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RECIPES in music Enjoy a unique cooking experience: each playlist is as long as the preparation time of each recipe. Spaghetti alla Vesuviana From Napoli with love Whole Wheat Spaghetti 320 g Fresh chilli 6 g Peeled tomatoes 400 g Pitted black olives 40 g Salted capers desalted 20 g Red onions 70 g Salt up to taste Extra virgin olive oil to taste Fresh oregano to taste Fry the minced garlic and the red pepper in a pan with oil. As soon as the oil starts to sizzle, add the blended peeled tomatoes and mix. Cook over medium-low heat for about 15 minutes. Boil the pasta in abundant salted water and cook al dente. Add the olives cut into quarters and the capers to the sauce. Finally, add the dried oregano and mix again. Drain the pasta and transfer it to the pan with the sauce, add a little pasta cooking water and mix. Complete the preparation with grated Parmesan still in the pan, stir well and serve, finally, with a good sprinkling of pepper. Bucatini All’ Amatriciana 800 g Ripe tomatoes 500 g Bucatini 150 g pig cheek 50 g grated Pecorino Romano Fresh red pepper Extra virgin olive oil Salt Pepper Remove the rind from the pig cheek, cut it into slices, then into strips. Fry the pig cheek in a saucepan and simply cook it in a drop of water, as required in the most classic recipe. After a few minutes, add the chopped red pepper, choosing the quantity according to your personal taste. Add the skinless and sliced ​​tomatoes, then season with salt. Cover and cook for about 30 '(times vary according to the degree of ripeness of the tomatoes). Boil the bucatini, drain when al dente, put them back in the hot casserole and season with the sauce. Serve them immediately, completing with grated pecorino and a sprinkling of pepper. Spaghetti alla Carbonara Spaghetti 400 g Pillow 150 g Egg yolks 6 Pecorino romano 50 g Black pepper to taste Remove the rind from the pig cheek and cut it first into slices and then into strips about 1cm thick. Pour the pieces into a non-stick pan and brown for about 15 minutes over medium heat, once browned well, turn off the heat and set aside. Meanwhile, drop the spaghetti into the boiling water and cook them al dente. Separate the egg yolks from the egg white and pour them into a bowl, also add most of the Pecorino required by the recipe, the rest will be used to garnish the pasta. Season with black pepper, mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix. Drain the pasta al dente and put it into the pan with the pig cheek and sauté briefly to flavor it. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix. Serve the spaghetti carbonara immediately, flavoring them with the leftover Pecorino and ground black pepper to taste. Scaloppine ai Funghi Veal 400 g Champignon mushrooms 500 g Butter 50 g Black pepper to taste 00 flour 40 g 1 clove garlic Extra virgin olive oil 10 g Fine salt Thyme Rosemary ​ Flour the veal slices on both sides and then shake them to remove the excess flour. With a sharp small knife with a smooth blade, start cleaning the mushrooms by removing the earthy part on the stem, scraping it gently until any trace of earth is eliminated. Slice the mushrooms and set them aside. In a pan, melt half a dose of butter (25 g) adding the olive oil as well; once melted, place the floured, salted and peppered veal slices and brown them for 3 minutes per side. Once golden brown, let them cool on a plate and take care of the mushrooms: in the same pan in which you cooked the meat, melt the other half of the butter, season with the whole garlic clove and the chopped rosemary, add the sliced ​​mushrooms and sauté. ​ Over medium heat for few minutes, then add salt and pepper to taste. Now add the veal slices kept aside and flavored with the thyme leaves, cook over low heat for 3 minutes, adding half a ladle of water if necessary, and serve the scaloppine with the mushrooms very hot. Pasta alla Norma 2 Eggplants 8 Coppery tomatoes Garlic Oil Basil Salted ricotta to taste 320 g rigatoni Salt Sugar Pepper Peanut or sunflower oil (for frying) To prepare pasta alla Norma, first cut the tomatoes into squares and put them in a pan with oil and garlic. Let them soften for about 20 minutes with basil, salt, pepper and half a teaspoon of sugar; at this point remove the tomatoes from the heat and pass them through a vegetable mill. Put the tomato sauce back on the heat and let it dry until you get the right consistency. Then cut the eggplants into medium-sized squares. Fry the eggplants until golden. ​ Drain them very well so as to have a very dry frying. Cook the pasta al dente and and mix it with the tomato sauce. Serve it and add the eggplants and a grated salted ricotta directly to the individual dish. Rabbit all'Ischitana Typical recipe from the island of Ischia Rabbit in pieces 1,5 kg Copper tomatoes 300 g 1 Clove garlic Extra virgin olive oil 50 g White wine 60 g Salt up to taste Black pepper to taste Basil 3 leaves Start by rinsing the tomatoes under fresh water, then dry them and divide them in half. Score and remove the top of the tomato. Then cut them into slices and then into cubes, collect them in a small bowl. Then take a pan, pour the oil and the peeled and cored garlic, the inner green part (so that the taste will be more pleasant), fry over low heat a few moments and when the garlic is golden, but not burnt, remove it and add the washed and dried pieces of rabbit. ​ Brown the meat for 4-5 minutes, turning the pieces on all sides for even browning. Then blend with the white wine, a little at a time, turning the pieces of meat while sprinkling with the wine. Let it simmer over medium heat, and when the wine has completely evaporated, add the diced tomato, season with salt and pepper and cook for about 30 minutes with the lid on, stirring and turning the pieces of meat from time to time. ​ If the meat seems to dry too much, you