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Prep. time: 20 minutes Cook Time: 3 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 2 cups of Ricotta 2 cups of All Purpose Flour 1/2 cup of grated Parmesan Cheese 2 large Eggs Preparation: Mix all ingredients together and knead till smooth, using extra flour if needed. Let dough rest for 20 minute. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with flour. Using a knife, cut the dough into even pie wedges.  Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Roll each piece against the ridged wooden paddle to make ridges; transfer to the baking sheet. Meanwhile bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently. Cook the gnocchi until tender, about 1 minute after they rise to the surface. Strain and serve immediately with a good pasta sauce. Chef tips: Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months. Delicious served with blue cheese and parmesan, a rich tomato sauce or pesto. #ricotta #GnocchiI #ricottagnocchi #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 20 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 4 bananas 3 1/2 cups of All purpose flour 200 g of butter 1/2 cup of Sugar 2 large eggs 1/2 tsp Cinnamon powder 1/2 cup of Walnuts, chopped 1/2 tbsp of Baking powder 1/2 tsp of Baking Soda lemon juice qb pinch of salt Preparation: To prepare the banana bread, start by peeling the bananas and cutting them into slices. Drizzle them with lemon juice to prevent blackening. Mash them with a fork and set aside. In another bowl add soft butter (cut into small pieces) and sugar. Cream the butter and sugar until the mixture is light and fluffy with electric whisk. Add eggs, possibly one at a time. Add a pinch of salt, then add the banana puree. Mix it well and continue combining the sieved flour with baking soda and baking powder. Season with cinnamon, add walnuts and mix again. Pour the dough into the 22.5x8.5 cm plumcake mold and level it. Bake in a preheated oven at 180° for about 60 minutes. Try the toothpick at the end of cooking, then take out your banana bread and let it cool before turning it out. Enjoy the banana bread! Chef tips: You can flavor banana bread with vanilla instead of cinnamon, add chocolate chips or almonds! #bananabread #bananadessert #bread #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep time: 25 minutes Cook time: 60 minutes Difficulty: 2 out of 5 Serve: 8 Ingredients: 1 1/2 cup of Extra fine sugar 2 1/3 cup of all purpose flour 1 cup of Water 1/2 cup of Sunflower oil 6 Large eggs 1 Vanilla bean 1 organic lemon zest 1 tsp of baking powder 1/2 tbsp of Cream tartar pinch of Salt Confectioners sugar qb Preparation: To prepare the chiffon cake, start sieving the flour in a bowl together with the yeast. Then add sugar and salt. Mix it well. In another bowl, separate yolks from the whites of six large eggs, and set aside the egg whites. Add the water at room temperature and add oil to the yolks. Then add grated organic lemon. Cut vanilla bean to extract the seeds with the tip of a small knife, and add them to the yolk mixture as well. Beat the mixture with the whisk until become a creamy. Then add it to the dry ingredients (flour, sugar and yeast). Mix thoroughly with a whisk until become a creamy mixture. Leave this mixture aside for a moment and dedicate yourself to whipping the egg whites. When they become white and frothy, add cream of tartar and continue to whip for a few more minutes. Once the egg whites are well whipped, transfer a part of it into the dough kept aside and mix quickly with a spatula. Then add the remaining egg whites a little at a time, always mixing with a spatula from top to bottom. Now that the cake dough is ready, gently pour it into the chiffon cake mold: we have used a 9 inches diameter bottom mold, and 5 inches high (do not buttered and floured), trying to distribute it evenly. Then bake the chiffon cake in a preheated oven at 350F for about 60 minutes. Once cooked, take it out of the oven. Then turn the mold upside down and place it on the special surface so that the cake takes air, cools down and detaches itself from the edges. When the chiffon cake has completely cooled, you will have to detach the upper part of the mold: you can help yourself with a thin and sharp knife. Your chiffon cake is ready to be sprinkled as desired with Confectioners sugar! Chef tips: You can enrich the dough with raisins or chocolate chips if you prefer and flavor it with orange. #cake #chiffoncake #italiantraditions #italiandessert #chefgianlucadeianaabis #italy

