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

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

A simple and quick pastry base. Perfect for any sweet preparation and also highly suitable for savory pies

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