In order to prepare your risotto with mushrooms, guanciale and taleggio start by cleaning accurately the mushrooms and cut them into thin slices.

Subsequently take a pan and pour a filet of oil in it, where you have to brown the onion chopped finely. Then add the guanciale cut into strips. Once browned, add the mushrooms.

Deglaze everything with white wine and let it evaporate. Once the mushrooms get dry, add some salt and then pour the rice. Soak everything with a ladle of meat broth and continue in this way, avoiding that the rice sticks at the back of the pot and dries out too much.

Once the rice is cooked perfectly, add the taleggio cut into pieces and mix gently until the cheese melts completely.

Subsequently remove the risotto from the heat and stir it with a knob of butter and a sprinkling of Grana Padano.

At this point serve the risotto hot with a sprinkling of black pepper.

Start preparing the dough of pasta by mixing the flour with eggs, water, pumpkin powder, extra virgin olive oil and fine salt. Once obtained a compact dough, wrap it in cling film and let it rest in fridge for about 30 minutes.

Meanwhile start preparing the filling: in a pan heat up a filet of oil and cook the washed radicchio and cut into julienne. Add salt and pepper, some water and continue cooking slowly.

One cooked, let it cool down and mash it by adding some parmigiano, an egg and ricotta. You will have to obtain a mixture without lumps. Add some breadcrumbs in order to make it compact.

Now bring the dough out of the fridge, cut it into portions and start rolling out the sheet of pasta dough. Obtain some discs by using the pasta cutter and start filling it with the previously prepared filling. Close your disc by giving it a tortellone shape.

Once all made, coom them and season them with butter, sage and some drops of balsamic vinegar, according to your taste.

Start preparing the filling by putting in a bowl ricotta, Grana Padano and a handful of black pepper, mix well and put aside.

Now start preparing the pasta: in a bowl mix the flour and the semolina, pour the eggs in the centre and whisk them by using a fork. Knead until you obtain a smooth and homogeneous dough and let it rest for a half an hour.

After this time, take the dough and start forming some sheets by using a pasta machine.

Once prepared the sheets, put the filling in the centre, close well and cut them in order to form the tortelli. Continue until you finish all the ingredients.

Boil them in abundant salty water and pour your tortelli to cook them. Once ready, drain them. In a pan melt some butter, pour the cooked tortelli and let them bring the flavour.

Now dedicate yourself to the Grana Padano fondue preparation: in a little pan pour milk, grated Grana Padano and mix well. Add the remaining Grana Padano step by step and prepare a smooth and thick cream.

Now start decorating the plate: on a dish place the Grana Padano fondue and set the tortelli above it. Then cut thin slices of white truffle and garnish with finely cut radicchio.

After cleaning the octopus, put is under running water and place it in a pot full of hot water in order to boil it for about 20 minutes with laurel leaves.

Subsequently let it cool down in its cooking water and afterwards cut it into pieces.

Then chop the onion, carrot and celery finely. In a pan sauté the mixture with a filet of olive oil and add the octopus.

Brown well everything for a couple of minutes and then add the parsley with some tomato puree.

Add some salt and chilli according to your taste.

Let the gravy cook for about 20 minutes until it becomes thick.

In the same cooking water in which you cooked the octopus previously, add some salt and cook the pasta.

Once cooked, drain it and garnish it with the previously prepared gravy and serve the dish very hot.

First of all, start preparing the pasta: sift the flour, add the eggs and start kneading well the dough until it becomes smooth. Once hardened, cover it with some cling film and let it rest in the fridge for about 30 minutes.

Now start preparing the filling: in a little pan melt the taleggio with fresh cream, add the pears cut into cubes, add some black pepper and mix well.

At this point flatten the dough, place the filling in the centre and cover with another sheet of pasta; by using a dough cutter cut the ravioli by closing well the borders.

After making your ravioli, boil a pot full of salted water and meanwhile in a pan melt some butter with a pear cut into slices.

Cook the ravioli and once ready drain them and shift them in the pan; let them season and sprinkle some Grana Padano and black pepper on them.

Now your ravioli with pears and taleggio are ready to be served.

In order to make casoncelli start preparing the fresh egg pasta: in a bowl add the durum wheat semolina, the 00 flour and an egg. Whisk everything with a fork and add the remaining ingredients.

Knead well the mixture by using your hands and if it seems hard, add some water in order to soften it, until you obtain a solid dough.

At this point, let it rest in fridge for about 40 minutes by wrapping it in transparent film.

In the meantime, cut the meat into cubes. Prepare a mixture of finely chopped celery, carrots and onions, add the meat and deglaze with white wine.

Once cooked, let it cool down and then grind it by adding some amaretti.

Knead everything with the eggs, Grana Padano, breadcrumbs, chopped parsley and a pinch of nutmeg. Mix everything well.

At this point, roll the pasta out in thin rectangular layers by using a special machine and place in row the filling dabs. Now start giving the typical shape of casoncelli.

Once ready, cook them in boiling water for about 5 minutes.

In the meantime, start preparing the seasoning: in a pan melt some butter, add the finely chopped pancetta and some sage leaves. Cook everything until the pancetta gets brown.

At this point, drain the casoncelli and transfer them in the freshly prepared seasoning. Mix everything well in order to amalgamate the flavours and transfer everything in a serving plate with an abundant sprinkling of Grana Padano.