I love Emilia. A region that smells like balsamic vinegar, Parmisan cheese, mortadella and authenticity. I love Emilian people too. Their hospitality and their inborn frankness. Emilians choose the efficency, the practicality, they are pragmatic souls, but they use their…

Chef Michele Pentucci presents the T&C fried fish and truffle

If you need some good ideas for a quick and colorful recipe here we are with a ciauscolo (regional marche salame), red beetroot and bianchetto truffle carpaccio risotto. It is a very good solution for a light and tasty lunch,…

Time is short but the wish for welcoming the guests at the best is too much! It is possible to prepare in a short time a perfect pizza, as well as a particular dish. Last Sunday evening some good friends…