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Lasagne with summer vegetables

Lasagne with summer vegetables

Lasagne is the name of one of the most ancient pasta forms, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. In this recipe we suggest a modern, vegetarian version of this typical Italian dish, ideal in Summer, when the featured vegetables are in season!

Lasagnetta with asparagus, leeks & Provolone

Lasagnetta with asparagus, leeks & Provolone

Lasagne is the name of one of the most ancient pasta varieties, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of the Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way to today. Here we suggest a modern, vegetarian version of this typical Italian dish, ideal in spring, when asparagus are in season!

Linguine in bell pepper cream sauce

Linguine in bell pepper cream sauce

Bell peppers and tomatoes remind us of warm summer days, when they are in season and therefore easily found in the market, fresh and ripe. Their delicate sweet flavour, as well as their bright, vibrant colours, enrich all kind of recipes. That's why Italians love them so much! In this dish we suggest you to use 'perini' tomatoes (also known as plum tomatoes), which are particularly tasty.

Linguine in walnut cream sauce

Linguine in walnut cream sauce

A very easy and quick sauce, yet incredibly delicious. This walnut cream sauce is very versatile and can be used on any kind of pasta. In this recipe we suggest you use linguine, but you can let your fantasy run wild and choose the pasta variety you like the best, even macaroni. A delicate, exquisite dish that will seduce you and your tablemates!

Linguine with pesto Genovese

Linguine with pesto Genovese

Pasta with pesto sauce is a typical dish from the Liguria region (that's why the sauce is called 'Genovese'). The best basil to make this amazing pasta dressing is the Ligurian one, which has smaller leaves, with a much more delicate flavour, and doesn't turn 'black' once blended. But to be honest, the other varieties do the trick too!

Linguine with tuna, leeks and capers

Linguine with tuna, leeks and capers

This is a very simple, yet amazingly tasting, pasta recipe! The sweet leek flavour meets the savourier tuna fish and capers on a bed of linguine. To crown it all, a dusting of Parmigiano Reggiano. A mouth-watering experience!

Macaroni and chickpeas

Macaroni and chickpeas

Pasta with chickpeas is a very filling starter or one pot dish, mainly made of chickpeas, vegetables and pasta. This dish is of peasant origin and is particularly suitable in winter, when its warmth can be fully appreciated (this, though, doesn't stop you from enjoying it during spring, summer or autumn!). The recipe can be altered according to personal tastes to create different versions of the same dish.

 
Macaroni with tuna and sautéed vegetables

Macaroni with tuna and sautéed vegetables

This is a very tasty recipe, ideal on spring and summer days, when most of the ingredients are in season and therefore tastier! The vegetables, cut 'à julienne', perfectly match the sweetness of the fresh cherry tomatoes and the flavour of the diced onion and garlic. The tuna fish topping adds a further note of freshness and provides proteins, therefore balancing this recipe from a nutritional point of view. 

 
Orecchiette with pork ragu and pecorino cheese

Orecchiette with pork ragu and pecorino cheese

There are many kinds of 'ragù' sauces, they can be made with meat, with fish, with tofu or plain vegetables.. it all depends on the traditions and on the chef's creativity. The ragù we are presenting in this recipe, made with tomato sauce and pork, is an easy and yummy version of the most famous Bolognese sauce. Simmered with red wine until reduced, it makes an ideal dressing for homemade pasta like orecchiette, tagliatelle, or even for a savoury lasagne!

Orecchiette with tomatoes, borage and almonds

Orecchiette with tomatoes, borage and almonds

Orecchiette are a very typical pasta shape from southern Italy and are much loved all over the Country. Although the dough is very easy to make (you only need flour, water and a little salt), it takes time and a lot of practice to get the right 'little ear' shapes! Try out this delicious pasta variety with some wild borage, cherry tomatoes and almonds and enjoy its extraordinary taste!

Paccheri filled with ricotta, walnuts & olives

Paccheri filled with ricotta, walnuts & olives

Paccheri filled with ricotta is a delicate and typical baked pasta dish, ideal if you are hosting a big holiday lunch or dinner. Since it can be prepared in advance (it can wait in the fridge for up to one full day or for longer if stored in the freezer) it is a very practical option when planning on a multicourses meal - so you don't have to make everything at the last minute! And the best part is: leftovers are great warmed up in the oven!!

Pasta alla carbonara

Pasta alla carbonara with Auricchio

Pasta alla carbonara is a typical dish from the region Lazio, more particularly from Rome itself, made with popular ingredients like pasta, pig’s cheek or bacon, eggs.. and characterised by an intense flavour. Three main hypotheses exist as to how the dish was invented, but none of them has as yet been confirmed. Nonetheless, we are happy we can now enjoy this delicious recipe!

Pasta salad with champignon, olives & basil

Pasta salad with champignon, olives & basil

Enjoy the best of Italian simplicity in a single dish! This recipe calls for a few very tasty ingredients, such as kalamata olives, grilled champignon mushrooms, basil and balsamic vinegar, which for sure symbolise the Italian cuisine worldwide. Quick and easy to prepare, this pasta is ideal on busy days, but it also makes a great buffet dish for a party or a barbecue or for a dinner with your friends. 

 
Penne rigate arrabbiata style

Penne rigate arrabbiata style

Arrabbiata is a spicy sauce, typical of the Lazio region, and more specifically from Rome. 'Penne all'Arrabbiata' somehow represents the essence of Roman people: passionate, a bit 'stroppy', noisy and tempting all at the same time. The Pasta all'arrabbiata - 'angry' pasta - was so called because when you eat it you risk turning red in the face, just as you do when you get angry, due to its spiciness! Enjoy this delicious, very Italian dish and.. go easy on the chili!!

Penne rigate with red snapper in spicy pepper sauce

Penne rigate with red snapper in spicy pepper sauce

The red snapper is a saltwater fish, common in the Mediterranean Sea as well as in the Atlantic Ocean and its fine flesh is tender, lean and savoury. The pasta dish we suggest here has a delicate, smooth yet tasty flavour and makes the ideal primo for a dinner with friends or for a family meal. Children will like it too!

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