recipes

No vials, vanillin and aromas of dubious origin: with coconut flour it's possible to make delectable, fragrant cakes. From creamy flans to moist cookies, to fresh ricotta macaroons, we have selected for you the most delicious recipes to prepare at...

Four main ingredients for four types of gnocchi. Here are the tricks and recipes for preparing potato, semolina, pumpkin and bread gnocchi.

If until now you have used corn flour exclusively for making classic polenta, now is the time to get to expand your knowledge a little. From Mexican tacos to Piedmontese meliga biscuits, up to a crunchy breading for homemade fritters,...

Studies maintain that it helps prevent the onset of tumors, fights constipation and is an excellent tonic for replenishing energy during the cold season. Not only that: you can use it as a thickener in the preparation of desserts, bread,...

Fast, easy, very tasty: pizza scima is the perfect bread product for a last-minute dinner. This is how this Abruzzo specialty was born.

Corn pizza with soup, krese, fiadone, pizza scimia, these are only a few examples of the typical Molise focaccia tradition. Here are the best Molise baked products, tasty in their simplicity, plus a recipe shared by the Di Riscio Euro...

A key detail to keep in mind: it’s always better to use fresh vegetables quickly. For the rest, a sustainability expert explains everything about the use of skins and leaves.

Those who follow a vegan diet probably already know: chickpea flour is a more versatile and tasty ingredient than you might imagine. That's why we decided to take it a step further with an online cookbook. From omelettes to brownies...

In the world of cookies and biscuits – a varied scenario of traditional recipes that often draw from historical events – today we land in Piemonte. Bonus recipe by maestro Walter Gallizioli.

Every area makes its own version, but all share the same simplicity and use of food waste: here's how cassoeula was born, and how it's made.