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

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

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

The perfect side dish for any type of meal. From meat to fish, they excellently accompany every dish, adding substance and flavor

This mayonnaise is a fresh and flavorful cream, perfect for adding character to many dishes. The arugula gives a slightly spicy and aromatic note, while the garlic adds intensity to the flavor. Ideal to accompany meat, fish, sandwiches, potatoes or grilled vegetables