This lemon, langoustine and wild rocket risotto is a particularly refined and rich dish. Since it takes some time to prepare, it is ideal for special occasions, like for instance Christmas lunches and dinners. Thanks to the delicate, but still savoury, combination of langoustines and brandy, this recipe well deserves its place as one of your festive occasions menus.

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.

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!

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!

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. 

Mushroom risotto is a classic dish, especially in autumn when the key ingredients are in season. It is characterised by a tasty and aromatic flavour, particularly if made with the king of mushrooms: the porcini mushroom. Its flesh doesn't turn black after having been cut and keeps its scent even after cooking. Moreover, mushrooms are not only delicious ingredients, but also valuable allies for good health.

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!

Panzanella is a favourite in 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 more ingredients, such as fresh tomatoes and cucumbers have been introduced.