Vegetarian and vegan recipes

Savoury cheesecake with taralli and raspberries
Wholemeal crackers with chickpea and asparagus cream
Burrata and baby plum tomatoes in a glass
Spelt like risotto with beetroot, parmesan cheese and balsamic vinegar
Potato-stuffed onions with herb pesto and dried cherry tomatoes
Orange powder
Microwaved apple mustard
Leek, mushroom, pumpkin and Jerusalem artichoke soup
Cauliflower meatballs
Panelle (chickpea fritters)
Paccheri with lentil ragout
Aubergine parmigiana
Fresh tomato bruschetta
Porcini caps ‘alla genovese’ (in the Genoese style)
Vegetable frittata

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys.

Pear and blue cheese risotto
Macaroni with aubergine, olive, and tomato sauce

Macaroni with aubergine and tomato sauce is a very fast first course recipe, especially suitable for the summer when aubergines are in season.

Savoury tart with asparagus and datterini tomatoes

Savoury pie is a simple and very versatile recipe suitable for alla seasons.

Braised asparagus
Confit squash
Battered Fried Pumpkin
Sautéed squash
Fried artichokes in batter
Artichokes alla giudia
Braised artichokes
Sautéed artichokes
Artichoke cream
Boiled asparagus
Porcini Mushrooms ‘alla milanese’ (in the Milanese style)
Sautéed mushrooms with butter
‘Trifolati’ mushrooms with extra virgin olive oil
Omelette with mushrooms
Panzanella of the Castelli Romani

Panzanella is a poor, traditional recipe of peasant cuisine, created to recycle ingredients that you have in the pantry.

Ancient Grain Polenta with Poached Egg, Snow Peas and Montevecchia Goat’s Cheese
Mushroom risotto
Pumpkin and rosemary risotto

For this risotto we prefer a sauté with extra virgin olive oil instead of butter, for more contrast with the sweetness of the pumpkin.

Three-tomato tagliatelle

Three-tomato tagliatelle is a delicious dish, a distillation of flavours typical of Italian cuisine.

Ricotta and spinach ravioli

Ricotta and spinach ravioli are one of the most traditional fresh egg-filled pasta recipes in Italy.

Parmesan Risotto
Garlic, oil, and chilli spaghetti

As it is a quick and easy dish to make, spaghetti aglio olio e peperoncino is one of the most popular dishes when dining with friends in Italy.

Spaghetti Cacio e Pepe (cheese and pepper)

Spaghetti cacio e pepe is a very quick dish to make so it should be prepared on the spot.

Tagliatelle and mushrooms

Tagliatelle and mushroooms is a typical autumn dish, simple but very tasty.

Trofie with pesto

Trofie with pesto is a tasty Liguruan dish.

Blue cheese (gorgonzola) gnocchi

Choosing the right potatoes is essential to have excellent gnocchi.

Rosemary focaccia

Focaccia in Italy is enjoyed at any time of day, from a savoury breakfast to dinner. Every well-made aperitif buffet should include focaccia, accompanied by cold meats and cheeses, to be complete.

Bari-style focaccia

One of the special features of Bari-style focaccia is the use of durum wheat semolina flour and boiled potatoes: these two ingredients give the focaccia a very pleasant softness and fluffiness.

Onion focaccia
Fresh tomato sauce and basil gnocchi

Tomato and basil sauce is perhaps the best-known sauce in the Italian culinary tradition, and, like all simple recipes, it owes its success to the choice of ingredients and an attention to detail.

Tuscan panzanella

Panzanella is an amazingly simple recycling recipe; its success is determined using seasonal, fresh and quality raw materials.

Penne all’arrabbiata

Penne all’arrabbiata, a first course of Latium origin, is a very quick dish, perfect for an impromptu meal.

Pumpkin flan
Mushroom soup
Pappa al pomodoro (Tuscan Bread and Tomato Soup)

Just like in other dishes of peasant cuisine, the quality of the products determines the success of the dish: choose quality tomatoes, well ripened and tasty!

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