Prep time: 20 minutes Cook time: 55 minutes Difficulty: 2 out of 5 Serve: 8 Ingredients: 2 lb Honeycrisp or Granny Smith apples 1 cup of Sugar 2 cups of all purpose flour 1/2 cup of Butter 1 cup of Whole milk (at room temperature) 2 Eggs (at room temperature) 1 Lemon 1 tablespoon of Baking powder 1/2 tsp of Cinnamon powder pinch of Salt Confectioners sugar qb Preparation: To make an apple cake, first melt the butter in the microwave or in a water bath, and keep it aside. Grate the lemon zest and squeeze the juice to obtain about 30 g, then set aside both the zest and the juice. Divide the apples in half and remove the core. Peel the apples, then cut them into four parts and cut them into slices. Put sliced ​​apples in a bowl and drizzle them with the lemon juice, mixing them well: this prevent apples to turn black. Then sift all purpose flour with the baking powder. In a large bowl, add eggs and somer sugar. Begin beating with the electric mixer and continue adding the sugar little by little. When the mixture starts to lighten, add a pinch of salt and continue whipping until light and fluffy dough is obtained. At this point add melted butter. Season with the ground cinnamon and also add grated lemon. Continue whipping, add the sifted flour and baking powder one spoonful at a time. When the powders are completely mix, lower the speed of the electric whisk and pour the milk. Now you can stop the process: the dough is ready. Drain apples from the lemon juice and add them into the dough, gently mix. Grease and sprinkle with a sugar a 9 inches diameter cake tin and, using a spatula, pour the dough. The cake is ready to be baked: bake it in the preheated oven to 350 F for about 55 minutes. When cooked, take it out of the oven and let it cool completely before removing it from the pan. Sprinkle the cake with Confectioners sugar and serve! Store the apple pie at room temperature, preferably under a glass bell, for a maximum of 2-3 days. Chef tips: If you don't like cinnamon, you can flavor the cake with the seeds of a vanilla bean. To make the apple pie richer you can add raisins to the dough. #AppleCake #TortaDiMele #Italy #ItalianAppleCake #ChefGianlucaDeianaAbis #italiantraditions

Prep. time: 10 minutes Cook Time: 10 minute Difficulty: 2 out of 5 Serve: 10 Ingredients: 10 medium size organic lemon zest 2 cups of Pure alcohol at 95 ° 2 cups of Fresh liquid cream 2 cups of Whole milk 1 Vanilla bean 2 lb of Sugar Preparation: To make limoncello cream, rinse organic lemons thoroughly under running water, then dry them well with a cloth and cut the strips of zest with a vegetable peeler, avoiding the white part that has a bitter taste. You should have about 3/4 of cup of lemon zest. Pour 2 cups of alcohol into glass jar and add lemon zest. To flavor the syrup, take the vanilla bean and cut it lengthwise with a sharp knife. Then add it into jar, in this way it will release the aroma of its internal seeds more intensely. Close the jar and put away for one month in a cool and dark place. From time to time lightly shake the jar. After the certain time, take the lemon zest out of the liquid. Next step, pour the cream and milk into a pan, add sugar and bring to a boil over medium heat. Once it has reached a boil, remove from the heat, let it cool down and pour the mixture into the filtered liquid. Mix the liquids in the blender, until a smooth creamy consistency. With the help of a funnel, pour the limoncello cream into the appropriate liquor bottles and close with a cork. Place the bottles in the freezer and wait about 1 month before serving. In this way the limoncello cream will obtain flavor and the alcoholic part will become softer. Limoncello cream can be kept in the freezer for about 6 months. Chef tips: It is very important to allow the sugar solution to cool down to room temperature before adding it to the lemon infused alcohol. We do not want the limoncello to curdle. Limoncello cream can be enjoyed on its own as a digestive after a meal, or added to crushed ice to create a sort of grenadine, to enrich an ice cream cup or to flavor the cream of a cake filling. In all cases it will still be a delight! #cremadilimoncello #limoncello #lemonchello #lemonchellocream #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 20 minutes Cook Time: 60 minutes Difficulty: 2 out of 5 Serve: 10 Ingredients: Ingredients for a 9 inches baking dish 200 g Semolina 2 cups of milk 250 g of Sugar 2 cups of Water 350 g of ricotta 4 medium eggs 40 g of Butter 1 Orange peel Vanilla pinch of salt For decoration Confectioners sugar Preparation: To prepare ricotta cake start cooking the semolina. In a saucepan add milk, water, salt, butter and orange zest, then heat everything, stirring occasionally. Bring