20 Years of Caramelized Onion in a 2 Michelin Star Restaurant in Italy with Chef Davide Oldani

Creamy Chicken from the 2 Michelin Star French Restaurant Georges Blanc with Matteo Rossatto

Pasta with Butter: from the Basics to the Gourmet version with Andrea Antonini - Imàgo*

Russian Salad is the signature dish of a Michelin Star Restaurant in Milan with Carlo Cracco

Everything You Can Do with a Buffalo inside Tenuta Vannulo in Campania Region

Veal Milanese in a Michelin Star Restaurant in Milan with chef Carlo Cracco

Pasta Fagioli e cozze: the Neapolitan Bean Soup Pasta by Antonio Sorrentino and Carmela Abbate

Ravioli: the Original Recipe of Ligurian Pansoti by the Bruxaboschi Restaurant with Federico Bisso

Cappon magro: the most difficult Italian fish salad with Ivano Ricchebono

Negroni Sbagliato: the birth of an Italian icon (plus contemporary twists)

Stuffed Olives: the Original Recipe from the Ascoli Ophis Restaurant with chef Daniele Citeroni

Cooking a Whole Sheep with Edoardo Tilli

Seafood and Marinara Risotto in One Dish with 2 Michelin-star chef Gennaro Esposito

The legendary pasta timbale from the restaurant la Palta in Piacenza

Bouillabaisse Fish Soup: Original vs. Gourmet (Pasta) with French Michelin Chef Philippe Léveillé

Bolognese Cutlet: the Original Recipe from the Al Cambio Restaurant

All the Ways to Cream a Risotto with Chef brothers Christian and Manuel Costardi

Rolling Pin Pizza: the Original Roman Pizza According to Master Luca Pezzetta of Clementina

Zuppa Inglese: the definitive Italian dessert recipe by chef Jacopo Malpeli - Osteria del Viandante*

Blue Lobster Risotto by Michelin Chef Gianfranco Pascucci

The Legendary Boiled and Roasted Meat Trolley in the Oldest Michelin Restaurant in Italy

100 Layer Sfogliatella: the Most Difficult Italian Dessert Made by Pastry Master Sabatino Sirica

Tokyo chefs’ favorite ramen have an Italian taste

Stuffed Shells 3D Pasta with Seafood by Chef Daniele Usai - Il Tino*

Pâté en Croûte in a Two-star Michelin French restaurant with Giuliano Sperandio and Grant Waller

The Legendary Vegetable Soup from the Italian Michelin Restaurant Il Luogo di Aimo and Nadia

Sea Urchin in Tokyo: Sushi vs. Pasta with Luca Fantin and Hiroyuki Sato

RAMEN: 3 Days vs. 3 Hours - Chukasoba Ginza Hachigou and Takahiko Kondo

Cacio e Pepe Risotto with Sour Butter by Francesco Apreda - Idylio*

Pasta in One of the Most Iconic Italian Restaurant in New York City with Chef Stefano Secchi