Ingredients

600 g of dark chocolate 54%
80 ml Prosecco DOC extra dry
225 ml double cream
50 g of freeze-dried raspberries
Pinch of sea salt

Ingredients

FOR THE STARTER
120 ml of milk
160 g of Manitoba flour
12 g of fresh yeast (or 4 gr of dry yeast)
FOR THE SAVARIN
The starter
100 ml double cream
400 g of Manitoba flour
400 g of eggs
150 g of softened butter
50 g of sugar
10 g of salt
Butter to grease
FOR THE SYRUP
500 ml of water
200 ml of Prosecco DOC Dry
100 ml of Cointreau
1 cinnamon stick
250 g of sugar
1 orange
FOR THE SABAYON
4 egg yolks
100 g of sugar
60 ml of freshly squeezed orange juice
60 ml of Prosecco DOC Dry or Extra Dry
TO GARNISH
Orange zests
Fresh mint
Red currant
Orange/apricot jam (smooth)

Ingredients

1 large celeriac
1 tbsp olive oil
20 gr of butter
2 sage leaves
30 gr of toasted hazelnuts
1 truffle (or truffle oil)
Grana Padano to garnish
Gold leaves to garnish
Salt and pepper to taste
FOR THE PROSECCO DOC AND GRANA PADANO SAUCE
1 chopped shallot
2 sage leaves
20 gr of butter
120 ml of Prosecco DOC
60 gr of grated Grana Padano
250 gr of double cream
Salt and pepper to taste

Ingredients

200 ml double cream
250 g mascarpone cheese
50 g of icing sugar
1/2 vanilla pod (or a couple of drops of extracts)
4 savoiardi (aka lady fingers)
70 g of raspberries
2 tsp of Chopped pistachios to garnish
Basil leaves to garnish
Freeze dried raspberries to dust

FOR THE SYRUP
70 ml of Prosecco DOC Dry
40 g of sugar
100 g of raspberries

Ingredients

800 gr potatoes
400 gr Montasio cheese
1 big onion
2 tbsp EVO oil
20/30 gr butter
Salt and pepper to taste

Ingredients

FOR THE CHOUX BUNS:
75 ml of water
75 ml of milk
60 gr of unsalted butter
90 gr of 00 flour
3 eggs
Pinch of salt
1 extra egg to brush (egg wash)

FOR THE FILLING
3 egg yolks
50 gr of sugar
250 gr of mascarpone cheese
10 ml of amaretto liqueur (or liqueur of choice)
¼ vanilla pod seeds (or 4 drops of extract)
150 ml of whipped cream

FOR THE CHOCOLATE CREAM
200 ml di of water
400 gr of 54% chocolate
75 ml of double cream
140 gr of sugar
Pinch of salt

Ingredients

5 medium squid (peeled and gutted)
About 350 gr of breadcrumbs
5 tbsp EVO oil
30 gr grated Grana Padano
1 bunch of parsley
1 small bunch of mint
1 small bunch of basil
1 small bunch of rosemary
1 lemon
2 garlic cloves
3 green courgettes
FOR THE FILLING
350 gr of clean squid
1 egg
1 tbsp EVO oil
1 tbsp of chopped parsley
2 tbsp of toasted breadcrumbs
25 gr of grated Grana Padano cheese
The zest of half a lemon
Salt and pepper to taste

Ingredients

320 g Carnaroli or Vialone Nano rice
400 g Radicchio Rosso di Treviso
1 shallot
vegetable stock as needed
100 g grated grana Padano DOP
1 glass of red wine
extra virgin olive oil or a knob of butter
salt and pepper

Ingredients

300 g monkfish
400 g mussels
300 g clams
200 g grouper
8 red prawns
8 green crabs
100 g cuttlefish
200 g gurnard or redfish
2 green courgettes
3 potatoes
1 sprig of basil and 1 of parsley
1 lemon and 1 chili pepper
1 dried tomato
extra virgin oil as needed
300 g San Marzano red tomatoes
160 g bulgur or cous cous