to a boil, then remove the orange zest and add little by little the semolina, stirring constantly with the whisk. Lower the flame to the minimum, cook for about 4-5 minutes. Let it cool dow. In the meantime prepare the rest of the dough: sift the ricotta to make it soft and creamy. In a bowl add eggs, vanilla and sugar, then blend all ingredients with electric mixer until they take on a light, airy texture. At this point, gradually add the ricotta and finally the semolina, little by little continuing to work with the whisk. Grease a 9 in. nonstick baking cake pan and line with parchment paper, then pour the mixture. Bake it in a preheated oven at 200 ° for 60 minutes. If after 40-50 minutes the top of the cake looks done, cover it with a sheet of parchment paper and continue cooking. Your ricotta cake is ready! Before cutting and serving it, let it cool in the pan, then carefully take it out and sprinkle the surface with confectioners sugar. Chef tips: Ricotta cake can be kept in the refrigerator for 3-4 days. This ricotta cake or Migliaccio, belongs to an old Campania traditions. Millet is the main ingredient: the flour obtained from this cereal was linked to poor Neapolitan cuisine, where it was used in many dishes. In present time we are using semolina cooked in a mixture of milk and butter and then mixed with other basic ingredients such as eggs, sugar and ricotta. As simple to prepare as it is unique in taste and consistency, this ricotta cake will become one of your favorite desserts. #ricotta #Migliaccio #semolinaandricottacake #torta #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 5 minutes Cook Time: 20 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 package of spaghetti 10 anchovy fillets 1/4 cup capers 1/4 cup pine nuts 1/4 cup of breadcrumbs 1 clove of garlic parsley qb sea salt qb black pepper qb olive oil Preparation: When you want to prepare spaghetti with anchovy fillets, first of all bring the water to a boil in a saucepan, salt slightly, taking care not to overdo it as the anchovy fillets are already tasty. Dip the spaghetti into the boiling water and cook. In meantime, toast the breadcrumbs in a pan with a spoonful of oil, stirring constantly to keep it from burning. In another pan heat an extra virgin olive oil. Add anchovy fillets previously drained from preservation oil. Let the anchovy fillets cook over low heat. In the same pan, brown the capers with the garlic and pine nuts. Add breadcrumbs and mix it well. Prepare a chopped parsley and keep it aside, it will give freshness and color to the finished dish. As soon as the anchovy fillets have melted add cooked pasta. Drain it directly into the pan with the seasoning and let it flavor. Add if you like it a pinch of pepper. Serve with a sprinkling of chopped fresh parsley and anchovy fillet, drizzle with extra virgin olive oil. Chef tips: Not only is this dish incredibly easy, but the flavors aren’t overpowering. Anchovies and sliced garlic are gently warmed in extra virgin olive oil until the fillets essentially dissolve, creating a rich, savory sauce. #SpaghettiwithAnchovies #anchovies #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 15 minutes Cook Time: 45 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 eggplant 3 cloves of garlic ½ a bunch of fresh basil 400 cherry tomatoes ( 1 package (320 g) spaghetti 50 g salted ricotta cheese extra virgin olive oil sea salt qb black pepper qb Preparation: Cut aubergine into little cubes. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes. Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks. Rinse aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well. Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add aubergine in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally. Add little bit more of olive oil, followed by the garlic, capers and basil stalks, then cook for another 2-3 minutes, or until golden. Stir in the vinegar and cherry tomatoes. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy. Cook the spaghetti in a pan of boiling salted water until al dente. Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce. Finely grate salted ricotta cheese and add basil leaves. Add a lug of extra virgin olive oil, then season to taste. Add the spaghetti to the sauce and mix well. Serve! Chef tips: The scents and flavors of Sicily, a magical and magnetic land, sunny and beautiful from North to South and from West to East. This recipe is originally from the East, pasta alla Norma one of the symbols of the island cuisine, together with cannoli. This Catania specialty was created as a culinary tribute to the most beautiful work of the famous composer Vincenzo Bellini: the Norma. A tasty pasta dish topped with fresh tomato and a cascade of fried aubergines. But it would not be pasta alla Norma without the addition of fresh basil leaves and a generous grated salted ricotta added at the end of cooking: all the Mediterranean aromas combined in one dish! #pastaallanorma #Sicilianpasta #chefgianlucadeianaabis #italiantradition #italy Spondored by

