Season the veal shanks with salt and pepper,
then brush both sides lightly with Dijon mustard.
Heat the peanut oil in a Dutch oven or heavy casserole.
Sear the veal shanks and marrow bones over high heat
until well browned on both sides. Remove from the pan
and set aside.
Add a little more oil if necessary, then add the onion,
garlic, carrots, celeriac and tomatoes. Roast the
vegetables well until they begin to develop a deep,
rich colour.
Add the tomato paste and continue roasting until it
becomes dark and caramelised, taking care not to let
it burn.
Deglaze with a little red wine and allow the liquid
to reduce. Repeat this process several times, gradually
adding the remaining wine until the vegetables have
developed a beautiful dark-brown colour.
Dust with the flour and mix everything thoroughly.
Add the thyme and bay leaf, then pour in the veal stock.
Return the veal shanks and marrow bones to the casserole
and bring everything to the boil.
Cover and braise in the lower half of an oven preheated
to 180°C for approximately
1½ hours, or until the meat is
beautifully tender.
Before serving, remove the thyme and bay leaf and adjust
the seasoning with salt and pepper if necessary.
Gremolata
Finely chop the parsley, lemon zest and garlic.
Mix everything together with a little sea salt.
Spoon the fresh gremolata over the hot veal shanks
just before serving.
As a side dish, I served freshly made mashed potatoes
and glazed carrots.
A festive twisted loaf filled with hazelnuts, apple, cinnamon,
sultanas and fresh citrus — finished with a delicate lemon glaze.
A festive bake for the season
Tradition with a personal touch
Every year, I look forward to Thanksgiving. I love the tradition of
gathering around the table and the freedom it gives me to spend time
in the kitchen, revisit familiar recipes and try something new.
For this version, I have taken a traditional Russian Loaf and given it
my own seasonal touch — with hazelnuts, apple, cinnamon and fresh citrus.
Prep Time2 hours
Bake Time40 minutes
Total Time2 hours 40 minutes
The Recipe
Ingredients
For the Dough
300 g white flour, sifted
½ tsp salt
40 g sugar
60 g butter, softened
½ cube fresh yeast, crumbled
150 ml milk, lukewarm
For the Filling
150 g ground hazelnuts
80 g sugar
1 tsp cinnamon
40 g sultanas
1 small apple, grated with the skin
50 ml cream
Zest of ½ orange
Juice of ½ orange
Zest of ½ lemon
Juice of ½ lemon
For the Glaze
40 g icing sugar
10 g fresh lemon juice
How to make it
Method
Step 01 · The Dough
Prepare the dough
Mix the flour, salt and sugar in a large bowl. Add the softened
butter in small pieces. Dissolve the yeast in the lukewarm milk
and pour it into the flour mixture.
Mix everything together, then knead until the dough is soft,
smooth and elastic. Place it in a bowl, cover with a damp cloth
and leave to rise at room temperature for approximately 1 hour,
or until doubled in volume.
Step 02 · The Filling
Prepare the filling
Combine the ground hazelnuts, sugar, cinnamon, sultanas,
grated apple, cream, orange zest and juice, and lemon zest
and juice.
Mix thoroughly until evenly combined, then leave the filling
to rest for approximately 30 minutes.
Step 03 · Rolling
Roll and fill
Roll out the dough on a lightly floured work surface to form
a rectangle. Spread the filling evenly over the dough,
leaving approximately a 1 cm border around the edges.
Roll up the dough from the narrow side to create a compact,
even roll.
Step 04 · Shaping
Create the signature twist
Using a sharp knife, carefully cut the roll in half lengthwise.
Turn the cut surfaces upwards so that the layers of filling
remain visible.
Twist the two halves together into a spiral, keeping the
exposed filling facing upwards as much as possible.
Step 05 · Second Rise
Let the loaf rise again
Place the twisted loaf into a baking tin lined with baking paper.
Cover loosely and leave to rise at room temperature for another
60 minutes.
Meanwhile, preheat the oven to 190°C using the convection setting.
