Tiramisù was born in Treviso, around the 7 century AD by Ado Campeol.

• 500 g Flours 0

• 100 g Extra virgin olive oil

• 100 ml water

• 100 ml Milk

• 1 teaspoon Salt

The filling

• 20 Cherry tomatoes 

• 3 Mozzarella cheese

• Origan

• Salt

-500 g of “ragù”

- 12 sfoglie of “lasagne fresche”

- 500 ml of “besciamella”

-120 g of “parmigiano grattugiato”

-40 g of burro.

For the coating

• 150g plain flour

• 3 large eggs, lightly beaten 

• 150g fine dried breadcrumbs (panko works well)

1k flour

boiled potatoes 400 gr

salt

Where the story do gnocchi originate?

Gnocchi have very ancient origins and it can be said that they originate from northern Italy, in particular from the regions of Lombardy, Piedmont and Veneto.

They were born as a poor dish and their origin dates back to when potatoes were imported into Italy from America.

Sfogliatella was born in the 18th century in the conservatory of Santa Rosa da Lima, in Conca dei Marini (Salerno), almost by chance: some semolina pasta was left over in the convent kitchen; instead of throwing it away, dried fruit, sugar and limoncello were added, obtaining a filling.

Recipe for shortcrust pastry…

For 6/8 people

For the pastry:

• 500 g of manitoba flour

• 200 g of water

• 150 g of lard

• 10 g of salt

• 1 teaspoon of acacia honey

Recipe for the puff pastry filling….

For 6/8 people 

for the stuffing..

• 300 ml of water

• 1 pinch of salt

• 150 g of sugar

• just enough orange blossom aroma

• just enough orange peel

• just enough candied fruit

• 100 g of semolina

• 250 g of ricotta

• 1 egg

• just enough ground cinnamon

• enough lemon zest

• placing a pan on the heat with salty water to cook pasta

• Put the pasta into a bowl and keep it aside

• Pour a little pasta water into a pan with the bacon

• Drain the pasta in a pan

• Then pour pecorino cheese and eggs in a pan

• Stir all the ingredients and

• Present the carbonara with pecorino cheese on the top and some black pepper

Spaghetti: 320g

Clams: 1Kg

Garlic: a clove

Parsley: a bunch

Oil and Salt: needed

1. Place the clams in a bowl with big salt, then leave them in water for 2/3 hours.

2. Drain the clams and wash them.

3. Heat some oil in a pan and add a slice of garlic.

4. Place the clams in the pan, close with the lid and leave to cook for a few minutes over a high heat;

   the clams will open with the heat.

5. Turn off the fire and filter the clams, removing the garlic.

6. Cook the spaghetti in salted water and chop the parsley.

7. Once cooked, drain the spaghetti in the pan with the clams and add a spoonful of cooking water.

8. Add the parsley to the pasta and serve. Good lunch!

   
   

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Shrimps-

Skewers-

Oil-

Salt-

Parsley-

Bread crubs

Procedure:

• first you need to peel the prawns

• then thread the prawns onto the skewers

• cook them for 5 or 10 minutes at 180 degrees

-120 g puffed rice

-60 g butter

-100 g milk chocolate

Recipe for the Mars cake…

Put mars, puffed rice and butter,

mix everything while it cooks in the

pan and then put everything on plate!

🤩

60 g coffee

20 cl genepì

10 cl cognac

lemon and orange peel

caster sugar

For Valle d'Aosta coffee recipe

pour the coffee, which must be long and boiling, preferably prepared by direct infusion, rather than espresso, into the Grolla dell'Amico (a typical cup from Val d'Aosta, with several mouths).

Cannoli are a typical dessert from Sicily, in the south of Italy they are made of fried batter with cream inside. To make the batter:

Ingredients:

flour -

sugar -

lard -

eggs -

vinegar -

orange zest -

cinnamon.

To make the cream

Ingredients:

Ricotta -

sugar -

chocolate.

You can also put pistacchio and candied fruit to decorate them .

-4 eggs

-pepper

-pecorino roman

-pork cheek

• 500g spaghetti

• beat eggs with Parmisan and pecorino cheese

• fry the pork cheek into a pan

• boil water to cook pasta

• then drain pasta and put it into the pan with bacon and mix with eggs and cheese

• serve with a lot of black pepper

600 grams of cold, pureed potatoes,

200 grams of type 0 flour,

1 egg, nutmeg,

2 table spoons of flour.

