Take a pot full of water and let it boil.

Meanwhile cut the guanciale into strips and let it cook in a pan with adding other fats.

Subsequently grate some Pecorino in a bowl and pour cooking water in order to obtain a thick cream.

Once pasta in cooked, drain it and pour it in the pan containing the guanciale, in order to mix everything well. Finally, add the Pecorino cream and mix well. Before serving, garnish with some black pepper according to your taste.

First of all, chop the shallot and let it cook in the pan with a filet of oil. Add the salsiccia without gut and brown it by dousing with the white wine. Once ready, put it aside.

In the same pan pour the cleaned pumpkin cut into cubes with some salt and pepper. Let it cook until it becomes soft. Once cooked, transfer it in a container and blend it.

In the meantime, cook the pasta and prepare the bechamel: in a little pot warm the milk up and let the butter melt.

Add the flour and mix well by using a whisk in order to avoid lumps. When the flour will be absorbed, add the hot milk and wait that it becomes thick. Add a pinch of salt and nutmeg.

In a bowl pour the pasta and mix it well with pumpkin cream, salsiccia, scamorza and Grana Padano.

Place everything in a tray and pour a layer of bechamel with a spoonful of Grana Padano. Finally put it in the oven at 200°C for 20 minutes.

To make this recipe, start by cleaning the green turnips, then make them boil in salted water for 10 minutes. After having cooked them, drain well and let them cool down.

In a container pour some lemon juice, garlic, some salt and parsley and by using an immersion blender, obtain a puree.

Pour the obtained mixture in the container containing the boiled green turnips and mix well.

Now pour the gnocchi in a pot full of salted water; once cooked, drain them and pour them in a pan with some melted butter and some cooking water.

Make the gravy thick on a high flame and add the green turnips and chopped walnuts.

At this point plate the dish and serve it with abundant Grana Padano flakes on the surface.

In order to prepare tagliatelle with ragù alla Bolognese, mince the pancetta, peel the celery, the carrot and the onion, then chop them as well.

Subsequently take a pot and brown the pancetta with a filet of oil, then add the vegetables and let cook gently.

At this point, add the meat and cook it for about 5 minutes, then blend with half glass of wine and let it evaporate completely.

Now add the tomato puree and mix for a couple of minutes. Then pour the broth, cover the pot and let it cook for about 2-3 hours, by adding, if necessary, more broth and seasoning with salt and pepper.

Once the ragù is ready, take the tagliatelle and drop them in boiling water for 4-5 minutes, then drain them and season them by using the just prepared sauce.