Step 06 · Baking
Bake until beautifully golden
Bake the Russian Loaf in the preheated oven for approximately
40 minutes, until deeply golden and baked through.
Remove from the oven and leave it in the tin briefly while
preparing the lemon glaze.
The finishing touch
Mix the icing sugar with the fresh lemon juice until smooth
and free of lumps. Lightly brush the glaze over the loaf while
it is still warm, then allow it to cool.
A delicate buttery tart with sweet pears, a creamy Philadelphia filling
and a subtle touch of lemon.
Philadelphia Pear Tart is a timeless homemade dessert that combines
a delicate buttery pastry with a creamy filling and sweet, ripe pears.
Elegant yet wonderfully simple, it is perfect for afternoon tea,
family gatherings or any occasion where seasonal fruit takes centre stage.
Method
How to do it
Place the eggs and sugar in a bowl and beat until light and foamy.
Add the softened butter and continue mixing until well combined.
Add the sifted flour and baking powder. Mix until a compact dough forms.
Do not knead the dough.
Shape the dough into a ball, wrap in cling film and refrigerate
for approximately 1 hour.
Preheat the oven to 200°C using top and bottom heat.
Grease a round tart tin with butter.
Roll out the chilled dough on a lightly floured surface to approximately
33 cm in diameter. Place it into the prepared tin, prick the base with
a fork and trim the edges neatly.
Sprinkle the ground hazelnuts or almonds evenly over the pastry base.
Peel and core the pears, then cut them into medium-sized long wedges.
Arrange the pear pieces evenly over the tart base.
In a separate bowl, whisk together the milk, cream, egg, sugar
and lemon zest. Stir in the Philadelphia Cream Cheese until smooth.
Pour the filling evenly over the pears.
Bake on the middle shelf for approximately 35–45 minutes,
until the filling is set and the tart is beautifully golden.
Allow the tart to cool on a wire rack.
Dust with powdered sugar before serving.
Alessandro’s Note:
The ground hazelnuts or almonds create a delicate layer beneath the pears.
They absorb some of the natural fruit juices, add a subtle nutty flavour
and help keep the pastry base beautifully crisp.
Tender sliced veal in a creamy white wine and mushroom sauce,
served with traditional Swiss butter rösti.
Swiss cuisine is known for its simplicity, quality ingredients and timeless classics.
Few dishes represent this tradition better than Zürcher Geschnetzeltes.
Tender strips of veal are gently cooked in a creamy white wine sauce with mushrooms
and served alongside crispy, golden butter rösti.
Method
How to do it
Heat a little peanut oil in a large frying pan until very hot.
Briefly sear the veal strips à la minute together with the onion and garlic.
Season with salt and pepper.
Remove the meat from the pan and keep warm.
In the same pan, sauté the mushrooms until lightly browned.
Season with salt and pepper, then remove and keep warm.
Deglaze the pan with the white wine and allow it to reduce slightly.
Stir in the flour. Alternatively, you can lightly coat the raw veal
strips with flour before frying.
Add the cream and veal stock and allow the sauce to simmer gently.
Add any juices released from the meat and mushrooms for extra flavour.
Reduce the heat and cook for about 3 minutes.
Taste and adjust the seasoning if necessary.
Finish with a little extra cream if desired.
Return the veal and mushrooms to the sauce and warm through gently.
Do not allow the meat to boil, otherwise it may become tough.
Arrange the sliced veal on warm plates and serve immediately
with a crisp, golden butter rösti.
Alessandro’s Note:
The secret to authentic Zürcher Geschnetzeltes is a very short cooking
time for the veal. Sear it quickly over high heat and return it to the
finished sauce only at the very end.
Traditional Serviettenknödel made with day-old bread, bacon,
parsley and butter — soft, comforting and perfect for rich,
slow-cooked dishes.
Serves6
Prep Time20 min
Cook Time40 min
Total Time1 hour
Austrian Comfort Food
A traditional side dish made for rich sauces
Traditional Austrian bread dumplings with bacon, known as
Serviettenknödel, are a classic of Alpine cuisine.
