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I always start with the filling, so in the meantime it binds. Mix the ricotta of sheep (I have that of the Monti Sibillini) with the speck, cut very finely, and a handful of radicchio di Chioggia, always chopped up....

Red cabbage is very good raw, but even cooked it has its own reason. We divide a head in half and cut it roughly into strips. Then we sliced a red onion of Cannara and sauté it in a pan...

In a small bowl mix a pinch of coarse salt, pepper, a piece of orange zest and half a slice of lard beaten and reduced to a cream. With this stuffing we spread the inside of the guinea fowl. We...

We cut a quarter of cabbage, removing the toughest outer part, and slicing it as finely as possible. We make a creamy vinaigrette, stirring with a whip of red wine vinegar, oil and a few grains of coarse salt. Let’s...

For this country recipe, we remove the tougher parts of the broccoli and keep only the pretty little heads around them, the tender florets. In a pan, brown a generous amount of oil, the crushed garlic, a pinch of chilli...

What do we do with sage? Let’s fry them! We use different varieties so we appreciate the nuances of taste and texture. We make ourselves a batter of beer, without egg, very light. In a bowl we put some flour...

Vellutina is the name of a variety of Sicilian red beans very particular: although they need to soak for 10 hours, they keep their texture well intact. In this recipe, we combine velvet with black Trevi celery. Slowly cook the...

Let's get the cereal base ready. . . do we want to give this concoction some flavor or not? Then we make a beaten with lard, we mince the onion and we throw everything in a drop of oil. In...

We remove the tougher parts of the fennel and slice it. Then we cut into thin slices an orange, possibly untreated, since we use it with all the peel. We put the two ingredients in a bowl, add black olives,...

Preparation:   We give a sense to the sweet bunches of sagrantino, rich in tannins and aromas, baked with duck breast. I cook ducks raised by me, they have an extra flavor, but also the ones you buy from the...