Pesto Panna Cotta Prep time: 30 Cook time: 0 Difficulty: 1 Ingridients 1 pond of filet mignon 1 cup enoki mushroom 1/4 cup capers 1/2 cup shaved Parmigiano Reggiano EVO for drizzling Cracked black pepper 2 (1⁄4-oz.) packages unflavored powdered gelatin 1 1⁄3 cups milk 2 cups heavy cream 1 cup packed basil leaves 1 1⁄4 cups sugar 1 lb. tomatoes, cored and roughly chopped 1 tsp. kosher salt 1⁄4 cup light brown sugar 1⁄2 cup toasted pine nuts Cherry tomato quarters, to garnish Recipe Make the panna cotta: In a bowl, sprinkle gelatin over ⅓ cup milk; let sit for 10 minutes. Bring remaining milk along with the cream, basil, and ¾ cup sugar to a boil in a 4-qt. saucepan; stir until sugar dissolves. Transfer to a blender, add gelatin mixture, and puree until smooth; pour into eight 4-oz. ramekins. Chill until firm, 3–4 hours. Make the sorbet: Bring remaining sugar, tomatoes, salt, and ½ cup water to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tomatoes break down, 12–15 minutes. Puree in a blender; strain and chill. Process in an ice cream maker according to manufacturer's instructions. Freeze until firm. Make the candied pine nuts: Heat sugar and 1 tbsp. water in a 1-qt. saucepan over medium heat, and cook, swirling, until bubbling; add pine nuts and coat. Spread nuts on a sheet of foil; cool. Break apart into bite-size pieces; set aside. To serve, briefly dip the bottom of each ramekin in a bowl of hot tap water, invert onto a serving plate; top with nuts. Serve with a scoop of tomato sorbet topped with cherry tomatoes. Chef Tips You can cover the panna cotta with caramel sauce Wine pairing: Prosecco Pinot blanc Rose' #sorbetto #pannacotta #ClassicItalianrecipe #chefmarcoporceddu Sponsored by

Bio Born in Italy, Chef Massimo Carbone had little idea that his culinary training would lead to a settlement in America. Believing like many other Italian men that America was only a dream, he jumped at the chance to come when one of his friends mentioned a possibility for work in New York City. Prior to his arrival in America in 1985, Massimo built an impressive resume in Italy. At the age of fourteen, he began studying at the prestigious Scuola Alberghiera of Lignano Sabbiadoro in Venice. After graduation he began work as a line cook with legendary Gualtiero Marchesi and Paul Bocuse in Lyoon, France. He also worked as chef de partie at the five star Grand Hotel in his hometown of Rimini. In December 1985, Massimo arrived in New York to work for restaurateur Luca Angiulli at the Beacon Hotel becoming also the executive chef of the hotel supervising all the catering department and the room service.He earned two stars at Gianluca restaurant from Mimi Sheraton of the New York Times, only six months after his arrival. In 1991 he went to work at the three stars San Domenico restaurant in New York. Massimo then returned to Italy to spend time in Italy’s top kitchen, including the Michelin three star Enoteca Pinchiorri in Florence. In 1994, he was named Executive Chef of Osteria Al Doge and after that with the same position at “Il Gattopardo” restaurant. In 1997 he became Executive Chef and partner of Brio restaurant in the upper eastside.In 2007 he opened Brio wine bar in the upper east side, also in 2011 he opened another Brio in the Flatiron District in New York City. Massimo also has been consulting in several restaurant projects in New York City and all over USA for major restaurant groups (BICE, FRESCO BY SCOTTO etc) and is a food products adviser for Conca D'Oro imports. Also he has worked with different institutions on launching food products from Italy such as speck, asiago cheese, pasta riso scotti, Sicilian blood oranges and pecorino romano. He has appeared in several television food segments on CBS, NBC, RAi Italia, Food network etc. In 2010 New York Magazine voted his pasta dish "bucatini con le sarde" the best in NYC. In 2013 the Consorzio of Prosciutto di Parma nominated him as USA brand Ambassador in occasion of his 50 anniversary foundation. Massimo Carbone has been a judge several times for "Almost famous chef" competition for San Pellegrino. He also participated 5 times at NYWFF sponsored by Food and Wine magazine and has competed in Food Network battle "Best Meatball in USA" hosted by Giada De Laurentis. In April 2015 he raised a record $250.000 in a event for Table to Table's hosted by Mario Batali. In April 2015 he became President of AICNY (Association Italian chefs New York). Company - Restaurant: President of AICNY (Association Italian chefs New York). Location: New York New York Sponsored by

