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Artichokes, bread and anchovies pie

Artichokes, bread and anchovies pie

Looking for a tasty, easy to make, appetiser for your guests? Or perhaps you want to prepare a light but intriguing snack? Then you have to write down this recipe here! Here a crispy garlicky bread base hosts fragrant spicy artichoke hearts and fresh anchovies, guaranteeing taste delight and satisfaction! Serve it during a party or before a dinner as an appetiser, or after a first dish as a light secondo

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.

Mediterranean sun-dried tomatoes with mint

Mediterranean sun-dried tomatoes with mint

Who can resist sun-dried tomatoes? Their savoury, salty taste, enhanced by herbs and spices, is perfect on bread or croutons. An appetiser that everyone will enjoy! Serve it at the beginning of a meal, during an aperitif or simply as a snack.

Panzanella

Panzanella

The Panzanella is a typical dish from central Italy, very famous in Tuscany, Marche and Lazio. The original recipe calls for stale bread, red onion, basil, olive oil, vinegar and salt, but over time some more ingredients, such as fresh tomatoes and cucumbers, have made it onto the list of the church's recipe components. A very fresh dish, ideal in summer, when the ingredients are in season.

 
Provolone and swiss chard Canederli with herb butter

Provolone and swiss chard Canederli with herb butter

Canéderli (Knödel in German) is a typical dish of the Trentino-Alto Adige region. Its recipe is pretty ancient and, being made mainly of stale bread, it also represented a way for the paesants to recover leftover food. The dumplings can be served in broth or 'dry', with melted butter, gulasch, sauerkraut, wild chicory.. or with spinach or chard like in this recipe!

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!

Toasted Panzanella with Auricchio on creamy gazpacho

Toasted Panzanella with Auricchio on creamy gazpacho

The Panzanella is a typical dish from central Italy, very famous in Tuscany, Marche and Lazio. The original recipe calls for stale bread, red onion, basil, olive oil, vinegar and salt, but over time some more ingredients, such as fresh tomatoes and cucumbers, have made it onto the list. We suggest to couple it with some fresh homemade gazpacho for an extra taste!