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Saltimbocca alla Romana by Master Chef Gianluca Deiana Abis
Salti in bocca alla Romana Ingredients 4 veal scaloppine (thin slices of veal, about 100g each) 4 slices of prosciutto crudo (thinly...
Jan 27, 20252 min read
Sfogliatella by Master Chef Gianluca Deiana Abis
Sfogliatella Ingredients 250g all-purpose flour 150g semolina flour 100g butter (cold, cut into cubes) 1 egg 100g powdered sugar 500g...
Jan 27, 20251 min read
Cassata Siciliana by Master Chef Gianluca Deiana Abis
Cassata Ingredients 500g ricotta cheese (drained) 200g powdered sugar 100g dark chocolate (chopped) 150g candied fruit (chopped) 50g...
Jan 27, 20251 min read
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