2
Spaghetti carbonara
15'
15'
4
Baked pasta
20'
20'
3
Sweet plait
20'
30'
6
Fried pastry balls: struffoli
30'
10'
8
Chocolate and almond cake
15'
40'
8
Oxtail stew
20'
150'
2
Milanese risotto
20'
20'
1
Stuffed Bolognese Cannelloni
90'
20'
6
‘Hunter’s’ rabbit stew
200'
60'
4
Beef stew in red wine
120'
90'
2
Bolognese lasagne
120'
15'
6
Apple cake
60'
40'
6
Sliced fillet beef
25'
3'
2
Carbonara
10'
10'
4
Cuttlefish with peas
40'
30'
2
Milanese breaded cutlets
20'
10'
2
Trofie pasta with pesto sauce
15'
0'
2
Carnival fritters
25'
0'
4
Pasta with tomato sauce
15'
8'
2
Aubergine stew ‘caponata’
30'
20'
2
Featured
Pasta with cuttlefish sauce
Savoury croissant
Goulash
Horse meat with mustard and thyme
collections
Autumn
collections
Nutella
collections
Energy
collections
Christmas
collections
Snack
collections
Comfort food
