200 grams of dark chocolate

120 grams of sugar

130 grams of brown sugar

125 grams of olive oil

70 grams of water

some salt

1 teaspoon of vanilla

300 grams of flour

1 teaspoon of baking powder

1 teaspoon of baking soda

Directions:

Mix in a boal sugar, olive oil and water for 2 minutes.

Add salt and vanilla in our mixture.

In another boal mix flour, baking powder and baking soda with a spoon.

Slice in little pieces the dark chocolate and add them in our mixture.

We mix the two boals together and we keep whisking.

Cover the boal with a film for 2 hours.

After that we preheat the oven at 170 deegres Celsius on air and we bake biscuits for 12-14 minutes.

250 grams butter, at room temperature

250 grams sugar

4 eggs, medium

250 grams flour which inflates on its own

orange zest, from one orange

2 vanillas

25 grams cocoa, sifted

3 teaspoon full fat milk

Instructions:

Warm up the oven at 160 degrees in the air Flour and butter a round cake pan with a hole in the middle

Put the butter and sugar in the mixer and beat with the wire whisk on high speed until it becomes fluffy and sugar is completely dissolved

Gradually put the eggs in the mixer, being careful not to drop any eggs

Pour one at a time and before pouring the next one we wait for the previous one to be absorbed

With a spatula collect the butter from the sides and continue beating

Add the vanilla and orange zest

Pour in half the flour and beat for while, remove the mixer bowl and mix with a whisk

Pour half mixture into the cake pan

Add 3 teaspoon full fat milk to the cocoa mixture and mix until it dissolves and becomes a chocolate paste

Pour the chocolate mixture into half of the cake mixture in the mixer bowl and mix

Put the chocolate mixture in the cake pan with the other mixture that is in the cake pan and mix them both together

Bake in the oven for 35-40 minutes, then unmold and sprinkle with icing sugar

Cut into pieces and serve

3 eggs

50 ml milk

25 grams butter

salt

pepper

Instructions:

1. In a deep bowl, add the eggs, the milk, the salt and the pepper and beat them well with a whisk.

2. In a pan, melt the butter over low heat.

3. Add the mix of eggs and casserole over low heat for about 2-3 minutes, until the eggs start to thicken. With a spatula, make sure the omelette loosens from the edges of the pan.

4. Carefully fold in a half-moon shape. Withdraw from the fire and let the omelette in the pan for 1 minute.

5. Ready to eat!

200 g. petit-bert cookies

100 g. powdered sugar

5 tablespoons of cognac

6 tablespoons of cocoa

250 g. butter

INSTRUCTIONS

1. Melt the butter in a saucepan and after removing from the heat, add the powdered sugar, cocoa and cognac and mix very well.

2. Add the cookies after rubbing them with your hand and let the mixture cool.

3. Finally, pour the mixture onto non-stick paper and roll it into a trunk shape.

4. Put it in the freezer and once it has set, serve it plain or with ice cream of your choice.

250 grams of water

2 grams of yeast

1 teaspoon of sugar

375 grams of flour

2 teaspoons of olive oil

7 grams of salt

Ingredients for the composition:

120 grams of tomato sauce

1 packet of mushrooms

200 grams of bacon

300 grams of gratted cheese mix

1 green pepper

Instuctions:

1. Pour the water, the yeast and the sugar into the mixer and mix for 2-3 minutes.

2. Add the flour and the olive oil and beat them on low speed for 10 minutes.

3. Place the dough on the conter and cut it into 3 equal pieces.

4. Roll them and leave them for 45-50 minutes.

5. Add the tomato sauce, the mushrooms, the grated cheese mix, the bacon and the pepper to each dough.

6. Put the 3 pieces of dough in the oven for 15-20 minutes.

7. Enjoy !!!

500 grams spaggeti N6

120 grams bacon on slices

1-2 sp. olive oil

150 grams parmezan grated

330 grams clotted cream

120 grams myshrooms choped

1 clove of garlic

pepper and choped parsley

Instructions:

1. Put the pot on fire, pour water and wait until it boils.

2. 2. Add salt and the spaggeti and boil with the steps from the spaggeti pack.

