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My Recipes


Risotto with Zucchini Blossom
and Truffle 

Ingredients for 4 people:

250 grams Carnaroli rice
1 liter chicken broth
20 grams finely chopped onion
2 tablespoons extra virgin olive oil
50 grams butter
50 grams grated Parmesan cheese
½ glass dry white wine
5 zucchini blossoms
1 pinch of saffron powder
White truffle

In a pot, sauté the finely chopped onion in olive oil until translucent.
Add the zucchini blossoms cut into julienne strips and sauté them.
Add the rice and toast it until it becomes translucent. Pour in the white wine and let it evaporate. Add the saffron and the chicken broth (one ladle at a time)
until the rice is cooked (approximately 18 minutes). Remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
Serve with a grating of white truffle as desired.

Blinis with Caviar


200g whole wheat flour
50g all-purpose flour
20g brewer's yeast
100ml milk
100g melted butter
6 egg yolks
6 egg whites, beaten until stiff peaks form


In a large bowl, mix the two flours and create a well in the center. Dissolve the brewer's yeast in warm milk and pour it into the well. Let it rest for about 10 minutes until the yeast starts to react.

Add melted butter to the flours and mix well.

Add the egg yolks one at a time, mixing well after each addition. Allow the dough to rest, covered with a cloth, in a warm place for about two hours or until it doubles in size. Meanwhile, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the risen dough.

Mix from top to bottom to maintain lightness in the egg whites.

Heat a lightly greased non-stick skillet over medium heat. Pour a ladle of batter into the heated pan. Cook the blinis until bubbles appear on the surface. Flip them and cook on the other side until golden brown. Continue cooking the remaining batter, keeping the blinis warm. Serve the blinis with sour cream and caviar.

You can garnish with fresh chives for a touch of freshness.

These blinis will be soft, light, and delicious, perfect to enjoy with sour cream and caviar. Enjoy your meal!

BLINIS 2.jpeg

Tagliolini with 32 Egg Yolks and white "Alba" Truffle


500g semolina flour
500g "00" flour
32 egg yolks
Butter (for cooking)
White truffle
Vegetable broth
130g portions of pasta per serving

In a mixing bowl, combine a mix of 500g semolina flour and 500g "00" flour. Add 32 egg yolks to the flour mixture. Knead the ingredients together and let the dough rest in the refrigerator for at least one hour.

After resting, roll out the dough and cut it into tagliolini. Cut portions of 130g of pasta.

In a pot, melt a knob of good dairy butter with a pinch of salt. Add some white truffle and let it reduce with a bit of vegetable broth. Once you obtain a creamy sauce, strain the previously cooked tagliolini and toss them in the truffle cream.

Plate the dish, adding a raw egg yolk on top.

Grate the desired amount of white truffle using a mandolin.

Enjoy your exquisite dish of tagliolini with 32 egg yolks and white truffle!

Tortino al Cioccolato


Ingredients for 15 people:

300 grams whole eggs
250 grams sugar
250 grams butter
150 grams 70% dark chocolate
100 grams 56% dark chocolate
150 grams flour
50 grams potato starch



Beat the eggs with the sugar, then add the melted butter, the dark chocolates melted using a double boiler, the flour, and the potato starch.
Stir until the ingredients are well combined.
Pour the batter into buttered and almond-flour-dusted molds.
Bake in the oven at 210-225 degrees Celsius (410-437 degrees Fahrenheit) for 12-14 minutes.

Torta Di Lava

Sicilian Cannolo

Ingredients for the waffle:

30g sugar
150g "0" flour
10g bitter cocoa
1 tablespoon of ground coffee
1/5 glass of prosecco
44g egg white

For the stuffing:
250g cow's milk ricotta
1505 sugar
1/5 glass of marsala
10g bitter cocoa
candied citrons/orange peels/chocolate chips

Prepare the dough, sift the flour, sugar, cocoa, coffee. In the center arrange the softened butter in pieces and the prosecco.
Work the dough until you obtain a homogeneous consistency, vacuum seal and leave to rest in the fridge for at least an hour.

For the stuffing: in a steel bowl mix the ricotta with the sugar, herbs and orange peel.

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