Main Courses

Grains, Pasta & Rice

From the meticulous precision of an authentic Spanish seafood paella to the creamy perfection of a traditional Italian risotto, these grain-forward main courses celebrate cultural heritage through flawless culinary technique.

  • Creamy Gorgonzola Walnut Pasta — an Authentic Italian Recipe

  • Tagliatelle with White Sausage Ragù — Italian Sausage Pasta Recipe

  • Italian Gnocchi with Butter and Sage and Crunchy Toasted Hazelnuts

  • Italian Pumpkin Risotto with Fresh Rosemary

  • Trofie with Pesto, Potatoes, and Green Beans

  •  Italian Baked Pasta — Flavoria’s Pasta al Forno

  • Mushroom Tagliolini: An Elegant Italian Pasta Recipe

  • Fusilli with Radicchio and Almond Pesto

  • Creamy Zucchini Pasta with Pecorino and Sweet Raisins

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Land & Sea

A curated collection of sophisticated protein masterpieces, pairing premium land and coastal ingredients with time-honored methods—featuring deep, layered dishes like slow-braised classics and traditional seafood compositions.

  • Delicate Ginger Flounder with Black Rice Medallion and Prickly Pear

  • Sesame & Mint Salmon with Curry-Spiced Sautéed Zucchini

  • Light & Elegant Stuffed Eggplant — a Summer Garden Classic

  • Tender Beef Slices on a Bed of Escarole and Glazed Baby Carrots

  • Pan-Seared Beef Scaloppine with Silky Broccoli Purée

  • Chicken Breast on Velvety Potato Cream with Crisp Sautéed Snow Peas

  • Gourmet Burger with New Potatoes and Chives — Simple, Elevated, Delicious

  • Branzino in Mint and Zucchini Cream: An Elegant Summer Dinner

  • Spiced Lemon Chicken Skewers with Fennel and Black Olives

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Doughs & Savory Pastries

Where the pastry lab meets the dinner table. Explore artisanal baking through elevated contemporary pizzas, golden-crusted savory pies, and showstopping savory tatins crafted for the design-conscious host.

  • Savory Ricotta, Radicchio & Walnut Tart

  • Mushroom and Leek Quiche — a Savory Tart Worth Every Bite

  • Garden-Inspired Ricotta Zucchini Quiche with Fresh Mint & Flaky Crust

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