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

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 horse meat burger recipe inspired by Catania: lean horse meat, Fontina, caramelized red onion, arugula and rosemary-mustard sauce, with precise technique, food-safety guidance, wine pairing and nutrition.