Mix all the ingredients, do little balls and put them into boiling water, drain gnocchi and serve with ragù (sauce with mince)

Ingredients:

• Egg

• Flour

• Butter

• Milk

• Yeast

• Salt

• Sugar

  
  

  • Get 1 egg split them in a bowl

  • mix well add 30 gr of butter (melted) or oil

  • a little bit of sugar (50 gr)

  • pour 150 gr of flour and 150ml of milk

  • add salt (a pinch).

  • Whisk the dough till it becomes a little thick and after cook it and you've done.

-6 eggs

-12 spoon of the flour

-sauce of the beef

-3 scamorza

-80 gr. of the grated parmesan

-1 pinch of the salt

-teaspoon of the butter

PROCEDURE

-mix egg and flour with spoon of the water

-grease with oil in the pan add dough a little bit at time to obtain thin omelettes.

-form a layer with a sauce, scamorza cheese, a teaspoon of butter and a pinch of grated parmesan.

-continue until the end of the ingredients.

-cook for 20 m. in oven

-250 gr of biscuits;

-90 gr of nuts;

-100 gr of butter;

-40 gr of bitter cocoa;

-200 gr of sugar;

-2 eggs;

-Powdered sugar;

PROCEDURE:

• Chop the biscuits with the nuts and set aside.

• Melt the butter and transfer it to a big bowl

• add the cocoa, the sugar, the eggs, the biscuits and the chopped hazelnuts and mix well.

• Put the dough in aluminium foil,

• roll up in the shape of a salami,

• put in the freezer.

• defrost one hour before serving, sprinkle with powdered sugar.

coffee - 2 cups

Mascarpone cheese 200 gr

80 gr of sugar

Cream 200 gr

• put the biscuits inside the coffee

• put the cookies in a container

• mix cheese and whipped cream

• put the cheese on the biscuits creating layers

• continue like this until the bowl is full

• pour cocoa powder on the top of the cake

3 eggs

300 grams of flour

a pinch of salt

INGREDIENTS FOR THE RAGU':

700 grams of chop meat (beef and pork)

70 grams of celery

180 grams of onion

100 grams of carrots

400 grams of tomato sauce

1 sprig of rosemary

1 glass of white wine

20 grams of extravergin olive oil

salt, pepper

OTHER INGREDIENTS:

600 ml of besciamella

150 grams of parmigiano

40 grams of butter

PREPARATION:

1.Dough: prepare the browse with the flour, the eggs and a pinch of salt. Impast it and rise for 30 minutes in a protect area

2.Chop fine the vegetables and cond with oil and the rosemary.

3.Add the chop meats, add the wine and rise it.

4.Unite the tomato sauce and cook for 80 minutes with water. Add salt and pepper.

5.Stend the small dough, do some rectangles with it and splash for little times in the salted and boiled water, dry in a pan.

6.Paint in a stamp of oven 26x20 centimeters with 20 grams of butter and make a hole in the deep with the dough rectangles, distribute a layer of ragù.

7.Cover with besciamella.

8.Dust with the parmigiano. Realize a layer of pasta, ragù and besciamella, add parmigiano.

9.Repeat the operation but alternate the ingredients.

10.Distribute in superficial a spoon of cheese and butter.

11.Put lasagne at 190° for 40 minutes.

50gr of rice

330liters of water

15liters of oil

a teaspoon of salt

a clove of garlic

20gr of onion

100gr of apple peeled and cut

20gr of butter

200gr of chicken breast cut

a pinch of paprika sweet

20liters of white wine

80liters of coconut milk

half nut fort broth

1 spoon of curry in powder

UNDWINDING….

Sauce=chop the garlic and the onion and add the butter and the apple cut then add salt and stir (5mins)

Then add some white wine and stir (3mins)

Add water, coconut milk, nut for broth and curry in powder and cook (15 mins).

In the meantime get the chicken cut and add paprika, oil and stir. After that start to cook the chicken (15 mins) after cooking it mix it and then cook( for other 15 mins)

Once the 15 mins of the sauce are done cook it again for other 15 mins and then whizz up the sauce (20 mins).

Then start to cook the rice (put water in the pan and wait of it to boil, then add salt and add the rice and let it cook for 15 mins)

(When the time for the sauce and for the chicken are done they are ready)

And when the rice is ready add the sauce to che chicken and to the rice, and then is ready!!

