A professional Italian horse meat meatloaf with Cannonau: gentle mixing, milk-soaked panade, precise 160°F cooking, reduced Sardinian wine sauce, internal wine pairings and full nutrition.

A professional Italian recipe for Anatra all’Arancia: whole roasted duck with crisp skin, controlled fat rendering, a savory sweet-and-sour orange reduction, four internal wine pairings, chef technique and complete nutrition.

A professional Italian duck breast recipe with crisp rendered skin, Cannonau di Sardegna and cherry reduction, celery root purée and restrained Sichuan pepper.