Ingredients for 2 calzoni (Cooked ham and mozzarella - Hot salami and stracchino cheese)
400 gr (14.10 oz) Pizza Dough
50 gr (1.76) Sliced Mozzarella
50 gr (1.76) Cooked Ham
50 gr (1.76) Hot Salami, sliced
50 gr (1.76) Stracchino Cheese
50 gr (1.76) Tomato Sauce
00 Flour
Basil Leaves
Extra Virgin Olive Oil

VIDEO RECIPE
Baked Calzone - Calzoni al forno

VIDEO RECIPE
Pizza Dough - Impasto per la pizza

Sprinkle your working surface with flour. Cut pizza dough in half and form the dough into a ball, work it with your hands then roll with a rolling pin until you obtain a 25 cm (10 inch) diameter circle and about ½ cm (¼ inch) thick. Spread the tomato sauce in the middle of the first circle leaving about 1 cm (3/8 inch) around the edges uncovered. Place the mozzarella on the lower half of the circle, add the cooked ham, fold the dough in half over the toppings, overlapping the edges then pinch them together firmly to seal. Pierce the dough with a fork to let out any air when cooking. Line a baking tray with non-stick baking paper, pour a little olive oil, then lay down the calzone onto the tray and smear some tomato sauce evenly over

Do the same with the second dough. Place the stracchino cut into pieces on the lower half of the circle, add the hot salami and the basil leaves. Fold the calzone in half, overlapping the edges pinch them firmly together, pierce the dough with a fork, transfer the calzone to the tray, smear some tomato sauce evenly over the top and drizzle with olive oil. Preheat the oven to 250 (C 482 F) and bake for approximately 25 to 30 minutes, cooking time will depend on the power of your oven. Once the calzoni are done, remove from oven and finally drizzle with olive oil

Ingredients for 4 persons
8 Eggs
500 gr Zucchini
200 gr Smoked Provola Cheese, thinly sliced
1 Shallot thinly sliced
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Oven Frittata with Zucchini and Provola - Frittata al forno con zucchine e provola

Place the zucchini on the cutting board, trim and discard the ends and cut the zucchini into thin slices. Heat a frying pan over a high heat, pour a generous amount of olive oil, put the shallot into the pan and cook for about 2 minutes. Transfer the zucchini to the pan and let it cook over high heat for about 4-5 minutes

Break the eggs into a large bowl, salt to taste, add ground black pepper and grated nutmeg. Vigorously beat the eggs and set aside.
Lay a layer of zucchini on the bottom of a baking pan with high sides, add a layer of smoked provola, continue to layer until the ingredients are used up and gently pour the beaten eggs into the baking pan. Preheat the oven to 180 C (356 F) and bake for about 25 minutes. Once frittata is done, remove from oven and let it cool. Once it has cooled down slightly, transfer it to a serving dish, cut into slices and serve

Ingredients for 4 persons
1 Kilo (35.27 oz) Mussels, scrubbed and washed
50 gr (1.76 oz) Breadcrumbs
50 gr (1.76 oz) Grated Parmesan
25 gr (0.88 oz) Grated Pecorino
25 gr (0.88 oz) Capers
2 Cloves of Garlic
1 Glass White Wine
Hot Pepper Flakes
Basil Leaves
Parsley
Chives
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Mussels au Gratin - Cozze al gratin

VIDEO TUTORIAL
How to clean mussels - Come pulire le cozze

Heat a frying pan over a medium heat, pour a generous amount of extra virgin olive oil, add the garlic cloves, a pinch of pepper flakes and cook for about 2 minutes. Add the mussels, the white wine, cover up and let it cook for 3 to 5 minutes

Put the breadcrumbs in your food processor, add capers, grated pecorino, grated parmesan, the aromatic herbs: basil, parsley and chives, hand crushed, extra virgin olive oil and some of the cooking liquid from the mussels  If the mixture appears too runny, add some more breadcrumbs, if It's too dry, add some more mussel cooking liquid. Mix at medium speed for about 2-3 minutes

Once the mussels are cold, discard any closed ones, remove the empty half shell from all the mussels and put those with shellfish in a baking dish side by side each other. Fill the shells with the breadcrumbs mixture, salt to taste and drizzle some olive oil on top. Preheat the oven to 200 C (392 F) and bake for about 10-15 minutes. Once the mussels are done, transfer to a serving dish and finish by drizzling over some olive oil

Ingredients for 2 persons
400 gr (14.10 oz) Potato Gnocchi
400 gr (14.10 oz) Peeled Tomatoes
125 gr (4.40 oz) Buffalo Mozzarella
50 gr (1.76 oz) Grated Parmesan Cheese
1 Small red Onion, sliced
1 Small Bunch of Basil
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Gnocchi Sorrento style - Gnocchi alla sorrentina

VIDEO RECIPE
Potato Gnocchi - Gnocchi di patate

Warm a non-stick frying pan over low-medium heat, pour in abundant olive oil and once hot, add the onion, Cook for 2-3 minutes until it becomes translucent. Add the peeled tomatoes one at time by squeezing them with your hands, a few pinches of salt, ground black pepper, cover and let it simmer for about 10-15 minutes over low heat stirring occasionally.
When the tomato sauce is ready, turn off the heat, add a few hand-torn basil leaves, stir and transfer one-third of the sauce to a bowl.

Gently drop the gnocchi into boiling salted water and let them cook for about 2-3 minutes, until they rise to the surface. Once the gnocchi are ready, use the skimmer to transfer them from the pot to the tomato sauce. Turn the heat on, add half of the grated parmesan and sauté

Spoon a thin layer of tomato sauce in the bottom of a single serve baking pan, add a layer of cubed mozzarella, cover with gnocchi, more tomato sauce another layer of mozzarella, and dust generously with grated parmesan. Repeat with the second single serve baking pan.

Bake the gnocchi in a preheated 200C (392F) oven for about 15 minutes, during the last 5 minutes of cooking time turn on the grill. When the gnocchi are ready, remove from oven and wait about 2 minutes before serving

Ingredients for 4 persons

½ Head of Radicchio
400 gr (14.19) Steamed Corn
220 gr (7.76) Hearts of Palm
120 gr (4.23 oz) Emmental Cheese
100 gr (3.52 oz) Pink Sauce
2 Slices homemade Bread
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Radicchio and Corn Salad - Insalata di radicchio e mais

VIDEO RECIPE
Pink Sauce - Salsa Rosa

Cut the radicchio into thin julienne, the hearts of palm into rounds, the Emmental cheese into little cubes and place in a large bowl. Add the corn, ground black pepper, salt to taste, drizzle with olive oil, add the pink sauce and stir well.
Cut the bread into triangles, arrange it around the edge of a serving plate, place a large mound of the salad in the middle, finish by drizzling over some olive oil and serve.

Ingredients for 4 persons
600 gr (21.16 oz) Orecchiette Pasta
200 gr (7.05 oz) Mozzarella Cheese
150 gr (5.29 oz) Basil Pesto
20 Pachino or Cherry Tomatoes cut in half
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Orecchiette with basil pesto, tomatoes and mozzarella - Orecchiette al pesto, pomodorini e mozzarella

VIDEO RECIPE
Basil Pesto - Pesto alla genovese

Cut the mozzarella into small cubes. Fill a large pot with water and place over high heat then add a handful of salt after the water comes to a full boil. Plunge the pasta into the water and cook according to the package instructions

While the orecchiette cook, put a frying pan on stove over medium heat until hot then pour in extra virgin olive oil, once hot, add the tomatoes, a generous pinch of salt, cover up and let it cook for about 5-6 minutes. Once the tomatoes are cooked, turn off the heat and set aside

When the pasta is ready, turn off the heat, drain and transfer to a bowl along with basil pesto. Stir with a wooden spoon, transfer to a serving plate, add the tomatoes, pour some cooking liquid over, add the mozzarella, garnish with basil leaves and serve

Ingredients for 600 gr (21.16 oz) of pasta
50 gr (1.76 oz) Fresh Basil leaves
6 Tablespoons Grated Parmesan Cheese PDO (parmigiano Reggiano) or Grana Padano Cheese PDO
2 Tablespoons Grated Pecorino cheese PDO
2 Garlic Cloves, peeled
1 Tablespoon Pine Nuts
Sea Salt, some grains
½ Glass Extra Virgin Olive Oil

VIDEO RECIPE
Basil Pesto - Pesto alla genovese

VIDEO RECIPE
Orecchiette with basil pesto, tomatoes and mozzarella - Orecchiette al pesto, pomodorini e mozzarella

The original genoese pesto is made in a marble mortar with a wooden pestle, not in a blender; basil leaves and extra virgin olive oil should be made in Liguria under PDO certification mark (Protected Destination of Origin). If you use a different variety of basil avoid the one with a mint taste. The garlic should be from Vassalico (Imperia), if you use another type of garlic make sure is no pre-peeled or fermented. The preparation of pesto has to be done at room temperature and as quickly as possible to prevent oxidation.

Gently wash the basil leaves in cold water and dry them on a kitchen towel (don't rub). Place the garlic cloves in the mortar and start pounding. Add a few grains of salt and pound some more. After you're done, add the basil leaves a few at a time. Using the pestle with a light rotary movement, grind ingredients against the wall of the mortar until ground to a paste. The essential oils of basil are found in the little veins of the leaves, and to get the best from them you have to pound gently rotating the pestle, not by squishing the leaves. When the basil will start to drip a bright green liquid it's time to add the pine nuts and keep pounding then add grated pecorino, grated parmesan and stir with a wooden spoon to combine.

When the ingredients are well combined, turn out into a large bowl, slowly pour in the olive oil until you obtain a very fine and smooth pesto that should not be greasy, the amount of oil used must be well absorbed and not floating on top. This sauce is perfect for dressing up any types of pasta, the traditional pasta from Liguria are: trofie, trofiette and trenette

Ingredients for 4 persons
300 gr (10.58 oz) Chicken Breasts thinly sliced
200 gr (7.05 oz) Lettuce
50 gr (1.76 oz) Cubed Emmental Cheese
10 Cherry Tomatoes cut in half
2-3 Tablespoons Balsamic Vinegar
1 Garlic Clove
Rosemary, Thyme, Sage and Spring Onion, Chopped
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Chicken Salad - Insalata di pollo

Place the chopped herbs onto a plate and mix. Brush both sides of each chicken breast with olive oil, coat with herb mixture, pressing firmly to help it adhere.

Heat a frying pan over a medium heat then add abundant olive oil. When warm, add the clove of garlic and cook for about 1 minute. Place the chicken breasts into the pan that shouldn't be too hot so you don't burn the herbs and cook no more than 1 ½ minutes per side. Once the chicken is cooked, add some salt, turn off the heat, transfer to a plate and let it cool to room temperature. Cooking time depends on the thickness of the chicken breast, if it's thinly sliced cook no more than 2 minute per side, if the chicken is thicker, increase the cooking time.

Cut the chicken into strips and transfer to a large bowl. Tear the lettuce with your hands and transfer it to the bowl, add the tomatoes, a pinch of salt, pour in some balsamic vinegar, extra virgin olive oil and toss well. Arrange the salad on a serving plate, add the Emmental cheese and finish by drizzling over some olive oil

Ingredients for 4 persons
600 gr (21.16 oz) Potatoes
250 gr (8.81 oz) Tuna in Olive Oil, drained and flaked
3 Tablespoons black Olives, pitted and sliced
3 Tablespoons Capers in Vinegar
3 Tablespoons white Wine Vinegar
2 Tablespoons fresh chopped Parsley
1 Red Onion cut into rings
Mayonnaise
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Potato and Tuna Salad - Insalata di patate e tonno

Peel the potatoes, cut into cubes and transfer to a bowl of cold water. Place a pot of water over high heat and when the water begins to boil, add the potatoes, the white wine vinegar and let it simmer for about 4-5 minutes. Once the potatoes are cooked, remove from the hot water using a slotted spoon, transfer them to a large bowl and cool to room temperature.

Put the black olives into the bowl with potatoes, add parsley, capers, a pinch of salt, tuna, half of the onion, pour in abundant olive oil and toss to combine. Transfer the potato and tuna salad to a serving dish, garnish the dish with 4 onion rings, fill 4 teaspoon with mayonnaise and place them on each onion ring. Finish by drizzling with extra virgin olive oil and serve

Ingredients for 1 tuna loaf (6 persons)
400 gr (14.10 oz) Tuna in Olive Oil drained and flaked
350 gr (12.34oz) Boiled potatoes cubed
50 gr (1.76 oz) Grated Parmesan
50 gr (1.76 oz) Beadcrumbs
10 Pachino or Cherry Tomatoes cut in half
3 Anchovy fillets in Olive Oil
3 Tablespoons Capers in Vinegar
2 Eggs
2 Tablespoons Mayonnaise
1 Handful fresh chopped Parsley
Juice of 1 Lemon
Extra Virgin Olive Oil

VIDEO RECIPE
Tuna Loaf - Polpettone di tonno

VIDEO RECIPE
Home Made Mayonnaise Sauce - La maionese fatta in casa

In a food processor, combine tuna, potatoes, chopped parsley, anchovy fillets, grated parmesan, 2 tablespoons of breadcrumbs, capers, eggs and the lemon juice. Mix on medium-low speed for about 4-5 minutes, until the mixture is homogeneous. If your mixture is too soft, add some breadcrumbs, if It's too dry, add 1 egg or some lemon juice

With wet hands, work the mixture, gently place in the middle of a large aluminium foil and roll it into thick cylindrical shape. Fold over aluminium and double or triple fold the ends to make a secure packet and lay on a baking sheet. Preheat the oven to 180 C (356 F) and bake the tuna loaf for about 30 minutes

When the tuna loaf is ready, remove from oven and let it cool to room temperature. Once has chilled, remove the aluminium foil transfer the tuna loaf to a chopping board and slice. Arrange the slices on a large serving dish, garnish with tomatoes, drizzle with olive oil and serve with homemade mayonnaise

Ingredients for 2 persons
160 gr (5.64 oz) Carnaroli Rice
6 Scampi (Norway Lobsters) cleaned and halved
120 gr (4.23 oz) Scampi Pulp (Norway Lobsters) chopped
500 ml (16.90 fl oz) Shellfish Stock
100 gr (3.52 oz) Butter
1 Chopped Shallot
1 Tablespoon Fresh Cream
1 Glass White Wine
Laurel Bay Leaves
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Scampi Risotto - Risotto agli scampi

VIDEO RECIPE
Shellfish Stock - Brodo di crostacei

Warm a large pan over medium heat, add abundant olive oil and the butter. Once the butter has melted, add the shallot let it brown for a couple of minutes then add the rice and let it toast for at least 3-4 minutes, stirring constantly. Pour in the white wine and le it evaporate. Once the wine has fully evaporated, slowly pour in enough hot stock to cover the rice completely and cook for at least 12-13 minutes. Each time the stock is almost absorbed, continue to add it until the rice is cooked

While the rice is cooking, heat a non-stick frying pan over medium heat, pour in abundant olive oil and let it warm up. Place the scampi into the pan, belly side down, and let it cook for about 2 minutes. After 2 minutes has passed, turn the scampi over and turn off the heat. Set 2 scampi aside to garnish the dish

Transfer the remaining scampi flesh to the pan with the rice, turn the heat to low, salt to taste, add the ground black pepper, 1 tablespoon of fresh cream, a knob of butter, and the scampi pulp. Stir vigorously and turn off the heat. Transfer the risotto to the serving dish, garnish with scampi and 2 laurel bay leaves

Ingredients for about 500 ml (16.90 fl oz) of stock
10 Small Lobsters
6 Large Shrimps
1 Chopped Carrot
1 Chopped Celery Rib
1 Chopped White Onion
2 Tablespoons Tomato Paste
½ Cup of Brandy
Extra Virgin Olive Oil

VIDEO RECIPE
Shellfish Stock - Brodo di crostacei

VIDEO RECIPE
Scampi Risotto - Risotto agli scampi

Remove the heads and the shells of the large shrimps, set the flesh aside and do the same with the small lobsters: remove the heads trim the belly with a pair of kitchen scissors and remove the shells

Heat a heavy large pot then pour in the olive oil, add the carrot, celery and onion. Let it toast for 3-4 minutes. Add the heads and the shells and cook a few minutes until toasted. Break the heads and crush the shells with a wooden spoon. After about 10 minutes of cooking over medium heat, pour in the brandy and cook until evaporated

When the brandy has completely evaporated, pour over enough water, at room temperature, to cover. Add the tomato paste and let simmer for about 1 hour over medium heat. If the stock becomes too thick add some more water. When your stock is ready, strain it through a fine-mesh sieve into a large bowl. You can use it for your favourite fish recipes

Ingredients for 2 persons
250 gr (8.81 oz) Perch Fish cleaned and cubed
250 gr (8.81 oz) Ricotta Cheese
100 gr (3.52 oz) Grated Parmesan
100 gr Whole-milk Yogurt
50 gr (1.76 oz) Quartered Pachino Tomatoes
50 gr (1.76 oz) Butter
2 Eggs
2 Cloves of Garlic
2 Chopped Shallots
1 Teaspoon of Mustard
1 Glass White Wine
Zest of 1 Organic Lemon finely chopped
½ Seedless Cucumber cut into chunks
Bread Crumbs
Flour
Marjoram
Parsley
Thyme
Basil
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Fish Balls - Polpette di pesce

First of all place the following ingredients in the bowl of your immersion blender: yogurt, basil leaves hand crushed, parsley, cucumber, ground black pepper, a pinch of salt and abundant extra virgin olive oil. Blend until you get a homogeneous sauce

Heat a non-stick frying pan over medium heat, once hot, add the olive oil and butter. When the butter has almost melted, add the garlic, shallots, thyme leaves, marjoram, mustard, cook for a couple of minutes then add the fish, ground black pepper and let it cook for about 4 minutes. Pour in the white wine, cook for at least 5-8 minutes and crush the fish. When the wine is completely evaporated, remove the garlic, salt to taste and let it cool

Place the fish into a large bowl then add the lemon zest, grated parmesan, 1 egg, ricotta cheese, abundant grated nutmeg, salt, ground black pepper stir to amalgamate then add a good handful of bread crumbs, to make the mixture more homogeneous, and stir well

Grease your hands with olive oil to prevent the mixture from sticking, pick up a small amount of mixture and press firmly into small balls. Lay them on flour, coat well each fish ball, remove the excess flour then dip into egg and finally roll in the bread crumbs. Press the crumbs to the fish balls to make sure they adhere

Pour 1 litre (34 fl oz) of olive oil into a small high-sided saucepan and let it warm up, once the oil is hot, add the fish balls and let them fry until golden brown. Once ready, remove with a slotten spoon, drain well and place on kitchen paper

Drizzle the tomatoes with olive oil, season with ground black pepper and a pinch of salt. Put the yogurt sauce on the bottom of a serving dish, place the fish balls in the middle, top with tomatoes, garnish with a sprig of thyme, drizzle with olive oil and serve

Ingredients for 4 persons

600 gr (21.16 oz) Potato Gnocchi
150 gr (5.29 oz) Gorgonzola Cheese (Italian blue cheese)
1 Head of radicchio (red chicory) sliced
150 ml (5 fl oz) Milk
50 gr (1.76 oz) Grated Parmesan
40 gr (1.41 oz) Butter
1 Chopped Shallot
1 Glass Red Wine
Salt

VIDEO RECIPE
Gnocchi with gorgonzola and radicchio - Gnocchi al gorgonzola e radicchio

VIDEO RECIPE
Potato gnocchi - Gnocchi di patate

Heat a frying pan over medium-low heat, once hot, add the butter. Once the butter has melted, add the shallot, let it brown for about 2 minutes then add the radicchio and cook for another 3 minutes
Pour the red wine and cook for at least 5 minutes. When the wine has evaporate, add a pinch of salt, turn off the heat and set aside

Heat a small saucepan over low heat, pour in the milk and once warm, add the gorgonzola. Let the cheese melt until you get a creamy sauce. Once the gorgonzola has completely melted, keep whisking and cook until it thicken then transfer to the pan with radicchio and cook over low heat for another 2 minutes

Meanwhile cook the gnocchi in boiling salted water.
When the gnocchi rise to the surface means that they are cooked drain, using a slotted spoon, and transfer to the pan, sprinkle with grated parmesan and sauté. Transfer the gnocchi to a serving dish and finally garnish with grated parmesan

Ingredients for 2 persons

300 gr (10.58 oz) Cornmeal
100 gr (3.52 oz) Cubed Smoked Pancetta
100 gr (3.52 oz) Smoked Flat Pancetta, sliced
100 gr (3.52 oz) Fontina Cheese, thinly sliced
100 gr (3.52 oz) Sliced Stracchino Cheese
500 ml (16.90 fl oz) Milk
500 ml (16.90 fl oz) Water
50 gr (1.76 oz) Butter
Grated Parmesan
Salt

VIDEO RECIPE
Polenta with Cheese and Pancetta - Polenta con formaggi e pancetta

Preheat a frying-pan over medium heat, add the cubed pancetta and cook for 3-4 minutes. Once the pancetta is nice and crispy, remove from heat, transfer to a small bowl and set aside. Put the flat pancetta in the same pan, cook over medium heat for about 2-3 minutes and set aside

Heat a large pot with high sides over medium heat, add the water and the milk. When it begins to boil, add stracchino cheese and let it melt stirring constantly. Once the cheese has melted, slowly pour in polenta stirring constantly to prevent lumps and sticking cook for 40 minutes or follow the cooking time instructions on the package

When the polenta is ready remove from heat, add cubed pancetta and stir vigorously. Pour the polenta on a baking tray previously brushed with olive oil, using a wet spatula, spread the polenta about 1 cm (3/8 inch) thick and let it cool

Once the polenta has cooled to lukewarm, grease a single serve baking pan with a pat of butter, cut the polenta with a round mould with a diameter slightly smaller than the baking pan, place a polenta round into the pan, a layer of fontina cheese, grated parmesan, a knob of butter and a pinch of salt. Continue with another round of polenta, fontina cheese, grated parmesan, butter and top with flat pancetta. do the same with the second baking pan

Place the polenta in preheated 200C (392F) oven and bake for about 10 minutes. Once your polenta is ready, remove from oven and let it stand 5 minutes before serving

Ingredients for 2 persons
500 gr (17.63 oz) Gilthead Sea Bream previously gutted
300 gr ( 10.58 oz) Potato, thinly sliced and blanched into boiling salted water with 2 tablespoons of white vinegar for about 2-3 minutes
10 Slices Smoked Flat Pancetta
2-3 Tablespoons White Wine
1 Medium Bell Pepper Cubed
Marjoram
Thyme
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Gilthead Sea Bream Mille-Feuille - Millefoglie di orata

First of all cut off the head and tail of the fish and set aside

Make an incision along the skin on either side of the dorsal fin and cut open the stomach. Insert the knife between the fish's bones and its flesh, cut from head to tail and you will get your fillets
Slide the knife along the bones of the fish to eliminate the bottom most portion of belly meat then, to remove the bones from the centre of the fillet, cut along either side of them and pull the whole strip of bones out
Cut the fillet diagonally into slices and place them on baking paper, this is an easy method to remove the skin

Assemble the fish mille-feuille on a baking tray lined with baking paper

Lay one slice of fish on the paper slightly overlapping a slice of pancetta and half of the potato slices sprinkling each layer with a little salt and ground black pepper. Continue to layer until you recreate the shape of the fish. After you have completed the third layer, add the bell pepper.

Once you have assembled half of your mille-feuille, add some thyme leaves, marjoram and continue making layers
Once finished, arrange 2 potato slices on the top and bottom of the fish and lay on the tail and head, drizzle with olive oil and white win. Bake in a preheated 180C (350F) oven for about 10-15 minutes
Once your fish is cooked, remove from oven and serve directly from baking tray

Ingredients for 4 persons
500 gr (17.63 oz) Mezze Maniche - Short Pasta
400 gr (14.10 oz) White Ragu Sauce
400 gr (14.10 oz) Béchamel Sauce
250 gr (8.81 oz) Cubed Mozzarella
200 gr (7.05 oz) Grated Parmesan
Breadcrumbs
Butter
Salt and Black Pepper

VIDEO RECIPE
Pasta pie with white ragu - Timballo di pasta con ragù bianco

VIDEO RECIPE
White Ragu Sauce - Ragù bianco

VIDEO RECIPE
Béchamel Sauce - La besciamella

First of all plunge the pasta into boiling salted water and cook for about 8 minutes (half of its cooking time)

While the pasta cooks, grease a 23cm round springform pan with a pat of butter, add the breadcrumbs, coat all sides and remove the excess

Once the pasta is cooked, turn off the heat, drain and transfer to a large bowl. At this point add all ingredients starting with white ragu sauce and then adding the béchamel sauce, half of the grated parmesan, almost all mozzarella, ground black pepper, salt to taste and toss well

Transfer the pasta to the springform pan and with a large spoon, press to level, top with mozzarella, grated parmesan and a few knobs of butter

Bake in a preheated 180C (350F) oven for about 20 minutes,during the last 5 minutes of cooking time, turn on the grill

Once your pasta pie is ready, remove from oven and let it rest for at least 1 hour

When the pasta has cooled, use a thin bladed spatula to loosen the edges, unlock and remove the springform ring. Gently slide the pasta pie to a serving dish, using a serrated knife cut into wedges and serve

Ingredients
100 gr (3.52 oz) Ground Beef
100 gr (3.52 oz) Ground Pork
100 gr (3.52 oz) Ground Veal
100 gr (3.52 oz) Peeled Sausage
500 ml (16.90 fl oz) Meat Stock
2 Chopped Carrots
1 Chopped White Onion
1 Chopped Celery Rib
1 Glass White Wine
Bay Laurel Leaves
Sage Leaves
Rosemary
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
White Ragu Sauce - Ragù bianco

Heat a large heavy-bottom saucepan over medium heat, once the pan is well heated, pour in abundant olive oil then add the onion, the celery, the carrots and let it brown for a couple of minutes
After 2 minutes add the rosemary, bay laurel leaves, sage leaves and cook for another 2 minutes

Add the ground meat, the sausage, 2 pinches of salt, ground black pepper. With the back of a spoon press the meat and let it cook for about 10 minutes then add the white wine and cook until it has completely evaporated, stirring frequently

Once the wine has evaporated, add half of the meat stock which must be hot and let the ragu simmer for about 1 hour. After about 10 minutes, reduce the heat to low and continue to simmer
Each time the stock is almost absorbed, add one ladleful at a time and if the sauce becomes is too dry, cover with a lid

When the ragu is ready, turn off the heat, remove the bay leaves, rosemary and sage. This ragu is perfect to spread on your tagliatelle or for a delicious pasta pie

Ingredients for 4 persons
1 Kilo (35.27 oz) Pork Shank
600 gr (21.16 oz) Potatoes, Peeled and Cubed
100 gr (3.52 oz) Butter
1 Clove of Garlic Chopped
1 White Onion Chopped
1 Celery Rib Chopped
1 Carrot Chopped
1 Glass Red Wine
Bay Laurel Leaves
Juniper Berries
Sage Leaves
Rosemary
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Roasted Pork Shank with Potatoes - Stinco di maiale al forno con patate

Heat a large frying-pan over medium heat, pour in abundant olive oil, add butter and once melted add onion and garlic, let it brown for 2-3 minutes then add the carrot, the celery and cook for at least another 5 minutes. Add a pinch of salt and transfer to a baking pan

Pour abundant olive oil into the frying-pan, heat it up, then add rosemary, bay laurel leaves, sage leaves and juniper berries. Cook for 30-40 seconds then place the pork shank into the pan and let it brown for 5-6 minutes on each side
After a couple of minutes transfer rosemary, sage and bay leaf to the baking pan to avoid from burning

When the pork shank is well browned, turn off the heat, add the red wine, a pinch of salt, transfer to the baking pan and cover the pan with aluminium foil. Bake in preheated oven at 180 C (356 F) for at least 1 hour

After 1 hour has passed, remove the pork shank from the oven, remove the aluminium foil, put the potatoes into the baking pan, season with olive oil, ground black pepper and a pinch of salt. Cover again with aluminium foil and bake at 180 C (356 F) for at least another 30 minutes until the potatoes become golden brown. Remove the aluminium foil during the last 10 minutes of cooking time so that potatoes will develop a crunchy crust

Ingredients for tuna mousse
200 gr (7.05 oz) Tuna flakes in Oil
100 gr (3.52 oz) Ricotta Cheese
50 gr (1.76 oz) Butter at room temperature
10 gr (0.35 oz) Capers in Vinegar

Ingredients for salmon mousse
100 gr (3.52 oz) Smoked Salmon
100 gr (3.52 oz) Mascarpone Cheese
50 gr Grated Parmesan
20 ml (0.67 fl oz) Heavy Cream

Ingredients for ham mousse
100 gr (3.52 oz) Cooked Ham
100 gr (3.52 oz) Ricotta Cheese
100 gr (3.52 oz) Mascarpone Cheese
20 ml (0.67 fl oz) Heavy Cream
Salt

For Tartines
White Sandwich Bread

VIDEO RECIPE
Tuna, Salmon and Ham Mousse - Mousse di tonno, salmone e prosciutto

How to make tartines
Place your favourite cookie cutter over the bread then press and cut to create the desired shape
Place a large pan over medium-high heat, once hot add the bread and let it toast on both sides for at least minutes 2-3 minutes

Tuna mousse
Place tuna, ricotta cheese, butter and capers in your food processor and blend at medium speed for about 4-5 minutes to get a smooth and homogeneous mixture

Salmon mousse
Place the following ingredients in your food processor or blender: grated parmesan, smoked salmon, mascarpone cheese, heavy cream. Blend at medium-high speed for about 4-5 minutes until the mixture becomes homogeneous

Ham mousse
Place cooked ham, ricotta cheese, mascarpone cheese, heavy cream and salt in your food processor. Blend at medium-high speed for at least 3-4 minutes until you obtain a soft and homogenous mixture

Butter a square mould, place it on a serving dish and fill it with salmon mousse, use a tablespoon to press gently the mixture
Butter a round mould, place it on the same serving dish, fill it with tuna mousse and press it gently
Finally make quenelles with the mousse of ham using two tablespoons and place it on the same serving dish

Gently remove the moulds and place in the fridge for at least 1 hour. Garnish the dish with the bread tartines and serve

Ingredients for 4 persons
600 gr (21.16 oz) Rump of Veal
Tuna Sauce
1 Litre (34 fl oz) Dry White Wine
4 Anchovy Fillets
2 Sprigs of Rosemary
2 Sprigs of Thyme
1 Celery Rib Chopped
1 Carrot Chopped
1 Clove of Garlic
1 Tuft of Parsley
½ White Onion thinly sliced
Bay Laurel Leaves
Juniper Berries
Sage Leaves
Cloves
Capers
Salt and Black Pepper

VIDEO RECIPE
Veal with Tuna Sauce - Vitello Tonnato

Place the veal in a large bowl, pour in the white wine then add the celery, garlic, carrot, juniper berries, cloves, bay laurel leaves, onion, parsley, rosemary, sage leaves and thyme
Put it in the refrigerator and let it marinate for at least 12 hours, turning the meat over from time to time and cover with a clean dish towel to preserve the aromas

Once 12 hours have passed, remove the veal from its marinade and transfer it to a large saucepan
Strain the marinade through a sieve and add the liquid to the meat, add enough water to cover and let simmer over low heat for about 1 hour covered with a lid

After 1 hour, add the anchovies, ground black pepper, a pinch of salt, turn the veal over and cook for another 30 minutes without the lid then turn off the heat and let the meat cool in the cooking liquid

When the veal has cooled, slice it finely, spoon some tuna sauce over the bottom of a serving dish, lay out the veal slices slightly overlapping one another with the tuna sauce, top with capers and garnish with a tuft of parsley

The traditional tuna sauce is made with boiled eggs, anchovies, capers, tuna, olive oil and vinegar, we suggest you to substitute it with our Tuna Sauce recipe

Tuna Sauce (Salsa tonnata)

VIDEO RECIPE
Tuna Sauce - Salsa tonnata

Ingredients
200 gr (7.05 oz) Mayonnaise
150 gr (5.29 oz) Can Tuna in Oil, drained and flaked
2 Anchovies
Handful of Capers
Juice of ½ Lemon

Place tuna into the bowl of the food processor then add some capers, anchovies and finally pour in the juice of ½ lemon

Mix at high speed until you get a homogeneous mixture then stop the food processor and press the mixture down slightly all the way around the edge, using a spatula. Mix at high speed for 30 seconds then add mayonnaise

Mix for another 30/40 seconds then stop again and press the mixture down slightly using the spatula, when the tuna dip is ready, transfer it to a bowl

Home made Mayonnaise (La maionese)
VIDEO RECIPE
Home made Mayonnaise Sauce - La maionese

Ingredients
600 ml (20.3 fl oz) Seed Oil
2 Eggs
Juice of 1 Lemon
Salt
Black Pepper

First of all break the eggs and put them in your food processor, pulse to start and begin to pour in the seed oil. It's very important to pour the seed oil very slowly, maintaining the speed of you food processor to high to make a thick and homogeneous sauce.
When all the oil has been added, add salt, a pinch of black pepper and the lemon juice.Continue beating until thick and homogeneous.

