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Homemade Italian amaretti flavored with fresh lemon zest and a hint of orange blossom water. Light, chewy almond cookies with a crisp exterior, perfect for tea or as a sweet treat.
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A classic Italian pasta dish featuring rendered guanciale, pecorino romano, and tomato puree, finished with a splash of pasta water for a silky sauce. Inspired by the version from "Eat Pray Love" and demonstrated by Binging with Babish.

Discover the true Italian carbonara recipe according to Norbert Tarayre: al dente spaghetti, melting guanciale, egg yolks, parmesan (or pecorino) and black pepper, all without cream. A velvety sauce obtained by emulsifying the rendered guanciale fat with the pasta cooking water.

Raviole géante maison farcie d'une crème onctueuse à la ricotta, citron et parmesan, servie avec une sauce beurre-sauge et légumes. Idéale pour épater vos convives avec une pâte fraîche préparée la veille.

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A simple, natural fruit yeast water that jump‑starts an Italian levain (levito madre). Using ripe, unwaxed fruit (grapes, apples peel, plums, etc.) and warm water, you create a lively, yeasty liquid in 24‑48 hours that can be fed to a sourdough starter for a fast, stable fermentation.

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