Course: Second Courses

Guinea Fowl Stew: Tasty Recipe with Taggiasca Olives and Pine Nuts!

Second Courses
How to Make Homemade Béchamel Sauce

Basic preparations, Fresh pasta, Gnocchi, Main courses, Pasta, Sauces and Gravies, Savory Pies, Second Courses
Capon with Berries: A Burst of Unexpected Flavors

Second Courses
Oven-Roasted Stuffed Guinea Fowl with Chestnuts

Second Courses, Unique dishes
Milanese-style Brains: a taste to rediscover

Second Courses
Cotechino in Crust with Sweet and Sour Lentils

Appetizers, Second Courses
Tomahawk Steak: Discover the Secret to Perfect Cooking

Second Courses
Pork Ribs: Crunchy and Juicy with Benedetta Rossi’s Air Fryer

Second Courses
Pumpkin and Sweet Potato Soup

Main courses, Second Courses, Soups, Unique dishes
Brandy and Apple Liver Crostini

Appetizers, Bread, Second Courses, Unique dishes