Once ready, transfer your mayonnaise to a small bowl, cover with a piece of plastic wrap, place it in the fridge and let it rest for about 2 hours. Use fresh eggs do not freeze and keep it in the refrigerator for no more than 3 or 4 days

Ingredients for 1 person

200 gr (7.05 oz) Pork Fillet (Tenderloin)
½ Thinly Sliced Organic Apple
2 Slices Flat Pancetta
100 gr (3.52 oz) Butter
10 ml (0.34 fl oz) Brandy
1 Teaspoon Mustard
½ Clove of Garlic
Juniper Berries
Cloves
Bay Laurel Leaves
Salt and Black Pepper

VIDEO RECIPE
Pork Fillet with Apples - Filetto di maiale con le mele

Wrap 1 slice of pancetta around each tenderloin then tie with kitchen string to secure and cut the excess string

Heat a small non-stick frying pan over a low heat, add a knob of butter and let it melt. Once the butter has melted, place the apple slices into the pan and cook until golden on both sides, add a pinch of salt then carefully turn the slices over
After about 2-3 minutes turn the heat off and gently lay the apple slices in a bowl

Heat a frying pan over medium heat, once hot, add the butter and low the heat to avoid burning the butter, add the mustard, the garlic, the bay leaves, juniper berries and cloves, let it cook for about 1 minute
After 1 minute increase the heat to medium-high and transfer the fillets to the pan, let them brown for about 2-3 minutes per side

Add some ground black pepper, a pinch of salt, pour in the brandy and cook for 2-3 minutes more per side

Arrange the apple slices onto a serving dish, discard the string around the fillets, lay them on the apple slices, garnish with bay leaves, drizzle with the cooking liquid and serve

Ingredients for 2 persons

200 gr (7.05 oz) Skinless and boneless Salmon Fillets
100 gr (3.52 oz) Boiled and cubed Potatoes
125 gr (4.40 oz) Unsweetened yogurt
50 gr (1.76 oz) Butter
1 Peeled Cucumber
Juice of 1 Lemon
Fresh Thyme
Salt and Black Pepper

VIDEO RECIPE
Salmon Burgers - Hamburger di salmone

Cut the salmon first into slices, then into chunks. Place the potatoes into the bowl with salmon, add a pinch of salt, some ground black pepper and thyme leaves. Stir well and press down to smooth the potatoes
Divide the mixture into two equal parts, with your hands shape into balls then with your palms flatten them forming burgers and set aside

Yogurt dip
Place the peeled cucumber on the chopping board, cut in half lengthwise, remove the seeds, cut into thin strips then into cubes
Place the cucumber in a medium bowl, add yogurt, lemon juice, salt, ground black pepper, thyme leaves and stir well

Preheat a frying-pan over medium heat, add the butter and let it melt. Gently place the burgers into the pan, raise the heat to high and cook for about 4-5 minutes per side
Once cooked, transfer the salmon burgers to the serving dish, put the yogurt dip into a small bowls, top the burger with the dip, garnish with a tuft of thyme and serve

Ingredients for 4 persons

150 gr (5.29 oz) Ricotta Cheese made with Cow's Milk
80 gr (2.82) Sweet Gorgonzola (Italian Blue Cheese)
2 Abate Pears
2 Tablespoons chopped Walnuts
2 Tablespoons Milk
Black Pepper

VIDEO RECIPE
Ricotta and Gorgonzola with Pears - Crema di formaggio con le pere

Place the ricotta in a large bowl, add gorgonzola cheese, some ground black pepper, milk and stir until you get a homogeneous mixture

Cut the ends of the pear, cut in half, peel it, discard the seeds, cut into small cubes and transfer to the bowl, stir to combine all ingredients, finally add the chopped walnuts and stir once again
Cut the second pear into small slices that you'll use to garnish the dish

Place a ring mould in the centre of a serving plate, scoop the cheese mixture into the mould, press firmly and remove the mould. Top with chopped walnuts, garnish with sliced pear and a tuft of thyme

Ingredients for 1 Meat Loaf (4 persons)
350 gr (12.34 oz) Ground Beef
250 gr (8.81 oz.) Ground Veal
50 gr (1.76 oz) Ground Sausage
500 ml (16.9 Fl. oz.) Full Cream Milk
100 gr (3.52 oz) Grated Parmesan Cheese
4 Slices Soft Fresh White Bread
2 Garlic Cloves
1 Cup white flour
1 Glass White Wine
1 Egg
1 Rosemary Sprig
Some Parsley
Butter
Extra virgin olive oil
Salt and Black Pepper

VIDEO RECIPE
Meat Loaf Italian Style - Polpettone classico

Break up the bread with your hands and place into a medium bowl then soak in milk until very soft.
In a large mixing bowl combine meat, salt, grated parmesan, a pinch of black pepper, some parsley leaves hand chopped then crack the egg and put it into the bowl.
Squeeze out the milk from the bread, then transfer it to the large bowl and combine all ingredients with hands until the mixture is homogeneous.

In a large frying pan add butter, 1 tablespoon of olive oil, low the heat and prepare the loaf
Put the flour in a large dish then shape the meat mixture into a loaf, pressing the meat with your hands, and roll the meat loaf in flour, raise the heat and as soon as butter and olive oil begin to smoke, place the loaf into the pan. Cook for 2 minutes then turn it and let it cook for other 2 minutes.

Turn off the heat and using a long spatula, carefully transfer the meat loaf to a baking pan, add rosemary, the garlic previously crushed a little extra virgin olive oil and the white wine. Bake in preheated oven to 280 degrees C. (536 F.) for 30 minutes. When meat loaf is cooked, place it on a large serving plate, garnish with rosemary, pour the sauce over the top of meatloaf and serve

ngredients for 4 persons
280 gr (9.87 oz.) Fresh Egg Fettuccine
300 gr (10.58 oz) Porcini Mushrooms (Wild Mushrooms)
2 Cloves of Garlic
1 ½ Glass White Wine
Fresh Chopped Parsley
Hot Pepper Flakes
Rosemary
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Fettuccine with Porcini Mushrooms - Fettuccine ai funghi porcini

VIDEO RECIPE
Home Made Egg Pasta - Pasta all'uovo fatta in casa

Heat up the pan first then pour in the extra virgin olive oil, add the crushed garlic, a little rosemary, a pinch of hot pepper flakes and Porcini mushrooms (Wild mushrooms)
Leave it fry slowly for a minute then season with salt and cook over a medium/high heat for about 5 minutes

After 5 minutes, pour in the white wine and let it evaporate
Put the Fettuccine into boiling salted water and cook for about 2 minutes

Add some pasta cooking water (½ ladle) to the pan with the sauce and once pasta has cooked, drain and put into the pan, saute to amalgamate the pasta and the mushrooms sauce
Transfer fettuccine into a serving dish, garnish with chopped parsley, a small branch of rosemary
and serve

Ingredients for 6 persons
500 gr (17.63 oz) Fresh Egg Pasta Sheets
600 gr (21.16 oz) Pumpkin
250 gr (8.81 oz) Cubed Smoked Pancetta
100 gr (3.52 oz) Breadcrumbs
100 gr (3.52 oz) Butter
30 gr (1.05 oz) Chopped Almonds
6 Tablespoons Grana Padano Cheese
3 Tablespoons Flour
2 Egg Yolks
1 Egg White
1 Laurel Leaf
1 Minced Garlic Clove
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Pumpkin Ravioli - Ravioli con la zucca

VIDEO RECIPE
Home Made Fresh Egg Pasta

Remove all seeds and stringy fibers from the center of the pumpkin, cut it into pieces, remove the peel, cut the pumpkin into thin slices, lay them in a baking tray lined with baking paper, cover the tray with aluminium foil to prevent burning your pumpkin. Place in a preheated oven at 200 C (392 F) and bake for about 30-40 minutes

Preheat a large frying pan over medium heat, pour in about 3-4 tablespoons of olive oil, once hot, add the laurel leaf and minced garlic, let it brown for about 1 minute and a half then remove the laurel leaf, add the breadcrumbs and let it toast for about 3 minutes

Place the pumpkin into a vegetable masher, mash well and put into a bowl, add half of grated grana cheese, 2 pinches of salt, chopped almonds, the egg yolks, some ground black pepper, breadcrumbs and stir to combine until you should get a firm mixture. Cover the bowl with cling film and let it rest in the refrigerator for about 10-15 minutes

Dust your work surface with some flour, lay down one fresh pasta sheet on it. Using a tablespoon, place about 20-30 gr (0.70-1.05 oz) of pumpkin filling on the pasta sheet and flatten slightly with your fingers. Using a ring mould, cut ravioli

Sprinkle your work surface lightly with flour, lay down another fresh pasta sheet on it, cut it into strips about 8 to 10 centimetres (3.14-3.93 inch) wide. Overlay pasta strips to obtain the same length and size then trim off the edges and cut the pasta into 3 equal-sized squares

Combine a bit of water with egg white and stir thoroughly with a brush
Place the filling on each pasta square, a little off center, and brush the edges with egg wash, fold the pasta circles and squares over the filling press around each pile of filling with your fingers to push out any trapped air and seal the edges of each ravioli with a fork to prevent the filling from falling out while cooking

Preheat a large pan over medium heat then add the butter, add some grated nutmeg, pancetta, a little olive oil and cook for about 4-5 minutes until becomes crispy. 

Cook the ravioli in a large pan of boiling salted water for about 4-5 minute
Once ravioli are ready, drain and put into the pan over medium heat. Transfer the ravioli to a serving dish, place some pancetta over, sprinkle with grated grana cheese, some ground black pepper and serve

Ingredients for 4 persons
700 gr (24.69 oz) Cubed Beef Stew Meat
450 gr (15.87 oz) Peeled Tomatoes
150 gr (5.29 oz) Peas
1 Carrot and 1 Celery Rib Chopped
1 Chopped Onion
1 Litre (33.81 fl oz) Vegetable Broth
1 Glass Red Wine
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Beef Stew with Tomato and Peas - Spezzatino di manzo con pomodoro e piselli

Place a pot with high sides over medium heat and let it get warm
Pour in the olive oil, add the onion, celery, carrot, let it brown for a couple of minutes, until softened, then pour in the red wine and let it evaporate
When the wine has almost completely evaporated, add the meat and brown very well
Once browned, sprinkle some ground black pepper, salt to taste, add tomatoes and half of the broth, cover up and cook for 1 ½ hours adding from time to time the remaining broth

After 1 hour and 20 minutes remove the lid, put the peas into the pot, stir well and continue cooking for another 10 minutes. Transfer the beef stew to a serving dish garnish with a small tuft of aromatics herbs and serve

Ingredients for 4 persons
380 gr (13.40 oz) Rigatoni Pasta
50 gr (1.76 oz) Cubed Salami
50 gr (1.76 oz) Cubed Prosciutto
50 gr (1.76 oz) Cubed cooked Ham
50 gr (1.76 oz) Cubed Speck
400 gr (14.10 oz) Peeled Tomatoes
1 Chopped Celery Stick
1 Small Carrot chopped
1 Chopped fresh Onion
1 Glass Red Wine
Extra Virgin Olive Oil
Salt and Black pepper

VIDEO RECIPE
Rigatoni with Cured Meats Ragù - Rigatoni con ragù di salumi

Preheat a pan over medium heat, add 4 tablespoons of olive oil and once hot, add the onion, carrot, celery, let it brown for 3-4 minutes then add the cured meats and cook for another 3-4 minute
At this point pour in the red wine and let it evaporate, salt to taste, add some ground black pepper, pour in the tomato sauce first and then add the peeled tomatoes hand crushed, toss well, cover up and cook for about 20-25 minutes

When your ragu is ready, remove the lid, turn off the heat, plunge pasta into boiling salted water and cook until al dente (cooked firmly)
Once the pasta is ready, drain, put into the pan, sauté and transfer to a serving dish, drizzle over a little olive oil, finally add some ground black pepper and serve

Ingredients for 4 persons
16 Turkey Escalopes (turkey breast, thinly sliced)
16 Prosciutto Slices
10 White Grapes halved and deseeded
10 Red Grapes halved and deseeded
100 gr (3.52 oz) Mascarpone Cheese
50 gr (1.76 oz) Butter
1 Glass White Wine
Flour
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Turkey Escalopes with Grapes - Scaloppine di tacchino con l'uva

Lay 1 turkey slice on the flour, place 1 slice of prosciutto on top of turkey, press to adhere, then lightly coat with flour on both sides and do the same with the remaining slices

Preheat a large pan over low-medium heat, add butter, 2 tablespoons of olive oil and when the butter has completely melted, transfer the turkey to the pan. Let cook for about 2 minutes on each side and when the prosciutto has become crispy, carefully remove the escalopes from the pan and place on a dish

Pour the wine into the pan and wait a few seconds to let the alcohol evaporate, at this point add mascarpone, the grapes, a pinch of salt, grated nutmeg, black pepper and stir. Once the mascarpone has melted, replace the escalopes into the pan and let them cook for about 1 minute

Once the escalopes are ready, turn the heat off, transfer to the serving dish, add the grapes and mascarpone, finish with a drizzle of olive oil and serve

Ingredients for 4 persons
250 gr (8.81 oz) Lasagna Pasta Sheets
1 Lt (34 fl oz) Béchamel Sauce
500 gr (17.63 oz) Cremini Mushrooms
200 gr (7.05 oz) Peas
200 gr (7.05 oz) Diced Smoked Pancetta
150 gr (5.29 oz) Grated Parmesan
100 gr (3.52 oz) Butter
1 Chopped Onion
Breadcrumbs
Nutmeg
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Lasagna with Mushrooms, Peas and Pancetta - Lasagne con funghi, piselli e pancetta

VIDEO RECIPE
Home Made Pasta: Lasagne - Pasta fatta in casa: Le lasagne

VIDEO RECIPE
Béchamel Sauce

Preheat a large non-stick frying pan over medium heat then pour in the olive oil, add the onion and let it brown for about 2-3 minutes, until becomes translucent
Add the pancetta, cook until golden-brown and crispy then add peas, cook for about 5 minutes, finally add the mushrooms and cook for another 3-4 minutes

Flavour the béchamel with a little grated nutmeg and give it a good stir
Butter the bottom and sides of a baking tray, add the breadcrumbs, coat all sides and shake to remove the excess

Spread some béchamel sauce over the bottom of the baking tray, lay down the lasagna sheets, add a layer of mushrooms, peas and pancetta, sprinkle with grated parmesan, another layer of béchamel and repeat until all ingredients are used
Top the lasagna with a final layer of pasta sheets, add only béchamel (not mushrooms, peas and pancetta) spread it well, sprinkle abundant parmesan, add a few knob of butter and fold lasagna sheet sides to prevent from burning when you bake it

Place your lasagna in preheated oven at 180 C (356 F) and bake for about 20 minutes
After 20 minutes remove your lasagna from oven and let it rest for 15 minutes before cutting and serving

Ingredients for 2 persons

240 gr (8.46 oz) Ground Beef
50 gr (1.76 oz) Grated Parmesan
50 gr (1.76 oz) Robiola Cheese
20 gr (0.7 oz) Dried Porcini Mushrooms
2 Buns cut in half
3 Thin Slices Rolled Pancetta
2 Lettuce Leaves Thinly Sliced
1 Garlic Clove
Red Onion Slices
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Italian Hamburgers - Hamburger all'italiana

Gently rinse dried porcini mushrooms (20 gr - 0.7 oz) under cold running water then transfer to a bowl of warm water, let them soak for about 10 minutes and gently drain

Place the ground beef into a large bowl, add some freshly ground black pepper, a pinch of salt, add half the grated Parmesan and lightly mix together until the mixture forms a cohesive mass
Divide the meat into 2 equal portions then work the first portion to form a small ball,gently press down to form into a burger-shaped patty and do the same with the second portion

Heat a non-stick frying pan over low heat, once hot, pour the grated parmesan into the pan and form into a circle about the size of the bun. Leave it to cook gently so that the parmesan melts and forms a little crust, once it is crisp on the edges turn the heat off, let it cool and gently transfer the crisp to a sheet of wax paper

Pour some olive oil in a hot pan, add the clove of garlic cut in half, let it simmer till lightly brown and add the mushrooms. Cook over medium heat for about 3-4 minutes, once the mushrooms are ready, remove the garlic, add a pinch of salt, turn the heat off and cover up to keep them warm

Heat a grill pan over medium flame and place the hamburger on the pan, we suggest suggestion is to cook about 3-4 minutes per side.

Spread the robiola cheese on the bottom of your first bun, place the burger on the cheese, lay down the slices of pancetta, onion, and lettuce

Place the burger on the bottom of your second bun, gently take the parmesan crisp and place it on the burger, top with mushrooms, garnish with lettuce,drizzle with a little olive oil
and serve

Ingredients for 6 persons

1 Kg (35.27 oz) Floury Potatoes
250 gr (8.81oz) Previously Sieved Flour
1 Egg
Salt
2 Fresh Basil Sprigs
½ Small Cup Milk
1 Tablespoon Tomato Paste
100 gr (3.52 oz) Grated Parmesan
50 gr (1.76 oz) Butter
Sage
Extra Virgin Olive Oil

VIDEO RECIPE
Potato Gnocchi - Gnocchi di patate

VIDEO RECIPE
Four Cheese Gnocchi - Gnocchi ai quattro formaggi

VIDEO RECIPE

Gnocchi with Gorgonzola and Radicchio - Gnocchi al gorgonzola e radicchio

Place the potatoes in a large pot of cold water that must cover all the potatoes by a good inch and let them cook over medium heat

While the potatoes are cooking, place the basil into a bowl filled with hot water for about 2-3 minutes. When the basil leaves have softened, drain and transfer to the food processor, add a little milk, 1 teaspoon of butter and mix at medium speed until homogeneous. If the mixture appears not quite homogeneous, add a little olive oil and continue to mix

After about 25 minutes (cooking time depends on the size of the potatoes) with a fork, check to see if the potatoes are done by poking one. If done, turn the heat off, drain,let them cool slightly then peel, pass through a potato ricer and put into a large bowl
Crack the egg and put it into the bowl, add a pinch of salt, the flour and knead the dough with your hands until becomes homogeneous. Once the dough has formed, transfer it to your work surface and continue to knead until becomes homogeneous
Dust your work surface with flour to avoid dough from sticking, divide it into 3 equal pieces,place one piece into a large bowl, add the tomato paste, knead, transfer the dough to the work surface and continue to knead until becomes homogeneous
Place another piece of dough into a large bowl, add the basil mixture, some flour, and knead well (into the bowl first then on your work surface) until becomes homogeneous
Start working one of the three doughs, divide it into 3 equal pieces, roll each portion to a 1.5 cm (0.5 inches) diameter cylinder, cut into 1.5-2 cm (0.5 - 0.7 inches) pieces and repeat with remaining doughs

Now you have 3 different gnocchi doughs; the classic white, the red tomato and green basil. Obviously you can choose to make only one type

Bring a large pot of water to a boil, add salt and drop in the gnocchi
Meanwhile, place the butter into a hot pan, let it melt and pour in ½ ladle of cooking water, add sage leaves
Once your gnocchi rise to the surface, with a skimmer, drain and transfer them to the pan and sauté for about 2 minutes
Transfer the gnocchi to a serving plate, dust with grated parmesan, garnish with sage leaves and serve

Ingredients for 2 persons

100 gr (3.52 oz) Grated Parmesan Cheese
150 gr (5.29 oz) Pachino or Cherry Tomatoes quartered
50 gr (1.76 oz) Ricotta Cheese
½ Thinly Sliced Red Onion
½ Cup Brandy
1 Bay Laurel Leaf
Basil Leaves
A pinch of Brown Sugar
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Parmesan Crisps - Cialde di parmigiano

Line a large baking sheet with parchment paper. Using a tablespoon form some rounds with the grated parmesan, place the baking sheet in a preheated 180 C (356 F) oven and bake for about 10-12 minutes or until the parmesan melts and becomes golden and crisp

While the parmesan crisps cook, heat a pan over medium heat, pour in the olive oil, add the onion, cook for about 2 minutes then add tomatoes, pour in the brandy and let it evaporate
Once the bandy has evaporated, add the laurel leaf, brown sugar, black pepper, a pinch of salt, cook for about 3-4 minutes and set aside

When parmesan crisps are ready, remove from oven, slide the parchment paper over a cold surface and let it rest for a couple of minutes. Carefully transfer one parmesan crisp to a serving dish, add a layer of tomatoes followed by another parmesan crisp and tomatoes

Using 2 teaspoons, create a ricotta quenelle and place on the tomatoes layer, overlay the last crisp followed by tomatoes and ricotta. Garnish with basil leaves, drizzle a little olive oil over the top and serve

Ingredients for 4 persons

2 Diced Aubergines (Eggplants)
4 Diced Potatoes
2 Medium size Bell Pepper, diced
2 Tablespoons Capers
1 Chopped Onion
1 Glass White Wine Vinegar
4 Tablespoons Sugar
400 gr (14.10 oz) Peeled Tomatoes
50 gr (1.76 oz) Black Pitted Olives
Laurel Leaves
Basil Leaves
Chopped Parsley
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Caponata

The traditional recipe of Caponata is prepared with aubergines, peppers and potatoes that have been fried, this is a lighter version

Bring a pot of water to a boil

Heat a frying pan then add the olive oil, once hot, add the aubergines. Use a couple of tablespoons of oil, thus prevent them from absorbing too much oil
After about 2 minutes the aubergines are lightly brown, sauté and continue cooking for a few more minutes. Once done, set them aside
Pour in olive oil into the hot pan, add peppers, stir continuously and let cook for about 6 minutes then set aside
In the meanwhile put the potatoes into boiling water without adding salt, and let it simmer for about 5 minutes, once ready drain and set aside with the other vegetables
Pour the olive oil into the hot pan, add the laurel leaves, onion, capers and olives, let it cook for a couple of minutes
When the onion is well gilded squeeze the peeled tomatoes into the pan with your hand and cook for 5-6 minutes
When the sauce is ready, add the vegetables, salt and black pepper, pour in the white wine vinegar, add sugar, stir well and cook for about 10 minutes
Turn the heat off, break the basil leaves with your hands and put in the pan, remove the laurel leaves, stir and transfer to the serving dish

Garnish with chopped parsley, basil leaves and serve

Ingredients for 4 persons

6 Eggs
200 gr (7.05 oz) Caprino Cheese
150 gr (5.29 oz) Prosciutto (Raw Ham)
2 Tablespoons grated Parmesan
Chopped Parsley
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Stuffed Frittata - Frittata farcita

Crack the eggs into a large bowl then add 2 tablespoons of grated parmesan, 1 tablespoon of chopped parsley, a pinch of salt, a pinch of ground black pepper and stir well with a whisk to amalgamate

Heat a pan over medium heat, once hot, pour in the olive oil. Grease well the bottom of the pan so that the frittata doesn't stick then remove the exceeding olive oil and put the eggs into the pan, cover up and let it cook for a few minutes.
When the frittata is well cooked, turn the heat off, place the lid on a flat surface and gently slide the frittata on the lid then put the pan on the lid and, with the help of a towel, turn the pan upside down. The residual heat in the pan will finish cooking the eggs

Transfer your frittata to a serving dish and let it cool. Put caprino cheese into a bowl, add some chopped parsley, black pepper and olive oil, stir until the mixture is homogeneous. Spread caprino over half of the frittata, lay prosciutto over and fold in half like a sandwich. Slice the frittata, sprinkle the serving dish with chopped parsley and place the frittata on the dish, finally drizzle with a little olive oil and serve

Ingredients for 4 persons

2 Large Bell Peppers
400 gr (14.10 oz) Peeled Tomatoes
2 Tablespoons Tomato Paste
1 Tablespoon Chopped Parsley
1 Red Onion julienne cut
1 Garlic Clove
5 Laurel Leaves
Basil
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Stewed Peppers (Peperonata)

Remove the pepper stem with a small knife, cut in half lengthwise discard the white fleshy ribs and seeds and finally crush the peppers by hands
Heat a large pot over a medium heat, once hot, pour in abundant olive oil
When the oil has heated, add the red onion, the garlic clove hand crushed, the laurel leaves and cook until the onion is well browned
Remove the garlic then add peppers and after a few minutes stir the peppers, add ½ glass of water and continue to cook for at least 10 to 12 minutes
Put the tomato paste into the pot and peeled tomatoes previously crushed with hands, stir well and let it cook for about 15 minutes more over medium heat
Half way through the cooking time, season with salt, black pepper, pour in ½ glass of water, cover up and finish cooking the peppers
When Peperonata is ready, remove the laurel leaves, put the basil leaves crushed by hands into the pot, stir and transfer to a serving dish
Finally sprinkle some freshly chopped parsley and serve

Ingredients per 4 persons

350 gr (12.34 oz) Bow Tie Pasta
250 gr (8.81oz) Tuna flakes in Oil
1 Sliced Zucchini
1 Chopped Red Onion
Red Pepper flakes
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Pasta Salad with Tuna and Zucchini (Insalata di pasta con tonno e zucchine)

First of all plunge the pasta into boiling salted water
Heat a frying pan then add the olive oil, once hot, add the chopped onion and fry until translucent then add zucchini, a pinch of red pepper flakes, a pinch of salt and cook over medium heat for 5 minutes
Once zucchini has cooked, turn off the heat then add tuna flakes and wait for the pasta's cooking time
When your pasta is ready drain and rinse under cool water
Without turning on the heat, put the pasta into the pan with sauce and saute to amalgamate
Transfer the pasta to a serving dish, drizzle with a little olive oil and serve

Ingredients for 4 persons

400 gr (14.10 oz) Thinly Sliced Beef Steaks
1 Sliced Zucchini
1 Sliced Celery Stalk
1 Chopped Fresh Onion
1 Carrot cut into small chunks
1 Glass Vegetable Broth
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Little Beef Tatters with Vegetables (Straccetti con verdure)

Take the beef steaks, sliced as thinly as possible, put together and cut into strips
Heat a large pan over medium heat and pour in abundant olive oil then add the chopped onion, the carrot chunks and celery, cover up and cook for 4-5 minutes
After 5 minutes add zucchini, pour in the broth, season with salt and pepper and let simmer until almost all of the broth has evaporated
Once the vegetables are cooked, add the meat, turn the heat to high and cook for 2 to 3 minutes, but no more. Use a wooden spoon to continuously turn over the meat
Once ready, transfer the beef tatters to a serving dish, garnish with a sprinkle of crushed black pepper, extra virgin olive oil and serve immediately

Ingredients for 4 persons

2 Medium-size Fresh Squids, cleaned
150 gr (5.29 oz) Cubed Smoked Provola Cheese
1 Radicchio cut into julienne
2 Tablespoons Chopped Parsley
1 Thinly-sliced Fresh Onion
1 Tablespoon Capers
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Squid stuffed with Radicchio and Smoked Provola Cheese (Calamari ripieni di radicchio e provola affumicata)

VIDEO
How to clean Squid (Come pulire i calamari)

Put the smoked provola cheese in your food processor the add the onion, capers, a pinch of salt, parsley, black pepper, abundant extra virgin olive oil and half of the radicchio
Process at medium speed, adding the remaining radicchio
If the mixture is too dry, add some more olive oil
Fill each sac half full with the mixture, using a tablespoon, do not overfill the sac to prevent the filling to exit while cooking
Close the open end with a toothpick and cut off the very tip of the pointy end to allow the air to escape
Line a baking pan with baking paper and lay the filled squids on it,
sprinkle with ground black pepper, pour over a little olive oil, transfer the tentacles to the pan and bake in preheated oven at 200 C (392F) for about 20 minutes
Garnish a serving dish with radicchio, lay on the tentacles, remove the toothpick, slice the squids and transfer them to the dish. Finally pour over a little olive oil and serve

Ingredients for 4 persons

400 gr (14.10 oz) Plaice Fillets
15 Black Pitted Olives cut into round shape
6 Cubed Tomatoes without Seeds
1 Garlic Clove
1 Pinch dried Oregano
Chopped Parsley
Flour to coat
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Plaice Fillets Sorrento Style (Filetti di platessa alla sorrentina)

