Zuccotto Fiorentino / Zuccotto Toscano Prep time: 45 min Cook time: 30 min Difficulty: 2 out of 5 Serves: 8 - 10 people Ingredients: 6...

Recipe Prep Time: 30 min Cook time:4/6 hours Difficulty: 2 out of 5 Serve:4/6 Ingredients: 1 lb dried cannellini beans 1 gallon of water...

Prep Time: 20 min Cook time: 1 hour Difficulty: 3 out of 5 Serve: 6 Ingredients: 1 pound ground beef 1/2 pound homemade pork sausage 1/2...

Tartara di Manzo Prep Time: 15 min Cook time:0 Difficulty:1 out of 5 Serve: 2 Ingredient 3/4 pound tenderloin “ Piedmont Fassona” 1 pinch...

Bio Antonio De Ieso was born and raised in Prato, a town close to Florence in Tuscany. Antonio has been around kitchens for over 16...

Bio Enrico Proietti was born in Sabaudia Latina, a small town close to Rome. He began his passion for the food industry by attending ...

Bio Ciro Iovine was born in Napoli. He started working in a pizzeria at the early age of 13 years old. He learned to be a chef in the...

Bio Marcello Russodivito was born in Campobasso – the capital city of the Italian region of Molise. His family originates from Riccia...

Bio Alessandro Passante is a young entrepreneur with a history of success in the restaurant, night club and music industries. Alessandro...

Bio Angelo Sessa was born into the restaurant business in Naples as his mother owned a restaurant and his father was a butcher. He found...

Bio Paolo Casagranda was born in Borgo Valsugana, a little town in the Trentino Alto Aldige region. Casagranda fell in love with the...