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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.