A simple and tasty first course, characterized by the unique sweetness of Tropea red onions. Perfect for those who love genuine and intense flavors, these tagliatelle combine a few ingredients for a result rich in aroma and Mediterranean tradition

Among the truly typical dishes of Emilian cuisine, there is undoubtedly tigelle. Bologna and Modena have always fought over the paternity of the recipe, but it matters little, as tigelle are like small gastronomic works of art, ready to be filled with a variety of delicious flavors. They will introduce you to the perfect combination of softness and crispiness, tradition and creativity

Let's be clear, just like with ragù, everyone has their own family recipe. I propose my mom's, who, being a true health enthusiast, prepares them without adding lard to the dough and fries them in the "healthier" peanut oil

Let's be clear, every good Bolognese family has its own recipe for ragù. This is a recipe that comes very close to the "original", whose ingredient ratios are even registered with the Chamber of Commerce

A festive classic, tweaked just enough to make it gourmet

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

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

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

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