3. Cut the bacon in small pieces.

4. Put a frying pan on fire and let it get hot.

5. Add the olive oil and the bacon in the frying pan.

6. Add the mushrooms and brow them for 4-5 minutes.

7. Add the garlic, the the clotted cream and mix .

8. Let them there for 1-2 minutes to warm a little.

9. Take the pot from the fire, strain the spaggeti and keep the water.

10. Pyt the spaggeti in the frying pan and mix.

11. Get the garlic and take the frying pan from the fire.

12. Share it in plates and serve it with the gated cheese, pepper and choped parsley.

400 grams diced tomatoes

1/2 diced onion

3-4 garlic cloves

A handful of fresh basil leaves

2 tablespoons virgin olive oil

1 pinch of salt

1 pinch of sugar

Instructions:

1. Sauté the garlic and the onions over low to medium heat with the virgin olive oil in a large pan until the onions soften.

2. Smash softly the basil leaves and cook them for a short time in the pan

3. Add the tomatoes, the sugar and the salt and increase the heat to medium-high.

4.Cook for about 20 minutes while you boil the pasta of your choice following the boiling instructions on the packaging.

5. Mix the pasta with the tomato sauce

6. Serve your pasta and sprinkle it with grated cheese of your choice

And your pasta is ready!!!

500g spaghetti

for mince meat

500g mince beef meat

600g tomato juice

recipe

We Put the spaghetti in the pot which contains hot water in sixteen marks for twenty minutes , we add a little salt and mix them. we are ready.

We put the mince beef meat in the another pot, we throw the tomato juice and we stir. We leave them for forty minutes in one hundred marks .

we wait put the spaghetti one a plate , we drop the mince meat and we add cheese and ketchup and eat them.

recipe by Anthony Fakis

• 5 eggs

• 500gr. spaghetti

• 250gr. bacon

• 200gr. grated cheese

• 250gr. dairy cream

Instructions:

1. Boil the spaghetti for as long as its box suggests.

2. Fry the bacon on a greased pan.

3. In a relatively big bowl, break the eggs but make sure to leave only the yolk. Pour the dairy cream and beat them until it is one liquid.

4. Add the cheese and 200 ml. from the water the spaghetti boiled with.

5. Combine the boiled spaghetti and the fried bacon with the cream and mix using a spatula.

6. Serve the pasta and make sure to sprinkle it with as much pepper as you wish.

   
   

   Bon appetit!!

180 g butter

400 g baking chocolate

300 g sugar

4 eggs

200 g all-purpose flour

40 g cocoa powder

1 teaspoon vanilla extract

Instructions:

1. Preheat the oven at 180^oC

2. Steam 250 g of baking chocolate and the butter

3. Stir with a spatula until the mixture completely melts

4. After both butter and baking chocolate have become liquid, remove the bowl from the boiling pot

5. Add sugar and stir until it has completely dissolved

6. Crack the eggs one by one, pour all together in the mixture and whisk them with the rest of the ingredients

7. Sift the flour and the cocoa powder into the mixture and beat thoroughly

8. Chop the rest of the baking chocolate and add to the mixture for a better texture

9. Put a piece of baking paper in a baking pan and grease with butter and cocoa powder for taste

10. Pour the mixture in the baking pan and make sure it is evenly placed

11. Bake in the oven for 30-35 minutes

12. Enjoy!!

• 500 gr. flour

• 320 ml. warm water

• 25 gr. yeast

• 1 spoon sugar

• 1 table spoon oil

• little corn flour

Instructions

1. We preheat the oven to 250^oC

2. In a bowl we put flour and salt and we mix with a spoon

3. We make a hole in the center

4. We dissolve the yeast with a bit of water and a little sugar

5. When the dough is ready we put all the ingredients on the table

6. We spoon on the tomato sause and plase the desired ingredients on the dough

7. Lastly we bake the pizza in the oven for 8-12 minutes.

8. Enjoy!!!

1 cup of flour

1 cup of milk

1 egg

2 tablespoons of olive oil

2 teespoons of sugar

1 pinch of salt

1 teespoon of butter

Instructions:

1. Mix all the ingredients together except the butter

2. Take a pan and melt the butter on low heat

3. Pour the batter onto the pan and fry the pancakes

4. Plate them with the toppings of our choice

5. Enjoy!

500 gr. spaghetti

500 gr. minced beef

1 onion

500 gr. water

salt

pepper

4 tablespoons olive oil

250 gr. pumaro

Instructions:

