Calamarata with swordfish ragout

Calamarata with swordfish ragù is a first course with a Mediterranean flavor made with a particular type of pasta and a seafood seasoning. Calamarata with swordfish ragout

Donut without butter

The donut without butter is a soft dessert for breakfast, made with olive oil instead of butter. Discover doses, tips and procedure! Donut without butter

Sautéed porcini mushrooms

Sautéed porcini mushrooms are a delicious side dish, easy to prepare at home. Made with fresh mushrooms cooked in a pan, really tasty! Sautéed porcini mushrooms

Pasta Alla Carrettiera

Carrettiera pasta is a very popular first course in Sicily and other regions of central and southern Italy, with oil, garlic, chilli pepper and Pecorino. Pasta Alla Carrettiera

Pasta au gratin with cauliflower

Baked pasta, yes! But with cheeses and vegetables: pasta au gratin with cauliflower to cook the vegetables in an appetizing, tasty and stringy way! Pasta au gratin with cauliflower

Lentil ragout

Lentil ragù is an excellent alternative to the classic meat recipe to season a first course when you have vegan guests for dinner! Lentil ragout

Turkey stew

Turkey stew is a second course with a delicate flavour, which is cooked gently with tomato, meat broth and potatoes. Turkey stew

Chickpea and pumpkin soup

Chickpea and pumpkin soup is a simple, nutritious and genuine first course: a comfort food to enjoy on autumn evenings! Discover doses and recipe. Chickpea and pumpkin soup

Split pea soup

Split pea soup is a tasty and substantial soup made up of just a few simple ingredients, ideal to enjoy piping hot in winter! Split pea soup

Baked roast veal with potatoes

Baked roast veal with potatoes is the classic second course for holidays or Sundays, in short, to be prepared for special occasions. Baked roast veal with potatoes

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