• Difficulty: Easy
  • Preparation: 20 min
  • Cooking: 8 min
  • Serves for: 4 people
  • Cost: Low


  • Calf 1 kg
  • Large eggs 4
  • Breadcrumbs 300g
  • Clarified butter 300g
  • Maldon salt q.b.

To prepare the rib to Milanese first thing made from the veal carrè the ribs. To do this, cut the meat by sliding the knife between one bone and the other in order to obtain 4 ribs from about 250 g each.

At this point scratch the bone with the tip of a knife, so as to completely clean it from the furs; Always using the knife reduce the part of the bone, eliminating a part of it, so that you have a more immediate cooking. Using a meat beater, beat the meat slightly, so that you can even out the thickness but without reducing it, if you want to get the classic cutlet “by elephant’s ear” you will have to engrave the rib and open it to book, before beating it.

Using the knife again, remove the unnecessary nervettinis, which in cooking would reduce the cutlet.

Keep the meat aside and take care of the eggs (If you prefer to instead of whole eggs you can use only the egg yolks; in this way the breading will be more close to the meat, because cooking the egg white tends to develop bubbles).

Break them in a bowl and beat them with a whisk, without breaking them too much. Instead, transfer the breadcrumbs to a large bowl. Taking the ribs from the bone make a first step into the breadcrumbs, then dip them in the egg and back into the breadcrumbs, pressing well with your hands so that the breadcrumbs will fit. Double breading by brushing the ribs back into the egg and back into the breadcrumbs, pressing well but without flattening the meat too much. Repeat this operation for all the ribs, then using the blade of the plate knife, beat the slices to even out and fix the breading. Finally with the non-sharp part drawn on the ribs a kind of grid, imprinting before the horizontal rows. Meanwhile, take a frying pan and place the butter to melt. As soon as it is hot but not hot place the ribs, making sure that the part with the striping is in contact with the pan. After about 4 minutes, the ribs will be well browned, then turn them over and with a spoon collect a little cooking fat and sprinkle it on the bone of the rib; this way there will be no streaks of blood but you will get a clear bone. The cutlets will have to cook for about another 4 minutes, this time depends in any case on the thickness and you will have to get a rosé meat inside. The ribs are ready, using a ply of the plate to transfer them to a plate with paper towels and with a sheet of paper gently towel them, to eliminate excess fat. At this point everything is ready you just have to flatten, accompanying with potatoes or a fresh salad, the important thing is to serve it very hot.



  • 320g rice
  • 60g grated cheese
  • 60g butter
  • 20 g veal marrow
  • 1 litre 1/2 of meat stock
  • 1 small onion
  • 1 saffron sachet

In a large saucepan let 30 grams of butter melt with the marrow, add the finely chopped onion and, over a very low heat, make it transparent. Add the rice, stir it so that, absorbing the seasoning, it becomes shiny. Then bring it halfway through cooking, pouring a little ladle of boiling broth into it, if the previous one has been absorbed. At this point add the dissolved saffron with one or two tablespoons of warm broth and finish cooking adding, as always, a ladle of broth at a time. The risotto should remain “on the wave”, so be careful of the last amount of broth you add. Unsalted, it is important that the broth is sufficiently salted. Remove from the heat, keep the risotto with the remaining butter and season with the grated Parmesan cheese. Cover and after a few minutes transfer to the hot serving plate. Serve him now.



  • Difficulty: Average
  • Preparation: 30 min
  • Cooking: 120 min
  • Serves for: 4 people
  • Cost: Medium


  • Pork ribs (or pins) 800g
  • Pig’s 200g
  • Pork 1 foot 550g
  • Pork ear 350g
  • Verzini (or salami) 330 g
  • Sausage 500g
  • Verza 1 kg
  • Celery 60g
  • Carrots 60g
  • Onions 120g
  • Tomato purée 130g
  • Meat broth 200g
  • Salt up to b.b.
  • Black pepper q.b.
  • Extra virgin olive oil 50g
  • Butter 50g

To prepare the cassoeula start by preparing the meat broth. Then take the pig feet and cut them in two in the direction of the length. Flaming them to burn the hairs and surface bristles and repeat the operation for the rind. Scrape the rind inside to remove excess fat. Proceed by flaming your ear and eliminate the hardest part of it. Rinse everything under a jet of cold water and boil the pieces for about 1 hour to degrease them completely. While the meat cooks, finely chop celery carrots and onion. Take a thick-bottomed, high-edged pan, oil the bottom and add the butter to melt over a gentle heat. When it is completely dissolved, add the onion; you can pour a ladle of broth to help cook the onion, which will have to wither without burning.
Meanwhile, take the sausage, cut the gut in the direction of the length and remove it; then cut it into pieces about 10 cm in length: now pour the ribs and sausage into the pan in which you have fried the onion.
Add the salami and turn the meat to brown it evenly. When it is well browned, blend with white wine. When it has completely evaporated, remove the meat and place in a bowl. In the same pan there will be a little cooking liquid left: add celery and finely chopped carrots. Let it wither for 1-2 minutes over a gentle heat and then pour in the tomato purée.
Dilute with a ladle of broth. Salt and pepper, stirring to mix the ingredients. Now cover with the lid and cook slowly 15-20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. In the meantime take the cabbage: wash it and browse it (you do not need to dry it, as long as there is not too much water left snug after washing). Remove the hard white part of the core. Then cut the leaves coarsely and add them in the pan with the tomato purée: gently wither them so that they lose their wateriness. Stir occasionally to prevent it from sticking to the bottom of the pan. Cover with the lid and let it simmer for 10 minutes. Now add ribs, sausages and salami that you have kept aside. At this point the other cuts of the pig will be ready: drain them and reduce the rind into small strips. Repeat for the ear as well. Finally, add the pork cuts in the pan along with the other ingredients. Add the foot and move the pan to make the sauce cover the meat, softening and flavoring it. Cover and cook in this way for about 1 hour over a gentle heat: the meat should be soft and detach from the bones. In case it dries too much you can add a ladle of broth. Once cooked, the final consistency of the preparation should be rather dry, the sauce instead dense and gelatinous. Let the cassoeula rest for a few minutes before serving with some steaming polenta!



