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Here you will find interesting articles, recipes to try and much more.

An authentic italian story Bigoli with asparagus carbonara – ep. 19

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

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An authentic italian story Rustic country focaccia – ep. 18

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

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An authentic italian story Potato and spinach roll – ep. 12

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

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An authentic italian story Sbrisolona with zabaglione (fregolotta gone wrong) – ep. 15
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An authentic italian story Risotto with Treviso chicory, red wine and malga cheese – ep. 14

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

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An authentic italian story Casunziei with red turnip – ep. 12

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.

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Batch Cooking Vacuum goose breast

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

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An authentic italian story Vinegar: experimentation, creativity and history – ep. 11

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

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An authentic italian story Beef stew with polenta – ep. 10

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

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An authentic italian story Stone-milled flour: a tradition worth maintaining – ep. 09

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

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Batch Cooking Creamy soup with pumpkin, ginger and coffee  

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.

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Batch Cooking Salmon confit

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.

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