Torta della nonna
The Liguarian version of a cheesecake –or this interpretation of it – should not be missed! The quantities are given for a 20 cm springform baking tin.
Mozzarella baked rigatoni
This oven speciality transforms your gratin dish into a "flying carpet" – when enjoying it, you will feel like you are somewhere between Salerno und Naples!
Potato-tomato soup with marjoran and bacon
Herby, hearty yet subtle – a delicate potato soup in which the potatoes really do play the starring role!
Rabbit in tomato sauce
A flavoursome meat dish which is served by Ligurian families as a main course without any side dishes.
Salmon in an olive crust with beans
Tastes which create a perfect harmony come together on one plate!
Prawns in herb butter
Tastes of the ocean and delicious herbs – a sophisticated dish for treating your family and guests.
Vegetables, mozzarella and tomato sauce are classic ingredients in Campania. My creation is enriched with minced veal.
Sea Bass with Candied Tomatoes and Roasted Artichokes and Potatoes
Southern France inspired Cécile Molinié - a photographer and content creator from Paris - to create a recipe for sea bass bedded on sugarysweet roasted tomatoes. She finishes off the summery composition with lemon slices grilled in the oven until the edges are crisp and golden, it's a colorful firework of flavors and textures.
BEEF CHEEK WITH VEGETABLES AND SWEET POTATO
Emiliano Lopez is an artist. When the young chef's busy in the kitchen, he's like a conductor.
Hand rolled sushi and sushi in a bowl
The restaurant Awomb in Kyoto created these dishes together with us. The concept of Awomb is to bring the guests in touch with traditional Sushi culture. They can prepare their Sushi by themselve and either roll it in seaweed in the classic style or eat it from a rice bowl.
These crispy potato balls are a delicious accompaniment to meat dishes – and served with an aromatic tomato sauce, they make a great vegetarian main course!