Tutte le ricette con Latte intero
Zuppa inglesePale lemon-scented custard and dark chocolate custard alternate with savoiardi dipped in red alchermes. A dusting of cocoa finishes this spoon dessert, while a few hours in the refrigerator allow the biscuits and creams to come together.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
Fonduta ValdostanaThe Aosta Valley’s molten Fontina cream, thickened with yolks rather than starch, served hot with bread or spooned over polenta.
Polenta ConciaAosta’s dressed polenta: cornmeal cooked slow, then beaten with Fontina and brown butter until it pulls in golden ribbons. Mountain fuel, perfected.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.