Bio Stefano Rassu from Aritzo ( Nuoro ) was born in Cagliari, Sardinia in 1976. Rassu comes from a family of Restaurateurs / Hoteliers and grew up with a love of food and cooking surrounding him. As an adult he spread his wings by leaving Sardinia to open a restaurant in Australia. He kept his roots and brought his passion and love for his land to Australia. At his restaurant Pomodoro Sardo in Melbourne he initially struggled to locate authentic products as he introduced and educated his adoring patrons to the joy of Sardinian flavors. Particularly careful in his choice of ingredients, Rassu uses products imported from Sardinia as well as integrating other products in the new continent rigorously created by Australian countrymen. He advocates and checks for quality of this "Salami Australia" where he utilizes delicate hams and sausages made ​​with traditional Sardinian practices. The results are a traditional-fusion that entices the Australian pallet. Company - Restaurant: Pomodoro Sardo Location: Melbourne Australia #Chefitalianinelmondo #StefanoRassu #PomodoroSardo #Melbourne #Australia Sponsored by

Bio Master Chef Francesco Pecoraro was born in Filaga (PA) Sicily in 1971. He went to I.P.A.S ( Istituto Professionale Alberghiero di Stato) of Pallavicino. He began his career at the age of 13 in his town of origin at the' 'historic' 'Osteria pizzeria' 'Da Giacomino' '. After graduating, he started traveling all over Italy, eager to learn more about the profession that he'd come to love at a young age. During his travels he met inspired people and chefs that contributed to the growth of his cultural and gastronomic awareness. In 1993 he moved to Rimini where he manage for 7 years a famous restaurant called Castello di Albereto where in 2010 he receive an award as "BEST RESTAURANT OF THE YEAR" In 2011, he became the personal Chef to singer/songwriter Anna Oxa and was responsible for preparing vegan meals for her and her entire staff. During this time, they remained in Sanremo, renowned for its famous Sanremo Music Festival. In 2015 he moved to New York to open his own Restaurant called Autentico which means "Authentic" in Italian, in Oyster Bay (LI). Pecoraro acknowledges: ""There are three very special women in my life; my grandmother Ciccina, my mother Mela and my sister Maria. Growing up, I had the immense pleasure of watching these ladies in the daily meal preparations in our home. A great part of their day was – and still is – dedicated to working in the family kitchen. It was through them that my great love of cooking was born. Today I feel fully realized, I worship my job,and i will never stop to search for new flavors and ingredients to blow your palate and your mind away." Company - Restaurant: Autentico Restaurant Location: Oyster Bay New York #Chefitalianinelmondo #bestIrtalianchef #Topitalianchef #italiantradition #italianfoodambassador #zafferanoandcofriends #francescopecoraro Sponsored by

Prep. time: 20 minutes Cook Time: 10 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 320 g Spaghetti 10 Sea urchins 300 g cherry tomatoes, cut in the half 2 celery sticks, chopped 1/2 onion, chopped 1/4 cup of dry white wine 2 tablespoons of butter 20 g Parsley Extra virgin olive oil to taste Salt to taste Preparation: With an appropriate tool divide urchins in half and using a teaspoon extract only the red part. At this point cook the pasta in salted water until al dente. In the meantime prepare the seasoning: In a large saute pan heat oil, add onions and cook until soft, about 7-8 minutes. Add celery and cook for another 5 minutes. Add few tablespoons of pasta cooking water. Add tomatoes and dry white wine. Cook until wine evaporates. Add sea urchin pulp and butter into the pan. In the meantime, chop the parsley and when the pasta is still al dente, drain it and transfer it directly into the seasoning. Add a little more pasta cooking water if needed and finish with chopped parsley. Serve! Chef tips: You can clean the urchins a few hours in advance and keep them in the refrigerator in a bowl covered with oil. You can flavor pasta with lemon zest or chopped fresh mint! #seaurchinpasta #seaurchin #pasta #seafoodpasta #chefgianlucadeianaabis #italiantradition #italy Spondored by