Plunge the plaice fillets into cold water for a few seconds and carefully coat them in flour on both sides
Heat a frying pan over medium heat, pour in the olive oil and let it warm up
Place the plaice fillets skin side down into the pan, cook until a pale golden crust has formed on the bottom and gently turn in 2-3 minutes to avoid breaking the fillet
After about 6 minutes add tomatoes, the clove of garlic, black olives
a pinch of oregano, salt, black pepper and let it cook for about 3-4 minutes over medium heat
Dust the serving dish with chopped parsley, carefully lay the plaice fillets onto the dish, drizzle with olive oil and serve

Ingredients for 4 persons

360 gr (12.69 oz) Spaghetti
150 gr (5.29 oz) Sun-Dried Tomatoes in Olive Oil
50 gr (1.76 oz) Shelled Almonds
50 gr (1.76 oz) Grated Parmesan
1 Garlic Clove
1 Tablespoon Capers
Basil Leaves
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Spaghetti with Sun Dried Tomato Pesto (Spaghetti al pesto di pomodori secchi)

First of all plunge spaghetti into boiling salted water
While pasta is cooking make the sun dried tomato pesto: put tomatoes in your food processor then add capers, grated parmesan, almonds, the clove of garlic, basic leaves and a pinch of salt
Mix everything up at medium speed power and add abundant olive oil until your pesto becomes homogeneous then put it into a large bowl and set aside
Drain spaghetti and transfer it to the bowl with pesto, add 1 ladle of pasta cooking water to amalgamate spaghetti with the sauce and stir well
Sprinkle the serving dish with grated parmesan then transfer spaghetti, top with basil leaves, finally pour a little olive oil and serve

Ingredients for 4 persons

360 gr (12.69 oz) Paccheri Pasta
150 gr (5.29 oz) Cherry Tomatoes cut in half
150 gr (5.29 oz) Black pitted Olives
50 gr (1.76 oz) Capers
50 gr (1.76 oz) Tuna flakes in Oil
20 gr (0.7 oz) Anchovies in Oil
1 Teaspoon Grated organic Lemon zest
1 Garlic Clove
Lemon Juice
Basil leaves
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Cold Pasta Salad with Olive dressing and Tomatoes (Insalata di paccheri con crema di olive e pomodori)

Plunge pasta into boiling salted water and cook until al dente (cooked firmly)

While the pasta is cooking, put half of tomatoes in your food processor then add the following ingredients: black pitted olives, anchovies, tuna, the clove of garlic, capers, lemon juice, a pinch of salt and process on medium speed for a few minutes then add the olive oil until you get a homogeneous dressing

When pasta is ready drain and run it under cold water. Transfer the pasta to a large bowl, add the olive dressing, remaining tomatoes, add hand torn fresh basil leaves, drizzle olive oil all over the pasta, add the lemon zest and toss well. Transfer the pasta to a serving dish, add some more olive oil and finally top with basil leaves

Ingredients for 4 persons
500 gr (17.63 oz) Ground Veal
50 gr (1.76 oz) Pancetta
2 Tablespoons Mayonnaise
1 Aubergine (Eggplant)
1 Stalk of fresh Onion, chopped
1 Egg
Grated Parmesan
Chopped Marjoram
Brandy
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Veal Skewers (Spiedini di vitello)

VIDEO RECIPE
Home Made Mayonnaise Sauce (La maionese)

Pierce the aubergine with a knife, place it in a parchment-lined baking pan and bake for at least 15 minutes in preheated 180 C (356 F) oven, to get out some of the water

In a large bowl combine the ground veal with chopped marjoram, 2 tablespoons of grated parmesan, chopped onion, the egg, 1 tablespoon of Brandy, 2 pinches of salt, black pepper and some olive oil
Mix together all ingredients until the mixture becomes homogeneous
Take a handful of veal mixture, roll with hands and shape it like a sausage
Wrap 1 slice of pancetta it around the sausage and thread it onto a wooden skewer
Line a large baking pan with parchment paper then lay the skewers in the pan, drizzle with olive oil, place the baking pan in preheated 180 C (356 F) oven and bake for at least 15-20 minutes, until golden brown
Remove the aubergine from the oven, place it on a dish, cut in half, scoop out the pulp, cut into thin strips and cube it
Transfer the aubergine to a bowl, add a pinch of salt and black pepper, drizzle with olive oil and stir
When veal skewers are ready, remove from oven, place them in a serving dish, garnish with cubed aubergine, mayonnaise and serve

Ingredients for 4 persons

400 gr (14.10 oz) Spaghetti
100 gr (3.52 oz) Tuna Botargo
2 Garlic Cloves
1 Fresh Chilli Pepper
Chopped Parsley
Extra Virgin Olive Oil

VIDEO RECIPE
Spaghetti with Bottarga (Spaghetti con la bottarga)

Use a sharp knife to chop garlic and pepper.
Plunge spaghetti into boiling salted water and cook for about 10 minutes

Meanwhile, heat a pan over medium heat, pour in abundant olive oil put chopped garlic and pepper into the pan then add botargo, chopped parsley and when the garlic is golden brown add 1 ladle of pasta cooking water and let it cook for 2 minutes

Reheat the flame under the sauce, drain the pasta al dente (cooked firmly) and continue to cook until your spaghetti is perfectly cooked then transfer to a serving dish, top with a sprig of parsley and serve

Ingredients for 4 persons

3 Cleaned Artichokes
1 Fennel Bulb
1 Can (150 gr - 5.29 oz) Artichoke Hearts
30 gr (1.05 oz) Pine Nuts
2 Tablespoons Grated Parmesan
1 Garlic Clove
Basil Leaves
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Artichoke and Fennel Salad (Insalata di carciofi e finocchi)

Place the fennel bulb on a chopping board, cut in half, finely slice and transfer it slices to a large bowl
Place the artichokes on the chopping board and slice them very thin the same way

Artichoke dip
Put the garlic in your food processor then add the pine nuts, artichoke hearts, 2 tablespoons of grated parmesan, a pinch of black pepper, a pinch of salt, 3-4 basil leaves and pour in abundant olive oil
Mix on medium speed until the mixture is homogeneous, if the dip is too thick add some more olive oil

Remove the artichoke slices from the water and transfer it to the bowl with fennel, drizzle with olive oil, add a pinch of black pepper, a pinch of salt and artichoke dip. Toss gently to coat, transfer to a serving dish, pour the dip around the salad, drizzle with olive oil and serve

Ingredients for 4 persons

8 Eggs
50 gr (1.76 oz) Ricotta Cheese
50 gr (1.76 oz) Canned Tuna
10 Green and Black Chopped Olives
4 Canned Anchovies, chopped
1 Tablespoon Brandy
1 Handful Chopped Capers
1 Tablespoon White Wine Vinegar
Chopped Parsley
Mixed Greens for garnishing
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Deviled Eggs - Uova ripiene

Fill a large pot with cold water and, using a tablespoon, gently place the eggs in single layer in the pot to avoid them from breaking. Add the white wine vinegar, this helps keep the egg whites from running out while cooking. Bring the water to a boil and, and let it simmer for exactly 10 minutes, if you overcook your eggs the yolks turn green

Once eggs are ready turn off the heat, immediately place under cold running water and let them cool. When the eggs are completely cooled, remove the shell, halve each egg lengthwise and, using a teaspoon, remove the yolks. Put 4 yolks in a large bowl then halve the other 4 eggs and place the yolks in another bowl

In the first bowl place the following ingredients; tuna, chopped anchovies, chopped olives, a pinch of black pepper, a pinch of salt, and mash them with a fork then add some olive oil, 1 tablespoon of brandy, 1 teaspoon of chopped capers and mash until the mixture is homogeneous

In the second bowl containing the yolks add some chopped capers, chopped parsley, ricotta cheese then mash the mixture, add some olive oil and a pinch of salt

Garnish a serving dish with mixed greens, spoon the tuna mixture into half egg-white halves and ricotta mixture into another egg-white halves. Fill the remaining egg white halves then place them on the serving dish and serve

Ingredients for 4 persons

400 gr (14.10 oz) Egg Fettuccine
400 gr (14.10 oz) Asparagus
100 gr (3.52 oz) Sliced Speck
4 Handfuls Grated Parmesan
1 Chopped Shallot
1 Glass White Wine
Extra Virgin Olive Oil

VIDEO RECIPE
Fettuccine with asparagus and speck - Fettuccine con asparagi e speck

VIDEO RECIPE
Home Made Pasta - Pasta fatta in casa

After washing the asparagus, place on a chopping board, discard the hard stem ends, cut the tips into 2 cm (0.78 inch) lengths then chop the remaining stalks into small chunks

Heat a pan over medium heat and once warm, pour in the olive oil then add asparagus, shallot and cook for at least 2 minutes. After 2 minutes pour in the white wine
When the wine has completely evaporated, add speck and after 2 minutes cooking, turn the heat off and plunge the pasta into boiling salted water

When pasta is cooked al dente (cooked firmly), add a ladle of cooking water into the pan and drain
Turn the heat on and once the pan is warm, add grated parmesan. Transfer the pasta to a serving dish and serve

Ingredients for 6 persons

300 gr (10.58 oz) Mortadella slices
100 gr (3.4 fl oz) Ricotta Cheese
1 Tablespoon grated Parmesan
1 Tablespoon liquid Cream
1 Tablespoon chopped Pistachios
3 Slices of Bread cut in half

VIDEO RECIPE
Mortadella Mousse (Mousse di mortadella)

Place the mortadella on a chopping board, chop it finely and transfer it to a bowl. Transfer the mortadella to the food processor, add ricotta and grated parmesan, cover up and process at medium speed for 3 minutes. After 3 minutes, use a tablespoon to push the mixture towards the centre then mix until homogeneous. When the mixture is homogeneous, with the motor running, slowly pour the cream and continue to mix. 

Heat a pan over medium heat and once hot, place the bread slices into the pan and toast on both sides. Make the quenelles with the mousse by using 2 tablespoons and transfer to a serving dish, garnish with chopped pistachios, add the bread slices and serve

Ingredients for 2 persons

220 gr (7.76 oz) Linguine pasta
1 Fresh Lobster 550 gr (19.40 oz)
12 Pachino or Cherry Tomatoes cut in half
1 Garlic Clove
1 Glass White Wine
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Linguine with Lobster - Linguine all'astice

Place the lobster on a cutting board, insert the point of a sharp knife into the head and split the body completely in half. Using kitchen tongs, remove the dark intestines and the sacs near the eyes

Heat a frying pan until it gets quite hot and then add abundant extra virgin olive oil, the clove of garlic, tomatoes and cook over high heat for 1-2 minutes
Place the lobsters into the pan with the shell side down, pour in the white wine, add salt and let it cook for at least 10 minutes. When the shells are completely bright red, turn them over and cook for at least 5-6 minutes
When the lobster is ready, transfer one half shell to a dish, remove lobster meat from the other shell, put it into the pan and discard the shell. Now remove the clove of garlic and cut the lobster meat in half

Plunge your pasta in a pot of salted boiling water,once cooked al dente, drain, transfer it to the pan and let the sauce thicken
Transfer the linguine to the serving dish, garnish with half lobster, a sprig of parsley and serve

Ingredients for 4 persons
300 g (10.58 oz) Rice
150 gr (5.29 oz) Shelled fresh peas
100 gr (3.52 oz) Chicken giblets
100 g (3.52 oz) Lean veal cut into small pieces
3 Tablespoons grated Parmesan cheese
2 Eggs
1 Pinch saffron
½ Stock cube
½ Onion
Butter
Tomato Sauce
Celery
Parsley
Basil
Flour to coat
3 Tablespoons extra-virgin olive oil
Vegetable oil
Bread crumbs to coat
Salt

Saute sliced onion in a saucepan with three tablespoons of olive oil and a knob of butter, add chicken giblets, lean veal, cut into small pieces and fresh shelled peas.
After a few minutes, add a little tomato sauce diluted in a glass of hot water, chopped parsley, celery, basil, crumbled stock cube , salt and pepper and let it simmer.
Boil the rice in a little water and bring to cooking, gradually adding a few more spoonfuls of boiling water (after cooking the rice will have absorbed all of it). Meanwhile hard boil 1 egg.
Once the rice is coke add butter, a pinch of saffron, three tablespoons of grated parmesan cheese and the egg.
Form the dough into balls slightly pear-shaped make a small cavity in the center, fill it with a little of sauce and hard boiled egg then close it again with rice.
Flour arancini, pass into the beaten egg and bread crumbs, fry in oil, drain on a paper towel, place them on a serving platter and serve.

Ingredients for 2 persons

4 Boneless Veal Cutlets
150 gr (5.29 oz) Mozzarella Cheese
150 gr (5.29 oz) Cooked Ham
1 Sausage
50 gr (1.76 oz) Butter
2 Tablespoons Cognac
Sage Leaves
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Veal Rolls - Involtini di vitello

Start preparing the filling of the veal rolls. Discard the sausage skin
by making a small cut on the surface and peeling it away then mince fine
Thinly slice the ham, toss with sausage then dice the mozzarella and mix all,
sprinkle with black pepper and salt
Lay 1 veal cutlet on a cutting board, place the filling in the centre, roll up tightly and secure with a toothpick
Repeat the procedure with the remaining cutlets
Place the butter into a preheated frying pan, add a little olive oil and sage leaves
Once the butter has melted, place the veal rolls into the pan, at this point add a pinch of salt, pour in the Cognac and turn over
Once your rolls are well browned on all sides transfer them to a baking pan
remove the sage leaves and pour over the cooking liquid
Bake in preheated 180 C (356 F) oven for at least 10/15 minutes
After the cooking time has passed remove the veal rolls from oven, cut then remove the toothpick, garnish with a tuft of parsley and finally pour a little olive oil

Ingredients for 4 persons

500 gr (17.63 oz) Mussels, previously cleaned
500 gr (17.63 oz) Purged Clams
10 Pachino Tomatoes, cut in half
1 Garlic Clove
1 Glass White Wine
Extra Virgin Olive Oil

VIDEO RECIPE
Sautéed Mussels and Clams - Soutè di cozze e vongole

VIDEO
How to clean Mussels - Come pulire le cozze

VIDEO
How to Clean and Purge Clams - Come pulire e spurgare le vongole

Heat a pan over high heat, add abundant olive oil, the clove of garlic, tomatoes then add mussels and clams that have the same cooking time
Pour in the white wine, cover with a lid and let it cook for almost 5 minutes over high heat. When your mussels and clams have opened turn the heat off and transfer them to a serving dish, pour over the broth and garnish with a tuft of parsley. Enjoy with toasted bread

Ingredients for 2 persons

220 gr (7.05 oz) Carnaroli or Vialone Nano Rice
250 ml (6.7 fl oz) Italian Sparkling Wine
150 gr (5.29 oz) Grated Parmesan Cheese
50 gr (1.76 oz) Butter
1 Litre (34 fl oz) Meat Stock
1 Glass Liquid Cream
1 Chopped Onion
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Sparkling Wine Risotto - Risotto allo spumante

Heat a frying pan over high heat then add butter, onion, and let it brown until becomes translucent
While the onion cooks, add a few drops of olive oil, stir in the rice and let it toast for at least 2-3 minutes
Once toasted, pour in the sparkling wine and allow it to evaporate

When the sparkling wine is completely evaporated, add the hot stock. Each time the stock is almost absorbed continue to add it until the rice is cooked and remember to stir continuously
Once the rice is cooked, add cream, a pinch of salt, black pepper and grated parmesan Stirring vigorously the rice it becomes creamy

Transfer your risotto to a serving dish, sprinkle with grated parmesan and finally add a few drops of sparkling wine

Ingredients for 1 roll

1 Puff Pastry Sheet
200 gr (7.05 oz) Fresh Ricotta Cheese
150 gr (5.29 oz) Bell Pepper
100 gr (3.52 oz) Grated Parmesan
1 Egg
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Ricotta and Bell Pepper Roll - Tortino con ricotta e peperoni

VIDEO RECIPE
Puff Pastry - Part 1 - Pasta sfoglia - parte 1

VIDEO RECIPE
Puff Pastry - Part 2 - Pasta sfoglia - parte 2

Heat a non-stick frying pan over medium heat, add olive oil, once hot put the bell pepper into the pan, add a pinch of salt and cook for 10 minutes. When bell pepper is ready, transfer it to a bowl then add ricotta cheese, grated parmesan and stir well

Lay down the filling end to end across the puff pastry, roll up the pastry and fold up the ends. Using a fork, prick many holes evenly on top of roll and with beaten egg, brush the top so that crust becomes pale golden during the baking

Transfer the roll to a baking pan and bake in preheated oven at 180 C (356 F) for 20 minutes. After 20 minutes has passed, remove the roll from oven and let it rest for about 10 minutes before cutting and serving

Ingredients for 4 persons

400 gr (14.10 oz) Spaghetti
250 gr (8.81oz) Mussels (cleaned and debearded)
150 gr (5.29 oz) Porcini Mushrooms (Wild Mushrooms)
100 gr (3.52 oz) Pecorino Cheese
10 Pachino or Cherry Tomatoes, cut in half
2 Garlic Cloves
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Spaghetti with Mussels, Porcini and Pecorino Cheese - Spaghetti con cozze, porcini e pecorino

VIDEO
How to clean mussels - Come pulire le cozze

Heat a pan over medium heat, pour in abundant extra virgin olive oil then add the following ingredients: mussels, tomatoes and porcini mushrooms
After 1 minute has passed, add the cloves of garlic and 1 ladle of pasta cooking water
Cook until all the mussels have opened
When the pasta is cooked al dente, drain and put into the pan
While the pasta cooks, remove the cloves of garlic, add a pinch of salt and a handful of pecorino cheese
Transfer spaghetti to a serving dish, top with mussels, porcini mushrooms, finally sprinkle a few pecorino over and serve

Ingredients for 2 persons

200 gr (7.05 oz) Boneless Turkey Breast
Radicchio (Red Chicory)
2 Prosciutto Slices
1 Sheet Pate Brisée (Pie or Tart Dough)
1 Egg Yolk
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Radicchio Crusted Turkey - Tacchino in crosta con radicchio

Heat a frying pan over medium heat then add olive oil and once hot, place the turkey onto the pan, let it brown on both sides for al least 1 minute, salt and pepper to taste before turning it over

Carefully unfold the dough, set 1 prosciutto slice down the middle, lay down the turkey then top with second prosciutto slice, wrap 2 leaves of radicchio around the turkey, close the dough over the top and fold over the ends

Drizzle a baking pan with olive oil then transfer the crusted turkey onto the pan, turn it over so the side with the double thickness of dough is underneath and brush the entire surface with beaten egg yolk so that crust becomes pale golden during the baking

Bake in preheated oven at 180 C (356 F) for about 30-35 minutes. Once your crusted turkey is done, remove from oven and wait about 10 minutes before cutting and serving

Ingredients for 4 persons
600 gr (21.16 oz) Trofie* Pasta
5-6 Tablespoon Basil Pesto Sauce
100 gr Green Beans
2 Sliced Potatoes
2 Tablespoons Grated Parmesan
Sea salt

VIDEO RECIPE

Basil Pesto - Pesto alla genovese

Fill a pot with 1 Litre (34 fl oz) of water per serving of pasta (about 100/120 gr - (3.52 - 4.23 oz) you plan to make, add potato slices, green beans and bring to boil.
When the water begins to boil, add abundant sea salt, dump the pasta into the pot and give it a good stir
Transfer trofie pasta, potatoes and green beans in a large bowl then add pesto sauce, 2 tablespoon of pasta coking water and stir. Sprinkle with grated parmesan before serving

* Trofie is a traditional home made Ligurian type of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends. It is then twisted into its final shape.

Ingredients for 4 persons

250 gr (8.81 oz) Red Lentils
6 King Prawns (Washed and cleaned)
200 gr (7.05 oz) Cubed Potatoes
20 ml (â…” Fl oz) Cognac
5 Pachino or Cherry Tomatoes
2 Chopped Carrots
2 Celery Stalks roughly chopped
1 Chopped Onion
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Creamy Lentil Soup with King Prawns - Zuppa di lenticchie e mazzancolle

Bring 1 litre (34 fl oz) of water to boil then add lentils, tomatoes, carrots, celery, half onion and potatoes
Add 2 pinches of salt and let it simmer for about 20 minutes
Heat a non-stick frying pan over medium heat then add abundant olive oil and once hot, add the remaining onion, transfer the prawns onto the pan, pour in the cognac and let it cook for about 2 minutes on both sides
Place lentils in the bowl of the electric mixer and mix at medium speed power until smooth. After a couple of minutes, pour in some olive oil
Once lentils are creamy, transfer to a serving plate, place the prawns on top, garnish with a celery leaf, finally add a little olive oil and serve

Ingredients for 1 roll
1 Puff Pastry Sheet
150 gr (5.29 oz) Speck (Lightly Smoked Ham)
200 gr (7.05 oz) Cremini Mushrooms
200 gr (7.05 oz) Ricotta Cheese
150 gr (5.29 oz) Grated Parmesan
1 Egg
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Mushroom and Speck Roll - Tortino di funghi e speck

VIDEO RECIPE
Puff Pastry - Part 1 - Pasta sfoglia - parte 1

VIDEO RECIPE
Puff Pastry - Part 2 - Pasta sfoglia - parte 2

Heat a non-stick frying pan over medium heat then add olive oil, once hot, add mushrooms, a pinch of salt and cook for at least 5 minutes. Transfer the mushrooms to a bowl then add ricotta cheese, grated parmesan and stir well

Lay down a few speck slices end to end across the puff pastry, place ricotta-mushrooms mixture on it, cover with another layer of speck then roll up the pastry to enclose filling and fold up the ends

Line a baking pan with parchment paper, transfer the roll to the pan and brush the top with beaten egg. Using a fork, prick many holes evenly in top of roll. Bake in preheated 180 C (356 F) oven for 20 minutes
After 20 minutes has passed, remove the roll from oven and let it rest for about 10 minutes before cutting and serving

Ingredients for 2 persons

250 gr (8.81 oz) Maccheroni Pasta
200 gr (7.05 oz) Cubed Mozzarella Cheese
100 gr (3.52 oz) Béchamel Sauce
100 gr (3.52 oz) Grated Parmesan
100 gr (3.52 oz) Butter
Breadcrumbs
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Macaroni and Cheese - Maccheroni al formaggio

VIDEO RECIPE
Béchamel Sauce - La Besciamella

Fill a pot with 1 Litre (34 fl oz) of water per serving of pasta (about 100/120 gr - (3.52 - 4.23 oz) you plan to make, and set it to boil. When the water begins to boil, uncover the pot, add abundant salt, dump the pasta into the pot and give it a good stir
Drain the pasta about 2-3 minutes before it will be done, put it into a large bowl then add the following ingredients: mozzarella, béchamel sauce, half grated parmesan, butter and give it a good stir
Fill a baking pan with pasta, grate some nutmeg over, sprinkle with remaining grated parmesan and breadcrumbs, add a few knobs of butter, black pepper and a little olive oil
Bake in a preheated 180 C (357 F) oven for 10 minutes

Ingredients for 4 persons

12 Thin slices of Bresaola
150 (5.29 oz) gr Robiola Cheese
100 gr (3.52 oz) Chopped Spring Onion
100 gr (3.52 oz) Argula (Rocket)
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Robiola Cheese Wrapped in Bresaola - Rotolini di bresaola con robiola

First of all arrange the arugula on a serving platter, put robiola cheese in a large bowl then add black pepper, a pinch of salt, chopped spring onion and a little olive oil. Stir until you get a homogeneous mixture
Place one bresaola slice on a chopping board, spoon cheese mixture in the centre, gently roll bresaola over cheese mixture and lay down onto argula. Repeat with remaining bresaola and cheese mixture

Ingredients for 4 persons
500 gr (17.63 oz) Uncooked Cotechino* Sausage
250 gr (8.81oz) Dried Lentils
50 gr (1.76 oz) Thinly sliced Prosciutto
40 gr (1.41 oz) Butter
5 Pachino or Cherry Tomatoes, cut in half
2 Chopped Carrots
2 Chopped Celery sticks
2 Rosemary sprigs
½ Chopped Onion
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Cotechino with Lentils - Cotechino con lenticchie

Prick the cotechino with a toothpick in several places so that the sausage give off quite a bit of fat
Place your cotechino in a large pot of cold water, bring to a boil over medium heat, cover the pot and cook for 1 ½ hours

While the cotechino cooks place the lentils in a pot with 1 litre of water, add 2 pinches of salt, stir and let it cook for about 2 hours. To shorten the lentils cooking time, soak them all night (about 12 hours) in cold water then cook for 1 hour. Once lentils are ready, drain and set aside

Heat a non-stick frying pan over medium-low heat, add olive oil, butter chopped onion and let the butter melt
Once the butter is almost melted, add prosciutto, celery, tomatoes, carrot and let it cook for a few minutes adding rosemary. After about 10 minutes, remove rosemary then add lentils. To make sure lentils do not get too dry, add 1 ladle of cotechino cooking water and let it cook for at least 5 minutes

Place your cotechino on a chopping board, remove the ends and, using a knife, cut and gently remove the casing then slice it into finger-size rounds. Spread the lentils on a large serving platter, arrange the cotechino over the top and serve

* Cotechino is an Italian flavoury fresh sausage made from pork, fatback, pork rind and spices, a specialty of Modena which dates back to the 16th Century

Ingredients for 4 persons

250 gr (8.81oz) Lasagna Sheets
150 gr (5.29 oz) Smoked Salmon
250 gr (8.81 oz) Salmon Carpaccio
800 gr (28.21 oz) Robiola Cheese
150 gr (5.29 oz) Fresh Ricotta Cheese
100 gr (3.52 oz) Breadcrumbs
100 gr (3.52 oz) Grated Parmesan
100 ml (3.4 fl oz) Milk
2 Knobs of Butter
A Pinch of Salt

VIDEO RECIPE
Salmon Lasagna - Lasagne al salmone

VIDEO RECIPE
Home Made Pasta - Pasta fatta in casa

In a mixer bowl, place the following ingredients: robiola cheese,ricotta cheese, smoked salmon, grated parmesan, a pinch of salt and milk. Mix at medium speed until all ingredients are well combined

Butter the bottom and sides of a baking pan then add the breadcrumbs and coat all sides
Spread some cheese sauce into the pan, lay down the lasagna sheets, add salmon carpaccio and another cheese cream layer. Repeat the layers until all ingredients are used then place a few knobs of butter on top and sprinkle with abundant grated parmesan

Place your lasagna in preheated oven at 180 C (356 F) and bake for 20 minutes, if it gets too brown on top, cover with aluminium foil
After 20 minutes remove lasagna from oven and let it cool for about 15 minutes before serving

Ingredients for 4 persons
400 gr (14.10 oz) Pork Fillet (Tenderloin)
150 gr (5.29 oz) Cured Pancetta (Italian Bacon)
1 Tablespoon Honey
1 Sheet Puff Pastry
1 Egg
4-5 Sage Leaves
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Honey Crusted Pork Fillet - Filetto di maiale in crosta con il miele

VIDEO RECIPE
Puff Pastry (Pasta sfoglia) - Part 1

VIDEO RECIPE
Puff Pastry (Pasta sfoglia) - Part 2

Place a non stick-frying pan over medium heat and once hot, pour in the olive oil (1 Tablespoon), add honey and 2 sage leaves then place the fillet into the pan and brown each side for at least 2 minutes

When the sage leaves turn black remove them and substitute with 2 fresh leaves. After 2 minutes add a good pinch of salt and turn over the fillet

When the fillet is well caramelized, set it down the middle of the puff pastry, wrap the pancetta around the fillet and wrap it completely with the pastry. Fold over the ends of the pastry, lightly beat the egg and brush the entire pastry
Take a fork and punch a bunch of holes on the top of your crust so that steam will be released and not blow out the crust

Line a baking pan with foil and lay the fillet onto the pan, bake in preheated oven at 180 C (356 F)for at least 30 minutes. Once your crusted pork filet is ready, remove from oven and get into thin slices, allow it to cool then cut, heat again into oven and serve

Ingredients for 4 flat breads
200 gr (7.05 oz) Flour
100 ml (3.4 fl oz) Tepid Water
10 gr (o.35 oz) Lard
1 Teaspoon Baking Soda
A pinch of Salt
Filling for the savoury piadina
12 Prosciutto Slices
250 gr (8.81oz) Stracchino Cheese
Argula (Rocket)
Filling for the sweet piadina
Nutella

VIDEO RECIPE
Italian Piadina Flat Bread - Piadina romagnola

Piadina is a thin Italian flatbread from Emilia Romagna Region. *For a lighter version substitute the lard with extra virgin olive oil

In a bowl with flour, put lard, a pinch of salt, the baking soda and water
Start working all the ingredients by hand and once are well combined, transfer the dough to the table and continue kneading until you get a dough ball then push down the dough and stretch it
Cut into 4 equal pieces and use your palm to form 4 small dough balls, transfer them to a dish, cover with a cotton cloth and let it rest for at least 30 minutes
After the 30 minutes has passed, uncover the dough and start to flatten it
Dust the table with just enough flour to prevent the dough from sticking, flatten with the palm of your hand then roll the dough out take with a rolling pin and form a disk 25 cm (9.8 inces) wide and about 1-2 mm thick
Heat a non-stick frying pan over medium heat, once hot, place the piadina into the pan and start cooking it
After about 2 minutes, turn over piadina which surface has a kind of light brown colour and cook for another couple of minutes
Now fill the savoury piadina. Put stracchino cheese on your piadina and spread it over half the surface then add prosciutto slices, arrange argula on top of prosciutto and fold in half
To fill the sweet piadina, spread abundant Nutella over half the surface and fold in half

Ingredients for 1 person

200 gr (7.05 oz) Beef Fillet
100 gr (3.52 oz) Cubed Pancetta (Italian Bacon)
1 Glass Barolo Wine
1 Knob of Butter
1 Tablespoon Flour
A pinch of salt

VIDEO RECIPE
Beef Fillet with Barolo Sauce - Filetto al Barolo

Heat a pan over medium heat, when It's hot add pancetta and cook until crispy
Once your pancetta is crispy, remove it from the pan and set aside
In the same pan, add a knob of butter, let it melt the add the fillet
After about 1 minute turn the fillet over, cook the other side for another 1 minute then remove exceeding butter and pour in Barolo wine
After about 3 minutes turn the fillet over and let it cook for another 3 minutes
After 3 minutes the fillet is cooked but the sauce is too thin so the chef secret is to remove the fillet from the pan and while sauce is simmering add 1 tablespoon of flour to thicken the sauce
Once the wine sauce is ready replace the fillet into the pan and turn it over to absorb the sauce then add pancetta and turn the heat off
Put a few greens on a serving plate, lay the fillet over, top with pancetta, garnish with Barolo wine sauce and serve

