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Venetian-style Fried Custard
Venetian-style Liver with Polenta
Filet of Scorpion Fish in “Acqua Pazza”
Monkfish in a broth of leeks and Italian olives
Cuttlefish on a bed of polenta with black sauce
Eggplant Rolls with Pecorino and Prosciutto
Leg of Lamb with Chestnuts
Pears with Barolo Sauce
Gnocco fritto (Fried Dough Puffs)
Bonet is a dessert usually served in the fall and winter. It is a classic, particularly rich dessert that can be eaten with a spoon
Traditionally, these fritters, cooked just before serving, round off a meal with a glass of “passito” wine. They are also delicious cold.
A delicious fresh fish recipe from Sicily.
Traditional Lazio cuisine is known for its rich giblet-based dishes. This recipe also includes prosciutto and bacon.
This classic Venetian dish is popular throughout the world. Follow our step-by-step instructions to prepare this traditional recipe.
The sweetness of cherry tomatoes combined with the flavor of fresh fish
A perfect combination of fresh fish and seasonal vegetables
A simple, tasty meat main course in the traditional Roman style. The recipe is quick and easy but is sure to make an impression even with the most passionate connoisseurs.
This sophisticated appetizer combines the delicate taste of prosciutto with the lively flavor of Pecorino for a fresh, colorful dish.
This traditional recipe from Piemonte will provide you with a unique and unusual main course: leg of lamb with chestnuts.
In this recipe, onions are combined with an elaborate mix of flavors for an appetizing and distinctive dish.
Tender pears in a Barolo syrup, flavored with cloves: a refined dessert from Piemonte, made with the king of wines
One of the most well-loved dishes from Emilia-Romagna, to enjoy as an appetizer or main course, accompanied by typical cured meats from the region.
Famous throughout the world, potato gnocchi are very versatile and easy to make.