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Choose between 3.081 recipes and 23 thematic categories
Search in our archive of certified recipes thanks to an artificial intelligence algorithm that analyzes the data of our cooks, those of the recipes, their preparation and the ingredients used.
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Certified Recipes

3.081 recipes found
Perle al datterino e conchiglia di verdure
Preparation: 1 hours
Ingredients for 6 people
by
Starters
Perle al datterino e conchiglia di verdure
Cremoso alla mandorla e Cocco
Preparation: 45 minutes
Ingredients for 6 people
by Stefania Fasano
Dessert/Ice-cream
Cremoso alla mandorla e Cocco
Dove nasce il Po
Preparation: 35 minutes
Ingredients for 4 people
by Silvana Musej
First curses
Dove nasce il Po
Fusillone con pesto di finocchietto, pistacchio, mandorle e gamberi
Preparation: 40 minutes
Ingredients for 4 people
by Caterina Ceraudo
Surf first courses
Fusillone con pesto di finocchietto, pistacchio, mandorle e gamberi
Mussel 3D con patate e cozze
Preparation: 1 hours
Ingredients for 4 people
by Giorgio Rosato
Surf first courses
Mussel 3D con patate e cozze
Baccalà alla ghiotta rivisitato
Preparation: 25 minutes
Ingredients for 4 people
by Cristofalo (Fabio) Armanno
Surf second courses
Baccalà alla ghiotta rivisitato
Cioccolato biondo, ibisco, pistacchi e frutti rossi
Preparation: 30 minutes
Ingredients for 35 people
by Elio Sironi
Dessert/Ice-cream
Cioccolato biondo, ibisco, pistacchi e frutti rossi
Risotto limone vaniglia, erbe fini pecorino
Preparation: 30 minutes
Ingredients for 4 people
by Elio Sironi
Turf first courses
Risotto limone vaniglia, erbe fini pecorino
Bottled Beans alle 5 spezie cinesi (Fagioli al fiasco gourmet style)
Preparation: 4 hours
Ingredients for 4 people
by Giorgio Rosato
Starters
Bottled Beans alle 5 spezie cinesi (Fagioli al fiasco gourmet style)
A Nespolina
Preparation: 1 hours
Ingredients for 10 people
by Girolamo Orlando
Dessert/Ice-cream
A Nespolina
Trilogia ai ricci di mare
Preparation: 135 minutes
Ingredients for 4 people
by Giorgio Rosato
Surf first courses
Trilogia ai ricci di mare
Bignè con  croccante di pinoli, mousse alle fragole e salsa al basilico
Preparation: 10 minutes
Ingredients for 0 people
by Lino Scarallo
Dessert/Ice-cream
Bignè con croccante di pinoli, mousse alle fragole e salsa al basilico
Gambero kataifi
Preparation: 15 minutes
Ingredients for 1 people
by Niko Sinisgalli
Surf starters
Gambero kataifi
Candele  spezzate  con  riduzione di genovese  tartare di spigola  fonduta di provola e limone
Preparation: 15 minutes
Ingredients for 4 people
by Lino Scarallo
Surf first courses
Candele spezzate con riduzione di genovese tartare di spigola fonduta di provola e limone
Don Mario
Preparation: 60 minutes
Ingredients for 5 people
by Niko Sinisgalli
Food Design
Don Mario
Il tiramisù speciale di Niko Sinisgalli
Preparation: 0 minutes
Ingredients for 0 people
by Niko Sinisgalli
Dessert/Ice-cream
Il tiramisù speciale di Niko Sinisgalli
Tagliolini di calamaro con vongole veraci e alga croccante
Preparation: 10 minutes
Ingredients for 4 people
by Lino Scarallo
Surf first courses
Tagliolini di calamaro con vongole veraci e alga croccante
Astice in Bruschetta di pomodoro
Preparation: 20 minutes
Ingredients for 4 people
by Lino Scarallo
Surf starters
Astice in Bruschetta di pomodoro
Dragée di datteri Medjoul con noci dell'Amazzonia, gocce di mango e schiuma di champagne
Preparation: 90 minutes
Ingredients for 4 people
by Giorgio Rosato
Dessert/Ice-cream
Dragée di datteri Medjoul con noci dell'Amazzonia, gocce di mango e schiuma di champagne
OstrichBurger con scalogno caramellato e chips di platano
Preparation: 1 hours
Ingredients for 4 people
by Giorgio Rosato
Turf second courses
OstrichBurger con scalogno caramellato e chips di platano
Risotto cacio, piselli cento giorni del Vesuvio e uovo marinato
Preparation: 30 minutes
Ingredients for 4 people
by Antonio Sorrentino
Turf first courses
Risotto cacio, piselli cento giorni del Vesuvio e uovo marinato
Medaglioni di yucca con borlotti giganti e cavolini di Bruxelles
Preparation: 1 hours
Ingredients for 4 people
by Giorgio Rosato
Turf first courses
Medaglioni di yucca con borlotti giganti e cavolini di Bruxelles
La sfincia al bicchiere
Preparation: 1 hours
Ingredients for 10 people
by Girolamo Orlando
Dessert/Ice-cream
La sfincia al bicchiere
La Colomba classica di Aniello Di Caprio
Preparation: 0 minutes
Ingredients for 0 people
by
Dessert/Ice-cream
La Colomba classica di Aniello Di Caprio
Is Margheritas mias
Preparation: 2 hours
Ingredients for 5 people
by Elisabetta Lebiu
Turf first courses
Is Margheritas mias
Tasca Padulese
Preparation: 120 minutes
Ingredients for 6 people
by Luciano Petrizzo
Main Course
Tasca Padulese
Capriccio di molluschi di terra e di mare con riduzione di Porto
Preparation: 30 minutes
Ingredients for 4 people
by Giorgio Rosato
Surf second courses
Capriccio di molluschi di terra e di mare con riduzione di Porto
Narcissus
Preparation: 2 hours
Ingredients for 5 people
by Elisabetta Lebiu
Turf first courses
Narcissus
Petto d'anatra laccato, crumble al cioccolato e maggiorana, crema di castagne, castagne glassate al marsala pioppini e cavoletti ripassati.
Preparation: 150 minutes
Ingredients for 4 people
by Cristofalo (Fabio) Armanno
Turf second courses
Petto d'anatra laccato, crumble al cioccolato e maggiorana, crema di castagne, castagne glassate al marsala pioppini e cavoletti ripassati.
Mimosa
Preparation: 2 hours
Ingredients for 5 people
by Elisabetta Lebiu
Turf first courses
Mimosa
Tonnarelli di carruba su bolle di burrata ai fiori di mimosa
Preparation: 75 minutes
Ingredients for 2 people
by Giorgio Rosato
Surf first courses
Tonnarelli di carruba su bolle di burrata ai fiori di mimosa
'Bombolona' Burrata  di bufala panata e fritta
Preparation: 1 hours
Ingredients for 4 people
by Antonio Sorrentino
Turf starters
"Bombolona" Burrata di bufala panata e fritta
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