Francesco Leonardi, a famous Italian chef and cookbook author, is known for his work "L'Apicio Moderno", published in 1790. This book marked a turning point in Italian.

Ricetta Gialo Zafferano

Penne gratinated, chicory, ham and smoked scamorza - Penne gratinate radicchio prosciutto e scamorza affumicata

INGREDIENTS

400 g of Gina & Leo.

Stuffed Cannelloni Cannelloni di Carne

INGREDIENTS
16 egg pasta cannelloni
500 g minced pork
1 stalk of celery
1 carrot
1 onion
1 glass.

Macaroni with spinach and ham from Chef Óscar Sanz
Pasta Spinach Oven Baked Macaroni Cheese Onion by Oscar Sanz
Ingredients
350 grams of macaroni
Baby.