VIDEO TUTORIAL
How to clean Artichoke - Come pulire i carciofi

VIDEO RECIPE
Artichoke Lasagna - Lasagne ai carciofi

Take half lemon and rub the juice all over your hands to prevent them from turning black while you work with the artichokes
The technique for cleaning artichokes depends on how you are cooking them; if you are going to make stewed, steamed or filled artichoke. Take one artichoke at a time and cut the stem off leaving up about 2 inches from the flower head then remove any of the hard leaves around the stem that are not edible
Once it's done, using a sharp stainless steel knife, peel the stem and the green layer off the bottom, do it quickly because artichokes such as other fruits or vegetables rapidly turn black and oxidize, so place a bowl of water and lemon juice near you to place the cleaned artichokes into and rub the cut parts and stem with a half lemon
Remove the pointed tops off cutting them from bottom to top then put the artichoke in the acidulated water and rub well with a half lemon, finally use your fingers to pull apart the leaves until the centre is exposed
With a coffee spoon scoop out and discard the inner hairy choke
Once cleaned, drop again the trimmed artichoke into acidulated water until you are ready to cook

There is another way to cut artichoke and to use for different recipes such as artichoke julienne cut or any other preparation that need sliced artichoke: first cut off the bottom of the stem leaving about 2 inches, pull off the dark-green outer leaves, using a sharp knife peel the stem and remove the base of the leaves all around then put it in the acidulated water and rub with lemon
Now cut the artichoke in half lengthwise and remove the top of the leaves, use a coffee spoon to scoop out the fuzzy choke, rub the cleaned artichoke with lemon then keep it completely submerged in the bowl until you are ready to cook

Ingredients for 4 persons

500 gr (17.63 oz) Cornmeal
4 Fresh Pork Sausages
700 gr (24.69 oz) Tomato Purée
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Polenta and Sausage - Polenta con salsicce

Heat a pot over medium heat, pour in abundant extra virgin olive oil, add tomato purée, sausages and a pinch of salt. When the sauce begins to simmer, cover up with a lid and let it cook for about 1 hour. Check from time to time that the sauce doesn't stick to the pan and toss with a wooden spoon

While the sauce is cooking, after about 20 minutes, pour 1 litre of water into a pot and when it begins to boil, add 2 or 3 pinches of salt and with a wire whip, add the polenta very slowly, stirring constantly
Once all the lumps have dissolved, use a wooden spoon to stir polenta
The classic Italian polenta cooks in about 30/40 minutes, if you use instant or quick cook polenta, cook according to the package instructions

When polenta and tomato-sausage sauce are ready, pour polenta on a wooden cutting board, spread the sauce over the top and serve

Ingredients
400 gr (14.10) 00 Flour
500 ml (16.90 fl oz) Ice-Cold Sparkling Mineral Water
2 Tablespoons Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Deep Fry Batter - Come fare la pastella

VIDEO RECIPE
Deep Fried Zucchini Flowers - Fiori di zucca pastellati

This generic batter may be used to fry vegetables, meat or seafood

First of all put the flour into a large bowl, pour the ice-cold sparkling mineral water (the bubbles keep the batter light and fluffy) in flour then add some salt and 2 tablespoons of olive oil
Using a wire whip, beat briskly until smooth and free of lumps
Keep testing by dipping the whip in and letting the batter drop slowly back into the mixture. If it drops slowly it's ok and ready to use

Ingredients for 2 persons
1 Lt (34 fl oz) Deep Fry Batter
6 Zucchini Flowers
6 Anchovy Fillets
Cubed Mozzarella
1 Lt (34 fl oz) Vegetable Oil for Frying

VIDEO RECIPE
Deep Fried Zucchini Flowers - Fiori di zucca pastellati

VIDEO RECIPE
Deep Fry Batter - Come fare la pastella

Carefully open the zucchini flowers out and remove the pistils
After removing the pistils, fill each flower with an anchovy fillet then with a cube of mozzarella and gently bring the petals of the flower back together
Heat the vegetable oil in a deep pan, once hot, dip the flowers in the batter, once completely coated, gently place them into heated oil and fry until golden brown.
Once ready, remove the flowers from the pan, drain on a dish lined with paper towels and transfer to a serving platter

Ingredients for 1 pizza
230 gr (8.11 oz) Pizza Dough
150 gr (5.29 oz) Nutella
Extra Virgin Olive Oil
Flour

VIDEO RECIPE
Nutella Pizza - Pizza con la Nutella

VIDEO RECIPE
Pizza Dough - Impasto per la pizza

Lightly dust the table with flour then roll the dough into a circle, using a rolling pin, until ½ cm (0.195 inch) thick
Pour a little olive oil in a circular baking tray and spread it around to avoid pizza from sticking
Using the rolling pin lay down the pizza base onto the tray and make a well defined edge, use your fingers to press small indentations in the dough to prevent it from inflating too much when baking
Place the pizza in preheated oven at 180 C (356 F) and bake for about 7/8 minutes
After 7 minutes remove your pizza from oven and evenly spread the Nutella on top

Ingredients for 1 pizza

230 gr (8.11 oz) Pizza Dough
4/5 Pepperoni Slices (Hot Salami)
100 gr (3.52 oz) Tomato Sauce
100 gr (3.52 oz) Cubed Mozzarella
Extra Virgin Olive Oil
00 Flour
Salt

VIDEO RECIPE
Pepperoni Pizza - Pizza alla diavola

VIDEO RECIPE
Pizza Dough - Impasto per la pizza

Using a rolling pin, roll the dough into a circle and use the flour to prevent sticking to the table or the roller. Spread the dough until ½ cm (0.195 inch) thick
Pour a little olive oil in a circular baking tray, spread it around and spread well the edges too
Using the rolling pin, lay down the pizza base onto the tray and use your finger
to make a well defined edge, put a pinch of salt into the tomato sauce and smear it evenly
over the pizza base till the edge, add half mozzarella, top with pepperoni slices, cover with remaining mozzarella and sprinkle with a little olive oil
Bake the pizza in preheated oven at 180 C (356 F) for about 10 minutes
After 10 minutes your pizza it's ready to serve

Ingredients for 1 pizza
230 gr (8.11 oz) Pizza Dough
100 gr (3.52 oz) Tomato Sauce
2 Basil Leaves
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Tomato Basil Pizza - Pizza rossa con basilico

VIDEO RECIPE
Pizza dough - Impasto per la pizza

Using a rolling pin, roll the dough into a circle until ½ cm (0.195 inch) thick
Dust with flour to prevent dough sticking to the table or the roller
Pour a little olive oil in a circular baking tray and spread it around
Using the rolling pin, lay down the pizza base onto the tray and use your finger to make a well defined edge
Put a pinch of salt into the tomato sauce, add some basil leaves
hand crushed and toss well
Spread the tomato sauce evenly over the pizza base till the edge and finally add a little olive oil
Place the pizza in preheated oven at 180 C (356 F) and bake for about 10 minutes

Ingredients for 4 persons

440 gr (15.52 oz) Fusilli Pasta
100 gr (3.52 oz) Sliced Zucchini
150 gr (5.29 oz) Cubed Smoked Pancetta (Italian Bacon)
100 gr (3.52 oz) Chopped Red Onion
100 gr (3.52 oz) Grated Parmesan
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Fusilli with Zucchini Cream Sauce and Smoked Pancetta - Fusilli con crema di zucchine e pancetta

Heat a frying pan over medium heat then pour in abundant olive oil, add onion and zucchini and let it brown
After a couple of minutes, to avoid zucchini becomes too dry, add 1 ladle of pasta cooking water and cook until zucchini are just tender when pierced with a spoon
Heat a small pan over medium heat then add a little olive oil, once hot add pancetta
and cook until crispy
When pancetta is ready turn off the heat and cook the pasta
Put zucchini into the bowl of a food processor and mix at medium speed until the sauce becomes creamy
When the pasta is cooked al dente, turn on the flame under the pan, drain pasta, put it into the pan and add some cooking water then add pancetta, a pinch of salt and abundant grated parmesan
Using a wooden spoon stir gently until well combined then turn off the heat, transfer the pasta to a serving dish, sprinkle with grated parmesan and serve

Ingredients for 2 persons

½ Chicken Breast, boneless and skinless
100 gr (3.52 oz) Radicchio (Red Chicory) julienne cut
50 gr (1.76 oz) Cubed Mozzarella
2 Rosemary sprigs
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Mozzarella and Radicchio Stuffed Chicken Breast - Pollo ripieno di radicchio e mozzarella

Radicchio sauce
Put radicchio into the mixer then add a pinch of salt, pour in abundant olive oil
and mix at medium speed for at least 5 minutes. After about 2 minutes add some more olive oil to make a creamier sauce. When the sauce is ready turn off the mixer and set aside

Preparation

Place the chicken breast on a chopping board and using a sharp knife, cut a deep slit along one side of the chicken and create a pocket for the stuffing
Place the mozzarella into a bowl, add abundant radicchio, sprinkle with black pepper, season with salt, pour in a few drops of balsamic vinegar and stir well
Open the pocket and stuff with enough mozzarella-radicchio mixture to evenly
Heat a pan over medium heat then add 2 tablespoons of olive oil, place the chicken into the pan, add a pinch of salt and brown for about 2 minutes then turn over and cook for another 2 minutes and turn off the heat
Place the rosemary in a baking pan, pour in some olive oil and set the chicken in the pan, bake in preheated 180 C (356 F) oven for about 25 minutes
Once the chicken is ready, remove it from oven, place it on the chopping board, slice, lay down the chicken slices on a serving dish, pour radicchio sauce over, garnish with some fresh radicchio and serve

Ingredients for 4 persons

400 gr (14.10 oz) Egg Pasta (Fettuccine)
400 gr (14.10 oz) Sausages
300 gr (10.58 oz) Porcini Mushrooms
2 Garlic Cloves
Grated Parmesan
Chopped Parsley
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Egg Pasta with Sausage and Porcini Mushrooms - Pasta all'uovo con porcini e salsiccia

First of all remove the casings from the sausages, put it on the chopping board, make an incision along the side of each sausage and peel away the skin then cut into chunks
After cutting up the sausages, cut the mushrooms into chunks
Heat a frying pan, add abundant olive oil then add sausages and cook over medium heat
Using a wooden spoon, break the sausages up into smallish pieces and after about 5 minutes add the garlic clove, porcini mushrooms and cook for a minimum of five minutes
After 5 minutes, remove the garlic clove, add 1 ladle of pasta cooking water and a pinch of salt, turn off the heat and set aside
Now put the pasta into boiling salted water and cook until tender but still al dente
Once is ready drain and put it into the pan, add abundant grated parmesan
and a handful of parsley, toss pasta through the sauce until completely coated
Turn off the heat and transfer the pasta to a serving dish garnish with chopped parsley, a handful of grated parmesan and serve

Ingredients for 4 persons

20 Zucchini Flowers
400 gr (14.10 oz) Ricotta Cheese
120 gr (4.23 oz) Asparagus
500 gr (17.63 oz) Cherry Tomatoes
120 gr (4.23 oz) Rocket (Arugula)
100 gr (3.52 oz) Grated Parmesan
100 gr (3.52 oz) Chopped Red Onion
20 ml (0.66 fl oz) White Wine Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Zucchini Flowers Stuffed with Ricotta and Asparagus - Fiori di zucca ripieni di ricotta e asparagi

VIDEO
How to clean Zucchini Flowers - Come pulire I fiori di zucca

First of all chop the asparagus into pieces

Heat up a frying pan over medium heat and pour in the olive oil, when it's hot add the onion and fry until transparent then add the asparagus and cook until crispy. Once the asparagus has cooked, turn off the heat and let it cool down

In a large bowl, dump ricotta cheese then add grated parmesan, asparagus, salt, black pepper and stir all ingredients until well combined. Lay zucchini flowers on a chopping board, spoon the filling into each flower and once all are filled, gently roll and close the flowers and set aside

Rocket dip
Put the rocket into the food processor, add abundant olive oil, a handful of salt and some black pepper, cover up and process at medium speed until well combined. Add a little white vinegar into the rocket dip which keep it green and glossy
Tomato dip
Put tomatoes into the food processor, add abundant olive oil, a handful of salt and black pepper, cover up and process at medium speed until well combined

Heat up a frying pan over medium heat, add the olive oil, gently place stuffed zucchini into the pan and let them brown. After a couple of minutes, turn over and cook for 2 minutes more.
Spread the tomato dip on a serving dish, lay down the flowers, garnish with rocket dip and serve

VIDEO
How to clean Zucchini Flowers - Come pulire i fiori di zucca

VIDEO RECIPE
Zucchini Flowers Stuffed with Ricotta and Asparagus - Fiori di zucca ripieni di ricotta e asparagi

Using a small knife, gently remove any spiny leaves around the blossom to avoid they sting your mouth. Now place the blossom on the table and cut off the stem, leave about 1 cm (0.39 inch) attached to the blossom, will be more pleasant to see when you serve it
Cut the blossom lengthwise then gently open it up and remove the pistil. The flower is very delicate, so take care not to break it. Zucchini flowers is ready to cook and to make your favourite recipes

Remember that zucchini flowers are quite perishable and must be used before they wilt.

Ingredients for 1 pizza
230 gr (8.11 oz) Pizza Dough
100 gr (3.52 oz) Cubed Mozzarella
100 gr (3.52 oz) Sliced Cremini (Baby Portobello) Mushrooms
4-5 Prosciutto Slices
Extra Virgin Olive Oil
Flour

VIDEO RECIPE
Mushroom-Prosciutto Pizza - Pizza prosciutto e funghi

VIDEO RECIPE
Pizza Dough

Place the pizza dough on the table previously dusted with flour
Using a rolling pin, start kneading the dough and roll it into a circle, dust with a little flour and roll out dough until ½ cm (0.195 inch) thick
Once you've finished to roll out the dough, drizzle a little olive oil into the baking tray and spread it all around till the edge
Using the rolling pin, lay down the pizza base onto the tray
and use your finger to make a well defined edge, then top with mozzarella, mushrooms and drizzle with extra virgin olive oil
Place the pizza in preheated oven at 180 C (356 F) and bake for about 10 minutes
After 10 minutes remove your pizza from oven, immediately drape prosciutto slices over covering pizza completely and your pizza is ready to serve

Ingredients for 1 pizza

230 gr (8.11 oz) Pizza Dough
100 gr (3.52 oz) Tomato Sauce
100 gr (3.52 oz) Cubed Mozzarella
Basil Leaves
Flour
Extra Virgin Olive Oil
A pinch of Salt

VIDEO RECIPE
Margherita Pizza - Pizza Margherita

VIDEO RECIPE
Pizza Dough - Impasto per la pizza

First of all lightly dust the table with flour, do the same with dough then roll it into a circle
using a rolling pin
Dust with flour again to prevent sticking to the table or the roller and roll out dough until ½ cm (0.195 inch) thick
In a circular baking tray, pour a little olive oil, spread it around to avoid pizza from sticking and spread well the edges
Lay down the pizza base onto the tray and use your finger to make a well defined edge
Put a pinch of salt into the tomato sauce, add some basil leaves hand crushed, a little olive oil and toss well
Smear the tomato sauce evenly over the pizza base, spread it till the edge using a spoon
then top with mozzarella
Place the pizza in preheated oven at 180 C (356 F) and bake for about 10 minutes
After 10 minutes remove your pizza from oven and top with basil leaves before serving

Why is it called Margherita pizza?

Ingredients for 2 pizzas

425 gr (14.9 oz) 00 Flour
5 gr (0.17) Brewer's Yeast
250 ml (8.45 fl oz) Room Temperature Water
10 ml (0.33 fl oz) Extra Virgin Olive Oil
10 gr (0.35 oz) Salt

VIDEO RECIPE
Pizza Dough - Impasto per la pizza

VIDEO RECIPE
Margherita Pizza - Pizza Margherita

VIDEO RECIPE
Baked calzone - Calzoni a forno

Sprinkle some flour on the working surface and place the flour on it
Make a well in the middle and pour a little water, add the crumbled yeast, blend the flour little by little then add the remaining water
Knead well then add the olive oil and salt
Continue kneading with your hands until the dough is homogeneous then roll it into a ball
Once your dough is ready, smooth and elastic, place a little flour into the bowl to prevent dough sticking to the edges, place dough ball into the bowl, cover with a towel and let it rest for about 4 hours
After 4 hours uncover the dough which is soft and well raised and take it out of the bowl
With this dough you can make all your favourite pizzas
If you want to use the dough the next day, cover with plastic wrap and store it into the fridge

VIDEO
How to clean Mussels (Come pulire le cozze)

VIDEO RECIPE
Seafood Spaghetti (Spaghetti allo scoglio)

First of all remove the "beard" by gripping it and giving a forceful tug
towards the hinge edge of the shell

Under running water, scrub off any dirt on the exterior of the shells with a small and sharp knife

Carefully rinse them out under cool tap water and discard any shells
that are open

Now your mussels are clean and ready to cook

VIDEO
How to Clean Squid (Come pulire i calamari)

VIDEO RECIPE
Deep Fried squid rings (Frittura di calamari)

VIDEO RICETTA
Seafood Spaghetti (Spaghetti allo scoglio)

Under cold running water, remove tentacles from squid body and pull out quill-shaped bone from the cavity
Wash the squid body then pull off the skin which will easily separate from the flesh
Thoroughly rinse the squid body tube inside and out, using your finger to pull out any residual innards, and the tentacle as well
Discard the part under the eyes, remove the eyes and remove the beak
pushing from bottom to top then rinse well
At this point squids are cleaned
You could use them to make your favourite recipes

Ingredients for 2 persons
1 Bread Slice cut into half
4 Prosciutto (Raw Ham) Slices
6 Mozzarella Slices
Extra Virgin Olive Oil

VIDEO RECIPE
Prosciutto and Mozzarella Crostini - Crostini con prosciutto crudo e mozzarella

Place the bread in a baking pan then drizzle with extra virgin olive oil. Place the pan in preheated180 C (357 F) oven and bake for 2-3 minutes. After 3 minutes remove the pan from oven then top both bread slices with mozzarella and prosciutto, drizzle with olive oil and bake your crostini for 5 minutes more. Remove the pan from oven and transfer your crostini to a serving plate

To clean and purge clams you will need

Cold Water

Sea or Table Salt

VIDEO
How to Clean and Purge Clams (Come pulire e spurgare le vongole)

VIDEO RECIPE

Spaghetti with Clams (Spaghetti alle vongole)

VIDEO RECIPE
Spaghetti allo scoglio (Seafood spaghetti)

Place your clams in a large bowl and fill it with water
Clams should be covered by at least 4 inches of water
Now add about 35 gr (1.23 oz) of salt per litre of water
Turn the clams over, then let them purge for 3 hours in a cool place covered by a towel
Use a black towel because the clams should rest in the dark
After 3 hours your clams are perfectly purged
Rinse under cold running water and discard all opened or damaged clams

Ingredients

200 gr (7.05 oz) Dark Chocolate finely shaved with a knife
250 gr (8.81 oz) Liquid Cream

VIDEO RECIPE
Dark Chocolate Sauce (Salsa al cioccolato fondente)

VIDEO RECIPE
Dark Chocolate Mousse (Mousse al cioccolato Fondente)

VIDEO RECIPE
Plum Cake with Dark Chocolate Drops (Plum cake di riso con gocce di cioccolato fondente)

Pour the cream into a saucepan and bring to a simmer
When the cream begins to simmer, remove the pan from heat and pour the cream into the bowl with chocolate
Using a hand mixer, mix until the chocolate is melted and the sauce is smooth
You could use this sauce to garnish ice cream cups, chocolate mousse or plum cake

Ingredients for 4 persons

500 gr (17.63 oz) 00 Flour
500 ml (16 fl oz) Béchamel Sauce
500 ml (16 fl oz) Whole Milk
150 gr (5.29 oz) Mozzarella Cheese
120 gr (4.23 oz) Cooked Ham
80 gr (2.82 oz) Grated Parmesan
50 gr (1.76 oz) Melted Butter
3 Whole Eggs
1 Knob of Butter
Salt and Black Pepper

VIDEO RECIPE
Crespelle with Ham and Mozzarella - Crespelle con prosciutto e mozzarella

VIDEO RECIPE
Béchamel Sauce - La besciamella

Break the egg into a large mixing bowl, lightly whisk then pour in melted butter, now add the flour little by little, add some milk and continue to whisk. Add the remaining milk and whisk until you get a smooth homogeneous batter without lumps then add a pinch of salt a pinch of black pepper and whisk again

Rub a non-stick frying pan with a little butter then pour 1 ladle of batter into the centre of the pan, tilt the pan with a circular motion so that the batter coats the surface evenly. Raise the heat to medium and cook for about 2 minutes on both sides. Once ready transfer the crespella to a plate and repeat this process
for the other crespelle

Fill the crespelle, put some of the béchamel on the bottom of the baking pan, spread it well, fill half crespella with 2 ham slices, add mozzarella, fold the crespella in half then fold in half again and place it into the baking pan.Cover with the béchamel sauce, sprinkle parmesan over all and bake in a preheated 180 C (357 F) oven for 10 minutes
Once your crespelle are ready, remove the pan from oven and transfer to the serving plate

Ingredients for 2 persons

6 Shelled Prawns
6 Prosciutto Slices (Raw Ham)
4 Sage Leaves
2 Garlic Cloves
1 Knob of Butter
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Prosciutto Wrapped Prawns (Mazzancolle al prosciutto crudo)

Dust the prawns with salt and black pepper, sprinkle with a little olive oil and wrap 1 slice of prosciutto around each prawn
Place the sage in a baking pan then add the garlic cloves, pour in some olive oil and bake in preheated 200 C (392 F) oven for about 2 minutes
Remove the baking pan from oven, arrange the prawns in the pan,
sprinkle with black pepper, and spread with butter
Bake the prawns at 170 C (338 F) for 10 minutes
After 10 minutes, remove the baking pan from oven, transfer the prawns to a serving plate, garnish with sage leaves, pour over the olive oil and serve

Ingredients

200 gr (7.05 oz) Mayonnaise
150 gr (5.29 oz) Can Tuna in Oil, drained and flaked
2 Anchovies
Handful of Capers
Juice of ½ Lemon

VIDEO RECIPE
Tuna Sauce (Salsa tonnata)

VIDEO RECIPE
Mayonnaise Sauce (La maionese)

Place tuna into the bowl of the food processor then add some capers, anchovies and finally pour in the juice of ½ lemon
Mix at high speed until you get a homogeneous mixture then stop the food processor and press the mixture down slightly all the way around the edge, using a spatula
Mix at high speed for 30 seconds then add mayonnaise and mix for another 30/40 seconds
Stop again and press the mixture down slightly using the spatula
When the tuna sauce is ready, transfer it to a bowl and serve

A fit sauce for appetizers and fresh dishes, meat and fish based

Ingredients per person

4 Lamb Chops
2 Potatoes
2 Garlic Cloves
½ Chopped Lemon Zest
1 Glass White Wine
Chopped Fresh Sage
Chopped Fresh Rosemary
Extra Virgin Olive Oil
Cooking Salt
Table Salt
Black Pepper

VIDEO RECIPE
Roast Lamb Chops with Potatoes (Costolette agnello al forno con patate)

Place the lamb chops in a large dish, add some cooking salt, the lemon zest, 1 garlic clove hand crushed rosemary, sage, sprinkle
some black pepper, pour in the white wine and extra virgin olive oil
Turn the lamb chops over and marinate for about 2 hours turning them occasionally
Slice the potatoes leaving the peel on, put them in a bowl with water
and leave to rest until the end of the marinade
Using a slotted spoon, drain the potatoes, transfer them to a roasting tin then salt to taste, add 1 garlic clove hand crushed,
sprinkle with rosemary, add a pinch of black pepper and extra virgin olive oil
Toss well and roast for 20 minutes at 200 C (392 F)
After 20 minutes, remove the potatoes from oven, tuck the chops
in among them, sprinkle with marinade and roast another 10 minutes reducing the heat to 180 C (356 F)
Once the chops are done, remove from oven, transfer them to a serving platter and serve

Ingredients for 4 persons

350 gr (12.34 oz) Rice
500 gr (17.63 oz) Ragù Sauce
2 Eggs
100 gr (3.52 oz) Cubed Mozzarella Cheese
100 gr (3.52 oz) Finely Grated Parmesan
60 gr (2.11 oz) Butter
1 Litre Meat Stock
Flour and Bread Crumbs to coat
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Fried Stuffed Rice Balls - Supplì

VIDEO RECIPE
Ragù Sauce - Il ragù

Heat up a pot over medium heat then add 1 tablespoon of olive oil, half of the butter and let it melt
Once the butter has melted, add rice and toast it for about 2 minutes. Add enough hot broth to cover the rice and when the broth has almost completely evaporated, continue to add it until the rice is cooked
When the rice is cooked al dente (cooked firmly) season with salt, add remaining butter, ragù sauce, grated parmesan and stir quickly until becomes creamy. Turn off the heat and let it cool down to room temperature

Once the rice has cooled you can make your supplì
Break the eggs and whisk. Pick up a handful of the rice mixture, mould into small balls and firmly press it, place a cube of mozzarella into the centre then reshape into a ball. Firmly press the rice giving the typical elongated oval shape
At this point roll the rice ball in flour, continue moulding the rice to give it the elongated oval shape, then dip the supplì in egg and finally roll it well in bread crumbs. Repeat until all the rice is used

Heat extra virgin olive oil, which should be 3 inches deep, in a pot over high-medium heat, then add suplì
Let them fry until golden brown and crisp on all sides, turning over occasionally
When all supplì are golden brown, remove with a slotten spoon and place on kitchen paper to drain the olive oil
Transfer supplì to a serving dish and offer to your friends. Remember to eat them with hands

Ingredients for 4 persons

75 gr (2.64 oz) Rice Flour
75 gr (2.64 oz) Butter
65 gr (2.29 oz) Brown Sugar
50 gr (1.76 oz) Dark Chocolate Drops
2 gr (0.07 oz) Baking Powder
2 Whole Eggs
½ Vanilla Pod
Finely grated Zest of ½ Lemon
A pinch of Salt
Garnish
Icing Sugar
Chocolate Sauce
White Chocolate decorations

VIDEO RECIPE
Plum Cake with Dark Chocolate Drops (Plum cake con gocce di cioccolato fondente)

VIDEO RECIPE
Dark Chocolate Sauce (Salsa al cioccolato fondente)

Place the softened butter, at room temperature, into the mixer bowl
followed by sugar and switch on the mixer to a slow mix, then add a pinch of salt, only a pinch, which exalts sapidity
Add the grated lemon zest and the baking powder, split the pod down its length, scrape out the seeds and put them into the bowl
now add the first egg, continue to mix for a while then add the second egg
When the sugar, the baking powder and the eggs are well mixed
switch off the mixer, add the rice flour and continue to mix until well combined
Switch off the mixer remove the bowl, add chocolate drops and stir using a spatula
Fill the pastry bag with the batter, close the bag, cut the tip off and fill the moulds, fill only the lower half of the moulds
Transfer the moulds to a baking tin lined with greaseproof paper,
to avoid their twisting when you remove them from oven
Place the baking tin in preheated oven at 190 C (278 F) and bake for 35 minutes
After 35 minutes remove them from moulds, sprinkle with icing sugar, pour over some chocolate sauce garnish with small white chocolate decorations and serve

Ingredients for 4 persons

400 gr (14.19 oz) Thinly Sliced Veal
1 Glass White Wine
100 gr (3.52 oz) Butter
Fresh Chopped Parsley
Flour to coat
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Veal Piccata with White Wine (Piccata di vitello al vino bianco)

Lightly coat the veal on both sides
Heat a large non-stick frying pan over medium-high heat then add the butter and a little olive oil
Once the butter has melted place the veal into the pan, raise the heat to high,
season with salt and black pepper and cook 1 minute per side
After 1 minute turn over the veal, remove excess butter, pour in the white wine and let it evaporate
Once the wine has completely evaporated, sprinkle with a handful of chopped parsley, transfer your piccata to a serving platter, garnish with chopped parsley, drizzle with oil and serve

Ingredients for 4 persons

2 Puff Pastry Sheets
200 gr (7.05 oz) Steamed Spinach
150 gr (5.29 oz) Fresh Ricotta Cheese
200 gr (7.05 oz) Grated Parmesan
2 Eggs
Salt and Black Pepper

VIDEO RECIPE
Spinach and Ricotta Tart

Place ricotta in a large bowl, stir with a wooden spatula then add the spinach, the eggs, grated parmesan a pinch of salt finally add grated black pepper. Give it a really good stir to mix all the ingredients

Roll out one of the pastry sheets, let it adhere to the bottom and edges of the mould. Spoon the spinach and ricotta mixture into the bottom of the tart and spread evenly
Roll out the remaining puff pastry, cover the top, press down gently, trim off any excess puff pastry from the edges then pinch the edges together firmly to seal them. Remove excess oven paper from edges, press gently with a fork and make little holes on the top of the tart

Preheat oven to 190 C (374 F) and bake for about 20/30 minutes. After 30 minutes remove from oven and let it sit until reaches room temperature. Once the tart is cool, using the oven paper, gently remove it from the mould then slide the tart onto your serving plate

Ingredients for 1 Kg (35.27 oz) Puff Pastry
500 gr (17.63 oz) 00 Flour
250 gr (8.81 oz) Room Temperature Butter
12 gr (0,42 oz) Salt
300 ml (10 fl oz) Room Temperature Water
To garnish
Pastry Cream
Icing Sugar
Chocolate Decoration
Edible Flowers

VIDEO RECIPE
Puff Pastry (Pasta sfoglia) - Part 1

VIDEO RECIPE
Puff Pastry (Pasta sfoglia) - Part 2

VIDEO RECIPE
Pastry Cream (Crema pasticcera)

