The preparation is a bit laborious, but it's worth it. A fresh dessert suitable for any occasion

Homemade tortelli with a filling of eggplant and potatoes, a slightly different version than the usual butter and sage

Homemade tortelli with a filling of ricotta cheese and speck. The wonderful red color is due to the addition of beetroot, which combines with the dough to create unique shades

Define it as a side dish is an exaggeration; it is definitely a beautiful decoration that pairs perfectly with many dishes, giving them a crispy and spicy note

On cold winter evenings, but especially when on a diet, it's a real treat! To add some crunchiness to the dish, I often serve it with my homemade bread wafers

To be a homemade pasta, it is definitely simple to prepare. Gnocchi lend themselves to countless dressings, one of my favorites being ragù

I still remember when I tasted it in San Francisco at the famous Pier 39. A dish that perhaps couldn't be simpler, but just a few onion rings and a sprinkle of paprika to make it special

It's an Italian reinterpretation of the original recipe, but the final taste definitely doesn't suffer from it

Don't be fooled by the name, it's a very substantial cake. Perfect for beautiful summer days, decorated maybe with blackberries or raspberries found on a walk

Do you remember the famous Nippon? They were my favorites when I was little! Let's see how to make a version with puffed spelt instead of rice, it only takes a few minutes

A version made with olive oil, making it a bit lighter than the one made with lard. I use a bit of milk to keep them super soft

In Bologna, tortellini can only be made one way. In broth! A recipe whose origins date back to 1100 has become a traditional dish during the Christmas period