Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.
Borlotti beans gnocchi sautéed with rosemary and decorated with a tempura battered peppers.
Duck breasts in pastry with artichoke hearts au gratin.
Homemade bundles with mangetout, squids from Tigullio, carpet clams and pecorino cheese.
Pansoti del Golfo stuffed with chard in a dried fruit sauce with Parmigiano flakes.
Crispy Pasta Siracusana, Brussels sprouts, sole e sale, and a soft cheese sauce.
Tagliolini with black olives in a scorpion fish fillets sauce, with cherry tomatoes and broccoli flowers.
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