Cook Time: 50 minutes Difficulty: 5 out of 5 Serve: 6 Ingredients: Ingredients of the first dough: 55 g Sourdough at third refreshment 219 g Panettone flour Z Dallagiovanna 69 g Caster sugar 80 g Corman butter 83 g Water 55 g Pasteurized egg yolks Ingredients of the second dough: 55 g Panettone flour Z Dallagiovanna 16 g Panettone flavor 55 g sugar 5 g sea salt 72 g Pasteurized egg yolks 85 g Corman butter 39 g Water 115 g Sultanas (I used Chilean rum raisins) 87 g Candied orange (I prefer it in quarters and knife cut) 29 g Candied cedar (also for cedar, I prefer the whole halves to be cut with a knife) Ingredients for the panettone aroma: Honey from the Untreated orange peel Untreated lemon peel Vanilla mix: Madagascar, Tahiti, Mexico, Bali Preparation: The days before proceeding to the first dough, the sourdough must be strengthened by carrying out subsequent refreshments. On the day of the first dough, then, the sourdough must be refreshed three times and, as soon as ready, proceed by adding the flour, sugar, water, soft butter and yolks into the mixer. Next, the sourdough and egg yolks must be added. The dough is ready when completely strung but not overly worked! At this point, simply pirl gently and leave to rise at 26 ° C for about 12 hours or, in any case, until the dough has tripled. The next day, the first tripled dough is cooled for about an hour. As soon as they are ready, put them back in the mixer, add the flour and flavorings and work until smooth. At this point add sugar and part of the egg yolks and work until absorbed well. Then add the salt and another part of the yolks. As soon as the dough returns smooth, begin to incorporate the soft butter and the remainder of the egg yolks. As soon as the rope is picked up, the consistency of the dough is adjusted with the final dose of water. The last step involves inserting the fruit which, if desired, can be greased with a little melted butter removed from the overall quantity. It is necessary to knead slowly for a few minutes. At this point leave the mixture at 28 ° C for about half an hour. After putting the dough in the appropriate panettone baking tray, leave it to rise up to the edge of the mold, about 6-7 hours. As soon as ready, leave to air dry for 15 minutes, add a few pieces of butter and bake at 170 ° C for 50 minutes or, in any case, until it reaches 94 ° C at the heart! Remove from the oven and turn over until completely cooled. Before being tasted, Panettone should be left to mature for at least 4-5 days, in my opinion the best compromise between softness, taste and aromas! #PbreadNaturalBakerydiStefanoPibi #Panettone #Cagliari #sardiniantradition #bakery #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 15 minutes Cook Time: 80 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 4 pieces Veal shanks ( 1,2 kg) 500 g Meat broth 2 yellow onions 50 g all purpose flour 50 g White wine 50 g Extra virgin olive oil 40 g Butter Salt qb Black pepper qb For Gremolata: 1 bunch Parsley 2 cloves garlic 1 organic lemon zest Preparation: To make Ossobuco alla milanese, first prepare the meat broth. Next peel the onions and slice them. Heat half of the oil in a pan, add onions and cook for about 5 minutes on medium-high heat, then blend with half of the white wine here and cook for another 10 minutes. Once browned, remove the onions from the pan which will also be used to cook ossobuco and set aside. Now take the shanks and, using a pair of scissors, make 3 incisions on the connective tissue of each to prevent them from curling in cooking. Add flour into an ovenproof dish and season with salt and pepper, then mix with a spoon. Flour both sides of ossobuco and beat them gently to remove excess flour. Pour the remaining oil into the pan in which you had cooked the onions, add the butter and let it melt, then lay the osso buco inside and brown them over medium-high heat without touching them. After about 4 minutes, turn them gently and you will notice a delicious crust on one side. Brown the osso buco on the other side for about 2 minutes, then blend with the remaining wine and let it evaporate. At this point add the broth so that it almost covers the meat, then add onions, lower the heat, cover with a lid and cook over medium-low heat for 35 minutes. In the meantime, peel the garlic cloves and remove the core, then boil them in boiling water for 2 minutes: in this way the flavor of the garlic will be less strong, however if you prefer you can avoid this step. After 35 minutes of cooking, turn the osso buco very gently, cover again with lid and continue cooking for another 25 minutes. In the meantime, wash the parsley and finely chop it together with the blanched garlic cloves. When