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Long bridge at the end of April: grilling time and picnic! – Italian Cuisine

A very long bridge this year, which is added to Easter and, by pulling, you get up to May 1st! And then, weather permitting, you can't miss the classic barbecues and picnics! Here are our tips and our recipes for a feast in the open air!

Dishes and tablecloth

The queen is the tablecloth! Big, colorful, strictly fabric! Plastic is practical, even in dishes, but not sustainable and not always beautiful to look at. Better a few dishes to wash than dozens of garbage bags.

Sauces and condiments

A simple thing, maybe already mixed at home with salt, pepper, olive oil and balsamic vinegar.


Water and drinks

Why not flavor it? In summer it is particularly refreshing. For a liter of water you need about 200 grams of fruit. Cut the fruit or vegetables into pieces (it is squeezed in the case of citrus fruits) and put in a carafe with water. Mix and leave to rest in the fridge for 3 hours. The fruit must then be filtered. And then again, juices and beers.

Vegetables: raw, baked and grilled!

The salad during the picnics is too uncomfortable, better instead of crudités: from carrots to celery passing through peppers. You can prepare a pinzimonio or a light yogurt sauce. And then, baked vegetables, maybe stuffed to do at home and eat cold and all the rest to be grilled!

Don't forget the dessert!

Ice cream would be difficult to maintain, better a light cake or brownies type cookies.

Our 15 recipes


Eggplant and carpaccio rolls


Kick on the phone


Stuffed courgettes


Tuna and mozzarella in michette


Paccheri cake standing with ricotta


Frittata with wild herbs


Watercress meatballs


Cod-fish Croquettes


Grilled skewers


Frangipani rice cakes


Padded sandwiches

Thai prawn stir-fry

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Large, juicy Tiger prawns, tender pieces of chicken breast and fresh flavours of ginger and lemon grass combine to make a deliciously quick and easy meal that is packed full of flavour. Ideal for a special Saturday night treat or special occasion, you can use fresh or dried egg noodles – both are equally good. A very versatile recipe to which you can add any ingredients you like. It only takes 20 mins to cook and is a speedy mid-week choice that’s light and delicious. Top with fresh coriander and serve immediately for the best taste.

Hake tresses at the "When the time is short but the fantasy is not missing!" – Italian Cuisine

When you want to cook a fish-based dish but the clock is tyrant you need a simple recipe, with an interesting taste, and the inspiration of the #storiedipomodoro with Salse Mutti. Et voila, the dish is served!

How many times do we avoid buying fish because we think we are not able to cook it or because we do not know with which ingredients it is possible to combine it in a recipe? Or why do we think it may take a long time, which is often not the case when you come back from work late and have to think about dinner, for your family, or to win over the guests' palate? It would be a mistake, because even a dish prepared with fish can give us great satisfaction in the kitchen, when you want to experiment with new tastes. Curious to find out how to prepare our recipe?

The fish in fact, besides being a fundamental food for our health, due to its nutritional characteristics, with the right ingredients can be prepared quickly, and give life to creative dishes that are also very tasty. Like the one we are proposing today: braids of hake with citrus fruits, enriched with Taggiasca olives, taralli crumble and the fresh taste of Mutti Cherry Sauce, which gives the hake braids a creative twist and a mix of exquisite flavors. But not only: a presentation of the dish to be the envy!

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Citrus hake braids with Mutti Cherry Sauce, Taggiasca olives and taralli crumble

For 4 people


4 hake fillets
1 orange
4 tablespoons of Taggiasca olives
1 bottle of Mutti Cherry Sauce
10 taralli
a few sprigs of fresh oregano
1 clove of garlic
half a glass of white wine
salt and pepper
extra virgin olive oil to taste


On a cutting board, grate the citrus fruit peel with a knife and chop the Taggiasca olives. Always cut the hake fillets on the cutting board, leaving the entire end and making two vertical incisions. Form braids by stopping the ends with short toothpicks if necessary. Sprinkle the fillets with the aromatic mixture of citrus fruits, olives and oregano, making it adhere well to the fish.
Place the extra virgin olive oil, oregano and the garlic clove in a non-stick pan and lay the braids. Cook on both sides for 5 minutes. Add the white wine and let it evaporate.
Add the Mutti Cherry Sauce and cook for about 10 minutes. Serve with taralli crumble, minced oregano and olives, and add a sprinkling of chopped citrus on the hake braids.

That fresh taste that your recipe lacked

The use of tomato sauce in seafood dishes often divides: some, erroneously, believe that tomato paste is not able to enhance the flavor of the fish. But this is not always the case: la Mutti Cherry Sauce, for example, with its fresh taste, it is able to enhance and enhance the taste of hake and round off the taste of the recipe.
And let's not forget that the eye also wants its part: the bright red color of the Mutti Cherry Sauce creates a perfect combination of colors with the black of the Taggiasca olives, the green of fresh oregano and orange and the citrus fruit yellow.
Taste, color, aroma and consistency of the ingredients make this dish really irresistible!