Ricette per Cucinare
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Millefeuille with Chantilly cream and fruits of the forest
25'
20'
5
Tuscan fava beans
90'
0'
2
Horse meat with mustard and thyme
15'
5'
1
Slow-cooked octopus
60'
60'
4
Spaghetti with oil, garlic and chilli
10'
10'
4
Strozzapreti pasta with a creamy mascarpone and tuna sauce
20'
10'
2
Kinder Delice
30'
30'
6
Stuffed mussels
40'
20'
2
Gorgonzola and walnut ravioli
40'
4'
2
Fillet of sea bream with sun-dried tomatoes
15'
10'
2
Mimosa cake
180'
35'
8
Prawns, apple and spinach
15'
3'
2
Valdostana Cutlet
20'
15'
2
Sponge finger dessert
45'
0'
6
Mixed salad of grapes and goat’s cheese
15'
0'
2
Warm pear, walnut and gorgonzola cheese bruschetta
15'
10'
4
Pizza with onions and Capocollo cured pork
120'
0'
3
Aubergine and potato oven bake
90'
60'
6
Swiss chard baked with Gorgonzola
20'
30'
4
Rice, potatoes and mussels
90'
60'
8
Steamed pork chop
30'
20'
4
Trofie pasta Portofino-style
10'
5'
2
Fruits of the forest crumble
40'
25'
4
Orecchiette pasta with turnip-top greens
15'
10'
1
Steamed fennel
30'
20'
2
Apple and cherry cake
55'
45'
6
Courgette pasta bake
30'
10'
4
Sliced fillet beef
25'
3'
2
Chocolate and grapefruit tart
120'
25'
8
Neapolitan ‘pastiera’ cake
60'
60'
12
Featured
Tuscan fava beans
Horse meat with mustard and thyme
Slow-cooked octopus
Spaghetti with oil, garlic and chilli
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