The name comes from the traditional method of wrapping the bread
mixture in a damp cloth napkin before cooking.
Made with day-old bread, crispy bacon, parsley and butter,
the dumplings are wonderfully soft and full of flavour.
They are especially delicious served alongside hearty dishes with
plenty of sauce.
250 g day-old sliced bread,
cut into approximately 1 cm cubes
4 medium eggs
1 bunch parsley, chopped
Salt, to taste
Freshly ground pepper, to taste
Freshly grated nutmeg, to taste
Method
Peel and finely dice the onion. Roughly chop the parsley.
Cut the day-old bread into approximately 1 cm cubes.
Warm the milk gently. Pour it over the bread cubes,
stir lightly and leave to rest for about 10 minutes.
Melt the butter in a frying pan. Add the onion and sauté
for about 2 minutes until translucent.
Add the chopped parsley and stir briefly.
Add the diced bacon and continue to sauté until lightly browned.
Remove from the heat and allow the mixture to cool slightly.
Add the onion, parsley and bacon mixture to the soaked bread.
Add the breadcrumbs and eggs and mix everything together well.
Leave the mixture to rest for about 20–30 minutes so that
the bread can absorb the liquid fully.
Season with salt, pepper and freshly grated nutmeg.
Mix gently until everything is evenly combined.
If the mixture feels too dry, add a little more milk.
If it is too wet, add a small amount of breadcrumbs.
The right consistency
The mixture should be moist and easy to shape, but firm enough
to hold together when rolled in the cloth napkin.
Preparing the Dumplings
Take two clean white cloth napkins and moisten them with water.
Spread out the first napkin and place half of the dumpling mixture
lengthwise in the centre.
Roll the mixture firmly into a sausage shape,
pressing gently as you roll so the dumpling becomes compact.
Tie both ends securely with kitchen string.
Repeat with the second half of the mixture.
Cooking
Bring plenty of water to the boil in a large, wide pot.
Place the wrapped dumplings carefully into the water.
Cook for 20 minutes with the lid partially covering the pot.
Turn off the heat and leave the dumplings to steep
in the hot water for a further 20 minutes.
Lift the dumplings out of the water,
carefully unwrap them and cut into thick slices just before serving.
Steamer Method
The dumplings can also be cooked in a steamer at 100°C
for approximately 30 minutes. Remove and slice just before serving.
Ready to serve
Slice the Serviettenknödel just before serving and enjoy them warm.
They pair beautifully with rich stews, roasted meats and creamy mushroom sauces.
Slowly simmered over an open fire, this hearty Hungarian goulash
combines rich paprika, tender beef, red wine and the unmistakable
atmosphere of cooking under the open sky.
Serves4
Prep Time30 min
Cook Time90 min
Total Time2 hours
Cooking under the open sky
A dish made for fire, time and good company
A classic Hungarian goulash is wonderfully straightforward to prepare.
Once everything is in the pot, it can slowly simmer while you turn your
attention to the side dishes and enjoy the atmosphere around the fire.
Cooking over an open fire naturally requires a little more attention.
The fire needs to be maintained and fed with wood, but that is also part
of the experience. If you have the space and the opportunity, it is
absolutely worth trying.
Many side dishes work beautifully with goulash. Potatoes can be added
directly to the pot towards the end of cooking, or you can serve it with
garlic bread, mashed potatoes or traditional bread dumplings.
Let your imagination lead the way.
Ingredients
4 onions
Traditionally, use approximately the same weight of onions as meat to naturally bind the sauce.
3–4 garlic cloves, chopped
2 red peppers, cut into pieces
2 large tomatoes, roughly diced
800 g stewing beef, cut into cubes
2 tbsp olive oil
2 tbsp sweet paprika powder
1 pinch chilli flakes
2 tbsp tomato purée
500 ml red wine
400 ml beef stock or water
Salt, to taste
Freshly ground pepper, to taste
Cornflour, if needed to thicken the sauce
Method
Peel and halve the onions, then cut them into strips.
Peel and slice the garlic. Cut the red peppers and tomatoes
into bite-sized pieces.
