Cookbook Index   La Campofilone Artisan Egg Pappardelle with Venison and Chestnut Sauce La Campofilone Artisan Egg Linguine with Squid Ink with a Seafood Sauce La Campofilone Artisan Egg Fettuccine with Chilli Pepper with a Tomato, Basil, Capers, Olives, and Mozzarella Sauce La Campofilone Artisan Egg Spaghetti alla Chitarra with Fresh Tuna and Zucchini Sauce Baked Tortellini Pie with Cheese Garganelli Egg Pasta with Smoked Dried Ricotta Cheese Cheese Filled Tortellini or Gorgonzola cheese filled Mezzaluna Corn flakes biscuits Fresh and Smoked Salmon Salad Garganelli Pasta and smoked Salmon Homemade dough Mixed Vegetable Risotto Potato Soup with smoked Salmon Ravioli stuffed pasta with ricotta cheese and wild herbs Ricotta dumplings with fresh tomato and basil Sautéed Vegetables with Balsamic Vinegar Squash filled Ravioli with heavy cream and poppy seeds Turkey in tonnata sauce (tuna and caper sauce) Turkey salad with celery, olive oil, vinegar and walnuts Fillet of Salmon with Orange Sauce Risotto with Yellow Squash and Fresh Sausage Strawberries in Balsamic Vinegar of Modena Sauce Chicken Breast in Balsamic Vinegar and Honey Sauce Shrimp in Balsamic Vinaigrette on a Bed of Arugula Baked Tortellini Pie with Cheese Potato Gnocchi Salmon, Halibut and Shrimp Summer Soup

Chef Rinaldo Dalsasso has been working with Alimentitalia for years, testing new products, giving his seal of approval and creating recipe ideas. He is the owner and head chef at Al Borgo restaurant located in Rovereto, in the Trentino Alto Adige region of Italy. The restaurant is run by chef Rinaldo together with his whole family. The top restaurant guides have recently classified Al Borgo restaurant as the best restaurant of the Trentino Alto Adige region and as one of the best restaurants in Italy. It has been written up in many national magazines and newspapers and is famous in Northern Italy. Chef Rinaldo also operates a culinary school, al Borgo ARTECUCINA, assisted by his wife Daniela Borz and by Mutsumi Nakada. Credits and Reviews