Luca Gatti, born in 1969, has a strong interest in cooking and the food sector: he began his career in some of the most famous kitchens of Alessandria, first as an assistant cook, and then as an independent chef.
Chef, pastry chef, cooking teacher, catering organizer for private parties and weddings."
The recipe for a great classic of Italian cuisine, always loved by adults and children: beef cannelloni . Tasty and nutritious, cannelloni are made from fresh e...
Risotto with asparagus is a typically spring first course, a great classic of Italian cuisine. The main ingredient is asparagus which goes perfectly with the ta...
If you are looking for a tasty, simple, but highly effective seasonal first course, risotto with zucchini and prawns is the one for you! Delicate and creamy, th...
Ragu (Ragù alla bolognese in Italy, or Bolognese sauce) is perhaps one of the most popular sauce in Italy and in the world. It is a tomato sauce enriched...
The Colomba di Pasqua (quick Easter dove bread) is a dessert that will amaze you with its simplicity, it rises directly in the oven and you can decorate it as y...
Gnocchi alla sorrentina is a tasty first course that takes its name from the city of Sorrento in Campania and the recipe is now loved all over the world. The do...
Pasta alla gricia is a great classic of Lazio cuisine. Typical dish of the Amatrice area, it is also called ' white amatrician a ', because it shares al...
Spaghetti all'amatriciana or Bucatini all'amatriciana (Matriciana in Roman dialect) is a classic of Roman cuisine and originates from the small town of ...
Aubergine parmigiana has always been one of the most popular recipes in Italian cuisine. A simple preparation based on aubergine, tomatoes, basil and cheese. Th...
Almond cantucci are traditional Tuscan biscuits (also called cantuccini or Prato biscuits), originating in the city of Prato. There are many versions, which inc...
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