LIGHT RICOTTA FLAN, Pancetta Piacentina PDO, WALNUT BISCUIT
Ingredients: For the walnut biscuit Ingredients 30 g butter 10 g Pancetta Piacentina DOP cut into cubes 20 g walnut flour 20 g flour 3 g sugar 1
BUCKWHEAT MALTAGLIATI, ASPARAGUS, FRESH ROBIOLA WISPS AND COOKED HAM
Ingredients: Pasta 70 g buckwheat flour 180 g 00 flour 100 g egg white 20 g water Sauce 200 g fresh asparagus 60 g fresh robiola cheese 4 thin
TURBOT FISH SALTIMBOCCA WITH PARMA HAM PDO, GRILLED LETTUCE HEART AND TRADITIONAL BALSAMIC VINEGAR
Ingredients: 4 turbot fillets 4 slices of Parma ham PDO 24 months 4 sage leaves 30 g butter 10 g flour 1 garlic clove 2 lettuce hearts 20
THE PERFECT ROAST DEPENDS ON THE CUT
It is the iconic Sunday family dish, ideal for this autumn season: his majesty, the roast! Beef, veal, lamb but
THE ORIGIN OF DELI MEATS
Italian deli meats boast a thousand-year-old tradition, dating back to the days of Ancient Rome. Meat preservation techniques date back
Bread and cured meats, to get back to class with enthusiasm!
Back to class! While the public debate is focused on anti-Covid measures to allow attendance safely, everything else that contributes
The art of cooking meat
There are those who love it rare and those who want it well done, but the optimal cooking of the
None of a pig is thrown away
The well-known popular saying is not only absolutely true but it is also incredibly current. In an era in which
White or red?
Despite having a pale colour compared to more typical red meats, from a scientific point of view pork is counted
Identikit of a steak
When a "steak" or a "slice" of pork is consumed, reference is generally made to a section of meat obtained
How to store salami
Properly storing a salami once cut is not intuitive, depending on the type, in fact, different precautions must be taken.