Video Recipes

1. Pour the content of the bag into a bowl and add the egg whites.
2. Whip the mixture for about 10 minutes with the help of a whisk.
3. Pour the mixture into a pastry bag and distribute the dough in the silicone stamp, filling only in the central disk.
4. Let the dough rest for about 2 hours.
5. Bake in the oven at 284 °F or 266 °F (fan oven) for about 12-13 minutes.
6. Remove the macarons from the silicone stamp when they are cold.
7. Stuff the Macaron shells using our pistachio spread. Pair the Macarons with some hot beverages like coffee or cappuccino. 

1. Pour scant 1 cup (200ml) of whole milk into a bowl and add the contents of the bag. Whip with a whisk or mixer for a few minutes, until the desired consistency is reached.
2. Dissolve the coffee powder in 2/3 cup (150ml) of lukewarm water; dip half of the ladyfingers into the coffee mixture and place them in the tray. 
3. Spread half of the Tiramisù filling mix on the Ladyfingers to make the first layer.
4. Form a second layer of Ladyfingers repeating step 2.
5. Cover with the remaining Tiramisù filling mix. Place in the fridge for a better taste. We suggest leaving it in the fridge for at least 1 hour. Sprinkle with cocoa powder before serving.

1. In a large mixing bowl, stir together the flour, sugar and salt. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water along with the extra virgin olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic.
3. Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this).
4. When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into six equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes.
5. Place a pizza stone or an upturned baking tray into the oven and preheat between 446-500 °F.
6. Dust the work surface with flour. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray.
7. Cover the surface with 2 tbsp tomato sauce and Black Truffle Sauce.
8. Place one pizza in the oven and let it cook for 5 minutes or until the crust is golden. Take it out and put some mozzarella on top. Put it back and let it cook for another 4-5 minutes.
9. Repeat the operation with the remaining dough, tomato sauce, mozzarella and Truffle sauce.

Enjoy!

1. Pour flour, sugar, salt and eggs into a bowl and mix.
2. Place the dough on a work surface and add the orange and lemon zest and finally the almonds, chocolate drops or chopped pistachios according to the desired realization.
3. Knead until you get a soft and uniform dough, add a little flour if the dough is sticky.
4. Split the dough in half and make two loaves about 1.1 inches wide.
5. Bake at 356 °F degrees for about 15-18 mins.
6. Arrange the loaves on the cutting board and slice with a knife to a thickness of approximately 0.5 inches.

1. Pour the milk into a bowl, add the egg and mix using the kitchen whisk. Heat the butter in a saucepan.
2. Pour flour, sugar, baking powder and a pinch of salt into a bowl. Dust the chocolate chips or sultana raisins with flour.
3. Incorporate the mixture of flour, sugar and baking powder into the milk, stirring vigorously with a whisk and finally add the melted butter, chocolate chips or raisins according to the desired realization.
4. Using a cooking spoon, pour the mixture into the cups up to half of their capacity.
5. Sprinkle the panettone muffins with hazelnut crumbs and bake at 356 °F for about 35 minutes.
6. Place them on a wire rack and decorate with pearl sugar.