ITALIAN RECIPES BY:

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Chickpea crêpes with broccoli, Auricchio & shrimps

Chickpea crêpes with broccoli, Auricchio & shrimps

This is a great, creative variation on the more traditional sweet crêpes! The shrimps go well with the broccoli and the Auricchio Provolone crowns this duet with elegance. Very versatile, this dish can be served as an imaginative main course, as a savoury mid-afternoon snack or as part of an appetiser buffet. The crêpe batter itself is also very interesting, since it's partly made of chickpea flour! Try out this unique recipe and have fun tweaking it to your own taste!

Croutons with catalonia, provolone & anchovies

Croutons with Catalonia, Provolone & anchovies

Ever thought about putting greens, anchovies and crusty bread together? Trust us, it tastes great! The special kind of chicory we decided to use, Catalonian chicory, is rich in phosphorous, calcium and vitamin A and is known for supporting the digestive and diuretic functions.

Panforte with gorgonzola

Diced Panforte with gorgonzola

If you are one of those who swear by a sweet-savoury combination, then this 'recipe' is for you! Imagine a typical Italian sweet delicacy made of honey, sugar, dried fruit, nuts and spices.. and then imagine pairing it with a savoury, creamy Gorgonzola.. A taste experience you simply can't miss! Serve it as an appetiser at the beginning of a meal, or as a snack as part of an aperitif buffet, and wash it down with a glass of good quality wine!

Egg whites omelette with broccoli pesto

Egg white omelette with broccoli pesto

Eggs are a very nutritious and healthy ingredient (provided the hens were raised and fed in a healthy, sustainable way, of course). While we use them in many recipes, sometimes it is hard to think of an original way of preparing them as a main recipe ingredient. That's why we think you should try out this delicious omelette with its unique broccoli pesto - you'll like it so much you'll want to make it over and over again! 

Fresh cheese with tomato compote

Fresh cheese with tomato compote

There is an old Italian adage saying 'don't let the farmer find out how good it is to eat cheese with pears', suggesting that that supreme taste could stop him from selling his produce. There are many ways in which you can enjoy cheese and fruits together, and one option is to eat the former with some jam on top: try for instance some mature stinky cheese with a spoonful of blueberries jam.. or fresh goat's cheese with this homemade chutney

 
Fried artichokes with honey and fine herbs vinegar

Fried artichokes with honey and fine herbs vinegar

Who does not like deep fried food? Most of the time it's just junk food, but there is a healthy way of enjoying it, that is to make it at home, from real natural ingredients, and eat it hot, straight out of the pan! There are several ways of coating vegetables, seafood or whatever else you are planning to deep fry, but we suggest you to simply coat your food with some flour. Enjoy this artichoke delicacy with your family and friends! 

Friggitelli with buffalo-milk mozzarella & anchovies

Friggitelli with buffalo-milk mozzarella & anchovies

If you have to prepare a nice aperitif or an appetiser buffet for your guests, and are wondering what you can do to make it special, then have a look at this recipe! Easy to handle without getting your hands greasy, these kebabs offer a wide variety of well-balanced flavours.

Aubergine rolls stuffed with tuna & rocket

Grilled aubergine rolls stuffed with tuna & rocket

When the temperature rises and you don't feel much like cooking, it means salad time has come! But in case you feel like a change, here comes a suggestion for a yummy, yet light, alternative to the regular leaves filled bowl! These aubergine rolls are stuffed with delicious tuna fish, fresh juicy cherry tomatoes and spicy rocket.. just add a few drops of a high quality extra virgin olive oil, a nice slice of homemade bread and the magic is created!

Grilled aubergines & Provolizie rolls

Grilled aubergines & Provolizie rolls

The grilled aubergine rolls are a typical vegetarian main course of Mediterranean cuisine, but can also be served as a side dish or as an appetiser. It is a very versatile recipe and can be modified according to the cook's personal taste. The aubergine belongs to the nightshade family and has many beneficial properties: it helps combat water retention, facilitates digestion, improves liver function and reduces blood pressure.  

Grilled champignons with anchovies & laurel

Grilled champignons with anchovies & laurel

If you are looking for a tasty dish to add to your aperitif buffet, we have just what you need! Try combining the delicate taste of Ponti grilled champignon mushrooms with savoury baked anchovies and the crunchiness of the bread crumbs: what you will get is a tempting treat that will taste just amazing on bread, croutons or focaccia!

Insalatissime with mediterranean-scented tomatoes

Insalatissime with Mediterranean-scented tomatoes

This is the ideal dish for a sunny spring or summer's day, when spring onions, tomatoes and basil are all in season. The tuna and maize complete this salad in terms of taste and nutrients, providing the missing proteins and carbohydrates and for the taste buds pure satisfaction. Serve this refreshening dish, along with some nice homemade bread, to your family and friends, as a one pot dish or as part of a buffet. Success is guaranteed!

 
Italian 'plum cake' with pesto, Tomino cheese and walnuts

Italian 'plum cake' with pesto, Tomino cheese and walnuts

Ever thought of turning a typically sweet dish (a sort of sponge cake) into a savoury delicacy? If not, you should do now! This recipe shows you how to prepare an amazingly good tasting salty cake with some of the most traditional Italian ingredients such as Tomino cheese, pesto sauce and walnuts. Ideal for a dinner with friends, as an appetiser at parties and special occasions or to fill your lunchbox with.

Light parmigiana with sun dried tomatoes

Light parmigiana with sun dried tomatoes

Parmigiana is a traditional dish made of fried aubergines with tomato, mozzarella, basil and parmesan, all baked and served warm. Its origins are not certain yet, there is disagreement on whether it was invented in Sicily, in Naples or in Parma. Here we suggest a lighter and slightly different version of this dish, with grilled aubergines, zucchini and sun-dried tomatoes, ideal in summer when those vegetables are in season.  

Spinach, ricotta & raisins pastry

Light pastry with spinach, ricotta & raisins

Savoury pastries (or quiches, in French) are incredibly versatile dishes: cut into cubes they make perfect party food, a great buffet component, an exquisite accompaniment to a drink during a soiree, a delicious appetiser.. and they can also make the ideal 'picnic dish' for an outing, for a lunch at work or even for your children's break at school. What's also great about them, is that they can be tweaked according to the cook's personal taste: so get started and create your own variations!

Little mozzarella trees

Little mozzarella trees

Here comes a great suggestion for a special Christmassy appetiser! Ideal as an entrée, or on a buffet at a party, these little mozzarella trees will seduce your guests and will be loved by children! All you need is a few simple ingredients and star-shaped cookie cutters.. and in a few minutes you'll have an original dish to serve to your guests! It will look as good on your buffet table as it will taste amazing in your mouth!

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