FLOUR & EGG

A close-up of a wooden table where pizza sauce is being spread evenly on a thin, round dough, with fresh ingredients like mushrooms and...

Fettuccine Alfredo (Authentic Italian Style) Fettuccine Alfredo (Authentic Italian Style) By Master Chef Gianluca Deiana Abis Ingredients...

Chef Gianluca Deiana Abis Plating the Meatball with fresh Tomato sauce Polpette al Sugo di Pomodoro Fresco By Master Chef Gianluca Deiana...

Gnudi di ricotta di pecora e spinaci in burro e salvia Gnudi Toscani By Master Chef Gianluca Deiana Abis History Gnudi (which means...

Hamburger di Carne di Cavallo Hamburger di Carne di Cavallo By Master Chef Gianluca Deiana Abis History Horse meat has a long history in...

Anatra al Barolo Anatra al Barolo By Master Chef Gianluca Deiana Abis History Anatra al Barolo is a traditional Piedmontese dish,...

Lingua di Vitello Brasata al Barolo Lingua di Vitello Brasata al Barolo Braised Veal Tongue in Barolo Wine History & Inspiration Veal...