If the beef pieces are very large, cut them into smaller cubes
according to your preference.
Light the fire early enough to allow a strong, steady heat to develop.
The pot needs consistent heat throughout the cooking process.
Hang the casserole over the fire. Add the olive oil and allow it to heat.
Add the beef and brown it thoroughly.
Add the onions and garlic and sauté well until softened and fragrant.
Add the tomatoes and red peppers and continue sautéing.
Sprinkle over the sweet paprika and chilli flakes.
Add the tomato purée and mix thoroughly.
Deglaze with the red wine, then add the beef stock or water.
Stir well and bring everything to a gentle simmer.
Cover and simmer for approximately 1 hour. Check the meat:
if it is not yet tender, continue cooking until beautifully braised.
Remove the lid and allow the sauce to reduce to your preferred consistency.
If the sauce remains too thin, mix a little cornflour with red wine
until smooth and stir it into the goulash. This will also give the sauce
a beautiful gloss.
Season with salt, pepper and additional chilli flakes to taste.
Fire Cooking Tip
Maintain a steady fire rather than an excessively hot flame.
Slow, even heat gives the beef time to become tender and allows
the flavours to develop beautifully.
Urban Fire Cooking
From the fire to the table
Jó étvágyat!
Serve the goulash hot with your favourite accompaniment.
It is especially delicious with homemade bread dumplings,
mashed potatoes or rustic garlic bread.
A traditional Swiss butter plait with a soft, tender crumb,
a beautifully braided shape and a delicate topping of poppy seeds.
Yield2 small plaits
Rising time2–2½ hours
Baking time50–60 minutes
Oven180°C fan
Traditional Swiss baking
Soft, buttery and beautifully braided
Swiss butter plait, known as Zopf, is traditionally served
for breakfast or brunch. This version is made especially decorative
with small dough roses and a generous sprinkling of poppy seeds.
It is wonderful served fresh with butter, jam, honey or cheese.
Ingredients
Milk500 ml
Butter100 g
Fresh yeast25–30 g
Egg1
Egg yolk1
White flour1 kg
Sugar1 pinch
Salt1 tbsp
Poppy seedsfor topping
Method
Melt the butter gently in a saucepan. Do not allow it to become
too hot. Remove the pan from the heat.
Add the cold milk and a pinch of sugar. Crumble in the fresh yeast
and stir until completely dissolved. The mixture should now be
pleasantly lukewarm.
Place the flour and salt in a large mixing bowl. Add the whole egg
and pour in the butter, milk and yeast mixture.
Mix well, then knead until the dough is smooth, soft and elastic.
Cover the bowl with a damp kitchen towel and leave the dough to
rise in a warm place for approximately 1½ hours, or until doubled
in size.
Divide the dough into four equal pieces and roll each piece into
a long strand. Cover the strands with plastic wrap or a kitchen
towel and leave them to rest for 5 minutes.
Arrange the strands diagonally on the work surface and braid them
into two plaits.
Use any remaining dough to form small roses. Place them on the
plaits and secure them with a little egg yolk.
Mix the egg yolk with a few drops of water and whisk well. Brush
the plaits with the egg wash.
Leave the plaits to rest in a cool place for 30–60 minutes.
Sprinkle generously with poppy seeds.
Preheat the oven to 180°C fan or 200°C conventional heat.
Brush the plaits once more with egg wash.
Bake in the lower part of the oven for 50–60 minutes, until deeply
golden and fully baked.
To test, tap the underside of the bread. It should sound hollow.
Transfer the plaits to a wire rack and allow them to cool.
Baking tip
If the plaits become too dark before the end of the baking time,
cover them loosely with aluminium foil.
A handmade pasta story shaped by quiet process and simple ingredients. Fresh fettuccine, delicate lemon,
a soft creamy finish, walnuts for texture and dill for a subtle aromatic lift — light, elegant and deeply homemade.
The process in motion — from dough to plate.
Ingredients
For about 2 to 3 servings.
