Italian holidays for Family



Hotel Guesia:    Tel 0039 0742 311515

Luc De Pauw:  Tel 011/22.54.24

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Novelle Stuffed with Walnuts and Truffle


  • 500 grams of small potatoes
  • 3 sausages
  • 2 fettine di speck
  • 100 grams of parmesan cheese
  • 1 egg
  • Salt and pepper
  • ½ liter of cream cheese
  • 50 grams of nuts, minced
  • 1 truffle


Peel the potatoes and cut them in half for the length. Empty them as to form a boat. Boil potatoes by the residue emptied taking care to avoid overcooking otherwise we risk that they break. Then prepare the filling with the potatoes, crumbled sausage, bacon cut into small pieces, egg, Parmesan cheese, salt and pepper. Fill with the stuffing got the potatoes in the oven and go over them with the cream cheese and Parmesan. Au gratin for 15-20 minutes. Serve hot with a handful of chopped nuts and some grated fresh truffle.

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Broad bean soup with wild chicory


  • 500 grams of dried beans shelled
  • A clove of garlic
  • 1 onion
  • A stick of celery
  • A carrot
  • Olive oil
  • A slice of bacon ham
  • Salt and pepper
  • One kilogram of chicory
  • 400 grams of potatoes into small pieces
  • A pinch of red pepper

Preparation method

Soak the broad bean for 12 hours, then drain and wash.

Stir-fry the chopped onion, with the celery stalk and the whole carrot; add the prosciutto’s fat, make it steam for few minutes and pour the chopped potatoes and the broad beans; then cover the preparation with cold water and let it simmer for one hour, until the broad beans will be melt.

Boil the clean washed chicory in boiling salted water. When ready, let it cool down in cold water; squeeze it thoroughly and stir it fry in a pan with the garlic and the pinch of chilly.

Serve the soup really warm with a pinch of fried chicory in the middle and a drizzle of oil.

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Wild herbs Taglierelli pasta with Cinta’s Rigatino (Cinta pork matured cheek) and aged ricotta cheese



  • 500 grams of flour
  • 5 eggs
  • A pinch of salt
  • 30 grams of chopped thyme and rosemary


  • 1 onion
  • A pinch of salt
  • Olive oil
  • 2 basil leaves
  • 200 gr of bacon
  • Salt and pepper
  • 600g cherry tomatoes
  • 100 grams of seasoned ricotta

Preparation method

Create a mountain with the flour, put the eggs and the chopped herbs in the middle of it; work the dough until it becomes smooth and uniform. Make it rest for 30 minutes. Roll the dough thin, make it dry, the roll it up and cut it as thin as you can.

Prepare the sauce making the onion stir fry with few olive oil and some pepper, then add the chopped bacon and brown it. Add the chopped tomatoes and cook for 15 minutes.

Cook the pasta in plenty boiling salty water for few minutes, and then drain it. Season it with the sauce and serve it with a handful of gated aged ricotta cheese.

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Stuffed guinea-fowl with truffle and pistachios


  • 1 Guinea fowl
  • 1 Sprig of rosemary
  • Salt and pepper q.b.
  • Olive oil
  • 20 grams of whole pistachios
  • 1 truffle
  • 2 eggs
  • 1 tablespoon of truffle sauce
  • 1 tablespoon of capers
  • 3 anchovy fillets
  • Pitted green olives
  • 1 glass of white wine

Preparation method

Debone the guinea –fowl, season it with salt and pepper. Add chopped rosemary, the pistachios and the chopped truffle. Cook an omelette with the eggs with the truffle sauce and salt and pepper and put it inside the guinea-fowl. Roll up the meat and tie with the kitchen string. Stir fry the guinea-fowl with the olive oil, brown it properly, then add the capers, the anchovies and the olives, and then add wine and simmer until evaporates. Make it cook by adding, if needed, some water. When the guinea-fowl is cooked, serve it with the gravy obtained from the liquidized cooking liquid and juices.

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