agnolotti al brasato

Braised Beef Agnolotti

Braised Beef Agnolotti: Braised Beef Agnolotti is a typical recipe of Piedmont cuisine. A slow recipe and suitable for the whole family.

Pasta choux Bignè

Choux pastry and Beignet

Choux Pasta and Beignet: The past choux is a basic recipe of pastry, a light and delicate pasta, used for profiterole, éclairs, zeppole.



Custard: Eggs, milk, sugar, flour, few ingredients to make one of the most loved and known creams.

Orange popsicles

Orange popsicles: a very easy and low-calorie dessert! To eat as a snack or after a meal.

Neapolitan Pastiera

Neapolitan Pastiera: typical sweet of the Easter period. It is made with short pastry filled with ricotta, boiled wheat and candied fruit.

Shortcrust pastry

Shortcrust pastry : Shortcrust pastry is one of the basic doughs of pastry. It is used to make pies, biscuits, pastries, etc.

Stuffed baked potatoes

Stuffed baked potatoes: an exquisite, easy and tasty second course that conquers any palate. Suitable for any occasion!

Pavlova with berries

Pavlova with berries: a dessert from New Zealand and Australia, made with meringue and cream and decorated with fruit.