In the kitchen
  1. Genoa Pesto- Traditional Recipe
  2. "Gnocchetti" with Formaggio di Fossa di Sogliano Dop cheese cream and Porcini mushrooms
  3. Baked quail breasts with Salame di Cremona Igp stuffing
  4. Calf's brain mousse in Insalata di Lusia Igp (lettuce)
  5. Chou pastry with White Polesine Garlic Dop mousse and seared pigeon breast
  6. Consommé reduction with Marrone del Monfenera Igp (chestnut) and Prosecco quenelles

  7. Cups of zabaglione with Prosecco wine and caramelized Pesca di Verona Igp peaches
  8.  Fried eggs in a potato crust with melted Stelvio Dop cheese
  9. Goose thigh and Marrone del Monfenera Igp (chestnut) Terrine
  10. Lentil soup and Ciauscolo Igp salami


  12. Penne rigate pasta with Pomodorino del Piennolo del Vesuvio Dop (tomato) sauce, golden breadcrumbs and rocket cream
  13. Pistachio verde del Bronte Dop zabaglione with citron ice cassatina
  14. Potatoes in puff pastry with Salame di Cremona Igp
  15. Purée of Marrone di Caprese Michelangelo Dop (chestnuts) with juniper, bacon and fennel-crusted shrimp
  16. Rabbit thigh and Crudo di Cuneo Dop in phyllo pastry
  17. Riso del Delta del Po Igp (rice) croquettes with white seafood sauce
  18.  Risotto in asparagus soup and Ciauscolo Igp salami
  19. Roulade of Beef with Aceto Balsamico di Modena Igp (Balsamic Vinegar) and ricotta and cannellini beans
  20. Salad of Pesche di Verona Igp peaches and young spinach with scampi and rocket
  21. Stelvio Dop cheese and pear strudel with porcini mushrooms
  22. Sweet toasted wheat and Marrone di Caprese Michelangelo Dop (chestnut) soufflé with Aleatico Passito wine
  23. Two-colour flan with cauliflower, chicken livers and Pistacchio verde del Bronte Dop (green Bronte pistachios)
  24. Variationsof 'spoja lorda'
  25. "Granceola" soufflé with Monte Veronese cheese
  26. "Murazzano" roll with spinach
  27. "Pappardelle" with Borgotaro mushrooms and rabbit
  28. "Passatelli" in broth
  29. "Penne" with Culatello di Zibello and broad beans
  30. "Pennette" smoked with Speck, bacon and tomato
  31. "Sfinciuni mussomilisi"
  32. "Soppressata" of Calabria with chick-pea cream
  33. "Straccetti" with Modena Balsamic vinegar
  34. "Suppa quatta"
  35. "Tagliatelle al Bitto" and walnuts
  36. "Tagliatelle di crespelle" with Gorgonzola Dop cheese
  37. "Taglioline" with asparagus tops and Murazzano cheese
  38. "Valigini" (small suitcases)
  39. Abbacchio Romano Igp lamb with Mediterranean dandelion soufflé
  40. Acquacotta with bean tops