Lesson 11 – Polenta Arancini Stuffed with Pork Rib Ragù
In this lesson, Francesca Guastella prepares polenta arancini filled with a rich pork rib ragù, using pork ribs as the
Lesson 10 – Gaeta-Style Tiella
In this lesson, Alex Lo Stocco prepares a traditional Gaeta-style Tiella, using pork sausage as the main ingredient. https://www.youtube.com/watch?v=a_kmvs_k7m8
Lesson 9 – Fresh Pork
In this lesson, Alex Revelli Sorini introduces the world of fresh pork through a theory-based session full of insights and
EPISODE 5 – LASAGNA WITH PANCETTA, SAVOY CABBAGE, POTATOES, AND BITTO CHEESE
Pasta expert Francesca Guastella creates a comforting and flavorful lasagna, where the richness of pancetta enhances the dish’s delicate yet
EPISODE 4 – SALAME TATIN PIZZA
Master pizzaiolo Alex Lo Stocco prepares a unique Salame Tatin Pizza to highlight the main ingredient: Salame Milano.
EPISODE 2 – RAW DELI MEATS
Guided by Alex Revelli Sorini, this lesson takes us on a journey through the traditions, techniques, and secrets behind raw
EPISODE 1 – INTRODUCTION TO PORK MEAT AND DELI MEATS
The first lesson, led by Alex Revelli Sorini, gastronomist and culinary historian, introduces the world of pork meat and deli
WASHINGTON: ITALY-US SEMINAR ON THE SUSTAINABILITY OF AGRI-FOOD PRODUCTION
As part of the eighth edition of the Week of Italian Cuisine in the World, the Italian Embassy in Washington
INTERNATIONALISATION, 4% VAT AND ERADICATION OF PSA: THE NEEDS OF THE CHARCUTERIE SUPPLY CHAIN
On June 15th, in the presence of important national representatives and experts in the agri-food, economic and health sector, the