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.

A classic inexpensive receipt becomes a success when made by the Colonna Stellata ILVE!

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

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.

Baked lasagne or pasticcio? Two different ways of calling a perfect recipe, which has the flavour of festivity, of family meals, of the truest and most genuine Italy.

Crème brûlée, a classic for desserts, revisited thanks to steam cooking: preparation times are shortened but the characteristic contrast between the surface and the interior remains, indeed, it is even more pronounced.

Popular throughout history among ancient warriors and even today among chefs, spit roasts never go out of style: this simple dish is all about quality and enjoying time together, as Andrea explained to us.

Optimal cooking without compromising the nutritional principles of the sea bass rich in Omega 3, which are beneficial for our health.

Green beans have various beneficial properties that are enhanced in this typically Buddhist recipe combined with the advantages of the ILVE Star Column.

A classic of Treviso cuisine combined with the most iconic of summer foods: ice cream. A feast for the eyes, mind and palate!