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Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine

A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.


350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu


Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

Ricettaola recipe, cherry tomatoes and pepper taralli – Italian Cuisine

  • 700 g piennolo cherry tomatoes or cherry
  • 4 fillets of amberjack
  • 250 g fresh cream
  • 125 g smoked provola
  • 2 cloves of garlic
  • a Neapolitan pepper tarallo
  • fish soup
  • extra virgin olive oil
  • thyme
  • salt
  • pepper

For the recipe of amberjack, cherry tomatoes and pepper taralli, cook the cream in a saucepan until it is reduced by half; turn off, add the provolone cut into small pieces and let stand for 30 minutes; strain the sauce with a fine strainer and season with salt and pepper.
For the tomato sauce: fry in a pan with 100 g of oil a clove of garlic cut in half and deprived of the soul; add 350 g of cherry tomatoes cut in half and cook for 15 minutes, adjusting salt and pepper. Remove the garlic, add 350 g of uncooked tomatoes, blend and sifted the sauce; season with salt.
For the amberjack: Peel the fillets of amberjack, season with oil and salt and blanch them in a pan for a minute on each side. Transfer them to a pan with a ladle of fish stock, a clove of garlic in a shirt and a sprig of thyme and bake at 160 ° C for 5-6 minutes. Spread the tomato and provola sauce into the dishes, lay the amberjack fillets on top and finish with the crumbled tarallo and, as desired, the escarole leaves.

Recipe Italian pasta with ricotta and cherry tomatoes – Italian Cuisine

  • 300 g Princess Tricolor Pasta Disney BIO Dalla Costa
  • 80 g boiled jackdaws
  • 40 g ricotta
  • 30 g fresh tomato pulp
  • 10 g tomato concentrate
  • 5 g salted capers
  • 2 teaspoons of extra virgin olive oil
  • salt and pepper

Bring plenty of salted water to the boil and cook the pasta. In the meantime, dilute the ricotta and the tomato paste in a bowl with 2 tablespoons of pasta water, a teaspoon of oil and transfer the pasta cooked al dente in this sauce; add the taccole to pieces, the rinsed capers from the salt, the chopped tomato pulp and the rest of the oil; mix to make the pasta flavor and serve immediately.