cooked, turn off the heat and add the chopped parsley and garlic in the pan, then flavor with the grated zest of organic lemon. Your Ossobuco alla milanese are ready to be served! Chef tips: Ossobuco alla milanese can be kept in the refrigerator for a day, in an airtight container. Freezing is not recommended. Ossobuco alla milanese is traditionally served with saffron risotto but they will also be excellent with a simple risotto alla parmigiana. Keep in mind that the cooking times will vary according to the size of the osso buco: if the weight of the cut purchased is less than 300 grams, the cooking will be shorter. If you want to make the version with peas, you can add them about ten minutes before the end of cooking. #Ossibuchiallamilanese #ossobuco ##chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 45 Cook Time: 0 Difficulty: 2 out of 5 People: 6 Ingredients: 3 large egg yolks ½ cup of sugar ½ cup + 2 tablespoon mascarpone cheese 1 cup whipping cream 1 teaspoon vanilla 1 tablespoon sugar to add to the whipping cream optional 2 ½ cup cold Nesquik 17/24 Italian cookies called Pavesini 3 tablespoon unsweetened cocoa powder for dusting Preparation: In a bowl, beat the egg yolks then add the sugar and beat for two to three minutes. Place the bowl over a double boiler and continue whisking for 10 minutes on low heat. The egg and sugar mixture should get lighter in color, and now it is called sabayon or Zabaglione. Remove the sabayon from the heat and let it come to room temperature. Add to the previous mixture, mascarpone cheese, and vanilla. Beat the ingredients until combined. In a different bowl (it’s better to leave the mixing bowl in the fridge for 15 minutes before using it.) pour the cream and beat until stiff peaks. Add half the whipped cream to the previous egg mixture and fold using a spatula. Add the other half and continue folding until combined. Do not overfold. Dip the Pavesini in the Nesquik for a second or two, do not soak the Pavesini or the tiramisu will collapse. Arrange the dipped pavesini cookies at the bottom of a 7-inch baking pan. Spoon half the mascarpone mixture over the arranged pavesini. Spread the mixture evenly using a spatula or spoon. Repeat the previous step by arranging another layer of dipped pavesini and topping it with tiramisu cream. Cover and refrigerate for up to six hours. Dust the tiramisu with cocoa powder before serving. Chef tips: Always refrigerate tiramisu and keep it covered. Tiramisu will get soggy if left in the fridge for more than two days. I don’t know anyone who can keep tiramisu for two days. Usually, it is gone the same day or the next! Check more recipes from: Chef Gianluca Deiana Abis #tiramisu #kidstiramisu #mascarponecheese #delizieitaliane #dolciitaliani #italiandessert Sponsored by

Bucatini all"Amatriciana (dedicated to the victims of the earthquake in Italy) Prep. time: 15 Cook Time: 30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 350 g of Bucatini 400 g of Peeled tomatoes (in season 4-5 ripe red tomatoes ) 150 g of Cured bacon (guanciale) 70 g of cheese ( Pecorino Romano - mild and not too salty ) grated 1 red pepper (Spicy) 1/2 cup dry white wine and sour Extra virgin olive oil Sea salt Pepper Recipe: If you are using fresh tomatoes , first boil for a few seconds in boiling salted water, drain and cool them under running water . After being peeled , remove the seeds and cut into strips In a sauce pan ( preferably iron ) heat the oil and add the bacon cut into little cubed.and add the chilly. Fry the bacon until it begins to brown , then pour in the white wine . Let evaporate , drain the bacon and add the crushed tomatoes (or fresh ones previously prepared ) , salt to taste and cook for the same amount of time the you need to cook the pasta (around 10 minutes). Drain the pasta and transfer it to the pan with the sauce . Off the heat , add the grated cheese and season with freshly ground pepper to taste fresh . Wine pairing: Amarone della Valpolicella Barolo Chianti Chef Tips Instead of Bucatini you can use Spaghetti or Spaghettoni. Chefs Corner The Bucatini Amatriciana is a typical dish of the Roman cuisine and get is name from a little town called Amatrice located in Lazio region. Check more recipes from Chef Gianluca Deiana #bucatiniallamatriciana #PecorinoRomano #AmaronedellaValpolicella #Barolo #FoodSafety #Spaghetti #GianlucaDeianaAbis #recipeoftheday Sponsored by

