Live, Cook, Love.

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.

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.

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.

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.

Two products of outstanding quality, an artisanal business that has embraced a mutual exchange with nature and the local area: Ruth and Andrea’s journey takes them to Vitale Girardi’s Malga Ribelle.

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.