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Puccia from Salento
10'
5'
2
Sweet and sour peppers
30'
20'
2
Horse meat with mustard and thyme
15'
5'
1
Steamed pork chop
30'
20'
4
Kinder Paradise sponge cake
90'
30'
8
Kinder Delice
30'
30'
6
Profiteroles
60'
30'
6
Pasta with radicchio sauce
25'
15'
2
Steamed fennel
30'
20'
2
Catalan octopus, potatoes and buffalo mozzarella
60'
30'
2
Baby octopus salad
30'
15'
3
Baklava
60'
30'
8
Crabmeat tapas
20'
0'
3
Orecchiette pasta with tomato and cacioricotta cheese
30'
10'
4
Barley with seafood
90'
90'
4
Sponge finger dessert
45'
0'
6
Little Nutella biscuits
50'
10'
4
Millefeuille with Chantilly cream and fruits of the forest
25'
20'
5
Aubergines preserved in oil
960'
4'
6
Potato gnocchi
30'
2'
2
Pickled vegetables
40'
6'
4
How to prepare Frisa from Apulia
10'
1'
1
Italian "diplomatic" pudding
30'
60'
6
Pizza Bari-style
100'
25'
6
Warm pear, walnut and gorgonzola cheese bruschetta
15'
10'
4
Stuffed potatoes
40'
30'
3
Nutella brioche
180'
25'
6
Italian squid pie
120'
30'
6
Potato croquettes
30'
15'
4
Fried fish, Venetian-style
30'
3'
2
Featured
Sweet and sour peppers
Horse meat with mustard and thyme
Steamed pork chop
Kinder Paradise sponge cake
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