We Find for you

Salti in bocca alla Romana Ingredients 4 veal scaloppine (thin slices of veal, about 100g each) 4 slices Step 2: Assemble the Saltimbocca Lay a slice of prosciutto on each veal scaloppine. Step 3: Sear the Saltimbocca Heat a large pan over medium-high heat. The combination of sage, prosciutto, and white wine sauce is key to bringing this classic Roman dish

Cervella Fritta alla Romana (Roman-Style Fried Brains) A classic Italian delicacy featuring creamy, tender This version follows the Roman-style preparation , where the brains are blanched, sliced, breaded, and Recipe for Cervella Fritta alla Romana   (Serves 2-4 people) Ingredients 400g veal brains  (or lamb/pig For an elevated Roman experience, serve with a white truffle aioli  or anchovy sauce .

Pollo alla Cacciatora Pollo alla Cacciatora (Chicken Cacciatore) By Master Chef Gianluca Deiana Abis History of Pollo alla Cacciatora Pollo alla Cacciatora , or "Hunter's Chicken," is a beloved dish from Over time, different regions have added their own twist to the recipe, but the essence of Pollo alla Wine Pairing:Pollo alla Cacciatora  pairs wonderfully with a medium-bodied red wine such as Chianti Classico Enjoy your Pollo alla Cacciatora!

Coda alla Vaccinara Coda alla Vaccinara By Master Chef Gianluca Deiana Abis 1. History Coda alla Vaccinara is a quintessential Roman comfort food, originating in the Testaccio district Over the years, Coda alla Vaccinara has remained a beloved dish, cherished for its hearty texture and Add them to the pot and brown on all sides. for their Cesanese wines, this winery offers a balanced, food-friendly red that’s perfect for Coda alla

Coniglio alla Cacciatora Coniglio alla Cacciatora (Hunter’s Rabbit) By Master Chef Gianluca Deiana Abis History of Coniglio alla Cacciatora Coniglio alla Cacciatora, or "Hunter’s Rabbit," is a rustic Italian Prepare the Rabbit: Season the rabbit pieces with salt and pepper on all sides. Brown the Rabbit: Add the rabbit pieces to the pot in batches, browning them on all sides. Enjoy your Coniglio alla Cacciatora!

Spaghetti alla Nerano Spaghetti alla Nerano Spaghetti alla Nerano  is a traditional Italian pasta dish sliced 2 tablespoons olive oil 1 garlic clove, crushed 1/2 cup grated Provolone del Monaco  or Pecorino Romano

flambé the lobster with a splash of brandy Aragosta alla Bussola This recipe, inspired by the coastal The name "alla Bussola" (meaning "compass" in Italian) suggests a dish that navigates through bold flavors

Making Cervella alla Fiorentina Cervella alla Fiorentina (Florentine-Style Sautéed Brains) A rich and History & Inspiration Cervella alla Fiorentina  is a traditional Tuscan recipe, rooted in Florence’s Recipe for Cervella alla Fiorentina   (Serves 2-4 people) Ingredients 400g veal brains  (or lamb/pig

Tray of Meat Involtini alla Siciliana By Master Chef Gianluca Deiana Abis History Involtini alla Siciliana Sear the involtini on all sides until golden brown. Remove and set aside.

Baccala alla Vicentina with Black Polenta Nera Close Up of Vicenza Style Stockfish Baccalà alla Vicentina (Salted Cod from Vicenza) By Master Chef Gianluca Deiana Abis History of Baccalà alla Vicentina Baccalà alla Vicentina  is one of the most famous traditional dishes from the Veneto region, specifically from The recipe for Baccalà alla Vicentina  involves braising the cod in milk, which softens the fish and Enjoy your Baccalà alla Vicentina!

qb Black pepper qb For Besciamella sauce: 4 cups of Whole milk 1/2 cup of Butter 1/2 cup of All purpose flour Nutmeg qb pinch of Salt Preparation: To prepare Ragù Alla Bolognese, start by finely Initially all the juices will come out but once dried you can blend with the white wine. One last mix and here Ragù Alla Bolognese is ready. Also add the ragù and continue for all the layers alternating lasagna sheets, bechamel, ragù and Parmesan

Pasta alla Gricia By Master Chef Gianluca Deiana Abis Pasta alla Gricia Pasta alla Gricia  is one of the oldest and most iconic Roman pasta dishes, often considered the precursor to the famous Pasta alla History of Pasta alla Gricia The origins of Pasta alla Gricia  date back to the early days of Roman cuisine Pasta alla Gricia  has been around for centuries and predates other famous Roman pasta dishes like Carbonara Why You’ll Love Pasta alla Gricia Pasta alla Gricia is simple yet bursting with rich, savory flavors.

