The heat really begins to be felt. Well, on the other hand we are at May! Of course, this year we got there in a strange, dramatic way, skipping spring on foot with all its natural beauties made of explosions of colors and scents, picnics, barbecues, activities in the parks, first outdoor dinners in restaurants.
But now things are, albeit prudently, changing, improving, and the Phase 2 it opens up new perspectives and we will soon return to a normality that may not be like the previous one, of course, but still made up of open air.
Ah, how much we missed the outdoors!

We have as well cooked a lot, in these months, and not always by choice. However, we have rediscovered the pleasure of eating things made by us. Starting with home-made bread: in the past few weeks flour and yeast have been among the most unavailable products in supermarkets. In short, the list of recipes that we have learned or re-learned to make is very long and precious. Yes: precious. Because, we hope in happier and happier situations, we will carry this "culinary" baggage forever and we can use it tomorrow to surprise friends and relatives on the table who can finally return to sit next to us.

Meanwhile, however, with the heat becoming more intense, and waiting for it to return to a normality similar to the previous one, in short, waiting for us to sit in the restaurant, we still have to prepare many meals at home. But it is also time to change register and look to the coming summer.

And although not everything is clear to us what this new normal will be like, we know one thing for sure: we are tired of baking, frying and engaging in long cooking. So go on cold pasta, which is the ideal dish to bring taste, color and lightness to the table. Depending on your preferences, it is possible to prepare it with vegetables, meat, fish, with many different formats such as spaghetti, mezze penne, fingering, trenette… Indulge yourself. The important thing is to get the right consistency. And enjoy the summer!

Our 50 cold pastas