second courses

Monachina Eggs

Monachina eggs are an Easter appetizer from Neapolitan cuisine: hard-boiled eggs are first stuffed with béchamel and yolks and then fried!

Tuscan pancotto is a traditional dish made with stale bread, flavored with oil and grated cheese. Discover this simple recipe!

Anolini are a first course with an intense filling enclosed in a thin dough, perfect to enjoy in a hot broth. Discover the quantities and procedure.

Tortellini is an Italian recipe with the typical Emilian preparation, among the most known and loved stuffed egg pasta in the world. Find out…

Passatelli in broth is a typical recipe, in Emilia Romagna and in other parts of Italy. Each family has its own recipe, discover ours here!

Learn how to create a creamy and flavorful dish using a perfect blend of Gorgonzola, Taleggio, Parmigiano Reggiano, and Gruyère cheeses.

The rustic 4-cheese pie is a rich and substantial dish but above all easy and quick. Perfect to serve during parties and aperitifs!

Double filling ravioli are a refined and flavorful first course, perfect for surprising with a unique combination of flavors and textures.

Fried pizza with escarole is a specialty of Neapolitan street food: the second baking in the oven makes it even crunchier! Discover the recipe