Grilled Sardinian Mullet (Muggine alla Griglia) Grilled Sardinian Mullet (Muggine alla Griglia) By Master Historically, Muggine alla Griglia  has been a favorite dish among local fishermen and families living Rub the marinade all over the fish, making sure to get into the cuts and inside the cavity. Grilled Sardinian Mullet (Muggine alla Griglia)  brings the flavors of the Mediterranean directly to

Focaccia (Fügassa) alla Genovese Focaccia (Fügassa) alla Genovese By Master Chef Gianluca Deiana Abis History Focaccia alla Genovese, known locally as fügassa , is one of the oldest and most iconic breads While flatbreads date back to ancient Roman times, Genovese focaccia evolved over centuries, taking on Step-by-Step RecipeIngredients: 500g (about 4 cups) all-purpose flour 300ml (about 1 1/4 cups) water fruity red with soft tannins and a hint of spice, balancing the simple, savory qualities of Focaccia alla

Gnocchi Sardi alla Campidanese (Made by Lyuba vitelli) Gnocchi Sardi alla Campidanese By Master Chef Ingredients For the Gnocchi: 400g semolina flour 100g all-purpose flour 1 large egg 200ml water A pinch Salt & pepper to taste Instructions Prepare the gnocchi :In a large bowl, combine the semolina flour , all-purpose Gnocchi Sardi alla Campidanese  is a rustic and comforting dish that will transport you straight to the

Aragosta alla Griglia (Grilled Lobster) Aragosta alla Griglia (Grilled Lobster) Aragosta alla Griglia

Chicken Parmesan (Pollo alla Parmigiana) Chicken Parmesan (Pollo alla Parmigiana) By Master Chef Gianluca Deiana Abis History of Chicken Parmesan Chicken Parmesan, also known as "Pollo alla Parmigiana" in Italian The dish was likely influenced by "Melanzane alla Parmigiana" (Eggplant Parmesan), a southern Italian Ingredients For the Chicken: 4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 large eggs

Aragosta alla Bisque (Lobster Bisque) Aragosta alla Bisque (Lobster Bisque) Aragosta alla Bisque  is

Cima alla Genovese Cima alla Genovese (Stuffed Veal) By Master Chef Gianluca Deiana Abis Cima alla Genovese History of Cima alla Genovese The origins of Cima alla Genovese  trace back to the 16th century, when Cima alla Genovese was popularized as a holiday and Sunday meal, especially around Christmas and Easter Ingredients for Cima alla Genovese For the veal and stuffing: 1.5 kg veal shoulder  (boneless, cut into Additionally, while Cima alla Genovese  is typically served cold or at room temperature, you can also

Stoccafisso alla Griglia (Grilled Stockfish) By Master Chef Gianluca Deiana Abis Grilled Stockfish Stoccafisso alla Griglia , or Grilled Stockfish , is a beloved dish in many coastal regions of Italy, particularly History of Stoccafisso alla Griglia Stockfish, or stoccafisso , was introduced to Italy by the Norwegians Grilled stockfish, or stoccafisso alla griglia , is a classic method of preparation, where the fish is Stoccafisso alla Griglia Recipe Serves:  4 Prep Time:  30 minutes (plus soaking time) Cook Time:  15–

Risotto alla Zucca (Pumpkin Risotto) By Master Chef Gianluca Deiana Abis Risotto alla Zucca (Pumpkin Risotto) Risotto alla Zucca is a classic Italian dish that beautifully combines the natural sweetness The History of Risotto alla Zucca Risotto alla Zucca has its roots in Northern Italy, particularly in Over time, Risotto alla Zucca has become a beloved autumnal dish, celebrated for its warmth and versatility