  • Difficulty: Very difficult
  • Preparation: 60 min
  • Cooking: 50 min
  • Doses for: 10 people
  • Cost: Medium
  • Note: sourdough refresh time, 22 hours of leavening, 1 night cooling


  • Flour Manitoba 250g
  • Mother yeast (refreshed three times throughout the day) 65g
  • Water (room temperature) 125 g
  • Soft butter 70g
  • Sugar 65g
  • Malt 2 g
  • Yolks 50g


  • Flour Manitoba 62g
  • Sugar 50g
  • Soft butter 40g
  • Yolks 50g
  • Sultana raisin raisins 150g
  • Salt up 2g
  • Vanilla pod 1
  • Acacia honey 16g
  • Candied cedar 30g
  • Candied orange 70g
  • Orange paste 75g
  • Mandarin paste 30g
  • Lemon paste 20g

To prepare the panettone start making the first dough. Pour the malt, 65g caster sugar and 125g of water at room temperature in a bowl. Mix with a whisk until the sugar dissolves; then pour the syrup into a planetary with a leaf whisk. Then add the 250g of manitoba flour at once and start kneading. It will take about 5 minutes and as soon as the dough has taken consistency add 65 g of sourdough refreshed 3 times throughout the day and continue kneading at a moderate speed. Meanwhile, prepare an emulsion of butter and egg yolks. Transfer 70g of soft butter to a bowl and k whip until creamy. Add about half of the egg yolks and stir. Then add the rest and stir again to obtain a homogeneous emulsion. At this point, add half of it to the working planetarium. To promote absorption using a lick, peel off the dough that will remain attached to the leaf and re-operate the planetary. When the dough is well dry and the butter has been absorbed completely combined the rest of the butter and egg yolk emulsion. Work again until you get a smooth and homogeneous dough, then transfer it to a work surface, helping you with a tarot. Give the dough a spherical shape, transfer it to a glass bowl, cover with food film and leave to rise for about 12 hours at a temperature of about 26 degrees until the dough is tripled in volume.


For the second panettone dough using a tarot peel the first dough (lievited) from the glass bowl and transfer it to the planetary, always equipped with leaf. Add 65g of manitoba flour and operate the machine at a moderate speed until fully absorbed. Then add the aromatic masses, namely orange paste, mandarin and lemon paste; then add the honey 3 and the seeds of the vanilla bean. Operate the planetarium again until the aromas are completely absorbed. Meanwhile, prepare the emulsion again with 40g of butter and 50g egg yolks, joining them twice as previously done. As soon as your dough is elastic, turn off the machine and add 50g of sugar. Operate the machine again for a few minutes and add a pinch of salt. Let it absorb and turn off the planetarium again. Add the butter emulsion twice and finish working the dough, until well strung. Meanwhile, soak the raisins and dice the cedar and candied orange. At this point drain the raisins and pour it into a bowl, add orange and cedar and stir. To make sure that the dough is ready turn off the machine, take a portion of it and if widening it with your hands will be thin but it will not break easily means that it has reached the right elasticity; If this is not the case, work the dough for a few more minutes, otherwise add the mix of candied fruit and raisins to the planetary and operate it again at a moderate speed. When the mix of candied fruit and raisins will be well incorporated turn off the machine, peel off the leaf and let the dough rest for about 20 minutes inside the planetary bowl, covering it with a cloth. Then transfer it to a plane, give it a few folds and let it sit for another 30 minutes at room temperature; there will be no need to cover it. Don’t worry if the dough turns out to be a bit sticky help to work it using a tarot.


After 30 minutes, take 1050 grams of dough, gently rounded to give a spherical shape and transferred inside a 1 kg paper mold (the exact size is 22 cm in diameter and 8 cm high). Use the remaining dough (about 150 g) to prepare two small loaves using muffin moulds. Preheaver the oven to 35 degrees, then turn it off, cover the panettone with a glass dome and place the panettone and loaves to rise in the oven for 6-8 hours. Once yeasted leave it uncovered at room temperature for about 30 minutes, this will form a thin pelicine on the surface. With a cutter, make a cross engraving and place a knnoo of butter in the middle of the cross. Bake at 175 degrees in static mode for 50 minutes, after 20-25 minutes, bake the loaves and continue cooking the panettone for the remaining minutes. Then churn it out and stick it with 2 steel sticks on the two outer edges. Let it cool upside down overnight, using two pots or two bowls of the same height to secure it. The next morning turn it around, take off the sticks and your panettone will be ready to taste!



  • 1/2 litre of water
  • 1/2 litre of milk
  • 150g low-fat cocoa
  • 150-200g sugar
  • Coffee
  • Cream


In a saucepan, possibly of un stagnated copper, put the cocoa and dilute it by slowly pouring the milk mixed with water. Place on the heat and with a whisk whisk bringing to a boil and simmer for 10-15 minutes or until the mixture thickens slightly. Pick up the amount of chocolate you get and add the same amount of cream and coffee. Place again on the heat and, blending, since the mixture begins to foam, cook for 6 minutes. Pick up and serve the hot or cold chocolate.