Recipes

A great vegetarian lasagna made with vegetarian ragù and béchamel sauce.

A Japanese fusion dish from the 1940s combining breaded chicken cutlet (katsu) with curry, popular throughout Japan.

A super soft and digestible focaccia with 24-hour fermentation that can be customized with various toppings like olives, potatoes, or kept simple with just oil and salt.

A traditional Swabian handmade pasta made from a simple batter of flour, eggs, and water. The dough is pressed or scraped into boiling salted water to create tender, pillowy noodles perfect as a side dish or base for other specialities.