Entrée de crevettes – an entrée is a dish served before the main course of a meal in modern French table service. The entrée (starter) is sometimes the first dish served…
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Biscotti frollini classici – biscuits prepared with shortbread, a mixture made of flour, butter, sugar and eggs. The biscuits were reserved for parties, but today they are sold as breakfast products. A…
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Palmiers aux betteraves et fromage blanc – a French pastry in a leaf shape made from puff pastry and filled with any ingredients you fancy; savoury or sweet. Palmiers aux betteraves et…
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Cuore di risotto per San Valentino – a northern Italian rice dish cooked with broth deriving from meat, fish or vegetables until it’s creamy. The majority of risotto contain butter, onion, white wine, and…
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Crêpes de poireaux, fromage de chèvre et sauge – A very thin pastry made from flour, milk and eggs. Pouring a thin layer of batter onto a hot frying pan will…
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Ricciarelli – traditional almond based Italian biscuits originating in the beautiful city of Siena, Tuscany. Ricciarelli have an oval shape which are left to set for some days before baked, giving…
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Truffes au chocolat – chocolate truffles derive from the city of Chambéry, a town in southeast France. Their name derives from the resemblance to truffles (edible fungi). Traditionally, these spherical shaped chocolate…
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Ravioli albero di Natale al salmone – a traditional dish in Italian cuisine. Ravioli is a type of dumpling with a filling sealed between two layers of thin pasta dough. Ravioli are…
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Hors d’œuvres pour Noël – An hors d’œuvre (appetiser) is a small dish (usually with minimal use of cutlery) served before a meal. Hors d’œuvres can be served hot or cold, depending on…
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Corona di prosciutto e melone – A traditional Italian appetiser where salty meets sweet. The saltiness of the ham combined with the sweetness of the melon works extremely well together and…