A classic of Italian cuisine. Slow cooking makes the meat extremely tender, and marinating it in red wine gives it an exceptional flavor and color

One of the most affordable cuts of pork, with slow cooking can deliver a unique flavor and tenderness. I wanted to keep the recipe with very few ingredients to make it simple and quick. Trust me, the taste won't be lacking!

You can never go wrong with filet. This is a reimagining of the classic green peppercorn sauce, but I hope I've modified it just enough not to be accused of being a '90s nostalgic. Perhaps one of the simplest and quickest recipes I've ever made, but believe me, it's excellent and quite impressive

A few simple ingredients for an impressive recipe. The marinating time requires preparing the recipe in advance, but it's worth it because it makes the meat incredibly tender and very flavorful

As a huge fan of Bud Spencer and Terence Hill, I couldn't help but make a great classic from all their movies. It's not easy to reinterpret a very simple dish in an elegant way, but trying doesn't cost anything

A slow and parchment paper cooking makes them soft and juicy, while the honey provides them with brightness and a delightful sweet and sour aroma

Quick and easy recipe, I usually make them with mushrooms but they can be filled with anything. So you can consider it a fridge-emptying recipe

The cephalus is a fish that is overlooked, perhaps because it is considered poor, or perhaps because it is a bit more difficult to clean than others, but believe me it is perfect for a tasty and flavorful fried dish

Paprika is one of the spices I prefer the most, there are different types of it, if you use the sweet one, it is a perfect pairing for any type of meat

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

A classic of Bolognese cuisine, it is not only a main course but also the foundation of countless other recipes that reuse the meat made tender by slow cooking