A moist, gluten‑free orange cake where whole oranges with peel are incorporated into the batter and it is drizzled with a warm orange syrup. Perfect for anyone who wants to avoid waste while baking.
An unexpected twist on classic carbonara: the pasta temperature is carefully controlled while incorporating the egg and Parmesan, ensuring the sauce stays silky rather than curdling.
A velvety autumn soup made from roasted pumpkin, aromatic saffron, and fresh orange notes, refined with rose harissa and crunchy pumpkin seeds.
The delicate orange cream is perfect when you need something quick. The dessert with cream and mascarpone is prepared in no time and simply tastes delicious!
Winter version of lemon chicken: fruity, Mediterranean, with bitter orange marmalade – practically cooks itself in the oven.
This is the BEST pumpkin cake I've ever tried – super moist, rich, and packed with intense pumpkin spice.
A moist cake with airy meringue, filled with orange cream and garnished with orange slices. The original was made with lemons and was a classic of the early 20th century.
Creamy risotto with saffron, bone marrow and Parmesan.
A light, mildly spicy salad of crisp iceberg lettuce, juicy shrimp, and a homemade cocktail sauce, garnished with lemon slices and fresh dill. Quickly prepared, typical of 80s gourmet cuisine.
Classic smoked salmon on blinis with sour cream is the perfect companion to a glass of cold champagne.
A velvety, vegan tomato soup, roasted, perfect for a cozy meal with crusty bread.
Aperol Spritz is a sparkling Italian aperitif made with Prosecco, Aperol, soda water and an orange slice, served in a large wine glass with plenty of ice.
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