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A refreshing summer salad mixing al dente spaghetti, an original pesto made from pea pods, parmesan, pine nuts and skyr, topped with creamy burrata, fresh peas, red onion and flat parsley. Perfect for hot summer days.
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Giant version of the classic Napolitain, this moist cake with two biscuits (vanilla and cocoa) alternated with dark chocolate ganache and a white icing, decorated with chocolate vermicelli. Ideal for large gatherings or children's snacks.

An ultra‑moist cake based on pumpkin puree (or sweet potato, carrot) and dark chocolate, with no added butter. The melted chocolate serves both as an ingredient in the batter and as a shiny glaze thanks to a drizzle of grape seed oil. Ideal for an indulgent, economical dessert without unnecessary fats.

Moist almond financiers, flavored with brown butter, perfect for a snack or dessert. This traditional version uses egg whites, almond meal, and homemade brown butter for a rich taste and light texture.

A classic of French cuisine, the Marengo veal sauté, revisited with carrots and steamed potatoes. This convivial, economical and flavorful dish is prepared in a single pot and recalls the recipes taught at cooking school. Ideal for a family meal or a dinner with friends.

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A classic French brioche made with a sponge starter, soft butter, and a gentle braiding technique. The result is two buttery, airy loaves perfect for breakfast, brunch, or a luxurious snack.