Recipes

Ingredients for the Pasta:300 g of extra-fine flour (Italian 00)3 eggs Ingredients for the Filling:500 g of cleaned and peeled squash50 g of amaretti biscuits100 g of grated Parmigiano Reggianosalt and peppernutmeg Sauce:buttersageParmigiano Reggiano   To make the pasta: beat the eggs and mix

Slices of homemade bread, or even rye bread if you likeAnchovy filletsButter at room temperatureLemon peelHerbsPepper Soften the butter by keeping it at room temperature for at least 30 minutes. Beat it with your chosen herbs, the lemon peel and a

Ingredients: 
250 g of extra-fine flour (Italian 00)150 g of IL BURRO NOBILE cut into pieces and at room temperature
100 g of icing sugar
2 egg yolks
grated unprocessed lemon peel For the filling:
 250 g of plum jam
Icing sugar for dusting Beat the butter and

Ingredients for 32 croissants:For the pre-dough150 g of Manitoba flour90 ml of water15 g of fresh brewer’s yeast For the dough:250 g of extra-fine flour (Italian 00)100 g of Manitoba flour100 g of IL BURRO NOBILE at room temperature50 ml of water30

Ingredients:170 g of IL BURRO NOBILE at room temperature170 g of sugar100 g of almonds80 g of extra-fine flour (Italian 00)80 g of potato starch4 eggs1 teaspoon of speculoos spices (cinnamon, cloves, coriander, ginger, cardamom and a pinch of nutmeg)The

Ingredients:75 g of IL BURRO NOBILE at room temperature100 g of extra-fine flour (Italian 00)60 g of caster sugar2 eggs50 g of mixed dried fruit (dates, apricots, cranberries)25 g of candied fruit25 g of sultanas8 g of baking powder (half

Choux pastry:60 g of IL BURRO NOBILE120 ml of water85 g of extra-fine flour (Italian 00) 3 eggs 1 pinch of salt1 teaspoon of sugaralmond flakes Mousseline cream:250 ml of milk Vanilla2 egg yolks75 g of sugar25 g of corn starch125 g of IL

Ingredients for 4 people: 280 g of durum wheat semolina pasta40 g of IL BURRO NOBILE 40 g of 30-month SOLODIBRUNA Parmigiano Reggiano   Cook the pasta in plenty of salted boiling water. In the meantime, melt the butter in a large pan over