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Des petites lasagnes en forme de portefeuille, garnies de rondelles de courgettes grillées, d'une béchamel onctueuse, de fromage d'alpage et de parmesan. Faciles à préparer, elles sont idéales pour un repas convivial ou pour préparer à l'avance.
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A classic Roman pasta elevated with toasted cherry peppercorns, Pecorino Romano, and a silky emulsified sauce. No hacks, just technique: toast and grind pepper, use a concentrated starchy pasta water, and finish the sauce off‑heat for a creamy, pepper‑forward dish that feels like buttered noodles for adults.

A classic Valtellina dish of buckwheat pasta tossed with potatoes, Swiss chard, and a blend of Casera, Magnocca, and Parmigiano cheeses, finished with sage‑infused butter. Made entirely by hand following the methods of Osteria Vegia in Madesimo, this hearty, rustic plate showcases the authentic flavors of the Alpine region.

Small lasagnas shaped like wallets, filled with grilled zucchini rounds, a silky béchamel, alpine cheese and parmesan. Easy to prepare, they are perfect for a convivial meal or for make‑ahead.

Small grilled eggplant slices, topped with a homemade tomato sauce flavored with thyme and basil, crowned with fresh goat cheese, grated cheese and sunflower seeds. A tasty and quick vegetarian appetizer.

A classic Italian family recipe from Florence: al‑dente square‑cut spaghetti tossed with juicy beef meatballs, a quick tomato‑basil sauce, and generous Parmesan. The meatballs are moistened with soaked stale bread for a tender texture, and the pasta finishes cooking in the sauce for maximum flavor.

A classic Italian Christmas bread made the traditional way with a homemade Lievito Madre starter, buttery egg‑yolk dough, mandarin paste, rum‑soaked raisins and candied citrus peel. The recipe requires several days of starter development and careful proofing, but the result is a light, fluffy, fruit‑filled panettone that rivals any bakery.