Bucatini all"Amatriciana (dedicated to the victims of the earthquake in Italy) Prep. time: 15 Cook Time: 30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 350 g of Spaghetti 400 g of Peeled tomatoes (in season 4-5 ripe red tomatoes ) 150 g of Cured bacon (guanciale) 70 g of cheese ( Pecorino Romano - mild and not too salty ) grated 1 red pepper (Spicy) 1/2 cup dry white wine and sour Extra virgin olive oil Sea salt Pepper Recipe: If you are using fresh tomatoes , first boil for a few seconds in boiling salted water, drain and cool them under running water . After being peeled , remove the seeds and cut into strips In a sauce pan ( preferably iron ) heat the oil and add the bacon cut into little cubed and add the chilly. Fry the bacon until it begins to brown , then pour in the white wine . Let evaporate , drain the bacon and add the crushed tomatoes (or fresh ones previously prepared ) , salt to taste and cook for the same amount of time the you need to cook the pasta (around 10 minutes). Drain the pasta and transfer it to the pan with the sauce . Off the heat , add the grated cheese and season with freshly ground pepper to taste fresh . Wine pairing: Amarone della Valpolicella Barolo Chianti Chef Tips Instead of Spaghetti you can use Bucatini or Rigatoni. Chefs Corner The Bucatini Amatriciana is a typical dish of the Roman cuisine and get is name from a little town called Amatrice located in Lazio region. Check more recipes from Chef Gianluca Deiana #bucatiniallamatriciana #PecorinoRomano #AmaronedellaValpolicella #Barolo #FoodSafety #Spaghetti #GianlucaDeianaAbis #recipeoftheday Sponsored by

Spaghetti alla Carbonara Prep. time: 10 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 350/400 gr of Spaghetti (Must Be Italian Brand - 100% Made in Italy) 150 gr of Guanciale 100 gr of Pecorino Romano 1 table spoon EVO (Extra virgin olive oil COLD PRESS) 4 yolks and 1 egg (Cage Free, Organic) Sea salt and pepper to Taste Recipe: Put a saucepan containing plenty of water, to a boil, moderately salty again, considering the fact that the pasta has a very savory sauce made with bacon and cheese. Meanwhile, cut the Guanciale into small cubes or strips, put it in a frying pan, without the addition of oil and leave it on the fire until the fat will become to cook, make sure that is slightly crunchy,then remove from heat and let it cool. Break the eggs into a bowl, whip it and then add the Pecorino, ground pepper (according to taste). Meanwhile, add the bacon to the mixture and, when the pasta is ready, without take it out the fire, drain it, into the bowl and mix together. Serve the spaghetti carbonara immediately and, if necessary, add more pecorino cheese and ground black pepper. Wine pairing: Cannonau Barolo Massetto Ornelaia Chef Tips To make the sauce creamy, just add little bit of water at the time to the pan, do not poor to much water right away, just tiny bit at the time until the egg is cooked. Remember in the recipe for the Carbonara you do not add cream or milk, that a variation, has been used mostly in restaurants with no clue or what they doing. Chefs Corner As with many recipes, the origins of the dish and its name are obscure. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese. There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the Roman restaurant of the same name.[19] Pasta alla Carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954. However, the dish is not present in Ada Boni's 1930 classic La Cucina Romana and is unrecorded before the Second World War. In 1950 it was described in the Italian newspaper "La Stampa" as a dish sought by the American officers after the allied liberation of Rome in 1944. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. Check more recipes from Chef Gianluca Deiana Abis Sponsored by

Uova di Quaglia e Salmone Affumicato Prep. time: 10 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 8 slices of cucumber 1/4 inch thick 8 quail eggs 2 tbs extra virgin olive oil Salt to taste 8 small slices smoked salmon about 8 ounces Recipe: Use a zester vertically along the length of the cucumber to create white and green stripes. Place the cucumber slices on a serving tray. Bring a sauté pan to medium high heat and cook “ sunny side up “ quail eggs, using extra virgin olive oil. Add salt and pepper. Neatly fold the s SylvanerCalifornia ChardonnayPinot Noir moked salmon top of the cucumber. Using a small spatula, gently place the quail eggs on top of the smoked salmon. You can add finely chopped chives on top for additional decoration. Chef Tips to take away the bitterness of the cucumber, cut of the tips. Put salt on the cut tips and use them to rub the ends of the cut cucumber, this will also take away the acidity. Wine pairing: Sylvaner California Chardonnay Pinot Noir Check more recipes from Chef Marco Porceddu #chefmarcoporceddu #quaileggs #SmokedSalmon Sponsored by