Candle shape pasta with chiken ragù and Caciotta cheese

Chef Alfonso Iaccarino italian cuisine recipe - restaurant Don Alfonso 1890
S. Agata Sui Due Golfi (NA)

Variation of tomato:
Tomato mousse with “ciliegino”

Italian recipe Chef Agata Parisella restaurant Agata e Romeo – Rome

Shank of roasted lamb           
with artichokes “alla giudia” and sweet garlicon sauce

Chef Davide Ciantetti and Catia Sulpizi Easter Italian recipe for restaurant Iolanda – Rome

Garofalato with cicoria and fava beans cream

Chef Elio Mariani Italian recipe - restaurant Checchino 1887 – Rome

How to prepare Sushi

Chef Massimo Riccioli advices - fish bar Riccioli cafè – Rome