Luca's Key Ingredient

Luca cooks three meals with the key ingredient of prosciutto di Parma: almond crusted prosciutto and ricotta fritters; focaccine with prosciutto and smoked mozzarella; quail risotto alla parmigiana.

Luca makes gnocchetti pasta with cream of parmigiano, parmigiano bites with veal battuta, and parmigiano soufflé with Lambrusco spiced poached pears.

Luca uses extra virgin olive oil in his recipes for spaghetti with marinated swordfish, poached tuna in basil, and saffron with caramelised figs.

Luca prepares bresaola and Persian Feta with rocket pesto, mortadella and buffalo ricotta mousse in choux pastry, and mezze maniche pasta with prawns and speck.

Luca uses three different types of rice for three different dishes, utilising three different techniques.

Luca uses coffee in his recipes for coffee pappardelle with burrata, coffee granita with whipped ricotta and chestnut tiramisu.