Live, Cook, Love.

A recipe apparently stolen from a Fast Food but which embodies the most innovative cooking and processing techniques.

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

The onion when raw has a very strong flavor but after being cooked properly, it takes on a sweet and enveloping flavor; in this typically French dish she is the star ingredient.

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

A great variety of fish offered by a generous and rich lagoon, for a cuisine that celebrates the sea, tradition and the local area, through Ruth and Andrea’s choices.

A cornerstone of the Italian culinary tradition, perfect for a cold winter evening.

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

At breakfast, as a snack, as a dessert: there’s always room for a slice of sbrisolona.

A treasure trove of vitamins, fibers and minerals, preserved to the maximum thanks to this innovative microwave cooking.

A juicy and tasty steak like in a restaurant? Discover sous vide cooking, even more performing with the ILVE Star Column.

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