## Favorite starter: Tomatoes & Mozzarella Cheese Salad

1. To begin with, slice a tomato and a mozzarella ball.
2. Then, place tomato slices, alternating with mozzarella slices, on a plate.
3. Add olive oil, balsamic vinegar, salt and pepper in a bowl. Stir with a spoon.
4. When the sauce is homogenous, pour around over tomatoes and mozzarella.
5. Finally, sprinkle with basil.

## Favorite main dish: Milanese Risotto

1. To begin with, chop one challot in tiny pieces. Pieces should not be larger than a grain of rice.
2. Pour olive oil into a frying pan and brown shallot gently over mid heat.
3. While the shallot are browning, chop a handful of Paris mushrooms and set aside.
4. Once shallot start to get yellowish and translucent, pour carnaroli rice (use 50 grams, or one glass, per person). Generously pour some more olive oil over the rice and let it cook for a few minutes over mid heat.
5. Pour a glass of dry white wine (Gewürtztraminer is the best) over the rice and let the rice absorb it. Constantly stir rice with a risotto spoon.
6. When the rice has absorbed all the wine, add a ladle of broth and keep stirring. Keep cooking rice over mid heat for 20-30 minutes and pour another laddle of broth everytime it is absorbed. Always keep stirring.
7. While the rice is cooking, pour some olive oil in another frying pan, pour chopped mushrooms, add a pinch of salt & pepper, and cook over low heat for 10 minutes. Add a minced garlic clove and cook over low heat for a few minutes more.
8. When mushrooms get a dark brown color, stop heating and add them to the rice, then add some fresh chopped parsley and mix.
9. When the last ladle of broth has been added to the risotto, add 50g of butter and 100g of grated parmezan cheese to the risotto, and stir.
10. Once butter and parmezan have melted completely, the risotto has a creamy texture: your dish is ready! 
11. Serve in a plate, add a few leaves of non-chopped parsley a few parmesan pieces on top of the risotto.

### Favorite dessert: Apple Cake

1. First, line a cake tin.
2. Then, preheat the hoven (at 180°C).
3. While the hoven is heating, add 150g flour, 130g sugar, and a portion of baking powder in a large bowl. Mix with a whisk then add 2 eggs, 100 ml milk, 60ml oil, a pinch of salt and a bit of liquid vanilla flavor and then mix again with the whisk until it gets homogenous.
4. Pour the homogenous mix in the lined cake tin.
5. Cut the apples into large pieces (wedges?) and place them on top of the mix.
6. Place the cake tin in the hoven and heat for 25 minutes at 180°C.
7. Get the cake out of the hoven, add a few small pieces of butter on top of it and sprinkle with brown sugar, then get the cake back in the hoven for 5-10 minutes.

Tip: To check doneness, stick a knife in the cake, then look at the knife's blade: if there's not trace on the blade, then the cake is done.