Ingredients:
1.41 oz of butter
0.88 fontina
0.55 lb whole milk
 4 egg yolk
a pinch of white pepper

Cut the Fontina cheese in thin slices and let it sit in a pot with the milk for at least two hours. After two hours, put the pot on the stove at slow heat and add the butter. Keep steering until the cheese melt completely (this all process is very important and be careful not to allow the cheese to boil). At this point you can add the eggs yolk and keep mixing for another 30 minutes until everything is nice and creamy.
Turn off the stove and serve the Fontina in a designated container with a tea flame underneath or a ceramic pot kept hot in the oven so the Fontina will stay hot and keep the same density.
It goes well with vegetables, meat, polenta or with roasted pieces of bread.

Ingredients:
34 fluid oz of whole milk
1/4 tsp of salt
3 tbs of lemon juice or white vinegar
1 cheesecloth
You can use 2% milk, whole or whole plus heavy cream...(the flavor depends from the contents of the milk's fat you will decide to use, the fattier and fresher the milk is,  the richer the flavor of the ricotta will be). 
Pour a liter of milk (34 fluid oz) in a pot and place it on the stove on medium heat. Once it boils, add a pinch of salt, take it off the heat and add three tbs of lemon juice or white vinegar (this choice will influence the flavor of the final product and it will help to make the milk become lumpy). Stir very well and with three layers of cheesecloth, on a strainer, (which you can find in any grocery store) let the ingredients sit until all the liquid is out. After a few minutes, ring out the cheesecloth and keep it in the fridge for at least two hours. If you like, while you prepare the ricotta to make it a different flavor, you can add black pepper, green onions or red hot peppers. Enjoy! 

 Si puo' usare 2% milk, whole or whole+heavy cream...(il sapore dipende dalla concentrazione di grasso che contiene il latte usato, piu' grasso e' piu' ricco e' il sapore). Di solito un litro di latte o mezzo gallone. Si porta a bollore il latte si aggiunge un po' di sale e dopo 3 minuti si aggiungono 3 t cr s di succo di limone o aceto bianco (anche quello influisce nel sapore) Con tre strati di cheese cloths (si trovano quasi ovunque) adagiati sullo scolapasta si versa il composto grumoso. In tal modo l'acqua si separera dal formaggio. (una variante, a chi piace si puo' aggiungere del pepe e erbette fresche) Dopo qualche minuto si strizza il tutto e si lascia in frigo per 2 ore. Enjoy.

Ingredients:

1. 2 to 16 Fresh Picked Zucchini Flowers
   
2. Beer
   
3. All-purpose Flour
   
4. 2 Egg Whites 
   
5. Sea Salt
   
6. Oil For Frying
   

Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen. Leave at t least 2 inches of stem intact to aid in dipping and frying. In a small bowl, add about 1/2 cup of flour and a pinch of salt. Add enough beer to the flour, whisking until smooth, until you have created a batter the consistency of cream. Beat the egg whites until stiff, then carefully fold into the beer batter until mixed. Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer. Sprinkle the flour onto a plate. Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off. Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden brown. Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper. Repeat the process with the remaining stuffed zucchini flowers until they are all fried. Serve on a platter with a sprinkling of sea salt on top. Serve immediately.

Courtesy of: Deborah Mele

Ingredients:

• 2 TBSP CARLI EXTRA VIRGIN OLIVE OIL
  
• 1 TBSP VICTORIA GOURMET TUSCAN SEASON  
  
• 1.10 LBS OF PATATOES
  
• 1 TSP SALT
  

Wash your potatoes very well.
Put them in a pot with water and have them boil for at least 10 minutes.

Drain, wait until they cool a bit and cut them in slice.
Pre-heat the oven at 392 F
Put them in a bowl and mix them with the olive oil first, make sure all the potatoes have a film of it around and then add the season and the salt.
Lay the potatoes on a baking tray and let them cook for about 30/40 minutes until they will look gold and crispy.

Buon Appetito!

Recipe courtesy Annamaria Marchese