Recipes
Sardinian gnocchetti with smoked ricotta cheese
Malloreddus sautéed in a light sauce of fresh datterini tomatoes, garlic, and basil, topped with plenty of grated aged and smoked Ricotta Mustia Sarda. An authentic and fragrant Sardinian first...
Sardinian gnocchetti with smoked ricotta cheese
Malloreddus sautéed in a light sauce of fresh datterini tomatoes, garlic, and basil, topped with plenty of grated aged and smoked Ricotta Mustia Sarda. An authentic and fragrant Sardinian first...
Ox eyes with pistachio
Occhi di Bue biscuits made with classic butter shortcrust pastry, filled with Sicilian pistachio spread and dusted with powdered sugar. Perfect for breakfast or afternoon tea.
Ox eyes with pistachio
Occhi di Bue biscuits made with classic butter shortcrust pastry, filled with Sicilian pistachio spread and dusted with powdered sugar. Perfect for breakfast or afternoon tea.
Tuscan Pie
A blind-baked shortcrust pastry crust filled with soft semolina gnocchi topped with béchamel sauce, grated Parmesan cheese, and dried porcini mushroom ragù. A traditional Tuscan first course.
Tuscan Pie
A blind-baked shortcrust pastry crust filled with soft semolina gnocchi topped with béchamel sauce, grated Parmesan cheese, and dried porcini mushroom ragù. A traditional Tuscan first course.
Cuttlefish with Tomato
Cleaned, blanched, and sliced cuttlefish are cooked in a sauté of Tropea Red Onion PGI, celery, fresh basil, and Calabrian tomato puree. A simple and flavorful fish main course from...
Cuttlefish with Tomato
Cleaned, blanched, and sliced cuttlefish are cooked in a sauté of Tropea Red Onion PGI, celery, fresh basil, and Calabrian tomato puree. A simple and flavorful fish main course from...