-clove of garlic

-onion

-a can of tuna

-a little bit of salt

-tomato sauce

-pasta

- if u want add some cheese

And this is the preparation:

First cut the onion, and put it with the clove of garlic in a pan, add tuna and a little bit of water ; leave it for 10 minutes on low heat, then when it starts to boil add the tomato sauce; now the sauce is ready. After in another pan add water and make it boil, then it starts boiling add a little bit of salt and then put the pasta(every pasta has a different cooking time)in the pan; if u want add grated cheese. At the end put the cooked pasta on a plate, and the sauce on pasta;There's the preparation.Bon Appetit!

flour 500gr

yeast 10gr

3 spoons of olive oil

a pinch of salt

a pinch of pepper

tomato sauce

mozzarella cheese

a pinch of oregano

some leaves of basil

Procedure:

Put the flour in the bowl, add yeast melted in a glass of warm water. Mix the dough then add salt, pepper and olive.

Cover the bowl with a towel and let dough rise.After two hours knead again and roll out in a baking tray. Add tomato sauce with a pinch of salt, pepper, olive oil, oregano and basil then put it on the dough.Let it rest for one hour, then put the tray in the oven at 200 degrees.Cook for about fourteen minutes and enjoy your pizza!

ingredients:

-salat

-whole pepper

-100ml. of pack of cooking cream

-20 gr. of cheese preferably parmesan

-60 gr of pasta

Procedure:

wash, clean and chop the pepper and boil it.

after 10 minutes, the little pieces of pepper put it and blend with cooking cream.

put the sauce again in the pan and add parmesan, and cream for pasta is ready.

in the pan with the boiling water, add the salat and pasta when pasta is ready, unite sauce and pasta and the pasta with paprika is ready!

INGREDIENTS:

•100g Rigatoni

•100g Peeled tomatoes

•60g Pork cheek

•50g Pecorino romano

•10g Onion

•A pinch of oil

PREPARATION:

•Put some water in a large pot to boil.

•Place the previously cut pork cheek in a pan and brown then for a few minutes.

•While the pork cheek are browning, chop the onion and add it after removing the pork cheek.

•Let the onion browns.

•Add the peeled tomatoes in the pan.

•Put rigatoni in the bowling water.

•After about ten minutes drain the pasta and add it to the Amatriciana sauce.

•Mix well and add a few spoons of pecorino romano cheese.

• Serve immediately.

•Enjoy it with your family!

200g-spaghetti

100g-clams

parsley

chili

garlic

RECIPE:

while the pasta is cooking, fry the garlic in the oil, then add the clams.

mix and cover until the clams are open.

drain pasta and mix with the clams.

the pasta is ready, if you like you can mix the pasta with parsley and chili pepper. :)

-250g flour 0

-30g extra virgin olive oil

-3g salt

-half a teaspoon of yeast

-150g water

FOR THE STUFFING:

-200g cooked herbs

-1 mozzarella cheese

-a clave of garlic

-a clove salt

PREPARATION:

• took out the cooked vegetable and chopped them up whit a knife .

• heat the extra virgin olive oil in a pan with the garlic clove.

• transfer the vegetable to a bowl so they could cool.

• chop mozzarella cheese into cubes and put it a strainer to let it loose all the conservation water for the dough.

• In a bowl pour olive oil and salt.

• Start adding yeast.

• Flour and half a sachet of yeast

• divide the Panzerotti dough into 6 balls.

• Heat a non stick pan and when it is hot, cook the Cassoni for about 4 minutes. The Panzerotti are ready to be enjoyed!

• A light dough and a tasty filling!!!!!!!!!!

• Mascarpone cheese 750g

• Savoiardi biscuits 250g

• coffee

Spaghetti with tuna

400g of spaghetti

1 a slice of garlic

1 tin of tunafish( 220)

a pinch of sale

tomato soup ( 150)

Proceduta

put in a small pot oil 1 slice of garlic cat fino, drained tuna and sale.

Do boil for around 5 minuts , add tomato soup and a bit of water cover with a lid and do boil for half an hour.

-eggplant

-tomato sauce

-parmesan

-onion

To prepare the eggplant parmigiana, start with the sauce. Chop the onion, pour it into a pan. Let it brown for a couple of minutes, then add the tomato sauce.

Season with salt and add the basil leaves, leave to cook oven a law heat for 45-50 minutes.

In the meantime, cut the mozzarella into cubes.

Drain the cubes in a colander placed in a bowl, cover with cling.

Film and set aside: this procedure is used to drain the excess water.

