Sauces and gravies

First courses

Our recipe archive

Savory protein pancakes with egg whites, chickpea flour and vegetables

Half paccheri with datterini sauce and luganega

Lemon Risotto with Sausage Ragu and Marjoram

Black Rice with Zucchini and Chicken

Orecchiette with Mushroom and Sausage Sauce

Married Soup, the Campanian recipe

Whole wheat gnocchi with aeQuilibrium and spinach

Spaghetti with Clams and Sausage, the Recipe

Tagliatelle with Liver Ragù

Leek Soup, the enveloping recipe

Pasta with Radicchio and Sausage, the Delicious Recipe

Linguine with Reinforced Pesto

Pasta and Potatoes: The Traditional Recipe

Mushroom Stuffed Ravioli

Balanced Milanese Pasta

Risotto with sausage creamed with goat's ricotta

Chickpea and Couscous Soup with Baked Turkey Breast

Risotto with sausage, the delicious recipe

Turkish-style Penne Rigate

Warm Pea Cream with aeQuilibrium

Plin Ravioli with Roast Sauce

Whole wheat fusilli with chickpeas and turkey

Tyrolean Spatzle with Butter and Cooked Ham

Turkey Bresaola Crepe Rolls

Bolognese Lasagna, the original recipe

Pasta Salad with Chicken and Cherry Tomatoes

Cold pasta with turkey, ricotta and sun-dried tomatoes

Vegetable Minestrone with aeQuilibrium

Gnocchetti with Wudy and Mushrooms

Butterflies with chicken bites and vegetable confetti

Cheese Canederli

Sausage Risotto al Salto

Pasta with pumpkin and bacon

Light Lasagna with Chicken Ragù

Pumpkin Soup with Bacon

Penne with zucchini and bacon, the quick recipe

Tagliolini with truffle, the original recipe

Monza-style Risotto with Sausage and Saffron

Burnt Wheat Orecchiette with Rabbit Ragu

Pasta with peas and bacon

Crepes with Artichokes, the First Easter Dish

Carbonara, the original Roman recipe

Rabbit and Potato Stuffed Tortelloni with Porcini Mushrooms and Sage

Macaroni with Artichokes and Sausage

Pumpkin and Sausage Risotto

Mushroom Crepes Recipe

Pizzoccheri with Sausage and Mushrooms

Amatriciana Pasta with Bacon