Puff Pastry (Pasta sfoglia) - Part 1
Put the salt in a medium bowl, fill the bowl with water and stir andlet the salt dissolve
Once the salt has dissolved, pour the flour on your work surface, make a well in the middle, pour in the water with salt, slowly add the remaining water and gently begin to knead
The dough must be smooth and does not stick to the fingers, if your dough is too wet add a little flour, otherwise if it looks too dry add a little more water
When your dough is ready place it in a bowl and leave it to rest for 10/15 minutes
After 15 minutes, place 2 oven paper sheets (approx 40/45 cm length) over the table, place the butter in the middle of the sheet, put the second oven paper sheet over the butter and roll out with a rolling pin
Butter must be at room temperature because it remains smooth and elastic
Remove the top sheet of the oven paper from the butter and set it aside
Place the dough on your work surface, dust it with flour and sprinkle a little flour over the dough then roll out the dough with the rolling pin
Place the butter in the middle of the dough, remove the paper oven from the butter, fold the four edges of the dough over the butter enclosing it completely, dust again the work surface with flour, dust the dough too then roll out gently and evenly into a long strip
Fold the two shorter edges to meet each other in the middle then fold again the rectangle in half (like closing a book), rotate the dough and roll it again as before
Repeat rolling and folding process for a total of 4 times
Use a spatula to remove any flour from the surface, unroll the plastic sheet
and lay it on the table, place the pastry in the center of the sheet and wrap it well
Transfer the pastry to a baking pan and place it in the fridge for 2 hours to rest

Puff Pastry (Pasta sfoglia) - Part 2
After 2 hours remove the puff pastry dough from fridge, remove the plastic sheet and cut a piece of dough
Dust the work surface with flour and dust the dough too
Flatten the dough with a rolling pin, dust again the work surface with flour,
sprinkle a little flour over the dough, then roll the dough out until very thin
The dough must be very thin
At this point use a dough punch roller, you can also use a fork, for punching holes in dough with a multiple wheel cutter of about 1 cm (0,3937inch) wide
(you can also use a pizza cutter)
Cut the puff pastry dough into strips, cut and remove the upper edges
(5 cm/2 inch length) and do the same with the lower edges
Transfer the strips (20 cm/7.87 inch length) to a baking pan and let them sit
for about 30/35 minutes
After 30 minutes dust the puff pastry strips with icing sugar
Place in preheated oven and bake at 190C (375 F) for 12/15 minutes
After 12 minutes your puff pastry strips are ready
Let them cool before garnishing
Line up 2 strips in a serving plate, lay down other 2 strips diagonally and
repeat with other 2 strips
Garnish with pastry cream, top with a small sugar decoration and crystallized edible flowers
Dust with icing sugar making a circular motion and serve

Ingredients 4 servings
500 gr (17.64 oz) Ricotta cheese and Spinach Ravioli
200 gr (7.05 oz) Buffalo's Milk Mozzarella
15 - 20 Pachino Tomatoes or Cherry Tomatoes
½ Onion
Garlic
Grated Parmesan cheese
Extra Virgin Olive Oil
Fresh sage

VIDEO RECIPE
Ravioli with Mozzarella Cheese and Tomatoes (Ravioli ricotta e spinaci con mozzarella e pachino)

Slice the onion, quarter the tomatoes and dice the Buffalo mozzarella
Pour the olive oil into a frying pan, add onion, 1 garlic clove then add some fresh sage leaves and let it brown
Add the tomatoes, season with salt and after 2 - 3 minutes add ½ ladle of cooking water

Cook ravioli into boiling salted water. Once cooked, using a slotted spoon, drain and transfer them to the pan, add a handful of mozzarella, sprinkle with grated parmesan and sauté. Transfer Ravioli to a serving dish, top with mozzarella, sprinkle with grated parmesan, drizzle with olive oil and serve

Ingredients for 4 persons

500 ml (17 fl oz) Seed Oil
3 Egg Yolks
2 Teaspoons Tomato Ketchup
1 Teaspoon Mustard Sauce
2 Drops of Tabasco
2 Drops of Brandy
2 Drops Worchester Sauce
½ Cup Orange Juice
A Pinch of Salt

VIDEO RECIPE
Pink Sauce (Salsa rosa)

VIDEO RECIPE
Shrimp Cocktail with Avocado and Pink Grapefruit (Cocktail di gamberi con avocado e pompelmo rosa)

Put the egg yolks in your food processor, run on high speed,then slowly add the seed oil until emulsified. While the processor is running, add the teaspoon of mustard sauce, a few drops of Tabasco sauce, a couple of drops of Worchester sauce, 2 teaspoons of tomato ketchup, a little brandy, the orange juice and finally the salt

When the sauce is thick, homogeneous and reaches the right pink colour, it's ready. Transfer it in a bowl, chill in the fridge and serve. Perfect dip for seafood, shellfish and shrimps cocktail

Ingredients for 4 persons
4 Sole Fillets well cleaned
80 gr (2.82 oz) Butter
Juice of ½ Lemon
Fresh Chopped Parsley
Flour
Salt

VIDEO RECIPE
Sole Fillets In Lemon Parsley Butter (Miller's Wife Style) - (Sogliola alla mugnaia)

Lightly flour the sole fillets on both sides
Place the butter in a well heated non-stick frying pan and let it melt
over medium/high flame
Once the butter has melted, put the sole fillets into the pan, season with salt and after 30 seconds turn them carefully
After another 30 seconds pour the lemon juice, let it evaporate, sprinkle the fillets with a handful of parsley and after 15 seconds of cooking time your sole is ready
Transfer the sole fillets to the serving plate, being careful not to break them, pour the cooking liquid over the fish and serve

Ingredients for 6/8 persons
1 Kg (35.27 oz) Rigatoni Pasta
1½ Litres (50.72 fl oz) Ragu Sauce
500 gr (17.63 oz) Béchamel Sauce
500 gr (17.63 oz) Cubed Mozzarella Cheese
250 gr (8.81oz) Grated Parmesan
150 gr (5.29 oz) Cubed Cooked Ham
A Knob of Butter

VIDEO RECIPE
Baked Pasta (Pasta al forno)

VIDEO RECIPE
Ragu Sauce (Ragù alla bolognese)

VIDEO RECIPE
Bèchamel Sauce (Besciamella)

Place a large pot of water over high heat, when the water reaches the boiling point add 2 tablespoon of salt and put in your pasta

Cook pasta for half cooking time then drain and transfer to a large bowl
Season with ragu sauce and stir, add Béchamel sauce and stir again, add the cooked ham, a handful of mozzarella, a handful of grated parmesan then stir to amalgamate all the ingredients

Transfer all to a baking pan, spread the remaining ragu over the top, add a little more Bèchamel sauce, a little more mozzarella, dust with grated parmesan finally add some knobs of butter

Bake in pre-heated oven at 200 C (392 F) for 15 minutes, during the last 5 minutes of cooking time turn on the grill
After 15 minutes your baked pasta is ready, let it sit for about 15-20 minutes before serving

Ingredients for 4 persons
240 gr (8.46 oz) Carnaroli Rice

80/100 gr (2.82/3.52 oz) Unsalted Butter
50 gr (1.76 oz) Grated Parmesan

2 Litres (67.62 fl oz) Meat Stock
1 Teaspoon Saffron Threads
1 Cup Dry White Wine
½ Chopped Onion
Extra Virgin Olive Oil

VIDEO RECIPE
Risotto Milanese Style

Heat a non stick frying pan or a pot with high sides
Meantime heat the meat stock, which must always be added hot

Put the butter into the pan, over medium heat, drizzle over a little olive oil to prevent the butter from burning, and let it melt. Once the butter has melted, add the onion and let it brown
At this point add the rice, toast it for a couple of minute stirring constantly (until looks slightly translucent)
Pour in the white wine and let it evaporate, is very important to let the wine completely evaporate, otherwise the rice will turn bitter

When the wine has completely evaporated, start adding the hot stock ladle by ladle to about 1cm over level of rice then add the saffron threads. Cook the rice for 15/18 minutes, it depends on the quality of the rice,over medium heat
Continue to add the hot stock ladle by ladle, to prevent the rice from drying out

When the rice is almost done, 3 minutes before the end of cooking time, turn the heat off, add the grated parmesan, a knob of butter and let it sit for 2 minutes. After 2 minutes stir vigorously the rice and transfer it to a serving plate

*The traditional recipe includes white onion and beef bone marrow

Ingredients for 4 persons

280 gr (9.87 oz) Ridged Penne Pasta
500 gr (17.63 oz) Red Tomatoes
150 gr (5.29 oz) Ricotta Cheese Made with Cow's Milk
100 gr (3.52 oz) Grated Parmesan Cheese
80 gr (2.82 oz) Shelled Walnuts
1 Large Basil Bunch
1 Garlic Clove, Peeled
Extra Virgin Olive Oil
Black Pepper
Salt

VIDEO RECIPE
Penne Pasta with Sicilian Pesto

Remove the stem of each tomato, cut in half then get rid of the white core. Squeeze, discarding the seeds, and put them into the food processor. Add the shelled walnuts and garlic, and process at high speed for about 30-40 seconds then season with salt and black pepper, add ricotta cheese, half grated parmesan and mix again for another minute. Stop, add the basil and continue to mix.
With the motor running, slowly pour abundant olive oil. Stop again and add the remaining grated parmesan, a pinch of salt and process until well combined

When your pesto Sicilian style is ready, transfer it to a bowl and put the pasta into boiling salted water
Once the pasta is cooked turn the heat off, put 1 ladle of pesto in a large bowl, drain the pasta and transfer it to the bowl. Add a good quantity of pesto and stir until well combined. Transfer the pasta to a serving plate, garnish with a basil leaf and serve

Ingredients for 4 persons
4 Chicken Breasts
½ Cup Marsala Wine
200 gr (7.05 oz) Sliced Mushrooms
100 gr (3.52 oz) Butter
Flour for coating
Dried Oregano
Extra Virgin Olive Oil
Black Pepper
Salt

VIDEO RECIPE
Chichen Marsala (Pollo al Marsala)

Lightly coat the chicken breasts on both sides. Place the frying pan over high heat, pour in some extra virgin olive oil and when it's hot add the mushrooms and cook them for 5 minutes
After 5 minutes, season with salt, black pepper, sauté, then transfer the mushrooms to a bowl and set aside

Put the butter in the same pan you have cooked the mushrooms and pour in 1 tablespoon of olive oil. Once the butter has melted, place the chicken breasts in the pan and brown both sides for about 3/ 4 minutes on medium-high heat

When the chicken breasts are gilded on both sides, remove excess butter, add a little salt, a little oregano, grind in black pepper to taste then add the Marsala wine and flambé. Once the flame is extinguished, put the mushrooms in the pan and let them cook over medium heat for another 5/6 minutes. When the chicken is ready, transfer it to a serving plate

Ingredients for 1 litre of Béchamel

1 Litre (33.8 fl oz) Whole Milk
100 gr (3.52 oz) Butter
100 gr (3.52 oz) 00 Flour
A Pinch of Salt
Nutmeg

VIDEO RECIPE
Béchamel Sauce (La Besciamella)

Pour the milk into a large saucepan, add salt, some grated nutmeg
and place the pan on medium heat
Put the butter into a small saucepan and place the pan on medium heat
As soon as the butter melts, add the flour and let the mixture cook for about 3-4 minutes over medium-low heat whisking constantly
When the mixture is ready, remove the pan from heat and let it rest
As soon as the milk reaches the boiling point, pour it into the mixture little by little, whisking briskly to avoid lumps forming
When the milk is incorporated, return the pan over a medium-low heat and let it cook for 15 minutes whisking continuously
When your Béchamel is ready, remove from heat and transfer it to a large bowl
We suggest you to let the Béchamel cool to room temperature and to place a piece of plastic wrap directly on the surface of the Béchamel, to prevent a skin from forming while the sauce cools

Ingredients, serving 4
500 gr (17-63 oz) Shortcrust Pastry Dough
2 Granny Smith Apples
300 gr (10.58 oz) Pastry Cream
Flour
Refined Sugar and Icing Sugar to garnish

VIDEO RECIPE
Apple Tart (Torta di mele)

VIDEO RECIPE
Shortcrust Pastry Dough (Pasta frolla)

VIDEO RECIPE
Pastry Cream (Crema Pasticcera)

Cut a piece of dough and work it with your hands, forming a cylinder
Dust your work surface with flour, place the dough on it and lightly press the cylinder with your hands. Using a rolling pin, begin to roll up the dough. Lightly flour your working surface to avoid dough from sticking. Roll it again lengthwise to make it uniform

Take a tart pan, place it in the centre of pastry and with a sharp knife cut a circle all round the pan, keep the size of the circle larger than the tart pan, remove the exceeding pastry and place the pastry circle on the tart pan. Gently press the pastry to the bottom and edges of the pan being careful not to rip it and cut away any excess and remove it

Transfer the pastry cream to a pastry bag and fill the tart making a circular movement from the centre outwards, avoid putting too much cream. Now quarter the apples, peel them and remove the core
Cut every segment into thick slices and arrange the apple slices on pastry beginning with the outer edges, slightly overlapping them.
Sprinkle a little sugar over the top of the tart, place the tart in preheated oven and bake at 195 C (383 F) for about 15 minutes. Remove your tart from oven, let it cool and sprinkle with icing sugar

Ingredients for 4 persons

320 Gr. (11.28 oz.) Spaghetti
1 Kilo (35.27 oz) Fresh Carpet Shell Clams, scrubbed and cleaned
4 Cloves Garlic
Red Pepper Flakes
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Spaghetti with Clams (Spaghetti alle vongole)

VIDEO
How to Clean and Purge Clams (Come pulire e spurgare le vongole)

Place a pot with water to the heat and when it begins to boil add a handful of salt, when pasta boils again put spaghetti into the pot
Pour the olive oil into a preheated frying pan, add garlic and 1 teaspoon of red pepper flakes
When garlic begins to brown add clams, pour 1 ladle of pasta cooking water into the pan, cover and simmer
Once clams have opened (discard any that don't) remove the garlic and them cover and let it simmer
Once spaghetti are cooked al dente, drain it, put into the pan, sauté for a couple of minutes then add the chopped parsley
Transfer spaghetti to a serving dish, garnish with a tuft of parsley, drizzle with olive oil and serve

Ingredients for 4 persons

4 Minute Steaks
1 Can 500 ml (17 fl oz) Can Tomato Sauce
4 Garlic Cloves
Chopped Parsley
Oregano
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Beef Pizzaiola (Fettine alla Pizzaiola)

Heat a large sauce pan and pour in the olive oil, add crushed garlic and fry gently until soft.
Pour tomato sauce in the pan, season with salt, add chopped parsley, oregano and cook for about 5 minutes.
Place steaks into the pan, cover and let it simmer for 5 minutes more
Take the lid off, turn steaks over and let it cook for another for 5 minutes, uncovered
Once cooked transfer the steaks in a serving plate, drizzle with olive oil and serve.

Ingredients for 1 person
200 gr (7.05 oz) Flank Steak (Entrecôte)

Rocket (Argula)
10 Pachino Tomatoes
Parmesan Flakes
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Beef Flank Steak with Rocket, Pachino Tomatoes, Parmesan Flakes and Balsamic Vinegar (Tagliata di manzo con rucola, pachino, scaglie di parmigiano e aceto balsamico)

Steak Meat cooking time
If you like your steak cooked rare, cook it 1 minute per side, 4 minutes each side for medium rare and 6-7 minutes for a well done steak. For this last type of cooking (well done) remember to low the flame because, if the grill pan is too hot or the flame is too high, the meat could burn.
The steak has to be turned only once otherwise it could become as shoe leather
Preparation
Heat a grill pan to high flame for 5-6 minutes at least and place the steak over the pan, season with salt, add a pinch of black pepper and cook as the cooking time chosen.
While the steak cooks, cut tomatoes in half.
Move the meat to get the grilled effect then turn it over, add salt and a pinch of black pepper on the other side as well.
Finish cooking, transfer the steak to the chopping board and cut it diagonally
Arrange some rocket into a serving plate set the steak over, add pachino tomatoes, pour over a little balsamic vinegar, add parmesan flakes and a drizzle of extra virgin olive oil.

Ingredients for 4 persons
4 Veal Cutlets or Loin of Veal pounded thin
2 Eggs
00 Flour
Breadcrumbs
Vegetable Oil to fry
Salt

VIDEO RECIPE
Veal Cutlet Milanese (Cotoletta alla Milanese)

Break the eggs into the mixing bowl and give them a quick whisk with a fork
Flour the cutlets, shake gently to remove excess flour and dip them into the egg, let the excess egg drip off and coat both sides with bread crumb pressing down to make sure the crumbs adhere
Do respect this order: flour, then dip into egg and finally coat with breadcrumbs
In a large frying pan, heat the vegetable oil, when hot place cutlets into the pan
and deep-fry until golden brown on both sides
Once cooked let excess oil drip off and salt both sides
Do it when they are hot so the salt can adhere to meat
Place cutlets on a serving platter and serve hot.

Ingredients for 4 persons
4 Ripe Tomatoes (1 per person)
400 gr. (14.10 oz.) Buffalo mozzarella 100 gr (3.52 oz) per person
Fresh Basil
Extra virgin olive oil
Salt

VIDEO RECIPE

Caprese Salad (Insalata Caprese)

Remove the stem of each tomatoes and slice them (1 cm thick)

Roughly cut the mozzarella cheese the same thickness as the tomatoes
Alternate overlapping slices of tomato and mozzarella, season with salt, garnish with some fresh basil leaves
and sprinkle a little extra virgin olive oil

Ingredients for 4 persons
240 gr (8.46 oz) Carnaroli Rice
250 gr (8.81 oz) Porcini Mushrooms
80 gr (2.82 oz) Butter
2 Litres Vegetable Stock
2 Glasses Dry White Wine
2 Garlic Cloves
1 Cup Grated Parmesan Cheese
½ Onion Finely Sliced
Red Pepper Flakes
Rosemary Sprig
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Porcini Mushrooms Risotto (Risotto ai funghi porcini)

Heat a frying pan and pour in the olive oil (1 tbs per person) add crushed garlic and rosemary sprig, a pinch of red pepper flakes
and Porcini mushrooms
Season with salt and let it cook for about 10 minutes
After a couple of minutes add a little white wine and let it cook over medium-low heat
Once your mushrooms are ready, prepare the rice
Heat a large frying pan over medium heat and add butter, pour in a little olive oil, add the onion and cook until softened
Remember to keep warm the stock over low heat
Now add the rice and cook for 2 minutes stirring constantly until well-coated and opaque
Pour in the white wine and let it reduce
At this point start adding the stock ladle by ladle allowing all the liquid to be absorbed before adding the next. (This is the cooking standard procedure for all kind of risotto)
Now it's time to add the mushrooms, the risotto will take about 15 minutes to fully cook
After 5 minutes remove the garlic and rosemary. continue cooking and stirring until the stock has almost totally evaporated
Once the rice is cooked al dente, add butter and grated parmesan, than turn off the heat and stir vigorously
Transfer your risotto to the serving plate and sprinkle with parsley before serving

Ingredients for 6 persons
1 ½ Kilos (52.91 oz) Eggplant
800 gr (28.21 oz) Peeled Tomatoes previously crushed
300 gr (10.58 oz) Grated Parmesan
300 gr (10.58 oz) Cubed Mozzarella Cheese
2 Garlic Cloves
1 Fresh Basil Bunch
2 Tablespoons Extra Virgin Olive Oil
Vegetable Oil for frying
Salt
Black Pepper

VIDEO RECIPE
Eggplant Parmesan (Melanzane alla Parmigiana)

First of all discard both ends of the eggplant and cut it into 1 cm thick slices then repeat with remaining eggplants using a sharp serrated knife
Now place the eggplant slices in a large colander and sprinkle evenly with salt
Place a big bowl full of water on top to press them and let drain for about 1-1 ½ hours
Put the garlic cloves into a pot then pour in 2 tablespoons of extra virgin olive oil and leave the garlic to fry slowly on a medium heat
When garlic is golden brown, add the peeled tomatoes previously crushed, a pinch of salt, a pinch of black pepper and let it simmer for about 5-10 minutes on a medium heat
When the tomato sauce is ready, turn the heat off
When eggplant has drained remove the bowl and lay the slices on multiple paper towels to absorb the liquid
Place the eggplant slices into hot oil and fry until golden brown on both sides
When the eggplant slices are golden brown, take them out of the pan, transfer to paper towels to drain well and let them rest for 10 minutes
Spread a single layer of tomato sauce in the bottom of a large roasting pan and arrange one layer of eggplant slices over the sauce, cover with some tomato sauce, add some basil hand chopped, a handful of cubed mozzarella and sprinkle with abundant grated Parmesan
Repeat with remaining ingredients ending with Parmesan
Now place the roasting pan in preheated oven at 180° C (356° F)
and bake for about 30-40 minutes
Once ready remove from oven and let it cool for about 30 minutes before serving.

Ingredients for 4 persons
250 gr (8.818 oz) Shrimp, cooked, peeled and chilled
1 Ripe Avocado
1 Pink Grapefruit
4 Tablespoons Pink Sauce
3 Tablespoons Extra Virgin Olive Oil
Salt a pinch
Black Pepper a pinch
Some Lettuce Leaves to garnish

VIDEO RECIPE
Shrimp Cocktail with Avocado and Pink Grapefruit - Cocktail di gamberi con avocado e pompelmo rosa

VIDEO RECIPE
Pink Sauce - Salsa rosa

With a sharp knife, cut both ends off the grapefruit then cut away the peel from top to bottom. Divide the grapefruit into segments free from membranes, taking care to cut away every scrap of white pith and squeeze the remaining pulp into a large bowl.

Cut the avocado in half lengthwise and remove the seed. Using a spoon, gently remove the pulp by running the spoon around the edge, being careful to not break the avocado then arrange it over the lettuce leaves. Repeat with the other half.

Now dice the avocado pulp and transfer it to a large bowl with the grapefruit juice. Season with salt, add a pinch of black pepper, extra virgin olive oil and toss well. Fill the avocado shells with the avocado mixture, add shrimps, pink sauce, top with grapefruit segments, add a pinch of black pepper a little olive oil and serve.

Ingredients for 4 persons

320 gr (11.28 oz) Spaghetti
200 gr (7.05 oz) Salted Anchovies (previously rinsed under cold water)
2 Cloves of Garlic
Breadcrumbs
Parsley, Roughly Chopped
Extra Virgin Olive Oil
A Pinch of Salt

VIDEO RECIPE
Spaghetti with Anchovies and Breadcrumbs - Spaghetti con acciughe e pangrattato

First of all, plunge the pasta into a pot of boiling salted water

Pour the olive oil (4 tbsp) into the frying pan, add the garlic cloves and let them brown, then add the anchovies and cook them over low heat until dissolved. Once the anchovies are dissolved, add a handful of parsley, a handful of breadcrumbs, let it flavour for a couple of minutes then turn off the heat

Wait the end of pasta cooking time and turn on the heat under the frying pan, add 1 ladle of pasta cooking water, remove the garlic, drain spaghetti and transfer them to the pan
Let the pasta absorbs the flavour of the sauce and add some breadcrumbs, a pinch of salt, drizzle with olive oil and add another ladle of pasta coking water, then sautè. If the pasta is too dry add more water
Turn the heat off and transfer the pasta to a serving dish, sprinkle with breadcrumbs, drizzle with olive oil and serve

Ingredients for 6 persons

1 Honey Sponge Cake Roll
20 cm (8 inch) x 30 cm (11.81 inch)
500 gr (17.63 oz) Chantilly Cream
200 gr (7.05 oz) Sugar Syrup
Some Strawberries diced into small cubes
White Chocolate Flakes

VIDEO RECIPE
Strawberry Cream Roll (Rotolo con crema chantilly e fragole)

VIDEO RECIPE
Honey Sponge Cake Roll (Biscotto morbido al miele)

First of all you have to remove the baking paper from the cake you've previously made so cover it with a sheet of baking paper
then turn upside down the cake and carefully peel off the baking paper
Trim off the edges and remove a small piece of the cake to make it smaller
Place the cake in the centre of the baking paper and put a thin layer of chantilly cream in the centre of your cake, with an offset spatula, and spread the cream over the entire surface
Now add the strawberries, starting from the edges toward the centre, in this way you find the strawberries from first to last bite, and do the same with white chocolate flakes
Raise the baking paper and roll up the cake then lightly brush the top and sides of roll with sugar syrup and transfer it to a serving plate
Now decorate the roll first with chantilly cream then take 2 strawberries, cut them in half and place them on top of the roll

To fill this roll you can also use apple, banana or berries

Ingredients
600 ml (20.3 fl oz) Seed Oil
2 Eggs
Juice of 1 Lemon
Salt
Black Pepper

VIDEO RECIPE
Home Made Mayonnaise Sauce (La maionese)

First of all break the eggs and put them in your food processor.
Pulse to start and begin to pour in the seed oil.
It's very important to pour the seed oil very slowly, maintaining the speed of you food processor to high to make a thick and homogeneous sauce.
When all the oil has been added, add salt, a pinch of black pepper and the lemon juice.
Continue beating until thick and homogeneous.
Once ready, transfer your mayonnaise to a small bowl, cover with a piece of plastic wrap, place it in the fridge and let it rest for about 2 hours.
It can't be frozen, but will keep for up to three days in the fridge.

Ingredients for 4 persons
8 Ripe Large Tomatoes, washed and dried
320 gr (11.28 oz) Rice
1 Kg (35.27 oz) Potatoes
1 Garlic Clove
Some Basil Leaves
Parsley
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Tomatoes Stuffed with Rice Roman Style (Pomodori con il riso alla romana)

First of all roughly chop the basil and put it into a large bowl, do the same thing with parsley.
Now peel the garlic clove and put it into the bowl with basil and parsley.
Using a small knife, cut around the cups of the tomatoes,
carefully scoop out the pulp and the juice of the tomatoes with a spoon and put them into the bowl, then place the hollowed tomatoes in the baking dish.
Now peel the potatoes, cut them in large flat slices and arrange them around tomatoes.
Transfer the mixture to the bowl of a food processor and pulse on high speed.
Once well mixed transfer the mixture to the large bowl then add the rice, season with salt, add black pepper and olive oil, toss well and stuff all tomatoes with the filling.
Cover each stuffed tomato with his cap, sprinkle with salt, black pepper and some olive oil.
Place the baking dish in preheated oven at 180 C (356 F) and bake for about 30 minutes.
After 30 minutes remove the baking dish from oven.
You can eat them hot but they are also delicious served chilled.

Ingredients
4 Whole Eggs
75 gr (2.64 oz) Flour, Sieved
75 gr (2.64 oz) Refined Sugar
30 gr (1.05 oz) Mixed Blossom Honey

VIDEO RECIPE

Honey Sponge Cake Roll (Biscotto morbido al miele)

VIDEO RECIPE
Strawberry Cream Roll (Rotolo con crema chantilly e fragole)

Pour the eggs into the mixing bowl, add sugar and honey.
Use a whip to mix all ingredients and whip them with an electric mixer.
When the batter reaches his right consistency and is well whipped turn off the mixer and add the flour, previously sieved, little by little.
Stir gently from bottom to top using a spatula until well combined.
Now transfer the batter to a shallow baking tray lined with baking paper and spread it to form a thin layer with an offset spatula.
Transfer the baking tray to preheated oven at 200 C (392F) and bake for 8 minutes.
This is the base for all cake rolls, you can fill with chantilly cream, chocolate, Nutella, buttercream, or with your favourite filling.

Ingredients for 6 persons:
1 Basic Sponge Cake for 6 persons
1 Litre (33.81 fl oz) Fresh Whipped Cream Sweetened with 100 gr (3.52 oz) of Sugar
300 gr (10.58 oz) Sugar Syrup made by stirring 150 gr (5.29 oz) sugar into 150 gr (5.29 oz) boiling water for 20 minutes
25 gr (0.88 oz) Grand Marnier Liqueur
10 Strawberries

VIDEO RECIPE
Strawberries Whipped Cream Cake (Torta con panna e fragole)

VIDEO RECIPE
Basic Sponge Cake (Pan di Spagna)

Using a large serrated knife, cut the edges of the sponge cake
Now cut the cake in half horizontally
Place the cake base on a round cake board dusted with a layer of refined sugar, in this way when you soak the cake with sugar syrup
it doesn't stick to the cake board
Now combine Grand Marnier and sugar syrup, stir well
Using a pastry brush, lightly brush the cut side of the cake with syrup
Now fill the pastry bag fitted with a star tip, with whipped cream
and pipe a circle of cream until the cake is covered
Slice the strawberries and place them on top of the cream
Place the remaining cake layer over cream and strawberries, pressing gently to secure it
Using a long spatula, spread the cream around the outer edges of the cake then spread generously the remaining whipped cream
Smooth the outer edges and the top of the cake as necessary so they are level
Transfer the cake to a serving plate
Wrap a pastry ribbon around the cake, the ribbon makes your cake elegant and cover any imperfections
Pipe a circle of cream (each touching the other) around the top edge of the cake arrange strawberries on top and garnish with some chocolate decorations. Serve immediately, or keep chilled.