At this point move on to drain the aubergines,

clean them and trim them.

When you have finished, fry aubergines in 170° the hot oil.

Then put in a casserole fried aubergines, tomato sauce and mozzarella with parmesan cheese in layers.

Cook it for 15 minutes in hot oven.

-A Florentine Steak(Under four fingers is "carpaccio")

-Salt( by feeling)

-Oil Extra Virgin Olive(by feeling)

-Rosemary(if you want)

METHOD

Put the steak on the grill for ten minutes on each side.

When il is cooked cut into pieces and add coarse salt and Oil Extra Virgin Oil and serve immediately

"BUON APPETITO!!!"😋😋😋

• add Salt

• Wait 10 Minutes after cooking the steak

• add 10 g of rosemary

• and final eat

The inventors are Cristoforo Di Messisbugo and  Bartolomeo Scappi.

“Cappelletti in brodo” are made with:

Eggs for making the pasta and flour and a filling usually made of meat.The broth is made with meat, celery, carrots and red onions 

The main ingredients are spaghetti and eggs.

For italians it is a sacred recipe and it must not be changed.

Ingredients:

• Eggs

• Parmesan cheese

• Pecorino cheese

• Bacon

• Pepper

• One yolk per person or at least one whole egg.

The seasoning for the carbonara is prepared in a matter of minutes, all you need is spiced bacon cut into strips, a golden cream made from egg yolks and lots of freshly grated Pecorino romano

Recipe Ingredients:

• Flour – all purpose flour or Italian 00 flour

• Baking powder

• Salt

• Sugar – granulated sugar

• Eggs – room temperature large eggs

• Zest – orange zest

• Vanilla

• Butter – softened

• Orange juice – or if you prefer Gran Marnier

for pasta

-250 g of 00 flour -30 g of sugar

-30 g of lard -1 small egg

-50 ml of Marsala -10 ml of vinegar

-a pinch of salt -range peel

-2 g of ground cinnamon -1 egg yolk

-peanut oil

for the cream

-800 g of sheep's ricotta

-320 g of icing sugar to decorate

-Candied Orange Peel -candied cherries

-Bronte pistachios -dark chocolate

chips

-cinnamon powder -powdered sugar

400 grams of potatoes

200 grams of chicken breast

50 grams of breadcrumbs

100 ml of yoghurt

50 ml of olive oil

Salt and pepper

1 egg

1 cucumber

Things you need:

A sharp knife, a fork, a plate, a pot, a frying pan

Instructions:

Peel the potatoes and cut them into pieces. Then boil the potatoes in a pot for 30 minutes.

Next we have to prepare the cucumber salad. First peel the cucumber and slice it. Next mix the cucumber with some yoghurt.

Now it’s time for our chicken escalopes. Cut the chicken breast into 2 portions. Add some salt and pepper onto them. Then beat the egg with a fork and put it into a bowl. Mix the chicken with the egg and add  some breadcrumbs onto the meat. Next add some olive oil to the frying pan and fry the chicken in it for 5 minutes each side. Serve the meat, potatoes and cucumber salad together! Enjoy the meal! Marika K. kl VIc

Ingredients

Servings: 4-5

3 medium ripe tomatoes + 2-3 more, peeled, for the juice

3 green peppers, round

2 medium zucchinis

2 aubergines

2 tomatoes

1½ cups of rice (we prefer the fine Serrano Carolina rice)

2 medium onions, grated

2 - 3 cloves of garlic, grated

1/2 bunch parsley leaves, finely chopped

1/2 bunch dill, finely chopped

salt, freshly ground pepper

2/3 cup olive oil

2 medium potatoes, peeled

400 gr of mince ( if you like)

Procedure

Cut a "cap" from the edge of the eggplants.

Use a spoon to scoop out the crumbs and chop them.

Put the crumbs, "caps" and aubergines all together in a colander and season with salt to remove the salt.

Cut a "cap" from the edge of zucchinis as well, and drain them as well.

Grate the crumbs and keep them in a small bowl.

Cut a "cap" off the peppers and remove the seeds and membranes from the inside.

Cut off the tomatoes from the base side as well so that they stand up.

Use a spoon and carefully empty the tomatoes.

Grind the crumbs in a blender with the 2-3 tomatoes that you have put aside for the juice.

The ratio of rice to liquid in the stuffing should be 1 to 3. For 1½ cups of rice, the liquid needed is 4½ cups.

