Franchi Food Academy offers Ascoli-style wild boar olives
The street food par excellence Franchi Food Academy always knows how to offer delicious dishes, as well as ...
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Franchi Food Academy: Venison tomahawk with florets salad
The ingredients 8 venison ribs 1 Romanesco broccoli 1 orange cauliflower to taste Anchovy sauce ...
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Pheasant broth: the basis for excellent soups and terrines
With this really interesting recipe, you get a double result. The pheasant is in fact cooked for ...
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A great classic of hunting cuisine: the pheasant alla cacciatora
A great classic: who has never tried pheasant alla cacciatora? The recipe based on ...
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Roasted skylark with white truffle: an irresistible scent
There is no doubt, larks are among the most sought-after prey by Italian hunters, so much is ...
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Su prattu de cassa, the hunting recipe that smells of Sardinia
Peasant and pastoral: these are the adjectives that are used most frequently to describe the cuisine ...
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Stuffed partridges in the oven: a dish for true connoisseurs
Sedentary and shy: partridges appear above all in this way, galliformes very common in south-western Europe. ...
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Carlo Cracco and the recipe with the pigeon, Federcaccia's clarification
The story that saw Carlo Cracco as protagonist and his recipe based on ...
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Rock partridge breasts with balsamic vinegar and sweet and sour peppers compote
Our ingredients ready for the recipe Recipes: Rock partridge breasts with balsamic vinegar and compote ...
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