THE cold dishes in the summer are a double advantage: the first is that do not raise the temperature bodily when we eat them, avoiding being overheated and not being able to fully enjoy the meal. The second is that the very preparation of cold dishes is fast and simple and it prevents us from lighting many stoves by spending excessively "hot" moments on the fires.

The possibility of prepare them well in advance then, it is a real cure-all for home organization and allows us to organize ourselves well in advance for family lunches and dinners, but also to welcome guests with various cold dishes.
If you need to preserve cold dishes iIn the refrigerator, however, remember to cover them well and take them out at least half an hour before serving.

Go ahead then to the preparation of: sandwiches with crescenza, tuna and zucchini flowers, skewers of rice and carpaccio, tuna and sesame tartare, cold burghul with seafood, cold carrot and pea cream, francesino with chicory, tuna and mozzarella , panzanella, tongue salad, tropea onions, spaghetti with green beans, tomato and tuna, cold lasagna and vegetable pie, tuna and ricotta mousse with new salad, prawn tartare and bisque jelly, cold boiled meat with genovese, tomatoes tuna, carpaccio and celery and lime granita, mixed vegetables centrifuged with panzanella, tuna club sandwich, cold malloreddus salad, cold paccheri stuffed with squid, tuna meatloaf, fregula with shrimp, beef tartar with capers and olives crumble , tuna mousse and spring onions with croutons with olives, cold boccoli in salads, beef carpaccio with fennel, butterflies and speck salad, skewer of tuna and tomatoes omelette, cold pasta with n rocket pesto, summer butterflies with avocado, beans and shrimp, salad of green beans, celery, potatoes and tuna.

Here are our recipes