Amuse-bouches – a single, bite-sized hors d’œuvre. The term translates to mouth amuser. This isn’t usually on the menu in a restaurant but shows a glimpse on the chef’s style. Amuse-bouches – une…

Clafoutis aux tomates cerises et fromage – a savoury take on the French baked dessert with fruit, traditionally cherries. In this recipe, we’ll be using cherry tomatoes and goat’s cheese. Clafoutis aux…

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…

Polpette di merluzzo – Meatballs are a dish, usually based on meat, vegetables or fish, spices and aromas kneaded in eggs and breadcrumbs and served as a main course. The dough…

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…

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…