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
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!