Pasta Dough
300 g flour (ideally type 00 or fine white flour)
3 eggs
1 pinch of salt
Sauce & Finish
200 ml cream
1 organic lemon, zest and juice
40 g Parmesan, finely grated
Salt and black pepper
Walnuts, lightly toasted and roughly chopped
Fresh dill
Optional: a touch of olive oil
Preparation
Prepare the doughMix the flour, eggs and salt into a smooth dough. Knead for about 8 to 10 minutes until elastic and silky. Wrap and let it rest for at least 30 minutes.
Portion and flourCut the dough into smaller pieces and dust lightly with flour so it stays easy to handle.
Flatten and rollFlatten each piece slightly, then run it through the pasta roller. Gradually reduce the thickness until long, smooth sheets form.
Cut into fettuccineUse the pasta attachment to cut the sheets into fettuccine. Lightly flour the strands and shape them into nests or let them hang briefly.
Cook the pastaCook the fresh fettuccine in salted boiling water for about 2 to 3 minutes, depending on thickness.
Make the sauceWarm the cream in a pan, add lemon zest and a little lemon juice, then stir in the Parmesan. Season with salt and black pepper.
Finish the dishAdd the cooked pasta to the sauce and toss gently. Plate and finish with walnuts, fresh dill and, if desired, a final touch of lemon zest or olive oil.
The Story in Images
Where it begins — simplicity and intention.Precision in motion.The dough meets the machine.Divided into beginnings.Lightly dusted, ready.First transformation.From mass to form — stretched into silk.Suspended in time.Hand-shaped silence.A balance of citrus, cream and texture — quietly elevated.A final quiet moment before the plate.Behind the process.
Note
This dish is about balance — brightness from the lemon, softness from the cream, texture from the walnuts,
and a gentle aromatic finish through dill. A simple composition, carefully brought together.
Alessi’s Cheesecake — a delicate composition of creaminess, raspberry and pistachio.
Da Cipriano · Recipe
Alessi’s Cheesecake
A delicate cheesecake with raspberry, pistachios and toasted almonds — soft, elegant and quietly indulgent.
A dessert shaped by texture, colour and balance, created for slow afternoons and long evenings at the table.
Fresh raspberries — vibrant, delicate and full of natural sweetness.Toasted almond flakes — adding warmth, texture and a delicate crunch.
Method
1Prepare the base
Crush the biscuits finely and mix them with the melted butter until evenly combined.
Press the mixture firmly into the base of a springform pan, about 22–24 cm in diameter.
Place in the refrigerator and chill for at least 20 minutes.
2Make the filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Stir in the heavy cream, vanilla extract and lemon zest until the mixture is silky and well combined.
3Bake the cheesecake
Pour the filling over the chilled base and smooth the top.
Bake at 160°C with top and bottom heat for about 50 to 60 minutes.
The centre should still have a slight wobble.
Allow the cake to cool slowly, then refrigerate for at least 4 hours, ideally overnight.
4Prepare the raspberry layer
Heat the raspberries, sugar and lemon juice in a small saucepan.
Blend and strain if you prefer a smooth finish.
Add the cornstarch if desired and simmer briefly until slightly thickened.
Let the mixture cool completely, then spread it evenly over the chilled cheesecake.
5Finish and serve
Scatter the chopped pistachios over the raspberry layer.
Press the toasted almond flakes gently around the sides of the cake.
Slice with a warm knife for clean edges and serve lightly chilled.
Fresh from the oven — the moment where texture begins to set.
Finely chopped pistachios and almond crumble — a delicate finishing touch.Elegant, balanced and quietly memorable — the final composition.
Da Cipriano note: A cheesecake should never feel heavy.
It should be soft, balanced and quietly memorable — elegant in texture,
delicate in sweetness, and finished with a touch of colour and crunch.
Recipe by
Alessandro Cipriano
Curated recipes, aesthetic hosting and refined culinary storytelling.
Food, like music, lives through nuance, rhythm and atmosphere.
This recipe is part of a curated culinary world shaped by taste,
elegance and a quiet love for detail — from the first ingredient
to the final presentation.