Ingredients for 6 persons
100 gr (3.52 oz) 00 Flour, sieved
125 gr (4.40 oz) Refined Sugar
25 gr (0.88 oz) Potato starch (or Flour)
5 Whole Eggs
1 Vanilla Pod
1 Orange Zest finely grated

VIDEO RECIPE

Basic Sponge Cake (Pan di Spagna)

Crack the eggs and pour them into a mixing bowl, add sugar, the grated orange zest and vanilla seeds
Stir all ingredients together before whisking
Mix them on a high speed until your batter reaches a smooth consistency then turn off the machine*.
Combine the potato starch and the 00 flour together, stir them well, gradually transfer to the mixing bowl and stir gently from bottom to top using a spatula
Add the flour little by little to avoid lumps from forming and stir continuously until creamy
Transfer the batter to the floured mould filling the lower half of it
Place the mould in pre-heated oven and bake at 190 C (374 F)
for 20 to 25 minutes
After 25 minutes your sponge cake is ready remove it immediately from mould
Your sponge cake can be used as a base for different kinds of cakes and desserts

*Remember that all your utensils must be extremely clean

Ingredients for 4 persons
150 gr (5.29 oz) 00 Flour
150 gr (5.29 oz) Durum Wheat Flour
3 Whole Eggs
1 Tbsp Extra Virgin Olive Oil
A pinch of salt

VIDEO RECIPE
Home Made Pasta - Tagliatelle, Lasagne, Cannelloni, Maltagliati (Pasta fatta in casa)

VIDEO RECIPE
Lasagna Ragu (Lasagne al ragù)

VIDEO RECIPE
Baked Cannelloni (Cannelloni)

VIDEO RECIPE
Tagliatelle with Black Truffle (Tagliatelle al Tartufo)

Dough
Pour the flour into a large bowl, add a pinch of salt, make a well in the middle, crack the eggs into the hole and add 1 tablespoon of olive oil
Using a fork, work the eggs and the flour together until well combined then knead the dough with your hands
Once the dough has formed transfer to your work surface and knead it vigorously
The dough must be smooth and homogeneous, if it sticks to your hands add a little flour (not too much)
Form a ball with the dough, cover with a damp towel and let it rest for 30 minutes
After 30 minutes remove the towel, lightly flour the dough, separate 1/4 of the dough and roll out using a rolling pin

With this dough you could make various shapes of egg pasta

Tagliatelle

Lightly flour the pasta sheet on both sides and roll the sheet up into a tube then remove the ends and cut into slices 1 cm (½ inch) thick
Unroll the tagliatelle, dust generously with flour and twirl them into a nest
Lasagne
Cut a piece of dough and work with the rolling pin until it reaches a thickness of 1.5 mm (0.06 inch)
Using a sharp knife, cut pasta sheets into large squares, stay within 10 cm (4 inch) in length
Cannelloni
With the same pasta sheet used to make lasagna, you can make cannelloni as well
Cut the lasagna pasta sheet in half and once filled, roll it up to make the cannellone
Maltagliati
Finally, with the same pasta sheet, you can make a short-cut pasta called maltagliati
Cut the pasta sheet into 2 cm (3/4 inch) strips, dust with flour, overlap the strips

Ingredients for 6 persons
150 gr (5.29 oz) Liquid Cream
200 gr (7.05 oz) Dark Chocolate
200 gr (7.05 oz) Liquid Cream, partially whipped
To garnish
Honey biscuit
Chocolate sauce
Cocoa powder

VIDEO RECIPE

Dark Chocolate Mousse (Mousse al cioccolato fondente)

VIDEO RECIPE
Honey Sponge Cake Roll (Biscotto morbido al miele)

VIDEO RECIPE
Dark Chocolate Sauce (Salsa al cioccolato)

Using a sharp knife, finely chop the chocolate then transfer it to a bowl
Pour 150 gr of liquid cream into a little pot and bring it to boil
Pour the hot cream over chocolate and mix together with a hand blender until well combined
Now pour the remaining 200 gr of cream into a mixing bowl
without adding sugar, remember that the cream must be partially whipped
Transfer the chocolate mixture to a large bowl, add half of the cream, stir until well combined then add the remaining cream and stir until you get a homogeneous mixture
Partially whipped cream gives a liquid density to the mousse which fill uniformly the edges of the mould
Using a tablespoon, carefully transfer the mousse to the moulds until well filled and shake to remove any air pockets that might remain.
Now transfer the mousse to the freezer for at least 3 hours
After 3 hours remove the mousse from the freezer, place a small round shaped honey biscuit on the mousse and remove it from mould

Transfer the mousse to a serving plate, dust with cocoa powder, drizzle some chocolate sauce on top, garnish with a white chocolate decoration and serve

Ingredients for 6 persons
500 gr (17.63 oz) 00 Flour
200 gr (7.05 oz) Mascarpone Cheese
150 gr (5.29 oz) Nutella
150 ml (5.07 fl oz) Tepid Water
100 gr (3.52 oz) Butter
100 ml (3.4 fl oz) Whole Fresh Milk
100 gr (3.52 oz) Refined Sugar
50 gr (1.76 oz) Mixed Blossom Honey
25 gr (0.88 oz) Brewer's Yeast
12 gr (0.42 oz) Salt
2 Eggs

VIDEO RECIPE

Sweet Bread filled with Mascarpone and Nutella (Pandolce con mascarpone e Nutella)

Pour the flour on the table and make a hollow in the centre
of the mound like a volcano. Add sugar, butter, honey, eggs and half of the milk
Begin to knead then add salt and the remaining milk
At this point add brewer's yeast and a little water
Keep on kneading until the dough becomes soft and homogenous
Cut the dough and roll with the palm of your hand to form a cylindrical tube
Divide the dough into 80 grams (2.82 oz) balls
Place the dough balls on the table and shape into rolls pressing the ends
Transfer the rolls to a shallow baking tray lined with oven paper, cover with a towel and let them rise for 30 to 40 minutes.
Lightly beat a whole egg and brush the pastry
Place the baking tray into preheated oven at 200 C (392 F) for about 10 minutes
After 10 minutes remove the baking tray from oven, place it on the table and let it stand at room temperature until completely cool
Once the sweet bread is cool ou can fill it
Dust a serving plate with bitter cocoa powder cut the sweet bread in half, spread a layer of Mascarpone cheese on the bottom than add Nutella on top.

Ingredients for 4 persons
2 Kg (70.54 oz) Octopus, Cleaned and Boiled
1 ½ Kilo (52.91) Potatoes peeled and cut into medium dice
2 Stalks of Celery and 3 Carrots cut into Julienne
150 gr (5.29 oz) Black Pitted Olives
1 Tablespoon White Wine Vinegar
Juice of 3 Lemons
Parsley, chopped
Extra Virgin Olive Oil
Black Pepper
Salt

VIDEO RECIPE
Octopus Salad (Insalata di polpo)

How to boil the octopus
Tenderize the octopus by dipping it three times into hot water for 10 seconds each time. Boil it for about 1 hour and let it cool in cooking water and cut it into large pieces

Preparation
Bring a pot of water to a boil, pour 1 tablespoon of vinegar, a handful of salt, add the potatoes and boil for 10-15 minutes
Pour abundant oil into a large bowl, add salt, a handful of parsley, a pinch of black pepper, the lemon juice and whisk the dressing until becomes homogeneous
Place the octopus in a pot with hot water for about 1 minute
Drain the octopus, the potatoes and transfer them to the bowl with the dressing, ddd the olives, the celery and the carrots. Toss until all the ingredients are well coated
Transfer the octopus salad to a serving plate, pour dressing all over it, sprinkle with parsley, and drizzle with olive oil
Serve lukewarm

Ingredients
170 gr (5.99 oz) Pineapple, cubed
150 gr (5.29 oz) Fior di Latte Ice-Cream
70 gr (2.46 oz) Marsala Liqueur
70 gr (2.46 oz) Clear Gelatine
20 gr (0.70 oz) Butter
1 Vanilla Pod
Grated Lime Zest
Garnish
1 Strawberry
Star Anise

VIDEO RECIPE

Warm Pineapple with Ice-Cream (Caldo-freddo all'ananas con gelato)

Put the butter and the gelatine into the saucepan and melt over medium heat stirring continuously
When the ingredients are well melted, add the pineapple and continue to stir
While the pineapple is cooking, split open the vanilla pod down its length, scrape out the seeds and place them into the saucepan
adding Vanilla pod
Continue to stir for about 7 minutes then remove the Vanilla pod
Add the grated lime zest, which add a fresh flavour to the pineapple, simmer for 4 minutes stirring continuously then take the heat off and pour the Marsala
Reheat for 1 minute, stirring continuously
Let the Marsala evaporate, so that the pineapple will absorb its flavour
Transfer the pineapple to the serving plate
Place a tablespoon into a bowl with hot water, in this way the ice-cream doesn't stick to the spoon, place the ice-cream over the pineapple, garnish with Vanilla pod, add the strawberry, star anise and serve immediately

Ingredients for 1 kilo of pastry dough

500 gr (17.63 oz) 0 Flour
200 gr (7.06 oz) Icing Sugar
200 gr (7.06 oz) Room Temperature Butter
110 gr (3.88 oz) Egg Yolks
½ Grated Lemon Zest
½ Vanilla Pod

VIDEO RECIPE
Shortcrust Pastry Dough (Pasta Frolla)

VIDEO RECIPE
Apple Tart (Torta di mele)

Transfer the butter to the mixing bowl, add part of icing sugar to avoid it comes out from the mixing bowl, and pulse to start. Add the remaining icing sugar little by little and when the ingredients are well combined add half of the egg yolks. Beat the yolks before adding and pour them gradually into the mixing bowl
Once the ingredients are well combined add the grated lemon zest, the vanilla seeds and continue to mix
Then add the remaining egg yolks. Use a tablespoon to add the flour gradually. Mix until the dough reaches the right consistency, smooth and neither too hard nor too soft, then divide the dough into 2 pieces and wrap them in plastic film

Once made and wrapped place the pastry dough in the fridge for at least 3 hours. Once your dough is completely frozen, remove from fridge and let it warm slightly before beginning to work with it, cut or break into pieces and apply some pressure to soften. Lightly knead this softened, cool dough and roll the pastry from top to bottom and side to side to extend. This dough is the base for many tarts, pies or biscuits

Ingredients for 4 persons
720 gr (25.39 oz) Thinly Sliced Beef Tenderloin
100 gr (3.52 oz) Rocket (Argula)
Parmesan Flakes
Juice of 2 Lemons
Extra Virgin Olive Oil
Black Pepper
Salt

VIDEO RECIPE
Beef Carpaccio with Rocket and Parmesan (Carpaccio di manzo con rucola e scaglie di parmigiano)

Pour 4 tablespoons of olive oil into a bowl, season with salt, a generous pinch of black pepper, the lemon juice and whisk until you have a homogeneous emulsion
If the dressing is not homogeneous add 1 tablespoon of warm water and whisk again very quickly
Arrange a handful of rocket in the centre of a serving plate, season with a pinch of salt, drizzle with olive oil and lay the beef slices on top
Using a vegetable peeler, shave some Parmesan over the beef and spoon the dressing over Carpaccio, garnish with tomato slices or pachino tomato and serve

Ingredients - 4 servings

1 Short Crust Tart previously baked and cooled
300 gr (10.58 oz) Pastry Cream
1 Kiwi Fruit
Wild Berries
Strawberries
Clear Gelatine to glaze
To garnish
1 Red Apple
Some Pineapple Leaves
Icing Sugar

VIDEO RECIPE
Fruit Tart ( Torta di frutta)

VIDEO RECIPE
Shortcrust Pastry Dough ( Pasta frolla)

VIDEO RECIPE
Pastry cream (Crema pasticcera)

First of all remove the tart shell from the mould
Use a pastry bag to fill the bottom of the shell with pastry cream, arrange the strawberries, cut in half, around the edge, continue adding the kiwi slices
Arrange the blackberries leaving some space between each one. You can place the berries on top as you wish and you can use all of your favourite fruit
Now cut the apple crosswise into thin slices, remove the slices push gentle with your finger and arrange on top
Remove some pineapple leaves, cut the end and place them where you prefer
Heat the gelatine in a small saucepan over medium heat, stirring until melted and smooth.
Once the gelatine has melted, brush it over the fruit
Dust generously some raspberries with icing sugar
and arrange them on top of the tart

Ingredients for 4 persons
500 gr (17.63 oz) Spaghetti
100 gr (3.52 oz) Guanciale (Pork Cheek) Roughly Chopped
500 gr (17.63 oz) Peeled Tomatoes
100 gr (3.52 oz) Fresh Pecorino Cheese, grated
1 Tablespoon Extra Virgin Olive Oil
½ Glass Dry White Wine
Chili Pepper Flakes to taste
Salt, a pinch

VIDEO RECIPE
The original Spaghetti Amatriciana (Spaghetti all'Amatriciana)

First of all put spaghetti into boiling salted water. Meanwhile heat a non-stick frying pan then add the guanciale
Cook the guanciale over medium heat until golden brown, add a pinch of chili pepper flakes, continue to cook for a couple of minutes then pour the white wine into the pan
Once the wine has reduced, remove the guanciale from the pan, transfer it to paper towels, cover to keep it warm and set aside

Take the peeled tomatoes and crush by hands into the pan taste with salt and let it simmer over high heat for 3 to 4 minutes. Return the guanciale to the pan and cook for 2 minutes more. Transfer the sauce to a large bowl, only half of sauce

Drain spaghetti, transfer it to the bowl, add the remaining sauce, sprinkle with half pecorino cheese, toss until pasta is well coated, top with remaining grated pecorino and serve.

Ingredients for 4 persons
1.2 Kilo (43.32 Oz) Boneless Pork Loin Roast
2 Carrots roughly chopped
2 Celery stalks roughly chopped
2 Cloves Garlic
1 Small Glass Dry White Wine
1 Rosemary Sprig
½ Onion
Extra Virgin Olive Oil
Salt and Pepper

VIDEO RECIPE
Oven Roasted Pork (Arrosto di maiale)

VIDEO RECIPE
Roast Potatoes (Patate arrosto)

Place the pork loin and the rosemary into a baking dish, season with salt and black pepper, add the onion, the celery, the carrot, the garlic previously crushed, pour in the white wine and the olive oil
Place the baking dish in preheated oven to 200 C (400 F) and bake for about 40 minutes
Once the roasted pork is ready transfer it into a serving plate, pour the pan drippings over the meat and serve.
Tender and crispy roasted potatoes are a perfect accompaniment to this dish

Ingredients for 4 persons

20 King Prawns
1 Glass Brandy
1 Glass White Wine
Chopped Parsley
White Flour
Butter
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
King Prawns with white wine, cognac and flour (Mazzancolle al coccio)

Shell the King Prawns, don't remove their head, and flour them lightly
Put the butter into a frying pan over medium heat, let it melt and not fry, add the king prawn season with salt and black pepper and cook 1 minute per side
Remove the pan from heat, pour in the brandy and flambè. Be very careful when you replace the pan over the flame
Pour in the white wine and let it cook for 1 minute more over medium heat
Transfer the King Prawns to a serving plate, pour the cooking dip all over, garnish with chopped parsley, drizzle with olive oil and serve

Ingredients for 4 persons
1 Whole Chicken cut into 8 pieces
1 Yellow Pepper and 1 Red Pepper, roughly chopped
400 gr (14.10 oz) Tomato Pulp
50 gr (1.76 oz) Bacon
2 Garlic Cloves
1 Tbsp Marjoram
1 Glass Dry White Wine
Black Pepper, a pinch
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Chicken with Bell Peppers (Pollo con i peperoni)

Put the bacon into a large non-stick pan over medium-high heat, pour in the olive oil and the garlic cloves
Let it brown then add the chicken, season with salt, black pepper and marjoram
Cook until all the pieces are golden brown on both sides, about 3 to 4 minutes per side, then add 2 tablespoons of tomato pulp, turn over the chicken pieces and pour in the white wine
Once the wine has evaporated add the remaining tomato pulp and the peppers, cover, and let it seimmer over medium-low heat for about 30 to 40 minutes
Once the chicken is perfectly cooked, remove the pan from the heat, transfer the chicken to a serving dish, arrange the peppers and sauce around the chicken, drizzle with olive oil and serve

Ingredients

1 Litre (34 fl. oz.) Whole Fresh Milk
8 Egg Yolks
300 gr. (10.58 oz.) Refined Sugar
60 gr. (2.11 oz) 00 Flour
40 gr .(1.4 oz.) Corn Starch
½ Lemon Zest
½ Vanilla Pod
Garnish
Some Caramelized Pistachios
Some Chocolate Corn Flakes
Red Currant

VIDEO RECIPE
Pastry Cream (Crema pasticcera)

Separate the yolk from the albumen, put them into a large bowl,
add sugar and whisk until sugar is fully mixed then add flour, the corn starch and stir until well combined
Pour the milk into a large saucepan, scrape out theVanilla seeds, put them into the saucepan
adding Vanilla pod and the lemon zest
Boil up the milk over a high heat
When it begins to boil, turn heat to medium, remove lemon zest and Vanilla pod
Now lower the heat and pour the batter into the saucepan whisking constantly
When you'll see bubbles rising softly up to the surface remove the pan from the heat, pour the pastry cream on a salver, spread it well and cover immediately with plastic wrap
Let it cool to room temperature and put into the fridge for about 2 hours
Remove the pastry cream from the fridge, transfer it to the pastry bag and put a little into the bottom of a glass, add some caramelized pistachios, another pastry cream layer, some chocolate corn flakes, a small sugar decoration and top with red currant

Ingredients
5 Whole Eggs
250 gr. (8.81 oz.) 00 Flour
250 ml. (8.5 fl. oz.) Water, room temperature
75 gr. (2.54 oz.) Butter
5 gr. (o.17 oz.) Salt

To Garnish
Pastry cream
Sour cherries
Maraschino cherries

VIDEO RECIPE

Saint Joseph's Day Zeppole

VIDEO RECIPE

Pastry cream

Pour the water into a large saucepan, add butter, salt and bring to simmer
When it begins to boil low the heat, add flour and whisk constantly
until a dough ball is formed, it must be soft and smooth to touch
Now put the dough into a mixing bowl and when the dough is cool
slowly pour the eggs, whisk well until well combined
Once Zeppole batter is ready fill the pastry bag
Take a baking tin covered with oven paper and make some doughnut ring
Place the baking tin into the oven, preheated at 210° - 225° C (410 - 437 F) and cook for about 15 minutes
Remove Zeppole from oven, cut in half, place half doughnut ring into a plate, fill with pastry cream, cover with remaining part, top with pastry cream, add a sour cherry and syrup, and a maraschino cherry

Ingredients for 8 persons
400 gr. (14.10 oz.) Sponge Cake sliced
500 gr. (17.63 oz.) Mascarpone cheese
250 ml. (6.7 fl. oz.) Whipping Cream
200 ml. (6.7 fl. oz.) Sugar syrup*
150 gr. (5.29 oz.) Icing sugar sieved
3 Small-cups (150 ml. - 5.07 fl. oz.) Espresso coffee
1 Teaspoon Sambuca liqueur

VIDEO RECIPE

Tiramisu with Sponge Cake and Mascarpone (Tiramisù con Pan di Spagna e Mascarpone)

VIDEO RECIPE

Basic Sponge Cake (Pan di Spagna)

*Sugar syrup: made by stirring 100 gr. (3.52 oz.) sugar into 100 ml (3.4 fl. oz.) of boiling water for 15 minutes

Put Mascarpone into a large mixing bowl, add Icing sugar, and half cream

Stir all ingredients and whip
When Mascarpone begins to thicken, slowly pour the rest of the cream and Sambuca liqueur
Once Mascarpone cream is ready, pour Espresso coffee into a bowl, add sugar syrup and stir
Line 2 Sponge cake slices into a plate and soak with coffee syrup
Fill a pastry bag with Mascarpone and spread it over the Sponge cake slices, make another layer of Sponge cake, soak with coffee syrup
Garnish the top with Mascarpone cream, sprinkle with bitter cocoa powder, add a little chocolate decoration and a sliced strawberry

You can make this recipe with Ladyfingers (Savoiardi) or Pavesini biscuits as well

Ingredients
500 ml.(16.9 fl. oz.) Fresh Cream

100 gr. (3.5 oz.) Refined Sugar

¼ Vanilla pod (split lengthwise, seeds scraped)

10 gr. (0.35 oz.) Unflavoured Gelatine

Garnish
Strawberry Sauce

VIDEO RECIPE

Vanilla Panna Cotta (Panna Cotta alla Vaniglia)

Pour cream into the saucepan, add sugar, split the pod down its length scrape out the seeds and put them into the saucepan adding Vanilla pod

Place the saucepan over a medium heat stirring continuously

Put the gelatine leaves into a bowl of cold water for about 2 minutes

Once the cream reaches a simmer, take the saucepan off the heat and remove the Vanilla pod

Gently squeeze the gelatine leaves and put them into the saucepan

Once the gelatine is completely dissolved, pour the cream into some small moulds
Let it cool, and put into the fridge for at least 2 hours until it reaches the right consistency
Once the Panna Cotta is ready, remove from moulds, transfer to a serving plate, top with strawberry sauce
and garnish with a little sugar decoration

Ingredients for 6 persons
5 Whole eggs 250 gr. (8.81 oz.)
150 gr. (5.29 oz.) Bitter cocoa powder sieved
250 gr. (8.81 oz.) Sugar
140 gr. (4.93 oz.) 0 Flour
130 gr. (4.58 oz.) Butter

VIDEO RECIPE

Molten Chocolate Cake (Tortino al cioccolato dal cuore morbido)

Butter 6 little cake moulds, lightly flour them and tap out the excess flour
In a mixing bowl, put the butter at room temperature, add sugar whisk it and slowly pour the eggs
Now It's time to add half flour previously sieved, and begin to stir
When the flour is amalgamated add half cocoa powder, stir always from bottom to top
When the cocoa powder is well amalgamated, add remaining flour, finally add remaining cocoa powder
Once batter reaches the right consistency transfer the chocolate batter to a pastry bag and fill the moulds
It's very important to freeze the batter before baking, in this way you will have the chocolate melted heart
When the chocolate cake is frozen and oven ready, put it into preheated oven at 220 degrees C (428 F.) for 8-10 minutes
Remove the cake from the mould, dust with cocoa powder, put into a plate and serve

Ingredients: servings 4
350 Gr. Tortellini
200 Gr. Gorgonzola cheese (Italian blue cheese)
80 Gr. Mascarpone cheese
100 Ml. Cream
50 gr. Butter
1 Little glass of Vodka
Sale e pepe

Remove gorgonzola rind and dice it. Put into a food processor, pulse to start and pour in mascarpone cheese and butter, both at room temperature. Season with salt and pepper, add the cream, the vodka and mix

Cook tortellini, drain and transfer them into a bowl with the creamy sauce, stir and serve

This sauce is perfect to season all types of pasta so you can substitute tortellini with penne or maccheroni

Ingredients
900 ml (30 fl. oz.) Whole milk

200 gr. (7.05 oz.) Refined sugar

180 gr. (6.35 oz.) 70% Cocoa dark chocolate drops

100 gr. (3.52 oz.) Butter

100 ml. (3.4 fl. oz) Cream

60 gr. (2.11 oz.) Corn starch

50 gr. (1.76 oz.) Bitter cocoa powder

15 Egg yolks 250 ml. (8.45 fl. oz.)

½ Vanilla pod

Garnish
Cornflakes
Some sliced strawberries
Half meringue

VIDEO RECIPE
Chocolate Pastry Cream(Crema al cioccolato)

Pour the egg yolks into a large bowl, add sugar, whisk well to make sure the sugar is fully mixed, add bitter cocoa powder, cornstarch and whisk well all ingredients.
Pour the milk into a large saucepan, add cream, scrape out the seeds, put them into the saucepan, add Vanilla pod, stir well to dissolve the seeds, and let it brew for a couple of minutes.
Now low the heat and remove Vanilla pod, pour 2 ladles of hot milk into the bowl, stir well, pour the chocolate batter into the saucepan, and stir continuously.
When air bubbles begin to rise, remove the pan from the heat, add chocolate drops, stir, finally add butter and stir again
Spread the chocolate cream on a salver and cover with plastic wrap, let it cool to room temperature, and put into the fridge for some hours.
Once chocolate cream has cooled down, remove from fridge
Put some corn flakes into the bottom of a glass, add chocolate cream, some sliced strawberries, a layer of corn flakes, top with chocolate cream, garnish with a little chocolate decoration, and half meringue.

INGREDIENTS: (4 servings)
300 Grams Straw and Hay pasta
1 Asparagus bundle
100 Grams Cooked Ham
50 Grams Pecorino cheese
Marsala Wine
Extra-Virgin Olive Oil
Black Pepper
Salt

Steam asparaguses for 10 minutes. Put them into a frying pan, add the diced ham, black pepper, wet with Marsala wine and let it reduce.
Boil the past, drain and transfer to the frying pan, sauté over medium heat for a couple of minutes
Transfer the pasta to a serving dish and sprinkle the grated pecorino cheese.

INGREDIENTS: (4 servings)
500 Grams Shell Pasta
80 Grams Cooked Ham
200 Grams Ricotta cheese
80 Grams Parmesan cheese
Basil
Marjoram
Nutmeg
Salt

Dice the ham and put into a bowl with ricotta cheese, basil and marjoram
Flavour with salt and nutmeg.
Cook the pasta in half cooking time specified on the package
Using a teaspoon, fill every shell with the mixture, transfer to a baking pan, season with béchamel and parmesan, bake "au gratin".

INGREDIENTS: (4 servings)
300 Grams Buckwheat Flour
100 Grams Yellow cornmeal
200 Grams Fontina Cheese
150 Grams Butter
Salt

Heat 1 ½ liter of water, add salt and when water reaches a boil, slowly add the two flours stirring constantly, using a wooden spoon
After half an hour add the butter.
When the polenta has absorbed the butter, add the cheese cut into large and thin slices.
Stir for some minutes, pour the polenta on the wooden chopping board and serve

INGREDIENTS: (4 servings)
350 grams Wild Mushrooms (Porcini Mushrooms)
½ Chicken
50 grams of Butter
30 grams Flour
2 Leeks
1 Carrot
1 Celery stalk
1 Onion
½ Cup cream
1 Little glass of Brandy
Salt
Pepper

Boil the chicken into 2 litres of salty water with carrot, celery and onion.
Meanwhile, put half butter into a skillet, add mushrooms cut into slices, wet with brandy and let it evaporate, season with salt and pepper.
Remove the chicken from the saucepan and set aside the broth, bone the chicken, cut the breast into fillets and set aside.
Put the rest of chicken meat into a food processor, add 2 - 3 mushrooms and mix
Add the chopped leeks into the skillet, add the flour and dilute with the hot broth.
Cook for 10 minutes and add the mushrooms mixture
After 5 minutes pour in the cream, garnish with fillets of chicken and mushrooms.

Ingredients for 4 persons
4 Slices Home-made Stale Bread (1 per person)
3 Red Ripe Tomatoes
1 Red Onion
1 Medium-Large Cucumber
Fresh Basil
White Wine Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Panzanella Bread Salad - La Panzanella

Cut the bread slices into pieces, season with salt and black pepper, wet the bread with white vinegar. Don't pour too much vinegar the bread has not to become too soft but only vinegar-flavoured. Stir well

Roughly chop the tomatoes, peel the cucumber and roughly chop it, cut the onion into julienne strips, chop basil and put all ingredients into a bowl. Dress with extra virgin olive oil and stir well. Transfer the panzanella to a serving dish, add a pinch of black pepper a little of olive oil and serve

INGREDIENTS: (4 servings)
350 Gr. Rice
1 Kilo Squids
500 Gr. Mussels
50 Gr.Butter
Extra virgin olive oil
White wine
Parsley
Garlic
Salt
Pepper

Cut into rings the cleaned squids and put them into a pot with oil, garlic, salt and pepper.
Sprinkle with wine, cover and cook for about 20 minutes.
In pan with hot water make the mussels open then add them to the squids.
Brown the rice in a pot with butter, add the filtered mussels broth.
Complete the cooking adding the squids to the risotto with the mussels and finally the minced parsley.

INGREDIENTS: (4 servings)
320 grams Rice
50 grams Strawberries
80 grams Butter
120 centilitres Dry White Wine
100 centilitres Broth
½ Onion

Wash and clean the strawberries.
Mince the onion and put it to fade into a pan with 60 grams of butter.
When it will be softened and gilded, put the rice and toast it for two minutes.
Pour the white wine and let it reduce.
Begin the usual cooking of the risotto using meat, meat extract or vegetable hot broth, stirring continuously.
After 10 minutes, add the strawberries quartered, and cook stirring gently for other 10 minutes
Remove the pan from the heat, add the butter and mix vigorously and serve with thinly-sliced strawberries on top

INGREDIENTS: (4 servings)
400 Gr. Ravioli stuffed with Salmon
40 Gr. Peeled Almonds
10 Centilitres liquid Whipped cream
30 Gr.Butter
30 Gr. Grated Parmesan cheese
1 Lemon zest grated
Parsley, chopped
Salt
Pepper

Dice the almonds and the parsley previously rinsed with care under running water and dried .
Put the butter into a frying pan over medium heat, let it melt add the almonds and cook until brown, add the parsley, the zest, the whipped cream, salt, pepper and mix with care to thicken the sauce.
Meanwhile cook the ravioli into salted boiling water, drain and transfer them to a bowl, amalgamating with the sauce.
Sprinkle with grated parmesan cheese and serve.

INGREDIENTS: (4 servings)
400 grams Shell Pasta
500 grams Broccoli
1 Tbsp Pine Nut
4 Tbsp Pecorino Cheese
1 Tsp Ricotta Cheese
1 Garlic clove
Extra Virgin Olive Oil
Salt

Boil the broccoli .
Put 3/4 of broccoli with garlic, pine nut, ricotta cheese into a food processor and add the olive oil in a slow and steady stream whilst the machine is still running.
Once the mixture has formed a thick and smooth paste, switch the machine off and add the salt to taste and two tablespoons broccoli cooking water to dilute the sauce
Put the paste into a bowl, pour in two tablespoons of broccoli cooking water to dilute the sauce add Pecorino cheese and stir
Cook the pasta in broccoli cooking water until "al dente", drain and fill the shell pasta with the broccoli pesto, transfer to a serving plate and serve

Ingredients for 4 persons
400 gr (14.10 oz) Fettuccine (Egg Pasta)
240 gr (8.46 oz) Grated Pecorino Cheese
30 gr (1.58 oz) Grated Parmesan Cheese
80 gr (2.82 oz) Guanciale (Pork' Cheek)
4 Tbsp Extra Virgin Olive Oil
2 Tsp Black Pepper

VIDEO RECIPE
Fettuccine Gricia Style (Fettuccine alla Gricia)

This is a typical roman recipe. To make this recipe you can choose between egg pasta like Fettuccine and dried pasta like spaghetti or bucatini. Chef Luigi suggest you the egg pasta because It's quick and easy to prepare, and the mix between this kind of pasta and guanciale (pork cheek) gives a unique taste to this recipe. If you don't find guanciale, use bacon.

