Ricette per Cucinare
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Savoury ‘sunflower’ tart
60'
40'
6
Ricotta cheesecake
120'
60'
8
Poussin with potatoes
60'
20'
2
Warm ricotta with Sardinian bread, aubergine and tomato
15'
6'
2
Nutella brioche
180'
25'
6
Savoury puffs
10'
0'
6
Catalan octopus, potatoes and buffalo mozzarella
60'
30'
2
Prawns, apple and spinach
15'
3'
2
Puccia from Salento
10'
5'
2
Horse meat with mustard and thyme
15'
5'
1
Barley with seafood
90'
90'
4
Orecchiette pasta with tomato and cacioricotta cheese
30'
10'
4
Steamed pork chop
30'
20'
4
Millefeuille with Chantilly cream and fruits of the forest
25'
20'
5
Tuscan fava beans
90'
0'
2
Sponge finger dessert
45'
0'
6
Little Nutella biscuits
50'
10'
4
Stuffed squid
70'
60'
2
Baked Fillet of Sea Bass with cherry tomato sauce
40'
0'
1
Italian "diplomatic" pudding
30'
60'
6
Marinated Sardines
60'
30'
8
Nutella rice balls
20'
25'
4
Roast pork shank
15'
90'
4
Strozzapreti pasta with a creamy mascarpone and tuna sauce
20'
10'
2
Veronese pizza in a pan
90'
20'
5
Ossobuco bone marrow stew
40'
0'
4
Tempura
20'
5'
2
Margherita Pizza by the metre
20'
15'
6
Bean and spelt soup
250'
90'
4
Semolina pudding
60'
40'
6
Featured
Ricotta cheesecake
Poussin with potatoes
Warm ricotta with Sardinian bread, aubergine and tomato
Nutella brioche
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