Homemade tagliatelle and pork ragù, a simplicity that reminds us of lovely Sunday family lunches

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

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

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

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

A simple alternative to the classic Bolognese sauce. Intentionally without tomatoes and cooked in white wine, it has a delicate and velvety flavor

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

Broth is one of those things that cannot be missing in a chef's kitchen. It serves not only as a cooking liquid for passatelli and tortellini, but can also be used to create accompaniment creams or to deglaze a sauté