1. In a frying pan, we put the onion, the olive oil, and we fry them.

2. After one minute, we add the minced beef and we stir it.

3. We add salt and pepper and we stir them good.

4. We add Pumaro and water and we boil it for 30 minutes.

5. In a pot we put the spaghetti and in 10 minutes they are ready.

250 gr spaghetti No6

4 slicew of beicon

1 garfic clove

900 gr cream 35% fat

2 medium eggs

pepper

60 gr grated parmesan

Recipe Process

1. Put a 30 centimetres pan in a night heat

2. Chop the beicon and the garlic into small pieces, pour them in the pan and Fry For 1-2 minutes

3. Add the pasta and the warm water and boil for 8-10 minutes stirring constantly with tongs

4. Pour the cream, eggs and pepper into a bolu and mix well with a spoon

5. Add the parmesan and mix again

6. Remove the pan from the heat, pour the mixture at the pasta and stir for about 1 minute

Enjoy your meal

1.5 cups milk,

3 tablespoons sugar,

2 eggs,

2 vanilla pods,

2 tablespoons sunflower oil,

1 cup all-purpose flour

Method:

Mix the ingredients and then add the flour. Then, mix well again until the mixture is free of lumps. In the meantime, grease and stick a baking sheet with greaseproof paper and pour the mixture. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Finally, cut into pieces and garnish with chocolate praline. Roll it up and it's ready.

• 200g (7 oz) spaghetti

• 100g (3.5 oz) guanciale (or pancetta if unavailable)

• 2 large egg yolks

• 1 whole egg

• 50g (about 1/2 cup) Pecorino Romano cheese, finely grated

• Freshly ground black pepper

• Salt (for the pasta water)

Instructions:

1. Prepare the Sauce:

   • In a bowl, whisk together the 2 egg yolks and 1 whole egg.

   • Add the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper. Mix until you get a smooth, creamy mixture. Set aside.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Cook the spaghetti until al dente, according to package instructions.

   • Before draining, reserve about 1 cup of the pasta cooking water.

3. Cook the Guanciale:

   • While the pasta is cooking, cut the guanciale into small strips or cubes.

   • In a large pan over medium heat, cook the guanciale until crispy and golden, about 5–7 minutes. No oil needed—the fat will render.

4. Combine Everything:

   • Add the drained spaghetti to the pan with the guanciale (remove from heat).

   • Quickly pour in the egg and cheese mixture, stirring vigorously to combine.

   • Add a little of the reserved pasta water, one tablespoon at a time, until you get a silky, glossy sauce that coats the pasta.

   • Be careful not to scramble the eggs—stir quickly and keep the pan off direct heat.

5. Serve:

   • Plate immediately and top with extra Pecorino Romano and a touch of black pepper.

Tips:

• Do not use cream — authentic carbonara relies solely on eggs, cheese, and pasta water for creaminess.

• Guanciale (cured pork jowl) is traditional; pancetta is a common substitute, but bacon changes the flavor.

Buon appetito!

Procedure:

Step 1: We add 2 litres of water in a big pot and wait for it to boil. Since it starts to boil, put 1 whole pack of spaghetti pasta in the pot carefully.(You can add whole grain pasta instead)

Step 2: After waiting for maximum 10 minutes, separate the water from the pasta and put the pasta in a warm pan. Then, add the sliced tomatoes and a bit olive oil. Mix carefully.

Step 3: After mixing for about five minutes, put the pasta in a sallow dish and serve with a pich of salt&peppe, and a bit grated cheese on the top!

Ingredients:

• 500g pasta

• 3–4 ripe tomatoes or 1 can of chopped tomatoes

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 3–4 tablespoons olive oil

• Salt and pepper

• 1 tsp sugar (optional)

• Herbs: oregano, basil, or bay leaf (optional)

Instructions:

1. Boil the pasta in salted water according to the package instructions.

2. In a pan, heat the olive oil and sauté the onion until soft.

3. Add the garlic and sauté for 1 more minute.

4. Add the tomatoes (if fresh, grate or finely chop them) and let the sauce simmer for 15–20 minutes.

5. Season with salt, pepper, sugar, and herbs to taste.

6. When the pasta is ready, drain it and mix it with the sauce. Serve hot.