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Cavolfiore Arrosto, Ceci Croccanti, Capperi e Limone (Italian Roasted Cauliflower with Crispy Chickpeas, Capers and Lemon)
A 100% vegan Italian roasted cauliflower appetizer with crispy chickpeas, fried capers, lemon-parsley dressing, and toasted breadcrumbs, built around high-heat roasting and texture.
6 min read
Carciofo Arrosto, Crema di Cannellini e Limone (Italian Roasted Artichoke with Cannellini Bean and Lemon Cream)
A refined 100% vegan Italian appetizer built around properly cleaned and roasted artichokes, silky cannellini bean and lemon cream, capers, herbs, and toasted hazelnuts.
7 min read
Petto d’Anatra con Riduzione di Cannonau, Ciliegie e Pepe di Sichuan (Italian Seared Duck Breast with Cannonau Wine Reduction, Cherries & Sichuan Pepper)
Serves: 4 | Preparation: 25 minutes | Cooking: 35 minutes | Difficulty: Advanced | Course: Secondo Piatto Story of the Dish Duck has a naturally rich flavor and a generous layer of fat beneath the skin, which makes it particularly suited to fruit, wine, acidity, and aromatic spices. This dish builds around that balance. The duck breast is slowly rendered skin side down until the fat melts away and the skin becomes thin and crisp. Cannonau, Sardinia’s signature red grape, form
4 min read
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