Clean the artichokes by depriving them of the toughest leaves, slice them in half and remove the inside hard.
Soak for ten minutes in acidulated or a handful of flour, let them then blanch for a few minutes in salted water and drain.
Cut the mozzarella into thin slices and chopped parsley.
Lay in a buttered baking dish and a layer of artichokes, on which place a slice of mozzarella, sprinkle everything with grated parmesan cheese and chopped parsley.
Topped with flakes of butter and then brown in hot oven for half an hour.

Salt and pepper the beef fillet and wrap it in a salami shape using a plastic film, then freeze.
Remove from freezer and cut it in to slices. Place the beef slices completely covering the dish.
Prepare the pesto by mixing all ingredients in a blender, then spread the sauce  on the Carpaccio slices.
In the centre, arrange a bouquet using different types of lettuce and dress with the remaining sauce.
Cut AMBROSI Parmigiano Reggiano cheese in flakes and use them to garnish the lettuce bouquet.

Stir the butter until creamy and add the finely chopped aromatic herbs.
 Wrap the cream butter in plastic film and place it  in the refrigerator.
 Peel the tomatoes, remove seeds and cut into pieces.
 Put some olive oil in a frying pan and sauté the tomatoes, add the olives, the capers, salt and pepper to taste.
 Separately, cook the tagliatelle “al dente”, drain and stir into the pan before prepared tomato sauce and cook for a few minutes.
 Remove from flame, add the herb butter and sprinkle with grated AMBROSI Parmigiano Reggiano cheese.

Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, put the milk cream with fresh grated AMBROSI Parmigiano Reggiano cheese, salt, pepper and nutmeg to boiling. Let it cool down and add the AMBROSI ricotta cheese.
Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.
 
Preparation for the Sauce:
Clean and thinly cut the artichokes and porcini mushrooms. Sauté the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.
 
Presentation of the Dish:
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in AMBROSI Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.

Prepared mashed potatoes in the traditional way, just cook a little longer without peeling them in extra salted water. Peel the cooked potatoes, mash, put in a saucepan and add butter and hot milk. Salt where needed and add the thinly sliced truffle.
Clean the asparagus and sauté in a frying pan with a small amount of olive oil.
When mashed potatoes have reached a creamy texture, remove from flame and place a couple of spoonfuls on each serving dish. Cook the egg yolk for a few seconds in boiling water with some drops of vinegar and place it in the centre of the mashed potatoes. Garnish with the asparagus and flakes of AMBROSI Parmigiano Reggiano cheese.

Cut the AMBROSI Parmigiano Reggiano cheese into pieces having the size of half a walnut.
Melt the chocolate bain-marie.
Dip the cheese pieces into the melted chocolate using a fork.
Let them dry on a sheet of waxed paper, then serve.

Cut into cubes about an inch scrape the cheese and the Parmesan.
Heat a nonstick pan with a little olive oil, sprinkled with a good brush.
When it is hot, break eggs into it and mix lightly with a wooden spoon.
Add the cheese and half of Parmesan.
Stir occasionally to turn the eggs and mix with cheese.
Pepper and salt lightly.
Cook until desired consistency.
Cut a slice of bread, split in half, sprinkle with a little olive oil, a sprinkling of pepper and place it in the middle of the plate.
Place a portion of eggs covering the bread.
Add a handful of Parmesan cheese and pepper and serve immediately.
Repeat for each portion.

Slice the mushrooms and cook in a pan with a clove of garlic, a bit of butter, a pinch of salt and tomato sauce, let cook for few minutes, then add a tablespoon of chopped parsley and let finish cooking.
When cooked, chop coarsely and combine with the crescent moon in a bowl with the bechamel sauce buffalo mozzarella diced, Parmesan cheese, salt and pepper.

Fill the tomatoes, which have previously cut off a small cap and emptied of seeds, with the compound. Cover them with their cover, align them in a pan, put a bit of butter on each tomato and bake in hot oven for about 20 minutes.

Mix with hands chopped meat, ricotta, egg, Parmesan cheese, the sandwich loaf (soaked in milk and wrung out) with rosemary and salt.
Align on a platter of bacon slices, slightly overlapping each other. Arrange in the center of the dough with your hands moist meat and shape into a loaf. Wrap the loaf with slices of bacon, taking care not to leave spaces. Turn the slices visible with the closing down and shrink some more 'meatloaf with your hands.
Put on a baking sheet lined with parchment paper and lightly oiled, and bake at 170-180 degrees for about 30 minutes, taking care to turn halfway through cooking. The bacon should be browned but not burned, and check the interior is cooked enough to drill the loaf with a toothpick: if the leaking liquid is transparent, then it is cooked.
Let cool, then cut into slices and serve with nappa sughino which issued.