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A slow‑cooked, authentic Bolognese sauce made the traditional way in Bologna. It uses a soffritto of onion, carrot and celery, a mix of ground beef shoulder and pork belly, white wine, crushed tomatoes, chicken stock and a splash of whole milk for a silky finish. Served over fresh tagliatelle and finished with freshly grated Parmigiano‑Reggiano, this sauce can also be frozen for future meals.
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A high‑hydration, binder‑rich gluten‑free pizza dough that yields a crispy, brown crust with an airy, chewy interior. Using psyllium husk, almond flour, and a touch of baking powder, this dough overcomes the typical dense, cracker‑like texture of gluten‑free pizza and delivers a slice that rivals traditional thin‑crust pizza.

Un tartare de bœuf inspiré de la tradition vénitienne, relevé de parmesan, vinaigre balsamique de Modène, câpres, tomates séchées et une touche de basilic frais. L’ingrédient mystère, dévoilé à la fin, est le jaune d’œuf qui apporte couleur et onctuosité. Servi en cercle élégant, c’est une entrée raffinée idéale pour l’été.

A hearty, plant‑based Italian soup inspired by the historic ribollita, featuring three types of beans, farro, and a bounty of seasonal vegetables. The broth is enriched with a garlic‑herb infused olive oil and finished with a silky cannellini bean cream, delivering deep, rustic flavors reminiscent of ancient Etruscan pots.

A hearty Italian minestrone soup packed with garden-fresh vegetables, beans, and pasta. Perfect for late summer when the produce bin is overflowing, and it makes delicious leftovers served with a slice of sourdough bread.

A typical Calabrian pasta gratin where the pasta is partially replaced by thin slices of potatoes. Everything is baked in a covered pot, with a fragrant tomato sauce, hard‑boiled eggs, mozzarella, pecorino and parmesan. The result is a flavorful, light and very comforting dish.

A refreshing summer salad combining the juicy sweetness of mango, the creaminess of avocado, creamy buffalo burrata, fresh basil and a touch of balsamic cream. Perfect for hot summer days, it takes 15 minutes to prepare and is served immediately.