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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
ItalianRisotto alla milaneseRice cooked slowly in stock with saffron and beef marrow, then beaten with butter and parmesan until golden and flowing.Be its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →ItalianTortellini in brodoTiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.Tastes savouryBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →That's everything for that word. The index stops when it runs out.