Pour the extra virgin olive oil into the frying pan, add about 20 gr (0.70 oz) per person of diced guanciale and a teaspoon black pepper. Place the frying pan over low heat and cook guanciale until it becomes crispy. Meanwhile put Fettuccine into boiling salted water

Put in a dish 60 gr (2.11 oz) per person of fresh Roman pecorino cheese and 30 gr (1.05 oz) of parmesan which tempers the strong taste of pecorino. When the guanciale is crispy pour in a little pasta cooking water into the pan, which thicken the sauce and combine the flavours, when you add the water remove the pan from heat

Once Fettuccine are cooked "al dente" drain and transfer to the pan then sprinkle pecorino and parmesan all over Fettuccine, toss well, sauté, and if the pasta is too dry add a little more cooking water (just a little) toss and let it flavour over low heat
Sprinkle a serving dish with grated parmesan and when the sauce is thick and creamy, remove the pan from the heat, transfer the fettuccine to the dish, sprinkle with grated parmesan and serve

INGREDIENTS: (4 servings)
500 Gr Wild chicory (Puntarelle)
1 Anchovy fillet
2 Tbsp
Extra virgin olive oil
1 Clove garlic
Vinegar

Clean the chicory from the external leaves and remove
the coarsest strings.
Cut the tender parts in thin strips and leave in iced water for about an hour.
In a mortar, combine together the garlic, half of the anchovy
fillet and crush.
Add 4 tablespoons of vi negar, 4 tablespoons of oil and stir.
Drain the chicory, place in a salad bowl and dress with
the dip.
Add the remaining anchovy, sprinkle with chopped parsley and serve

Ingredients for 4 persons
400 Gr. (14.10 Oz.) Smoked Salmon
2 Lemons
2 Oranges
Rocket (Argula)
Fresh Chopped Parsley
Green Pepper
Pink Pepper
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Salmon Carpaccio with Citrus Fruits - Carpaccio di Salmone agli agrumi

Peel 1 orange and cut into wedges removing the core. In a medium bowl, combine the lemon juice and the orange juice, add some parsley, a pinch of salt, pour in some olive oil and whisk vigorously. Cut 3-4 lemon slices that ypu will use to garnish the plate

With a sharp knife, slice the salmon very thinly. Place the rocket on a serving plate, arrange the salmon slices over the rocket, add the orange wedges, sprinkle with green pepper and pink pepper
Garnish the plate with lemon slices, drizzle the dressing over the salmon and finally pour a little olive oil

Ingredients for 4 persons

320 gr. (11.28 oz.) Fusilli Pasta

200 gr. (7.05 oz.) Buffalo Mozzarella

30 Pachino Tomatoes or Cherry Tomatoes

Handful chopped parsley

Handful Capers

Handful Fresh Basil

2 Garlic Cloves
Juice of 2 lemons

4 Tbsp Extra Virgin Olive Oil

Red Pepper Flakes
Salt

VIDEO RECIPE
Fusilli Mediterranean style (Fusilli alla Mediterranea)

Quarter the tomatoes, if they are too small cut them in half, dice the mozzarella, chop the basil,
transfer all to a bowl then pour in a little lemon juice
and add a handful of chopped parsley

Stir gently and let it rest while the pasta cooks
Pour the olive oil into a frying pan then add the cloves of garlic previously hand crushed.
When the garlic becomes to fry gently, add capers, a pinch of red pepper flakes and a handful of parsley
Turn off the heat then add 1 ladle of pasta cooking water

Once pasta is cooked al dente, turn off the heat, drain and put into the pan without turning on the heat, add the seasoning and sauté
Salt to taste, pour in a little more lemon juice, drizzle with olive oil and sautè again
Transfer the pasta to a serving plate, sprinkle with chopped parsley and let it rest at room temperature

* What does "al dente" mean when cooking pasta?

INGREDIENTS: (4 servings)
800 Gr. Red shrimps
200 Gr. Fresh red tomatoes
2 Cloves garlic
1 Hot pepper
1 Onion
1 Cup dry white wine
Fresh coriander
Basil
Curry
Ginger

Heat some olive oil in a pan, sauté the garlic and hot
pepper.
Remove garlic and hot pepper from the pan, add the unshelled
shrimps and cook over high heat.
When roasted, pour in the wine and let it evaporate.
Fold in the tomatoes and season to taste with salt, add
spoonful of curry, one of grated ginger and little finely
chopped onion.
Cook over high heat for about 3/4 minutes.
Sprinkle 7-8 chopped coriander leaves, some basil, season
with salt and serve immediately.

INGREDIENTS: (6 servings)
1 Kg Veal tripe
100 Gr. Veal meat in pieces
400 Gr. peeled and diced tomatoes
80 g Pecorino cheese
1 Tbsp Extra virgin olive oil
2 Carrots
1 Celery stalk
2 Onions
Fresh mint leaves
Salt and pepper

Wash the tripe very carefully many times and slice it into thin strips
Blanch it in a large casserole with cold water, the onion, carrot and celery and little salt
Prepare the meat sauce by heating 1 tablespoon in a pan, adding the veal meat and the tomatoes.
Cook for about 20 minutes and remove the meat.
Cut the cooled drained tripe in strips, add to the tomato
sauce and simmer gently for half an hour. Stir frequently.
Right before serving, sprinkle with a generous amount of freshly grated Pecorino cheese and garnish with the mint leaves.

INGREDIENTS: (4 servings)
400 gr. sole fillets
200 gr. tender green salad leaves
1/2 lemon
50 g butter
1 pomegranate
1 clove garlic
2 tbsp extra virgin olive oil
Vegetable stock

Scale, clean and gut, fillet and wash the sole fillets.
Heat the oil and sauté the garlic, add the fillets, season with salt and cook over high flame.
Remove the sole to a warm dish and clean the pan from the oil and garlic.
Return the fish, add some white wine and allow to evaporate.
Add the lemon juice, a knob of butter and 1/2 cup of vegetable stock. Reduce the sauce.
Arrange the salad on a serving plate, cover with the sole fillets, dress with the sauce and sprinkle the pomegranate grains.

INGREDIENTS: (4 servings)
6 Eggs
200 Gr. Guanciale (pork cheek) or Bacon
2 Large potatoes
1 Tbsp finely chopped parsley
1 Tbsp lard
Salt
Pepper

Peel the potatoes and cut in thin slices.
Slice thinly the bacon and cook in a pan with the lard until
crispy. Add the potatoes and allow to cook.
In a bowl, mix the eggs with the parsley, salt and pepper
Stir the fat in the egg mixture, leaving the bacon and potatoes
in the pan, and mix well
Pour the eggs in the pan.
Cook the omelette on both sides until it gets crispy and
golden brown

Ingredients: serving 4
320 gr. (11.28 oz.) Bucatini pasta

100 gr. (3.52 oz.) Guanciale (Pork's cheek)

100 gr. (3.52 oz.) Parmesan Cheese

100 gr. (3.52 oz.) Pecorino Cheese

4 Ladles Tomato Sauce with Onion

Extra Virgin Olive Oil

Chili Pepper Flakes

VIDEO RECIPE
Bucatini Amatriciana Sauce Roman Style (Bucatini all'amatriciana versione romana)

This is the Roman version of the famous Amatriciana, named Matriciana. This recipe gets its name from Amatrice, the town in northern Lazio where it was created.
For each Roman sauce there is a different shape of pasta and Bucatini is the right pasta for this sauce

If you want to learn how to make the original Spaghetti Amatriciana, watch our video

Preparation
In a large frying pan pour the olive oil (1 Tbsp) then add guanciale* roughly chopped. Place the pan over high heat then add a pinch of chili pepper flakes. Meanwhile put Bucatini into a pot of salted boiling water.
Fry slowly the guanciale on medium-high heat until it becomes crispy then add 4 ladles of tomato sauce (1 per person) add a handful of pecorino and cook until pasta is ready

Once Bucatini is cooked "al dente" drain and trensfer to the pan. At this point remember to add a little pasta cooking water into the pan because the starch helps to amalgamate pasta with sauce

Now replace the pan over the heat, take a handful of pecorino, a handful of parmesan and spread all over Bucatini.Stir to amalgamate pasta with sauce over high heat until the water has reduced then saute until the sauce becomes thick and creamy Turn off the heat and transfer Bucatini to the serving dish.  Just before serving, add a little more of pecorino and parmesan

*Guanciale is traditionally used to make this sauce, if you don't find guanciale use a good quality bacon or pancetta.

INGREDIENTS: (4 servings)
300 gr. Flour
2 Egg yolks

1 WHole Egg
150 gr. Sugar
Ground cinnamon
Grated lemon zest
FOR THE FILLING
100 gr. Sugar
500 gr. Ricotta Cheese
2 Eggs
½ Tablespoon lard
50 g Candied fruit
Ground cinnamon

Drain the ricotta.
Prepare the filling by combining in a bowl all the ingredients and mix very well until smooth and creamy. Do not allow lumps.
Let sit for an hour and prepare the pastry meanwhile by working all the ingredients together (except the whole egg) very quickly then wrap into foil and let it sit in a cool place.
Roll the pastry on a floured board in two thin layers.
Arrange a first layer in a baking pan wrapped in heavy duty foil, fill in the cheese mixture and cover with the
second pastry layer.
Brush with a beaten egg and cook in a pre-heated 160 C (320 F)oven for about an hour. Move the cake to a rack and cool before serving.
Sprinkle with icing sugar.

INGREDIENTS: (4 servings)
400 g Flour
100 g Ricotta cheese
200 g Wild cherries
200 g Sugar
100 g Butter
2 Eggs
Lemon zest
Vanilla bean
Cinnamon
Icing sugar

Prepare the pastry by combining in a bowl the flour, the sugar, the eggs, the vanilla and the grated lemon zest.
Mix the ingredients, move to a floured board and work quickly to obtain the dough. Let sit.
Work the ricotta cheese with a spoon or sift it to remove
lumps until creamy.
Fold in a tablespoon of sugar, little cinnamon and the
cherries.
Stir all the ingredients.
Roll the pastry, and lay on a greased baking pan.
Fill in with the ricotta mixture, cover with pastry strips
and cook in a 160° pre-heated oven for 30 minutes.

Ingredients for 4 persons
4 Sea Bass Fillets 200 gr. (7.05 Oz.) each, cleaned and filleted
8 Peeled Potatoes
Fresh Thyme
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Potato Crusted Sea Bass (Spigola in crosta di patate)

Cut each potato lengthwise into long, thin slices then boil them for a one minute
Cool down putting them in a bowl with cold water
Place the oven paper sheet to the bottom of a baking pan ad pour in the olive oil then arrange a layer of potato slices overlapping edges
Lay the sea bass in the centre, season with salt and black pepper, sprinkle with thyme and pour a little olive oil
Cover with another layer of potatoes, add a pinch of salt, a pinch of thyme and drizzle with olive oil
Place the pan in preheated oven 180 C. (356 F.) and cook for 15 minutes
Once cooked, carefully transfer the sea bass to the dish, garnish with thyme sprig add a little olive oil and serve

Ingredients for 4 persons
360 gr. (12.69 oz.) Spaghetti

60 gr (2.11 oz) Guanciale (Pork cheek)

80 gr (2.82 oz) Parmesan cheese

80 gr (2.82 oz) Pecorino cheese

4 Eggs

1 Teaspoon black pepper

Extra virgin olive oil

VIDEO RECIPE
Spaghetti Carbonara (Spaghetti alla Carbonara)

Pour the extra virgin olive oil into the frying pan, add a handful of diced guanciale* (per person) 1 teaspoon of black pepper which season the sauce, and put the pan on a low heat
Meanwhile crack the whole egg (1 per person) into a dish, beat it with a fork, add a pinch of black pepper, 1 tablespoon of fresh grated pecorino (ewe's cheese) half tablespoon of parmesan and beat it again amalgamating all ingredients
Now put spaghetti into a pot of boiling salted water, 90-110 Gr. (3.17-3.88 Oz.) per person

Continue to cook the guanciale on low heat until becomes crispy. Once guanciale is crispy, to make a tender pasta, add a little pasta cooking water into the pan, the starch of the water helps to amalgamate all ingredients. Turn off the heat and wait the end of the pasta cooking time

Once Spaghetti are cooked "al dente", before drain, place the pan on the stove and heat the sauce.
At this point drain the pasta and put it into the pan, add a little more pasta cooking water, take the cheese/egg mixture, beat it again and pour into the pan
Stir slowly, sautè, add a little pecorino cheese, a little parmesan cheese and a little more pasta cooking water. Stir again over low heat, and if the pan is too hot remove it from heat
Transfer the pasta to a serving dish garnished with a little pecorino and a parmesan, add the sauce all over spaghetti and serve

*Guanciale is traditionally used to make the real and classic Carbonara recipe, if you don't find guanciale use a good quality bacon or pancetta.

Please, try it without cream or other ingredients and you'll taste the difference, enjoy your meal!

INGREDIENTS: (4 servings)
1 kg Salt cod
100 g Flour
1 Egg
Vegetable oil
Slices of lemon
Parsley and salt

Remove skin and bones from the cod and cut in small chunks.
In a bowl, combine the flour with the egg and a pinch of salt.

Add 1 cup of water and let the batter stand for two hours.

Whip the egg white until thick and gently fold in the batter.
Dip the cod pieces in batches into the batter and deep fry in vegetable oil until gold.
Drain on kitchen sheet and season with salt.
Arrange on a plate, garnish with slices of lemon, parsley and serve immediately

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
400 Gr. Spaghetti
80 Gr Grated Pecorino Cheese
Black pepper
Salt

This is a typical Roman dish, you can use dried (spaghetti) or egg pasta (Tonnarelli)

Here you can find Tonnarelli Cheese and Pepper Video Recipe

Bring the water to boil and add salt.
Cook the spaghetti until "al dente".
Place the grated cheese in a large salad bowl
Drain the pasta keeping it al little watery and pour immediately in the bowl.
Stir to melt the cheese and grind black pepper on top.
Serve immediately in hot plates.

INGREDIENTS: (4 servings)
40 Gr. Butter
400 Gr. Loaf of bread
100 Gr. Ham
250 Gr. Mozzarella
4 Anchovies
Black pepper

Cut the bread into 8 thin slices, arrange them on a baking sheet and cover with mozzarella slices.
Bake in hot over until the cheese has started to melt and then remove.
Arrange the ham slices on top of four crostini and return to the oven for about 10 minutes.
In the meantime, heat the butter in two separate pans.
Add the anchovies fillets to the butter in one of the pans and allow them to gently melt until creamy.
Grind black pepper in the other pan.
Pour the anchovy butter on the cheese crostini and the pepper butter on the ham crostini.
Serve hot!

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
4 Artichokes
Marjoram
1 Lemon
parsley
Black pepper
3 Tbsp extra virgin olive oil
Salt

Clean the artichokes by removing the tough outer leaves and stem. Cut off the top and remove the prickly choke from inside.
Cut the artichoke in halves and place them immediately in a bowl of water with lemon juice so that they don't turn black.
Blanch them in salted water for about 10 minutes, then drain and let cool.
In a bowl, mix the oil with the juice of the lemon, some salt and pepper and add the finely chopped herbs.
Place the artichokes in a large dish and cover with the sauce.

INGREDIENTS: (4 servings)
200 Gr. Spelt
3/4 Red tomatoes
2 Slices bacon or lard
1 Small onion
1 Celery stalk
1 Carrot
2 Tbsp Grated Pecorino cheese
Salt

In a large saucepan, heat the olive oil and sautè the finely chopped vegetables together with the bacon
Cook until the vegetables begin to color and the bacon gets crispy.
Add the tomatoes, salt and pepper and cook the sauce for about 10 minutes.
Add 1 lt of boiling water, season to taste with salt and pour in gently the spelt.
Allow to simmer for about 30 minutes.
Serve warm, with a drizzle of quality olive oil on top and a sprinkle of Pecorino cheese.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
500 Red mullets
250 Gr. cherry tomatoes
100 Gr. bread crumbs
2 anchovy filet
2 Cloves garlic
1 Hot pepper
½ Cup dry white wine
Extra virgin olive oil
Parsley
Basil
Salt

Scale, clean and gut fillet and wash the fish.
Cut every fillet in little pieces.
Put aside head and fishbone for the stock.
Prepare the stock. Put the heads and fishbone with 2 lt water, season to taste with salt and bring to the boil.
Lower the flame and cook for about 40 minutes. Let the stock cool and filter it. Put aside.
Heat 4 tablespoons of olive oil with 1/2 hot pepper, the garlic and sautè the fillet.
Pour in the wine and allow it to evaporate.
Fold in the tomatoes, the chopped herbs and add a cup of stock.
Let the sauce to cook gently for about 10 minutes.
Meanwhile roast the bread crumbs in little oil with a clove of garlic and anchovy fillet.
Cook the spaghetti al dente and drain the pasta, toss it the sauce and sauté over high heat with another cup of stock until the sauce reduces.
Sprinkle with the crumbs, some chopped parsley and serve immediately.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
320 Gr. Strozzapreti* pasta
400 Gr. Baby squid
500 Gr. Sliced porcini mushrooms
1 Cup clam broth
2 Cloves garlic
Hot pepper
Parsley
½ Cup white wine
Extra virgin oil

Heat a skillet with 1 cup oil and saute' the garlic and the hot pepper.
Remove the garlic from the pan and add the baby squid and the sliced mushrooms.
Allow to start roasting, pour in the wine and let evaporate.
Add the clam broth, some chopped parsley and cook for 5/6 minutes. Season with salt.
Cook the pasta al dente, fold in the pan, toss to combine the ingredients and thicken the sauce.
Sprinkle some more parsley, drizzle with olive oil and serve immediately.

*Strozzapreti is a typical type of twisted tube pasta, made with flour, water and salt, translates literally as ‘priest stranglers' or 'choke the priest'

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
1 kg Lamb chops
3 Cloves garlic
3 Anchovy fillets
3 Tbsp extra virgin olive oil
1 dl Vinegar
Rosemary sprig
Flour
Salt and pepper

Crush the peeled garlic together with the anchovies until creamy. Add the vinegar and mix well.
Heat the oil in a large pan with the rosemary, wait until the oil gets very hot and remove the sprig.
Add the meat, brown it on all sides and season with salt and freshly ground pepper.
Remove the lamb to a warmed platter and let aside.
Fold in the garlic and vinegar mixture in the hot pan and allow the sauce to reduce for about 10 minutes.
Fold in the meat again and simmer gently for 10 minutes, turning the pieces frequently.
Serve very hot.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
700 Gr. Veal sweetbreads
Extra virgin olive oil
Salt
Pepper

Blanch the sweetbreads in salted water for about 15 minutes and let cool.
Drain and cut in thin slices.
Heat the oil in a pan, add the meat and cook turning all the pieces with a wooden spoon until roasted.
Season with salt and freshly ground pepper.
Fold in the salad (author-entry p. 83) and sauté for a few minutes over high heat.

Thanks to Government of the Region of Lazio Department of Agriculture

Ingredients for 1 person

2 Eggs
Norcia Black Truffle in jar
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Fried Eggs with Black Truffle (Uova con Tartufo Nero di Norcia)

Pour the olive oil into a frying pan
Crack the eggs right to the pan, season with salt
With a spoon dip some olive oil over the top of the eggs and cook slowly until whites are completely set and yolks begin to thicken but are not hard, approximately 5 minutes
Transfer the eggs to a serving plate and garnish with Black Truffle slices.

Ingredients
Home-Made Bread, sliced
Raw Ham (Parma Ham)
Rocket
Garlic
Extra Virgin Olive Oil

Salt

VIDEO RECIPE
Bruschetta Raw Ham and Rocket (Bruschetta Prosciutto e rucola)

Slice the bread and toast on both sides, on a hot griddle
Once the bread slices are well toasted on both sides, vigorously rub one side
of each slice with garlic clove, season with salt and extra virgin olive oil, top with ham and rocket.
For those who love spicy taste, sprinkle a little chilli pepper and a little olive oil

Ingredients to make basic Bruschetta
Home-Made Bread, sliced
Garlic Cloves
Extra Virgin Olive Oil
Salt
Tomato Bruschetta
Home-made Bread, sliced
Garlic Cloves
Red Ripe Tomatoes
Fresh Chopped Basil
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Basic and Tomato Bruschetta (Bruschetta semplice e al pomodoro)

These are the recipes of the basic bruschetta, which is the basis of all types of bruschetta, and tomato bruschetta with fresh basil

To make basic Bruschetta
Slice the bread and toast both sides on a hot griddle
Once ready, vigorously rub one side of each slice with the garlic clove, add a pinch of salt and drizzle with olive oil
To make Tomato Bruschetta
Slice the bread and toast both sides on a hot griddle
While the bread is toasting, dice the tomato then transfer it to a bowl, season with salt, olive oil and fresh chopped basil
Stir well
Once the bread is ready, vigorously rub one side of each slice with the garlic clove, drizzle with olive oil and top with tomato and basil

Ingredients
250 gr (8.81 oz) Refined sugar
4 Egg Albumen 100 gr (3.52 oz) Room Temperature
Garnish
½ Litre Fresh Cream
100 gr (3.52 oz) Refined Sugar
Bitter Cocoa Powder
Some Strawberries

VIDEO RECIPE
Meringue with Whipped Cream and Strawberries (Meringa con panna e fragole)

In the bowl of your electric mixer, completely grease-free, and completely dry, pour in the sugar, add albumen that should be room temperature and slightly toss with a whisk. At this point beat the meringue mixture, 15 minutes with an electric mixer on high speed, until reaches the right consistency. The right consistency should be silken smooth, soft, glossy and it doesn't fall out

Transfer the meringue to the pastry bag.Lay a piece of greaseproof paper on the baking tray. squeeze the pastry bag making some meringue circles, about 6cm (2.36 inch) in diameter, and them arrange in succession rows

Place the baking tray in preheated oven to 90C-100C (194 F-220 F). Meringue cooking time depends on its dimension, a bigger meringue needs a longer cooking time. This meringue must cook for 1½ - 2 hours. After 1 ½ hours remove the baking tray from oven. You obtained a white and glossy colour maintaining the cooking temperature under 100C (220 F), in this way the meringue will be white and dry

Pour ½ litre of fresh cream in the bowl of your electric mixer then add 100 Gr. ( 3.52 Oz.) refined sugar , slightly toss with a whisk and whip until foamy. To decorate the plate, lay a spoon on it, dust with bitter cocoa powder and remove the spoon. Arrange the meringue on the plate, add the whipped cream, some sliced strawberries, top with another meringue, garnish with some strawberries and serve

Ingredients for 4 persons

1 Whole Chicken cut into 8 pieces
300 gr (10.58 oz) San Marzano Peeled tomatoes with juice
3 Ripe Tomatoes quartered
1 Onion julienne cut
100 gr (3.52 oz) Lard
2 Garlic Cloves
1 Rosemary Stalk
1 Sage Stalk
1 Glass White Wine
Black Pepper
Salt

VIDEO RECIPE
Chicken Cacciatore (Pollo alla cacciatora)

Heat a large heavy saucepan and add the lard, onion, garlic cloves, rosemary, and sage
Cook the onion until brown over medium heat then add the chicken, season with salt and black pepper
Turn over and brown the chicken well on all sides
Pour in the white wine and once has completely reduced add tomatoes and San Marzano peeled tomatoes, squeezed with hands
Stir well, cover the pan and simmer for 30-35 minutes over medium heat
Once cooked transfer the chicken to a serving plate

INGREDIENTS: (4 servings)
½ lb Medium Shrimp, cooked, peeled, and de-veined
2 Ripe Avocados
1/4 Cup White Wine Vinegar
1/4 Cup Ex tra Virgin Olive Oil
3 Garlic cloves, minced
Lettuce (or Red Chicory leaf)
Optional - 2 tbsp chopped roasted Walnuts or Pistachios
1 Tbsp chopped Cilantro
Lemon slices for garnishing

In a bowl pour the olive oil ,vinegar, and add garlic.
Chop shrimp into ½ inch pieces and add to oil mixture.
Set lettuce leaves on individual plates.
Cut avocados in half and remove its seed.
Take some pulp around the pit area and mix with the shrimp.
With a spoon, carefully scoop out avocado halves from their peel.
Place avocado to the plate with lettuce.
Spoon shrimp mixture onto avocado.
Sprinkle with walnuts and cilantro (optional).

Ingredients for 4 persons
16 Veal escalopes
8 Thin slices Parma ham cut in half
16 Fresh sage leaves
100 Gr. (3.52 oz.) Flour
100 Gr. (3.52 oz.) Butter
1 Glass Dry White Wine
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE

Veal Escalopes with Ham and Sage (Saltimbocca alla romana)

Place one ham slice in the centre of each escalope, top with one sage leave securing each with wooden toothpick
Heat a large frying pan, pour the olive oil and at the same time
lightly flour the escalopes. Shake them gently to remove excess flour
When olive oil is hot add the escalopes to the pan with the sage leave side down first and cook 1 minute per side
Remove the olive oil, return to heat and season with salt
and pepper to taste, add butter and let it melt
Now raise the heat ,pour in the white wine and let it reduce
Once the wine has completely evaporated, the escalopes are ready
Transfer to a serving plate pouring the juices all over escalopes.

This is a classic Roman dish, Saltimbocca means "jump in your mouth,"

INGREDIENTS: (4 servings)
400 Gr. Farfalle (Bow ties pasta)
5 Courgettes
2 Garlic cloves
Parmesan cheese
Extra-Virgin Olive Oil
Mint leaves
Salt

Wash the courgettes, roughly cut and make them brown in a frying pan for 3 minutes with olive oil and crushed garlic then add mint and salt.
Cook pasta.
Dissolve ricotta cheese with some tablespoons of cooking water
Drain and season the pasta with ricotta cheese and courgettes sauce.
Sprinkle with grated parmesan cheese.

Ingredients for 4 persons
250 Gr. Ravioli
1 Red pepper
1 Yellow pepper
3 Courgettes
1 Aubergine
1 Leak
1 Red tomato
1 Glass White wine
2 Tbsp Extra virgin olive oil
Parsley
Thymus a pinch
Salt

Cut the vegetables into small cubes, don't mix them together.
Avoid cutting aubergine pulp and courgettes core because they would make the dish too bitter.
Put the leak in a pan with a little olive oil over medium heat.
Every 3-4 minutes add the vegetable one by one : first peppers then courgettes and finally aubergine.
Rise the heat and add some white wine.
When wine has evaporated, add tomato, salt and thymus.
Place the cooked ravioli into the pan with vegetables, stir gently over medium heat for 1 minute.
Garnish the dish with fresh parsley drizzle with olive olive.

INGREDIENTS: (4 servings)
320 Gr. Small Rigatoni pasta
400 Gr. Tuna Steak
500 Gr. Canned Tomatoes
4 Peeled red Tomatoes
250 Gr. DOP Roman Pecorino cheese
1 Cup White Wine
2 Garlic Cloves
1 Tbsp Extra Virgin Olive Oil
Hot Pepper
Fresh Mint leaves
Salt

Heat the oil in pan with the garlic and hot pepper then combine the tuna steak and allow it to become crispy.
Remove the tuna to a warmed dish and combine the tomatoes.
Pour in the wine and allow it to evaporate. Season with salt and freshly ground pepper and cook for a
few minutes.
Bring water to boil, add some salt and cook the pasta until "al dente"
Drain the pasta and finish cooking with the sauce in the pan.

Add some mint leaves, hot pepper and half of the tuna steak.
Arrange on warm plates, cover with the remaining tuna steak, sprinkle with the cheese and serve immediately.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
350 Gr. Rigatoni pasta
300 Gr. boiled Cauliflower
½ Onion
4 Anchovies fillets
1 Tbsp Pine Kernel
1 Tbsp Sultanas raisin
½ Saffron envelope
Extra virgin olive oil
Butter
Salt
Pepper

Place a skillet over medium heat add olive oil and butter, add chopped onion and anchovies
Add pine kernel, sultanas raisin and boiled cauliflower diced
Flavour with salt and pepper and, if necessary, add some cauliflower cooking water
Cook pasta, drain and put in the skillet with the sauce.
Saute over medium heat to flavour and serve

INGREDIENTS: (4 servings)
350 Gr. Rice
200 Gr. frozen Asparagus tips
4 Tbsp liquid Cream
1 Spring Onion
½ Carrot
Grated Parmesan cheese
Celery
Broth
Butter
White Wine
Extra Virgin Olive Oil
Salt
Pepper

Mince celery, carrot, spring onion and put them in a saucepan over low heat with olive oil and butter
Let it cook until golden and add the asparagus tips, previously boiled in hot water.
Brown for 5 minutes all ingredients, add rice, wet with wine and let it evaporate.
Cook the rice adding 1 ladle of broth while its water evaporates.
When risotto is done, remove from heat, add 4 tablespoons of whipped cream and stir well.
Sprinkle with grated parmesan, salt and pepper.
Stir well and serve immediately.

INGREDIENTS: (4 servings)
400 Gr. Rice
1 Yogurt
2 Courgettes
50 Gr. Butter
1 Glass of dry White Wine
Broth
Grated Parmesan cheese

Clean, wash and dice the courgettes.
Brown them for a few minutes into a saucepan with butter.
Add the rice and toast it a few minutes, stirring constantly
Wet with white wine and, when it will be evaporated, add slowly the hot broth.
When risotto is almost done, 5 minutes before, remove from the and add the yogurt.
Sprinkle with grated parmesan cheese, make it melt and let it rest for a few minutes before serving.

INGREDIENTS: (4 servings)
600 Gr. Rice
300 Gr. Mushrooms
150 Gr. Butter
50 centilitres Broth
Parmesan cheese
Onion
Salt

Put the butter into a pot add the cleaned thin sliced mushrooms and cook until brown
Add the rice, stir well for 6-7 minutes then pour the warm broth on rice.
Cook to medium heat and adding the broth, ladle by ladle, until rice becomes tender
Taste salt.
Before serving, add the grated parmesan cheese.

INGREDIENTS: (4 servings)
400 Gr. Rice
400 Gr. Pumpkin
100 Gr. Butter
50 Gr. Grated Parmesan cheese
25 Gr. Boiled Red Beans
2 Tomatoes
1 Carrot
Celery
Basil
Sage
Pepper

Cut the pumpkin into slices and cook in a large pot with salted water and sage for 30 min.
In a skillet, brown the minced carrot, celery and basil in half butter and make the rice flavour, adding then the beans, peeled tomatoes, salt and pepper.
After a few minutes pour the pumpkin.
Cook the rice, till it is tender.
Add parmesan cheese and the remaining butter before serving

INGREDIENTS: (4 servings)
400 Gr. Rice
100 Gr. Smoked Salmon Mousse
2 Lemons (juice)
½ Glass whipped Cream

Boil the rice in a pot with salty water.
Meanwhile, put in the food processor the whipped cream, lemon juice, salmon mousse and mix together.
Once rice in cooked, drain well and add to salmon cream.
Serve it warm

INGREDIENTS: (4 servings)
350 Gr. Rice
250 Gr. Sausage
40 Gr. Butter
1 Glass Red Wine
4 Tbsp grated Parmesan cheese
1 Onion
Broth

Into a saucepan heat the butter, add the minced onion and the skinned crumbled sausage.
When they are browned, add the rice.
Stir, wet with a glass of wine and let it reduce.
Continue cooking as for a normal risotto adding, ladle by ladle, the warm broth.
When rice is cooked, remove the pan from the heat, add 4 tablespoons of grated Parmesan, some knobs of butter, sauté fro a couple of minutes and serve.

INGREDIENTS: (4 servings)
350 Gr. Rice
500 Gr, Shrimp (Scampi)
50 Gr. Butter
1 Glass White Wine
1 Onion
Vegetables Broth
Parsley
Salt
Pepper

Mince the onion and brown it in a pan with butter, parsley, salt and pepper.
After 10 minutes of slow cooking, add the white wine, rice and make it toast well.
Pour the vegetables broth and continue cooking.
Seven or eight minutes before rice is cooked, add the shrimps and finish the cooking
Stir at the end with little milk
Let it rest for two minutes and serve.