Measure the tomato paste , which should reasonably come out to about 2½ cups, but bear in mind that only 1½ cups is liquid and the rest is pulp. That leaves about 3 cups of liquid, which we get by filling 3 cups of water that we set aside. This will then be used to pour over the stuffing in the pan.

Preheat the oven to 180° C.

Rinse the rice in a fine sieve.

Then put it in a large bowl with the onions, garlic, herbs, chopped aubergine crumbs (rinsed and squeezed), grated zucchini crumbs and mince.Put them in a saucer.Add half the olive oil and 2 and a half cups of tomato paste and season with salt and pepper.

Cook gently for about ten minutes at medium heat by stirring often.When the rice is half-cooked remove from the heat.

Mix well and use a spoon to fill the vegetables, without crowding the rice, about halfway through. Put any leftover stuffing on the baking sheet between the stuffed vegetables.

Cut the potatoes into cubes and add them to the baking pan, too.

Pour the remaining olive oil and the 2 cups of water over the stuffing. The third cup may not be needed, since the vegetables release plenty of their own liquid.

Cover the vegetables with their caps (lids).

Place the baking pan in the oven and bake for about an hour.

Ingredients

1 kilo of crust

1 sachet of baking powder

4 eggs

1 glass of corn oil

1 glass of sugar

zest of an orange - half a glass of orange juice

1 vanilla

1 greek yoghurt 0% fat

Syrup

3 glasses of water, juice of half an orange, 2 glasses of sugar, peels of 3 oranges

Procedure

Mix the ingredients. Shred the crust sheet and add it to the mixture.Spread on a buttered baking sheet. Bake at 170°C for 25 minutes.

After the syrup boils, remove from heat and let it cool. Add the cold syrup to the hot pie.

For the base

·        300g strong bread flour

·        1 tsp instant yeast (from a sachet or a tub)

·        1 tsp salt

·        1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

·        100ml passata

·        handful fresh basil or 1 tsp dried

·        1 garlic clove, crushed

For the topping                     

·        125g ball mozzarella, sliced

·        handful of cherry tomatoes, halved

·        slices of hard-boiled eggs

·        mayonnaise

Method

·        STEP 1

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

·        STEP 2

Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

·        STEP 3

Roll out the dough: if you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

·        STEP 4

Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Before serving it topped with slices of hard-boiled eggs and a generous portion of mayonnaise. 

6. Gradually add the flour and mix until the butter looks smooth.

8. Smooth the top with a spoon.

9. Bake in the heated oven for about 1 hour or until it makes darker.
10. Turn off the oven and leave the cheesecake inside for 1 hour.
11. Remove from the oven and let it cool completely.
12. Refrigerate for at least 4 hours or overnight before serving.
13. Optionally, serve with fresh fruit or whipped cream on top.
14. Enjoy your delicious homemade cheesecake!

-minced pork shoulder - 0.5 kg,
-white rice – 100 g (1 package)

-medium head of white cabbage (young cabbage tastes best),
-salt 

-freshly ground pepper

-sweet paprika powder

-marjoram

If you like, you can add fried onion to the stuffing.

Tomato sauce:
-butter – ¼ stick
-wheat flour – 3 tablespoons
-chicken broth – 2 cups
-tomato concentrate – 1 jar
-salt

- pepper

-sugar

Preparations:

Cook the rice in salted water(it cannot be overcooked).Then mix the cooled rice with minced meat. Season the mixture with salt, pepper, paprika and majoran according to your taste. In the meantime, cook the head of cabbage in a fairly large pot, having previously cut out the core. Cook for about 3 minutes and remove the first layer of the cabbage leaves. Remember that the leaves must be cooked so that they do not fall apart when wrapped.After cooking and cooling, the most difficult stage awaits us - wrapping!Place the cabbage leaves on a flat surface (if the leaves still have any hard core elements, remove them). Then we put the stuffing and wrap it up. We do this by folding the side part of the leaves inwards and then rolling the whole thing.Place the prepared stuffed cabbage rolls in tomato sauce and cook (which we will prepare soon). Melt the butter in a pan and add the flour, stirring constantly. Then poultry broth is added to the roux (continuously stirring to avoid lumps). Add tomato paste to the prepared, velvety mass and season as desired. Add salt and a little sugar to taste.The sauce cannot be too thick because we have to pour it over the cabbage rolls and cook everything together. We use broth to dilute a sauce that is too thick, otherwise the dish will burn. A thick-bottomed pot is best for cooking cabbage rolls.