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Potato pie with cheese & anchovies

Potato pie with melted cheese & anchovies

Here comes another very versatile recipe: be it as part of a buffet at a party or at the beginning of a meal, or as a main course, this dish will be a real delight for your taste buds! You can either serve it warm or cold, with veggies or light fish-based dishes, your guests will love it! Thanks to its consistency, it also makes a nice 'take away food' for your lunch at work, for an outing with friends or family, or for your children to take to school as a snack!

Potatoes, pistachios, pork and provolone 'croquettes'

Potatoes, pistachios, pork and provolone 'croquettes'

Fried (meat) balls have always been a much loved comfort food. Everyone from children to adults, loves to eat these savoury dainties. Often cooked in tomato sauce and used to dress pasta, they also make a great appetiser. But you don't necessarily need to use minced meat as a main ingredient: in this recipe we want to show you how to create amazing 'almost-veggie-balls' with potatoes, cheese and nuts. Ready to try them out?

Prickly lettuce pizza

Prickly lettuce pizza

We called it 'pizza', but actually this dish is more similar to what French people call a 'quiche'.. but well, the recipe is Italian, so we allow ourselves to misuse the word this once! Try out this original and incredibly delicious dish, serve it to your friends and family or take it with you if you are going on an outing somewhere - just put it in a Tupperware container and you're good to go!

Provolizie ravioli with a filling of marinated tartàre

Provolizie ravioli with a filling of marinated tartàre

Beef tartare is a very ancient dish, probably invented by the Tatars, a nomadic group that used to store meat under their horses' saddles, which they would eat raw and softened. Nowadays this recipe consists in finely minced raw meat, adequately seasoned with spices, lemon, egg yolks and, sometimes, alcohol, in order to really make it tasty. Fresh and light, tartare is the ideal dish for summer aperitifs. Just make sure you choose high quality fresh meat and eggs!

Pumpkin flowers filled with anchovies

Pumpkin flowers stuffed with anchovies

Fried pumpkin flowers are a delicacy that transports us back to the time when we were kids, a food loaded with family - and full belly! - memories! They make an ideal, delicious entrée, a great starter to a lunch or dinner, or simply a yummy, crunchy side-dish (or main-course, why not?!)! Let us show you how to prepare these sweet and tender flowers, synonymous with summer and big, cosy meals with friends and family.

Radicchio, dry prunes & apples appetiser

Radicchio, dry prunes & apples appetiser

Sometimes just a few simple ingredients are enough to make up an incredibly tasty appetiser buffet, and this recipe is proof of that! Just get some nice organic apples (we want to eat them with the skin on!), some good quality bacon, dried pitted prunes and a little seasoning.. and there you have an unusual yet delightful entrée! Surprise your guests with this contemporary, natural dish!

Rich Provolizie 'in carrozza'

Rich Provolizie 'in carrozza'

Here comes the Italian version of the French 'Croque Madame'! Sure, it's not exactly the same thing, there's no ham in this recipe (but you can still add it, if you like), and the egg is sort of.. all the way through it, instead of just on the top. But taste delight is guaranteed! Try out our recipe and have fun creating your own variations!

Rich salad

Rich salad

Looking for new ideas on how to prepare cauliflower, so that the whole family can enjoy? We might have something for you! In this recipe we show you how to cook a delicious cauliflower salad, a sweet-sour dish with plenty of healthy ingredients! The savoury taste of the anchovies, capers and peppers go well with the delicate flavour of the cauliflower, creating a harmonious contrast. Serve it as an entrée, as a side-dish or as part of a buffet - and be prepared to be surprised by its success!

Ricotta pudding with tomato pesto

Ricotta pudding with tomato pesto

Ever thought of making a savoury pudding instead of the more run-of-the-mill sweet ones? With this recipe we present an original, creamy custard, made of two of the most famous Italian cheeses and topped off with a special sun-dried tomato pesto. Very versatile, you can serve it both as an appetiser or as a main course, accompanied by vegetables and crunchy croutons.

Salmon carpaccio with leek and chives

Salmon carpaccio with leek and chives

Salmon is one of the richest and most nutritious fish, with its high content of omega 3, proteins, amino acids and healthy fats. In summer, when it's too hot to bake it or grill it, there's another way of enjoying it, without needing to eat it raw: Carpaccio! If you combine it with cream, leek, chives and lemon zest, as we suggest in this recipe, a mouth-watering delicacy is created! 

 
Salted codfish balls

Salted codfish balls

'Baccalà' is the Italian name for dried and salted codfish, an essential ingredient in many culinary traditions. Worldwide, Portugal ranks number one in its consumption, but Italy follows closely after with its many traditional recipes: 'baccalà alla lucana', 'alla cosentina', 'alla siciliana', etc.. Because of the preservation process, this fish needs many hours of soaking to get rid of the salt and to rehydrate the flesh. Here we suggest a simple, delicious recipe, something children will love and an ideal buffet component too!

Salty spiral biscuits with parmesan cheese

Salty spiral biscuits with parmesan cheese

These salty Parmesan biscuits are the ideal snack for an aperitif with your friends or for a nice mid-afternoon break. Very easy to make, all you need to do is prepare a simple short crust pastry and add the ingredients you prefer. In this recipe we suggest you use Parmigiano Reggiano cheese, almonds and raisins, for a treat that is both sweet and savory.

Spinach with nuts, fresh cheese & Balsamic vinaigrette

Spinach with nuts, fresh cheese & Balsamic vinaigrette

The leafy green vegetable we chose for this salad was Popeye's favourite food but, unlike the famous sailor, we prefer to consume it raw instead of having it coming out of a tin! The right time of the year for spinach is from November until March, when it is in season and can therefore deliver its richness in terms of nutrition at its very best: vitamin A and C, copper, potassium, zinc, calcium, phosphorous and lutein (which is good for your eyes) among others. Try out this delicious dish, where spinach meet cheese and nuts, all topped with a yummy vinaigrette!

Steamed crayfish marinated in pink pepper

Steamed crayfish marinated in pink pepper with Gastronomic Glaze

Here comes an up-market, elegant recipe that all your guests will appreciate! If you thought that cooking crayfish was hard, we want you to reconsider and allow us to show you how to prepare a delicious dish with it in a very short time! Serve it as part of a buffet, as an appetiser, or make bigger portions for a gourmet main course!

Stuffed onions

Stuffed onions

If you like onions, but only use them as a 'secondary' ingredient in recipes, let us suggest a dish where they take on the lead role, with great success! The tender, juicy outer layers, filled with a savoury yet sweet filling, will seduce your guests and leave them wanting more. Ideal served as an appetiser, as part of a buffet or as a side dish to a delicate meat- or fish-based main course.

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