Piccolo Chef

Vegan & Health

In the new digital era, we’re reading more and more articles about the importance of giving up meat and dairy, with the risk of confusion and misleading information. A conservative diet comes from cultural heritage: grandma’s ravioli, mom’s lasagna… foods that come with a baggage of beautiful memories that are …

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Piccolo Chef: The Parmigiana

ingredients 2 chubby eggplants 1 red onion 3 garlic cloves 1 liter of peanut oil 200 g of Parmesan 300 g of cheese or mozzarella fresh basil salt pepper 500 g of peeled tomatoes 200g gluten free /breadcrumbs Here I am, dear readers, this month I’m pleased of speaking about …

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Piccolo Chef presents: SEAFOOD COUSCOUS

I love to think of this ingredient from its ancient roots, the evolution throughout the centuries, across the continents, from hand to hand, through the different culinary traditions. Perfect for the warm weather coming our way, its tiny golden nuggets of wheat will delight us with a touch of Mediterranean freshness. Today …

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Piccolo Chef: The Mimosa Risotto

Here we go again .. This month’s recipe is dedicated to the person who introduced me to the amazing marriage of champagne, green asparagus and poached eggs – Mr. Michele Casadei Massari. Not only he is a great Chef, hes also my brother, partner and one of my best friends. …

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Piccolo Chef: Piccolo Napoleon Fabbri

Diplomatico

Chef Gianluca Capozzi presents Marco Urbano pastry chef recipe of Piccolo Napoleon Fabbri TORTA NAPOLEON First of all, pastry-making is an exact science: set carefully all the ingredients and all your tools on your clean working table. INGREDIENTS: The puff pastry DOUGH PACKET 500 g of pastry flour, salt 12 …

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EXECUTIVE CHEF GIANLUCA CAPOZZI

Gianluca-Capozzi piccolo cafe

Born and raised with his sisters in Carpi, a small town near Modena, into a big family with southern italian roots, in the land of Ducati, Maserati, Ferrari and Prosciutto and where the Lambrusco wine runs like water. After 20 years and who knows how many moons on stoves I’m …

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