Actually Pecorino is another important ingredient for this dish. So it is substantially a refined and enriched Carbonara. 

This is a good method to prepare various parts of a lamb, especially shoulder. I fry the lamb with garlic, thyme and rosmary in  a pot. When it is nicely coloure from al sided, I add half a glass of white wine and a good amount of vegetable broth, close the pot and let  it co ok at low temperature for 30 minutes. Then  I get the cooking liquid concentrated to a nice sauce.

This is another dish inspired by Maria Luisa Scolastra from Villa Roncalli, Foligno.  It combines Savoy cabbage with 3 different meats and arranges  the savoy cabbage rolls on a not too stiff polenta.

Chicke, Beef and Porl fillet, minced with a knife (!), treated ith some pecorino, egg and garlic. It is necessary to sew the rolls to keep  the filling

I  cooked specifically two dishes of  Coregone to pair the new Grechetto from "Duca della Corgna", Poggio La Macchia, a Crus, a specific position and a special selection.

I consider quite some food as highly overrated if you compare what you pay and what you get. Among these Truffles and Porcini mushrooms. Whereas I still keep my opinion about truffles (so often disappointing!), this season I changed my mind about Porcinis.  It is also a quality issue. This season  I could get high quality porcini for less than 25€/kg.

This is a dish I started to cook 2 years ago and which I repeated in this Porcini season.

This is a beans specialty from Gradoli. Small white beans, very expressive in their taste, but elegant. These batch is a local Sugano production from my friend Andrea Purgatori :-) Nomen est Omen.  I combined them with different condiments.  Basil, 2 chily pastes, Truffles and an asparagus cream.

Authentic Chinese kitchen is a difficult enterprise in the heart of Umbria. You simply can't get some ingredients, i.e. salted and fermented beans. Maybe I should look for an online chop with Chinese stocks.

This is an old   recipe of mine. Pork goes well with apples. Pigs like apples 🙂 Near Berlin, there is a special race "The Havellaender Apfelschwein.

I am not a celiac and not even intolerat towards gluten. I am happy for this, because I find a lot of gluten free stuff quite disgusting. But wandering around in San Ferdinando I found this place.The menu was  not banal as in most touristic restaurants in Naples. So I decided to try. I ordered Tuna croquettes with Onion cream and a turban of seabass filled with vegetables.