The Archive of Taste

Soft baked eggplant meatballs in a rich tomato sauce.

Baked potato gnocchi with San Marzano tomato, basil, and a melting heart.

The myth of Roman cuisine, in a surprising guise. No cheese, but a velvety cream of cashews and toasted pepper.

The queen of Lombard tradition in a 100% plant-based version. A golden and crispy breading wraps a soft and juicy heart.

The iconic 'bread dumplings' of the Dolomites. A poor dish that becomes regal, with stale bread, smoked seitan, and chives.

The Christmas dessert par excellence. A golden cloud star-shaped, scented with vanilla and cocoa butter, prepared with patience and love.

The King of Italian leavened products. Raisins, candied fruit, and incredible softness, obtained thanks to a long natural leavening with sourdough and zero animal derivatives.

The only dish in the world where pasta is cooked directly in the pan, burnt and spicy. A crunchy and irresistible Bari cult.

The classic of the Amalfi Coast. Fried zucchini, fresh basil, and a cream of plant-based 'cheese' that has nothing to envy to Provolone del Monaco.

The symbol of Italy in the world. STG dough with long leavening, San Marzano DOP, and a self-produced plant-based mozzarella that really strings.

Not a simple soup, but a ritual. Black kale, cannellini beans, and stale unsalted bread that is 'reboiled' the next day for an unparalleled flavor.

Fresh homemade pasta with wire, water, and semolina. Seasoned with an explosive vegan 'nduja based on dried tomatoes and chili pepper.