Live, Cook, Love.

A pasta alla carbonara with the sweet taste of spring: from Lazio to Veneto with Andrea’s creamy and rich recipe.

Very high, very soft, very tasty: Andrea’s rustic focaccia is a superlative recipe for those who love bread in its tastiest version.

Thursday dumplings, but also Friday, Saturday and every day of the week with Andrea’s potato and spinach roll recipe.

The softest and tastiest first course of the winter: Andrea’s chicory risotto is a culinary experience, pampering, a homage to the land.

Ancient flavours that tell the story of the land: casunziei with red turnip are homemade ravioli to be cooked at high altitude or in the city, following Andrea’s recipe.

A classic of popular cuisine revisited with the techniques of contemporary cuisine.

Essences, woods, fragrances and ongoing research for a product that is more than a simple condiment: at the vinegar cellar with Ruth and Andrea.

Beef stew is the ideal comfort food when temperatures start to drop: Andrea proposes it accompanied by a fresh and fragrant dressing.

The finest flours, a special place where time has stood still: from the mill to the perfect polenta, with Ruth and Andrea.

This recipe offers the classic cream of pumpkin but with a twist given by the bright flavors of ginger and coffee: a perfect comfort food for cold winter evenings.

A fish as tasty as it is delicate in the kitchen, thanks to sous vide cooking we respect its meat in the best possible way and preserve the Omega 3 and antioxidant carotenoids of which it is rich.