Rum's essence is the first ingredient to make the perfect Flores Daiquiri: delicate and citrus tasty, perfect for kicking off the weekend.

The perfect way to immerse yourself into Mexican culture is by preparing a fruity Paloma de la Tarde with a bitter twist of lime.

Learn how to make the traditional Neapolitan pizza margherita. You can get creative and add any toppings you may like! This is a two days recipe, as dough will need to rest 8-10 hours. INGREDIENTS 1 lb (454 grams) “00” flour, plus more for dusting 1 ¼ cups (295 ml) water ½ gram fresh yeast (or a pinch of active dry yeast) 2 teaspoons (11 grams) sea salt 1 (14-oz) can whole peeled Italian tomatoes ½ teaspoon kosher salt 1 tablespoon olive oil (plus more for drizzling) 12 oz buffalo mozzarella or fresh cow’s milk mozzarella, cut into ½-inch chunks A small handful of basil leaves Other toppings of your choosing (such as thinly sliced cured meat)

Cavatelli are one of Italy's most ancient types of semola fresh pasta. Water, flour and good technique is all you need! Start practicing now and learn all the basics of this shape of pasta, paired with a mean spicy arrabbiata sauce. CAVATELLI PASTA 2 cups (250 g) semola rimacinata flour ½ cup (120 ml) lukewarm water ARRABBIATA SAUCE 2 oz (60 ml) extra virgin olive oil 2 garlic cloves, whole or finely minced 1 teaspoon chili flakes or fresh chili pepper 9 oz (255 g) whole peeled tomatoes, crushed by hand salt to taste TOOLS large pot for boiling pasta mixing bowls strainer for pasta knife and spoon gnocchi board (optional) saucepan wood board bench scraper wood spoon plate and a dish towel or plastic ziplock bag dish towel for placing shaped pasta

Empanadas make the best snack at anytime of the day! This video recipe will show you how to make vegetarian cauliflower empanadas, starting from the dough, as well as a chimichurri sauce. INGREDIENTS FOR EMPANADA FILLING: 1 egg (to brush dough) 2 oz (60 ml) of olive oil ½ lb (250 g) meat (lamb chop or ground beef) ½ yellow or white onion, finely chopped ½ red pepper, finely chopped 1 scallion, finely chopped 1 tablespoons tomato paste 1 teaspoon paprika 1 cup (230 ml) water, red wine, or beef stock salt & pepper to taste DOUGH ½ cup (120 ml) water 2 tablespoons butter 1 tsp salt 1 ½ cups (200 g) all-purpose flour CHIMICHURRI SAUCE 2 tablespoons dried oregano 2 tablespoons chili powder 2 garlic cloves 2 tablespoons dried parsley 2 oz (60 ml) olive oil or vegetable oil 2 tablespoons white or red vinegar salt & pepper to taste TOOLS medium size saucepan small pot baking tray oven knife and spoons cutting board rolling pin

Tiramisù (lift me up) is one of our favorite Italian dessert. Coffee, cocoa, mascarpone cream and a great coffee make for a real treat. The secret? Tastes even better the next day! INGREDIENTS 250 g mascarpone cheese 3 eggs ⅓ cup (75 grams) white or cane sugar 1 tablespoon rum, marsala, or vanilla extract (optional) 1 box Savoiardi Cookies (ladyfingers) 1 tablespoon unsweetened cocoa powder 10 oz (300 ml) espresso or brewed coffee, cooled TOOLS electric whisk 3 mixing bowls wooden spoon or spatula serving dish (preferably glass) or individual cups