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A gluten-free pasta featuring chewy fresh noodles made from Garussal (rice flour) instead of wheat, served with fried eggplant and tomato sauce.

A classic Roman pasta made by creating a high-level emulsion using only pecorino cheese, pasta water starch, and guanciale fat—no cream or eggs.

A thick, creamy pasta that brings out authentic Roman flavor with just cheese and pepper.

A cheesy Italian-style braised chicken dish made with just a frying pan, no oven needed.

A traditional Italian sandwich made with homemade tangy pink Salsa Rosa sauce, savory prosciutto, and creamy Fontina cheese, grilled to perfection.

A traditional Italian carbonara made without cream, emulsified with egg yolks, pecorino cheese, and the distinctive flavor of guanciale.

A deep and smooth summer chicken soup made without heavy cream, using the natural moisture of seasonal Chodang corn and Parmesan cheese

A savory and slightly salty potato pancake made by mashing microwave-cooked potatoes and Spam, mixing with cheese and starch powder, and pan-frying thickly.

A richly savory Busan-style rice cake tteokbokki topped with crispy, deep-fried cheese rice cake spring rolls made with mozzarella and rice cakes.

An Italian Roman-style tripe stew simmered in tomato sauce, highlighting the chewy texture and deep flavor of beef stomach organs.

Premium homemade pepperoni pizza made by drying a golden ratio blend of beef and pork in the oven, delivering deep meaty aroma and rich flavor unlike store-bought pepperoni.

A visually striking vegan lasagna layered with a rich tomato sauce featuring various roasted vegetables and a creamy ricotta spread, finished with an elegant ratatouille-style vegetable topping.