can add a little water during cooking. Finally add the basil leaves chopped by hand and turn off the heat. The sauce must be dense and shiny. Spaghetti alla Carrettiera Spaghetti 500 g Pecorino (to be grated) 200 g 1 Sprig parsley Fresh red pepper 1 1 Clove garlic Extra virgin olive oil to taste Coarse salt to taste Put the water to boil for the spaghetti. Chop a sprig of parsley and the fresh red pepper. Peel the garlic clove, remove the internal green sprout and chop it, then grate the Pecorino. ​ In a large bowl pour the chopped garlic and red pepper pepper, plenty of olive oil and salt to taste. Mix the emulsion with a fork. Meanwhile, when the water boils, cook the spaghetti al dente, drain and pass them back into the bowl with the mixture of oil, garlic and red pepper. ​ Quickly mix the spaghetti and add the grated pecorino and a ladle of pasta cooking water. Add the parsley, mix again and serve the pasta very hot in the cart. Risotto ai Funghi Porcini Carnaroli rice 350 g ¨Risotto with porcini mushrooms¨ (If it’s not season for the porcini mushrooms, you can use them either frozen or dry. If you use dried mushrooms, they should be put in warm water to soften for about 1 hour, the water used to soften them will be used together with the broth to cook the rice, it will add more flavor. If they are frozen they must be completely defrosted before starting to cook them). ​ 350 gr (about 13 oz.) Of Carnaroli rice. (if you can't find Carnaroli, Arborio is a good option) 1 liter (about 1/3 of a gallon) of vegetable broth 400 gr (about 14 oz.) Of fresh or frozen mushrooms OPTION dried mushrooms 50 gr. (about 1.8 oz) 1 clove of garlic Extra virgin olive oil 1 glass of dry white wine 50 gr. (about 1.7 oz.) of butter (should be kept in the fridge until use) 60 gr. (about 2 oz.) of Parmesan Parsley cut about 2 tbsp Salt (about 2 tsp) To make the porcini mushroom risotto, first prepare the vegetable broth. To clean the porcini, remove the base with a knife, scrape the stem to remove all earth residues and, finally, rub gently with a damp cloth. Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the entire section intact whenever possible. Heat the oil in a non-stick pan and fry briefly a clove of crushed garlic, then raise the heat and add the mushrooms and a glass of white wine. Brown the mushrooms over high heat for about 10 minutes so that they take on color, then add salt, pepper and remove from the heat. Toast the rice in a dry pan for a few minutes, and cook it by adding a ladle of broth at a time and stir often; make sure that the boiling bubbles remain constant and that the flame is not too aggressive. When the rice is al dente, a few minutes before it is ready, add the porcini mushrooms and finish cooking, adjusting with salt and pepper if necessary. Once cooked turn off the heat and stir the risotto by adding the butter directly from the fridge. Once melted, add the grated Parmesan and mix well. Finally, garnish with chopped fresh parsley and your porcini mushroom risotto is ready to be served. Tiramisù Ladyfingers 300 g Eggs (about 4 medium) 220 g Mascarpone cheese 500 g Sugar 100 g Espresso coffee (and sweetened to taste) 300 g Bitter cocoa powder for the surface to taste Carefully separate the egg whites from the yolks remembering that in order to whip the egg whites well, they must not have any trace of yolk. Then whip the egg yolks with an electric whisk, pouring only half a dose of sugar until it becomes light and fluffy. Incorporate all the cheese a little at the time and mix firmly to obtain a thick and compact cream. Now whip the egg whites, pouring the remaining sugar a little at a time. You will have to mount them until the foam is firm. Proceed to add the foam of egg whites to the cream of yolks, a little at a time, mixing very gently from the bottom up. ​ Once ready, distribute a generous spoonful of cream on the bottom of a baking pan and distribute well. Spread the ladyfingers on the cream, all in one direction, so as to obtain a first layer and with a spoon wet them well with the cold coffee already sweetened to your liking (for a stronger touch, add a little rum in the coffee). Then cover this first layer with the mascarpone cream. Repeat this procedure to obtain a second layer. Level the surface with the remaining cream and sprinkle it with unsweetened cocoa powder. Refrigerate for two hours. Your tiramisu is ready.

Personal Chef Experience Book your Personal Chef Experience and learn how to create your favorite Italian recipe. Here below some examples of dishes for you to choose. ​ How it works? ​ You are only 2 small steps away to book yourself this fantastic experience: ​ Click to the Book Now button and purchase the coupon Chef Attilio will send you an email and you can arrange the details of your dining experience ​ Chef Attilio will guide you hand in hand in all the phases, from buying the right ingredients, how prepare them, what accessories to use, and how to cook them properly. Book Now Some Recipes Examples Tagliatelle with sausage ragù and cherry tomatoes Spaghetti with clams and fresh shrimps One egg soufflé with sautéed pig cheeks Spaghetti with pesto and burrata Risotto with Porcini mushroom Veggie meatballs with feta cheese and Hummus Braised veal with saffron risotto Fresh pasta with ricotta cheese and crumbles of peperone crusco Pasta alla Carbonara Cheese balls Braised beef with polenta and truffle Tuna filet with fresh pistachios Stuffed Eggplants Book Your Personal Chef Experience with Chef Atti Personal Chef Experience From $ 40 per hour From $ 40 per hour Book Now A Gift Certificate for someone you care $ 100 (3hrs service) $ 100 (3hrs service) Book Now Literature | eBook 100 Ricette... E La Mia Vita (Italian Version) € 19,99 Price View Details Nonna Anna's Cookbook (English Version) €19.99 Price View Details

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