4th July panna cotta

Missing a week at the 4th of July! If you are looking for ideas for a themed stars and stripes menu, this colorful dessert is just for you: a classic, natural red, white and blue dessert, based on red and blue berries!

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Vicciola veal Cruditè with Patanegra lard, pistachios and hazelnuts

The term Vicciola means exclusively the Piemontese cattle breed reared with hazelnuts. It is one of the top food excellence of my Region of origin, which has the characteristic of being a lean flash, very low in fat and cholesterol, but surprisingly softer, juicer and tastier than any other fat beef meats, therefore ideal for eating raw or undercooked.

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Bacon flavored salt

If you’ve always dreamt all foods in your life to taste like bacon, this recipe will make your dreams come true! Industrial flavored salts often contain Monosodium Glutamate, to enhance the savory and meaty taste of bacon. My home-made bacon flavored salt is just natural: all you need is bacon, garlic, thyme and coarse salt.

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Veal hand cut tartare with strawberries

Raw veal tartare hand-knife-beaten is a typical dish from Piedmont, my birth Region. It is obtained by cutting the meat into very small pieces with a sharp knife, till it is practically minced. The result is very different from what you would get grinding the meat, because the texture of the meat is uneven, and its juices are not lost.

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