Recipes

Cut the Cannara onion roughly. Put a generous dose of butter in a frying pan and add the onions. In the meantime, cut 4 slices of pig cheek and make them into strips. Then put it on fire. Meanwhile prepare the...

Goose: tender. Initially. . . Since I want to make it in the pan, I'll smash it. We add some salt in it. Let's not go overboard. Then some flavoured chili. A dash of white wine. And we'll give it a mix. Now...

We remove the tougher parts of the fennel and slice it. Then we cut into thin slices an orange, possibly untreated, since we use it with all the peel. We put the two ingredients in a bowl, add black olives,...

Let's get the cereal base ready. . . do we want to give this concoction some flavor or not? Then we make a beaten with lard, we mince the onion and we throw everything in a drop of oil. In...

Vellutina is the name of a variety of Sicilian red beans very particular: although they need to soak for 10 hours, they keep their texture well intact. In this recipe, we combine velvet with black Trevi celery. Slowly cook the...

What do we do with sage? Let’s fry them! We use different varieties so we appreciate the nuances of taste and texture. We make ourselves a batter of beer, without egg, very light. In a bowl we put some flour...

For this country recipe, we remove the tougher parts of the broccoli and keep only the pretty little heads around them, the tender florets. In a pan, brown a generous amount of oil, the crushed garlic, a pinch of chilli...

We cut a quarter of cabbage, removing the toughest outer part, and slicing it as finely as possible. We make a creamy vinaigrette, stirring with a whip of red wine vinegar, oil and a few grains of coarse salt. Let’s...

In a small bowl mix a pinch of coarse salt, pepper, a piece of orange zest and half a slice of lard beaten and reduced to a cream. With this stuffing we spread the inside of the guinea fowl. We...

Red cabbage is very good raw, but even cooked it has its own reason. We divide a head in half and cut it roughly into strips. Then we sliced a red onion of Cannara and sauté it in a pan...