Ravioli is a typical fresh-pasta dish in Italian cuisine, authentic pockets of goodness the filling of which...

Here we opt to make a tartare with a select rather than prime grade of beef cut because, even if it is economical,...

This is a week dedicated to preparations for the Easter feast. Usually, we cook all the food except for the...

Here is a recipe for everyone especially vegetarians, vegans and people who need to...

A distinct and aromatic fish entrée which we pair with an Appius 2013 San Michele Appiano, a complex and...

The strong, slightly gamey flavor of the duck is softened in the soft and velvety consistency, as well as sweet...

A first course made using simple ingredients to create a harmony of intense yet delicate flavors which we suggest...

Thus pumpkin squash risotto is a simple and genuine first course typical of Italian country tradition. The...

Fried and light, Chiacchiere are made with simple ingredients that vary depending on personal taste and local...

Tapas or pinchos are typical foods in Spanish cuisine that are served in small portions to accompany wine or beer....

When orecchiette pasta meets cauliflower and anchovies satisfaction is guaranteed. Here we pair it with a...

Sformato di bucatini (Bucatini pasta pie) is a very rich, flavorful dish that can easily be prepared ahead of time...

Simple meat balls stuffed with a cheese that has a distinct and particularly intense flavor. We suggest it be...

A traditional Christmas recipe can also be a way to recall the past, like the one for the struffoli my grandmother...

An ancient Tuscan recipe normally accompanied by a Chianti but here unusually paired with Vigna Sant’Angelo...

Recipe by the chef Matteo Giudici, paired with Chianti Classico 2015 Dievole. Ingredients for 4 people  4...

A second course served with a mixed green salad seasoned with ginger-flavored oil paired with the Merlot Coli...

A recipe from the Maso Franch restaurant in Giovo, in the province of Trento, to be paired with a Pinot Nero...