Showing 1–12 of 42 results
An Italian Classic with its roots in Genoa we opted to omit the Garlic in our recipe to allow the Pine Nuts, Basil and Cheese Flavors to prevail. Paired here with Salty Parma Ham this dish is best served with some nice White Wine.LBP 16,750Quick View
In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for “classic Bolognese ragù” with the Bologna Chamber of Commerce. The academy’s version is presented here.LBP 14,750Quick View
Unlike conventional wisdom, Fajita originated in the 1930’s in Texas when Mexican Cowboys started grilling skirt steak strips with onions and peppers in a pan. Practically an obscure dish, it entered into mainstream America only in the 1990’s when Mexican Fast Food outlets started using the word in marketing campaigns and is an integral part of “Tex-Mex” Cuisine.LBP 10Quick View
All the components of a traditional lasagna blended together in one bowl of goodness. veggies like spinach, shiitake mushrooms, and zucchini are so perfect in this. soup made with a base of aromatics, whole peeled tomatoes then made creamy.LBP 16,750Quick View
A popular yet a more kid friendly meal version, we opted for baking the Chicken instead of Frying them. Same crunchy texture served along with CookedVegetables making the whole meal a pleasure and nutritious.LBP 17,750Quick View
Our Mushroom Risotto recipe is a delicious twist on the classic, using grilled dried Portobello mushrooms for a unique nutty taste with peas and A nutmeg ending. Lovely if also served with Crispy Wine.