INGREDIENTS: (4 servings)
300 Gr. Rice
250 Gr. Clams
200 Gr. shrimps
1200 Gr. mussels
500 Seafood Salad
50 Centilitres White Wine
50 Gr. Butter
1 Garlic clove
1 Parsley bunch
Milk
Salt

Heat a skillet, add the butter, let it melt, add garlic and cook until golden over low heat
Clean well clams, mussels, shrimps then add them into the pan with seafood salad and cook over low heat for 10 minutes, covered.
Add the rice, wet with wine and a pinch of salt.
Let it reduce and add the hot milk, slowly, up to the end of cooking of the risotto.
Sprinkle with minced parsley and serve.

INGREDIENTS: (4 servings)
200 Gr. Rice
100 Gr. Smoked Provola Cheese (smoked water buffalo's-milk cheese)
50 Gr. Butter
1 Onion
1 Glass White Wine
½ Glass Extra Virgin Olive Oil
Parmesan cheese
Broth
Pink Pepper

In a large skillet, heat the olive oil with half butter, add the minced onion and cook until golden brown.
Add the rice, toast it and wet with wine.
Add the broth and almost to the end of cooking, add the smoked provola cheese diced.
Finally add parmesan cheese and the remaining butter, sauté and sprinkle with pink pepper.
Transfer risotto to a serving dish, cover with provola cheese slices before serving.

Ingredients for 4 persons
4 Frozen Codfish Fillets 200 gr (7.05 oz) each
3 Eggs
100 gr (3.52 oz) Grated Parmesan
1 Cup Fresh Chopped Parsley
Flour
Breadcrumbs
Extra Virgin Olive Oil
Salt
Black Pepper
Vegetable Oil for frying

VIDEO RECIPE
Fish Fingers (Bastoncini di pesce)

Defrost the codfish.
Cut into strips finger shaped pieces.
In a dish, combine Parmesan and breadcrumbs, add parsley, season with salt, black pepper and mix well
Beat the eggs
Lightly dust the fish in flour, dip it in beaten eggs, let the excess egg drip off and finally roll in breadcrumbs mixture, pressing down to make sure the crumbs adhere
In a large non-stick frying pan, heat vegetable oil, when hot place the fish fingers in the pan
Deep-fry the sticks till they turn golden brown
Remove the fish sticks from the pan and set them on a kitchen paper to drain off excess oil
Now season with salt, place the fish fingers on a serving platter
sprinkle with parsley, drizzle with olive oil and serve with green salad and lemon wedges.

Ingredients for 4 persons
280 Gr. Fusilli (or the type of pasta you prefer)
Lentils 2/3 tablespoons per person
2 Big tomatoes
100 Gr. Raw ham
1 Glass White wine
Half Onion
Dried thymus, marjoram and parsley - 1 teaspoon each
2 Tbsp Extra Virgin olive oil
Salt and pepper - a pinch

Put some oil in a pan and add the onion, chopped, over low heat.
When onion is gilded, add the ham cut in very thin pieces, and gild over medium heat. Then add the white wine.
When wine has evaporated, low the heat and add the tomatoes, cut in cubes.
When tomatoes are a little bit cooked, add the lentils
Add salt, pepper, thymus, parley and stir for a few minutes.
Drain the pasta and pour it in the pan.
Stir, sprinkle with a pinch of parsley a little olive oil and serve.

To make the dish spicier, add a hot pepper cut in big pieces, after fried the ham and before adding the wine.
If you prefer a lighter taste, replace onion with green onion.

INGREDIENTS (4 Servings)
450 Gr. Frozen Sweet Peas
40 Gr. Butter
30 Gr. Flour
3 Slices of Bread
1 Shallot
1 Stock cube
Salt

Finely mince the shallot and fade it into a pot with 10 grams of butter.
Add 750 grams hot broth.
Boil, pour frozen peas and cook for about 15 minutes.
Slice the bread and toast into the oven.
Mix flour with remaining butter and dissolve it with some peas cooking liquid.
Add all into the soup bring to boil, stir until becomes thick.
Beat the soup with a blender, therefore serve with toasted bread.

INGREDIENTS: (4 servings)
8 Handfuls Buckwheat Flour
4 Handfuls Flour
3 Potatoes
200 Gr. Light Cheese
½ Cabbage
Butter
Sage
Salt

Mix the two flours, salt and add lukewarm water till to get a smooth dough.
Make a layer not too thin and cut to strips like fettuccine.
Boil salted water with the potatoes cut into dices, add the cabbage and when the potatoes are cooked, pour the pasta. Drain together with the vegetables.
Prepare it to layers in a baking-pan sprinkling every layer of cheese and melted butter with the sage.

Pizoccheri is a buckwheat pasta, a specialty of the Valtelline Valley in the north of Lombardy

Photo Flickr

INGREDIENTS: (4 servings)
350 Gr. Corn Flour
100 Gr. dried porcini Mushrooms (wild mushrooms)
50 Grams Butter
1 Clove garlic
Bechamel
Grated Parmesan cheese
Salt
Pepper

Soak the mushrooms in lukewarm water for 10 min.
Make a rather firm polenta (corn pudding) and when it's ready pour it on a pastry board and allow it to cool.
When the mushrooms are re-hydrated, squeeze them, meanwhile, in a pan, melt 30 grams butter, add the clove of garlic (remove the garlic as soon as it becomes gilded) and then mushrooms.
Season with salt, pepper and cook for 10 minutes.
Prepare the béchamel; when it is ready add some grated cheese and the mushrooms with their sauce.
Cut to slices the cold polenta.
Butter a baking-pan and, to alternate layers, prepare it with the mushrooms: finish with polenta, sprinkle with some little dices of butter and grated cheese.
Put the pan in a preheated oven to 180 degrees for about 15min.

INGREDIENTS: (4 servings)
400 Gr. Pork Ribs
300 Gr. Corn Flour
200 Gr. Sausages
50 Gr. Lard
1 Onion
Garlic
White Wine
Tomato Sauce
Grated Pecorino cheese
Parsley
Salt
Pepper

Boil 150 cl salty water, put the corn flour and cook always stirring for 45 minutes.
Heat the lard, add the minced onion, garlic and parsley and brown it.
Add the pork ribs, salt and pepper and cook for 10 minutes.
Bathe with the wine, make it to evaporate and add the tomato sauce.
When it's half cooking time, add the sausages cut into large pieces.
Season the polenta with the sauce and sprinkle with pecorino cheese.

INGREDIENTS: (4 servings)
500 Gr. pulp of Pumpkin
3 Potatoes
100 cl Milk
1/2 Glass of Whipped Cream
4 Slices of Bread
1 Sage leaf
Grated Parmesan cheese
Salt
Pepper

Peel and cut to segments the potatoes and bits the pulp of the pumpkin.
In a pot bring to boil milk with two glasses of water, then add potatoes, pumpkin, sage, salt and pepper.
Bring again to boil and cook to medium heat for 40 minutes.
Remove sage leaf and beat everything.
Amalgamate the whipped cream to the mix, regulate salt and pepper and still cook for some minutes.
Pour the cream into the dishes, into the middle of dishes put a slice of bread, sprinkle with grated cheese and put it into the oven, grill for some minutes and serve.

Ingredients for 4 persons

320 gr (1.28 oz) Spaghetti
500 gr (17.63 oz) Clams
500 gr Mussels
300 gr (10.58 oz) Sliced Squids
4 Shrimps
4 Chopped Tomatoes
4 Garlic cloves
Chopped Parsley
Hot Pepper Flakes
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Seafood Spaghetti (Spaghetti allo scoglio)

VIDEO
How to clean Mussels (Come pulire le cozze)

VIDEO
How to clean Clams (Come pulire le vongole)

VIDEO
How to clean Squids (Come pulire I calamari)

Put 1 tablespoon of olive oil per person into the pan then add the garlic cloves
hand crushed and let it brown over medium heat
When the garlic is golden brown, add a pinch of pepper flakes then put the squids into the pan
and cook until its water has evaporated, about 2 minutes
Once the water has evaporated place the shrimps into the pan then add clams, mussels, tomatoes, a pinch of salt and sauté
Cover and cook for about 5 minutes until all clams and mussels have opened
In the meantime cook your spaghetti in abundant boiling salted water
Once the sauce is ready turn off the heat and wait for the pasta cooking time
when the pasta is ready turn on the flame under the sauce, drain the pasta, transfer to the pan and sauté
Drain your spaghetti al dente because it finish the cooking process in the pan
Sprinkle with copped parsley, drizzle a little olive oil, transfer the spaghetti to a serving dish then top with shrimps, sprinkle with parsley, drizzle a little olive oil and serve

INGREDIENTS: (4 servings)
400 Grams Rice
150 Grams Mozzarella cheese
100 Grams Fontina cheese
100 Grams Emmenthal cheese
50 Grams Grated Parmesan cheese
100 Grams Raw Ham
100 Grams Butter
50 Cl. Milk
2 Tomatoes
1 Egg
Salt

Cook the rice in salty hot water with the milk.
Drain it, season the rice with the egg yolk, 50 grams butter and half parmesan cheese.
Amalgamate well, butter a heat-resistant pan and make on the fund a rather high layer of rice, cover with a layer of mozzarella cheese, alternated with a layer of fontina cheese and top with minced ham.
Make another layer of rice and one of grated emmenthal cheese (50 grams).
Cover with other rice, put the tomatoes cut to segments and without seeds, add the remained melted butter, add emmenthal cheese and dust with grated parmesan cheese .
Bake for 15 minutes, melt completely the cheeses and finish the cooking au gratin.

INGREDIENTS: (4 servings)
1 1/4 cup long-grain Rice
1 Medium Potato, chopped
1 Carrot, chopped
2 Oz green Beans, coarsely chopped
1 Small Zucchini, coarsely chopped
2 Hard-boiled Eggs, finely chopped
4 Anchovy Fillets, chopped
1 Tbsp Capers, rinsed and coarsely chopped
1 Tbsp chopped fresh Parsley flatleaf
For the Dressing:
6 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon juice
Freshly ground Black Pepper
Salt

Boil the rice in lightly salted water for about 20 minutes, or until tender.
Drain the rice and set aside in a large bowl.
Boil the potato for 5 to 10 minutes.
Add the carrot and cook for 5 minutes then add the beans and zucchini and cook until all the vegetables are tender but not soft.
Drain then cut into even dice.
Add the eggs, anchovies, capers, parsley, and vegetables to the warm rice and mix thoroughly.
Use a very large spoon or your hands to distribute everything evenly.
Combine the olive oil and lemon juice, then pour the dressing over the rice.
Mix again and season to taste.
Let stand for at least 1 hour before serving so the flavour have time to develop.

INGREDIENTS: (4 servings)
300 Gr. Rice
300 Gr. fresh Peas
1 Tablespoon of "Battuto"
150 Gr. Fresh peeled and diced Tomatoes
1 Tablespoon grated Pecorino cheese
1 Tablespoon grated Parmesan cheese
½ lt Vegetable Stock
Salt and Pepper
INGREDIENTS (for the "battuto")
100 Gr. Lard
1 Onion
1 Celery stalk
Parsley

Prepare the battuto by chopping together all the ingredients.
To be used instead of the oil, gently sauté over medium-high stirring frequently with a wooden spoon.
When the battuto has softened, add the tomatoes, season to taste with salt and pepper and cook for another
5/6 minutes, until the sauce has thickened.
Fold in the peas and the rice,
Cook the risotto over a low heat, by adding frequently little stock and stirring continually until it is cooked.
Do not add broth until it has been absorbed.
Leave the risotto with soft consistency.
Add the cheese mixture and let still for 2/3 minutes before serving.

Thanks to Government of the Region of Lazio Department of Agriculture

Ingredients for 4 persons
320 gr. (11.28 oz.) Pennette (small penne) pasta
250 gr. (8.81 oz.) Smoked salmon
1 Glass of good quality vodka
1 Glass fresh cream
1 Chopped onion
Fresh chopped parsley
Extra virgin olive oil
Salt

VIDEO RECIPE
Pennette Pasta with Smoked Salmon (Pennette al salmone)

First of all put the pasta in a pot with boiling salted water

Heat a large frying pan then add onion, olive oil and allow the onion to lightly brown. Add smoked salmon and let all the flavours melt together for a few minutes then add a little parsley and a pinch of salt, don't add too much salt because salmon is very sapid
Remove the pan from heat, pour in the vodka and flambé (be VERY CAREFUL to the flame), add the cream, 2 tablespoons of cooking water, let it simmer for 2 minutes then turn off the heat

Drain the pasta then add it to the pan with the sauce, sauté over medium heat, drizzle with olive oil, and sauté again for a couple of minutes. Transfer the pennette  to a serving dish, garnish with some chopped parsley, drizzle over some olive oil and serve.

INGREDIENTS: (4 servings)
1 Kilo Scallops (Capesante)
100 Gr. Breadcrumbs
2 Potatoes
5 Tbsp of Extra Virgin Olive Oil
1 Onion
1 Clove Garlic
Parsley
Salt

Put the scallops in a large saucepan with lid, then cook them on high heat till they will have opened, then drain and remove the molluscs from the shells.
Separately, boil to half cooking the potatoes and the onion.
Drain, peel the potatoes and cut both the vegetables, place them in a greasy heat-resistant pan with 1 spoon of olive oil.
In a dish mix breadcrumbs with minced parsley, garlic, a pinch of salt and 2-3 tbsp of olive oil.
Roll in the mixture the shellfish, place them in 4 shells sprinkling withbreadcrumbs.
Place scallops on the potatoes, wet them with 1 spoon of olive oil therefore bake in preheated oven to 200 degrees C for about 15-20 minutes.

INGREDIENTS: (4 servings)
24 Oysters
2 Lemons
Ice

Clean and open the oysters
Fresh oysters should be tightly closed and smell briny and salty, like the sea
Clean the outside of the oyster under running water to remove in loose grit or barnacles and rub them with a stiff brush.
Hold the oyster in a folded kitchen towel and then slip a sturdy, short oyster knife (which has a strong, pointed blade and a shield to protect your hand) into the hinge end, pop the top open, and run the knife along the edge until the top comes off (discard the top shell).
Preparation
Put a layer of ice in a serving dish
Place the oysters on this dish, in theirs half shells, and top with lemon slices.
Before serving add some drops of lemon.

INGREDIENTS: (4 servings)
500 gr. Fennel
250 gr. Sweet peppers
2 Carrots
2 Artichokes
2 Belgian Endives
6 Radish Roots
1 Stalk Celery
1 Lemon
Extra Virgin Olive Oil
Salt and black pepper

Clean the artichokes by removing their tips, their hard leaves and the prickly choke from inside.
Cut their stem off.
Cut the artichokes in halves and place them immediately in a bowl of water with lemon juice.
Wash and clean the carrots and cut them in thin slices.
Remove the external leaves of the fennel, wash and cut in slices.
Clean the peppers, by removing the internal seeds and slice.
Clean the celery, remove the coarsest strings and cut it in 4 parts.
Wash, clean and cut all the other vegetables.
Arrange the different vegetables in a large dish and set in a cool place.
Meanwhile, season the oil with salt and pepper, blend it with a spoon and pour it in 4 small bowls that will be distributed over the table.
Dip the vegetables in the oil and eat.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
1 Octopus (1 - 1,5 kg)
300 gr. Pachino Tomatoes
2 Sweet Peppers (green and red)
5 Cloves red Garlic
2 Amalfi Lemons
Hot pepper
Parsley
Coriander
Extra Virgin Olive Oil
Salt and pepper

VIDEO RECIPE
Octopus Salad (Insalata di Polpo)

Squeeze 2 lemons and beat in 3 tablespoons of olive oil, 1 tablespoon of finely chopped parsley, 2 crushed
cloves garlic, little hot pepper and salt and pepper to your taste.
Buy the octopus ahead of time, clean it and freeze it.
Unfreeze at room temperature the night before cooking.
Wrap the fish in a cloth and beat it firmly for about a minute to soften the meat.
Boil unsalted water in a large pot, add 2 or 3 corks (to help keep the meat tender) and cook the octopus 4/5
times for about 35 minutes.
Let the fish cool in the water for about two hours, then cut it in slices and let sit.
Cut the tomatoes in halves.
In a skillet, heat over high flame little olive oil and sauté the fish and tomatoes for a few minutes. Season with salt.
Arrange on a serving dish a layer of sweet peppers (previously blanched and cut in strips) alternating the colors, sprinkle with some coriander and cover with the fish and tomatoes.
Dress with the sauce and some chopped parsley.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
1 Kilo pears
200 Gr. Pecorino cheese
Mint leaves

Peel the pears, cut them in pieces and reduce them to a puree with the vegetable mill.
Discard the juice and put the puree in a pan.
Cook for about 10 minutes until thickened.
Arrange on a plate, cover with fresh pear slices, mint leaves and Pecorino cheese.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
200 gr. Pecorino cheese
200 gr. Loaf of bread
200 gr. Mixed salad
500 gr. Fresh fava beans
4 Tablespoons extra vergin oil
Balsamic vinegar

Select tender green leaves and season the salad with amixture of oil and vinegar.
Cut the loaf into slices, bake them in a hot oven until they have browned and drizzle with the oil.
Cover each slice with a handful of unshelled tender Fava beans and Pecorino cheese.
Serve with the salad.

Thanks to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (4 servings)
16 fresh Red Shrimps
4 Artichokes (already clean)
3 Tablespoons Brandy
2 Cloves Garlic
1 Cup of Sweet Wine
Fresh Mint
Red Pepper
Extra Virgin Olive Oil
Salt

Steam the artichokes by adding to the water a cup of sweet wine and slice thin.
Prepare a stock with the shrimps shells and heads boiled in water with carrot, onion, celery, parsley and basil.
Heat some extra virgin oil in a pan, sauté the garlic and the hot pepper.
Remove the garlic, add the shrimps and cook over high heat for a few minutes.
Drizzle in some brandy and flame carefully.
Fold in the slices of artichokes and the stock, season with salt, cover and cook over low heat for 5 minutes.
Reduce the sauce and add the mint leaves.
Arrange the artichokes on a large dish and put the shrimps on top, add some fresh mint and a drizzle of
olive oil and serve.

Thank to Government of the Region of Lazio Department of Agriculture

INGREDIENTS: (for 10)
2 kilos Mussels
1 kilo Veracious Clams
300 grams Octopus
300 grams Cuttlefishes
300 grams Squids
200 grams Shrimps
150 grams Prawns
2 cloves garlic
40 centiliters Extra virgin olive oil
20 centiliters of White Wine
Celery
Parsley
Vinegary Broth:
500 centiliters of Water
100 centiliters White Wine
50 centiliters Wine Vinegar
1 onion
2 stems of Celery
1 carrot
Parsley,
2 Laurel leaves
2 cloves,
10 White Pepper berries
Salt

Vinegary broth: boil the water with the vegetables cut to small pieces, the wine, the vinegar, the spices and the aromatic herbs for about 30 minutes.

Put the octopus, the cuttlefishes, the squids, the prawn, previously well cleaned and washed, into the broth and let it cook
Make it cool, drain, cut, and put them inside a bowl.
Separately, open the mussels and the clams and season with olive oil, garlic and white wine.
Shell and put it with the fish previously cutted.
Add a julienne of celery, wine, lemon juice, olive oil, garlic and the thin parsley, add a pinch of salt, mixwell and put it in the fridge to marinate for about six hours.
Serve with a julienne of mixed salads and lemon

INGREDIENTS: (4 servings)
5 Lobsters
40 Prawns
5 Tomatoes
30 Gr. Olive
2 White Celery
1 Lemon (juice)
1 Glass Extra Virgin Olive Oil
Basil
Salt
Pepper
For the Court-bouillon:
1 Carrot, 1 Onion, 1 Lemon, 1 glass of White Wine, wine vinegar

Prepare the court-bouillon with carrot, onion, lemon, white wine and the wine vinegar.
Put in the boiling water the lobsters and cook them for 10 minutes, instead the shelled prawns for 3 minutes.
Shell and cut the lobsters in big pieces.
Wash tomatoes and celery, cut them up, chop the basil and put all in a large bowl.
Add lobsters and prawns.
Stir the olive oil with the lemon juice, salt and pepper.
Season the salad, mix and decorate with the olives.

INGREDIENTS:
12 Large Eggs
6 Tbsp Mayonnaise
3 Tbsp (or more) prepared Horseradish
2 Tbsp sweet Pickle Juice from jar of sweet pickles
1 Teaspoon freshly ground Black Pepper
24 Fresh Parsley leaves
½ Teaspoon Salt

Place eggs in large saucepan and add enough cold water to cover them (1 inch). Boil the eggs for 5 -7 minutes
Remove pan from heat and make eggs cold for 10 minutes.Drain them and add cold water.

After 30 minutes, peel eggs and cut into 2 halves.Transfer yolks to food processor. Process yolks until smooth, add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth.
Adjust seasonings, adding more horseradish if desired. Can be made 1 day ahead. Cover whites and filling separately and chill.Put filling into cavities of egg whites. Garnish with parsley.

INGREDIENTS: (4 servings)
450 Grams Tomatoes
300 Grams Sweet Red Peppers
300 Grams Parmesan or Pecorino cheese
8 Slices of stale bread
4 Eggs
3 Onions
6 Stems of Celery
Extra Virgin Olive Oil
Salt
Pepper

Place a skillet to heat with a little olive oil, onions finely chopped , celery and cook until lightly brown.
Add tomatoes, peeled and without seeds, red pepper, salt and pepper and cook for 20 minutes.
Put the ingredients in a pot with salty hot water (1 litre) and bring to boil.
Meanwhile toast, or fry, 8 slices of stale bread and put them in a large dish.
After about 30 minutes pour the soup over the bread.
Then place again the soup on low heat and break 4 eggs over it (pay attention to not break the yolks and keep them separated).
As soon as the eggs are slightly curdled, sprinkle all with abundant Parmesan or Pecorino cheese and serve immediately.

INGREDIENTS: (4 servings)
6 Artichokes
200 Gr. Potatoes
150 Centiliters Chicken Broth
65 Gr. Butter
1 Egg yolk
1 Onion
1 Celery stalk
Grated Parmesan cheese
Salt
Black Pepper

In a large pot, melt butter then add chopped celery onion and fry gently until golden brown
Add the most tender part of the artichokes and the potatoes cut into slices and cook for 5 minutes.
Wet with broth, add salt and pepper to taste, cook slowly for 40 minutes covered, and stir frequently
Remove pan from heat, add the egg yolk and the remaining butter.
Sprinkle with abundant grated Parmesan before serving

INGREDIENTS: (4 servings)
1 Bunch fresh Asparagus
1 Whipped Cream
1 Minced Onion
1 Carrot
1 Celery stem
1 Potato
1 Broth Cube
Chopped Parsley
Marjoram
Tarragon
Salt
Pepper
Toasted Bread slices
Butter
Grated Parmesan Cheese

In a large skillet pour 2 tbsp of olive oil add the minced onion and let it brown
Add the asparagus (only the green part), cover with water then add carrot, celery, potato cut into bits, and broth.
Cook for about 1 hour
Remove the vegetables, put them in the food processor and mix.
Put the vegetable cream on heat and bring to a boil adding salt, pepper, parsley, marjoram, tarragon all minced and finally add whipped cream.
Serve with toasted bread slices and sprinkle with grated Parmesan cheese.

INGREDIENTS: (4 servings)
400 Grams frozen Beans
100 Grams Tomato sauce
100 Grams Bacon
1 Cauliflower
1 Onion
2 Cloves garlic
Bread slices
Extra Virgin Olive Oil
Parmesan cheese
Salt
Pepper

Boil the beans for about 60 minutes and salt at half cooking.
Gild the bacon, the onion, the garlic, all minced, in a pan with olive oil.
Add the clean cabbage, cut into small dices, salt and pepper.
At half cooking, add the tomato and continue cooking.
Add cabbage and leave over the heat for few minutes.
Pour the soup on the toasted bread and serve it sprinkling with grated Parmesan.

INGREDIENTS: (4 servings)
400 Grams Bigoli Pasta
100 Grams big Sardines
2 Onions
Extra Virgin Olive Oil
Pepper
Salt

Peel the onions, cut them finely and put in a skillet with 2 tbsp of olive oil and cook until lightly brown.
Stir with a wooden spoon and add some tablespoons of water, so that don't become dark.
Clean and salt off sardines, without washing and add them in the skillet.
Stir and make them flavour with a ground of pepper on low heat.
In the meantime put Bigoli pasta into boiling water and slightly salt them.
Cook, drain, set in a course dish and season with the sauce mixing well.

INGREDIENTS: (4 servings)
2 Kilos mixed fish (Redfishes, Octopus, Cuttlefishes, Clams, Mussels)
500 Grams fresh Tomatoes
1 Onion
1 Carrot
1 Celery stalk
2 Gloves garlic
1 Glass Dry White Wine
½ Glass Extra Virgin Olive Oil
Slices Bread, Parsley, Laurel, Thyme, Water, Salt, Pepper

Clean all the fishes, remove the heads and cut them.
Put the biggest heads in a casserole, cover with water and boil them till to make a broth.
Chop the onion, the garlic and all the vegetables and fry them lightly in the saucepan olive oil, then add octopus and cuttlefishes, cut in small pieces, (first because they have harder flesh).
After few minutes, wet them with dry white wine, leave to evaporate, add tomatoes and season with salt and pepper.
Cook for 15 minutes, pour the fish broth (passed through the sieve) and the redfishes, then the clams and the mussels will be added only five minutes before the end of the cooking.
Toast some slices of bread, rubs with garlic and place them in a bowl.
When all the fishes will be cooked pour in the soup, that will have to result like a broth.

Photo Flickr

INGREDIENTS: (8 servings)
1 Chicken (1200 grams)
100 Grams Butter
40 Grams Flour
2 Teaspoons meat extract
1 Onion
2 Carrots
2 Celery stalks
2 Cloves
Nutmeg
Parsley
Salt
Some tablespoons of fresh Milk Cream (optional)

Clean out the chicken and blaze it
Clean and wash vegetables.
Melt butter to low heat in a large casserole add flour, mixing and make it skim for few seconds and put the casserole away from heat.
When mixture will be lukewarm, add two litres of warm water, mixing with a whip.
Put the casserole over medium heat ,add salt, meat extract, carrots, celery, parsley, onion and garlic .
Add also the chicken, cover and when it boils again, low the heat and continue cooking for about 1 ½ hour, till chicken is done and its flesh is almost loosen from bones.
Take the chicken with a skimming ladle, skin it and bone it with your hands.
Hold aside two breasts and put the remaining flesh into a food processor.
Add some tablespoons of stock, make by cooking chicken, and mix to get a smooth puree, which you pour into a casserole.
Dilute it with and stock sieved in a strainer and add salt.
Flavour the soup with minced nutmeg and add the thin slices of chicken breast.
Heat it and put it in a bowl. Serve it hot.
If you like you can dress the soup with some tablespoon of milk cream

INGREDIENTS: (4 servings)
400 Grams dried Chickpeas
50 Grams Pork Lard
2 Cloves Garlic
½ Onion
1 Carrot
Celery
2 Tbsp Tomato puree
4 Bread slices
2 Tbsp grated Pecorino cheese
4 Tbsp Extra Virgin Olive Oil
Sage leaves
Salt
Pepper

Soak overnight the clean chickpeas in cold water.
The day after drain them and put in a pot with 150 centilitres warm salty water.
Cook to low heat, covered, for about 2 hours.
In the meantime mince lard, garlic, onion, carrot (scraped off and washed), celery and a sage leaf.
Gild the minced vegetables in a pan with olive oil to low heat for 10 minutes.
Add the cooked chickpeas with their broth, the tomato purée, the sage leaves and boil all to low heat for 30 minutes.
Toast in oven the slices of bread and place on a dish, pour the soup on, add pepper and the olive oil.
Serve with grated pecorino cheese.

INGREDIENTS: (4 servings)
200 Grams Chickpeas
50 Grams Fontina Cheese
4 Sandwich bread
2 Tbsp Extra Virgin Olive Oil
1 Onion
1 Clove garlic
1 Sprig Rosemary
Salt and Pepper

Leave the chickpeas in lukewarm water for one day.
The day after prepare the cream: put the chickpeas in a pot with a litre and a half of cold water and the onion.
Put on the heat, bring to a boil and add the salt. Cover and cook on medium heat for 2 hours stirring frequently.
In a saucepan heat the olive oil, brown the garlic and the rosemary add salt and pepper.
Remove garlic and rosemary, pour this spicy oil all over the soup of chickpeas.
Pour the soup into the dishes and serve with toasted bread slices
Grate Fontina cheese on the bread and hold under the grill and let cheese melt till it forms a gilded crust.

INGREDIENTS: (4 servings)
400 Grams Rice
3 Tomatoes
20 Grams Butter
50 Grams Mayonnaise
2 Wurstels
1 Cup of Green Olive
2 Tbsp Peas
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Tomato paste
Mustard
White wine vinegar
Salt
Pepper

Cook the rice in hot water for 20 minutes.
Boil wurstels for 10 minutes and slice them up.
Place a pot with water on the heat and add chopped tomatoes and peas.
Cook about 15 minutes.
Put the tomato paste into a casserole with tomatoes and peas.
Season the rice with olive oil, salt, vinegar, mustard and pepper.
Set the rice in three different dishes.
Season the first dish with wurstel slices, the second one with mayonnaise and green olives and the third one with tomatoes and peas.

INGREDIENTS: (4 servings)
400 Gr. Bow tie pasta (Farfalle)
200 Gr. Asparagus spears
80 Gr. Goat Ricotta cheese
50 Gr. Cream
40 Gr. Butter
1 Onion
White Pepper
Salt

Blanch asparagus spears in salted water and let aside.
Heat a large pan with the butter and cook gently the finely chopped onion until transparent for about 4 minutes.
Fold in the pan the spears chopped in slices, add 1/2 cup of the boiled water and stir with a wooden spoon.
Let them cool and blend them in the mixer to obtain a pure'.
Fold in the cream and return the pure' to the pan. Cook the sauce for 8 minutes over low heat.
Bring salted water to boil in a pot and cook the pasta.
Fold the ricotta cheese in the sauce and season to taste with salt and freshly ground pepper.
Drain the pasta and dress it with the sauce.
Serve immediately

Thanks to Government of the Region of Lazio Department of Agriculture