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Perfect for covering sponge cake or fruit, icing is a decadent way to decorate a dessert.

Tags: Basic technique, dark chocolate, Easy, lemon juice, orange juice, powdered sugar, 20 minutes

Soft and creamy, mashed potatoes can be served with all type of dishes from meat to fish.

Tags: Basic technique, black pepper, butter, Easy, milk, potatoes, salt, 30 minutes

A flavorful green herb sauce often served with boiled meat.

Tags: Basic technique, caper, Easy, extra-virgin olive oil, garlic, hardboiled egg, parsley, salt, white bread, white wine vinegar, 20 minutes

Mayonnaise is probably one of the most famous sauces in the world and is the perfect accompaniment for a multitude of dishes, from salads to fish, chicken and vegetables.

Tags: Basic technique, egg yolk, lemon juice, salt, seed oil, Medium, 30 minutes

Beef broth is a stable ingredient for making many types of fresh stuffed pasta, risotto and a multitude of Italian recipes. This basic preparation is one of the most important ...

Tags: Basic technique, capon, carne di manzo, celery, hen, parsley, peppercorns, salt

A classic meat stuffing enriched with the flavor of prosciutto crudo.  

Tags: Basic technique, black pepper, egg, extra-virgin olive oil, lean beef, leek, Parmigiano Reggiano Cheese, parsley, white wine, Medium

Pastry cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.

Tags: Basic technique, egg yolk, granulated sugar, lemon peel, milk, superfine flour (00 double zero), vanilla, Medium

Slightly spicy, this is a great sauce to serve with fish or small appetizers.

Tags: baby cucumber, Basic technique, black pepper, caper, Easy, heavy cream, mayonnaise, paprika, salt, Worcester sauce, 20 minutes

Typically served in the alpine region of Northern Italy, polenta is the perfect complement to fatty meat, stews, succulent fish and vegetables.  

Tags: Basic technique, salt, Water, Medium, 60 minutes

Tender, but firm, our chef will show you how to prepare the potato gnocchi that will not fall apart during cooking.  

Tags: Basic technique, black pepper, Easy, flour, nutmeg, potatoes, salt

Quick and simple to prepare, shortcrust pastry is perfect for making quiche, savory tarts and appetizers.

Tags: 10 minutes, Basic technique, butter, Easy, salt, superfine flour (00 double zero), Water

Soffritto is the base of many Italian recipes and can be used to make sauces and risotto.  

Tags: Basic technique, black pepper, carrot, celery, Easy, extra-virgin olive oil, salt, 20 minutes

Soft and light, sponge cake is the base of many cakes and other desserts.

Tags: Basic technique, Easy, egg, potato starch, sugar, superfine flour (00 double zero)

Soft and crumbly, sweet shortcrust pastry, pasta frolla in Italian, is the base of many cakes and cookie recipes.  

Tags: Basic technique, Easy, egg, lemon peel, salt, sugar, superfine flour (00 double zero)

A white sauce to serve with all types of fried fish.

Tags: Basic technique, Easy, garden chervil, hardboiled egg, mayonnaise, mustard, parsley, shallot, tarragon, 20 minutes