We are in the Italian Food Valley, a land which is not only a place but also a way of seeing and doing things. Here, the farmland is transformed into food delicacies like cheeses, cured meats and wine, the soil turns into ceramic tiles and the engines become industry. This is where it all happens.
What characterizes our land is our love for a craft that even as it becomes an industry it still retains an artisanal closeness to things – to one’s own hands, to hard work and with that pleasure of making things that is necessary in order for the products to maintain a strong connection with the environment, the earth and the air.
But above all, here, like nowhere else in the world, we speak the language of food. And while in the rest of the world people share their ideas in meeting rooms and lounges, here we do so in the kitchen.
LASAGNE AL FORNO
Prepare the ragu, the dough and the bechamel.
Now put your lasagna layers together: pour a fine layer of besciamella on the bottom of your casserole dish. Place the pasta rectangles, cover them with a layer of beschamel, one layer of ragu and sprinkle some parmesan cheese on top.
Repeat the process in the same order as above until you reach 3 layers of pasta.
Cover the last layer with béchamel and flakes of butter and bake at 180 degrees for about thirty minutes.
When the surface is golden brown, the lasagna is ready!
Serves: 4 people
Prep time: 3 hours
Cook time: 30 mins
POLLO ALLA CACCIATORA
Cut the chicken into medium-sized pieces.
Cut the peppers into medium-sized strips, after removing the seeds and filaments.
In a pan brown it in oil, butter and garlic cloves.
Add the white wine, then the tomato paste and cook for five minutes.
Add the peppers and salt to taste.
Cover the chicken with a lid and simmer over medium heat for about 60 minutes checking from time to time.
Once cooked, leave to rest with the lid on for at least 30 minutes before serving.