To prepare the risotto with Savoy cabbage, speck, and fontina, start by cleaning the vegetables. Peel off the Savoy cabbage leaves to reach the tenderest ones (1). At this point, take 180 g (6.3 oz) ...

To prepare pasta with zucchini, speck and gorgonzola, first put a pot of water on the heat to cook the pasta. Cut the speck into thin strips (1). Trim the zucchini and cut them in half lengthwise (2), ...