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.
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.
Serves: 4 people
Prep time: 10 mins
Cook time: 1 hour
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
To obtain the cream whisk the egg yolks with sugar for a long time.
Next, add the mascarpone cheese and mix everything together until fully incorporated and smooth.
In a ceramic or glass baking dish, spread a thin layer of cream.
Then arrange a layer of coffee-dipped Savoiardi and top again with mascarpone cream, continuing until the ingredients are used up and ending with a layer of cream.
Sprinkle the surface with the cocoa powder and keep in the fridge for at least 2 hours before serving.
Serves: 6 people
Prep time: 30 minutes
Rest time: 2+ hours
TAGLIATELLE AL RAGÙ
Place the flour onto a large wooden board and shape it into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
Using a fork, mix the eggs and begin to gradually incorporate the flour with the eggs.
Once you have finished mixing eggs and flour, start kneading by hand.
When the dough is smooth, wrap it in cling film and refrigerate for at least 30 minutes.
Dust the wooden board with a bit of flour.
Unwrap the dough and flatten it with a rolling pin.
Roll out the dough into thin pasta sheets, less than 1mm thick.
To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips.
Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.