Poulet à la normande – A traditional kind of sauce from the northern French region of Normandy. This sauce is used to garnish most of the time fish, however, meat such…

Sole meunière – a classic French fish dish usually consisting of a fillet of sole covered in flour and then pan-fried in butter. This dish is then served with a parsley and…

Fondant au chocolat – chocolate fondant, also known as petit gâteau in French is a dessert composed of a small cake with a soft interior. It is usually served warm with…

Gnocchi alla sorrentina – a typical dish of Neapolitan cuisine, from the Campania region. Potato gnocchi are prepared with potatoes, flour, and eggs. For the sauce, gnocchi are seasoned with tomato…

Minestra di Primavera – a soup of Italian origin made with vegetables, sometimes with the addition of pasta or rice. Common ingredients are zucchini, spring onions, asparagus or whatever kind…

Pesto fatto in casa – a homemade sauce originating from the city of Genoa, the capital of the crescent-shaped northwest region of Liguria. It’s traditionally consisting of crushed garlic, basil…