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!!

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!

This is the perfect dish for a hot summer's day! A cold pasta salad with plenty of wonderful summer vegetables and bits of creamy, yummy mozzarella: the ideal choice for a dinner with friends or for any other informal occasion. It also makes a good dish for a party buffet or for an outdoor excursion or picnic.

Polenta is one of the most famous - and yummy - dishes of northern Italian culinary tradition: made up of finely ground corn, it makes a very hearty meal, an extraordinary comfort food that is particularly loved in mountain areas. It is best enjoyed in autumn/winter, when temperatures are low, but it can also be cooked during warmer seasons, you just need to avoid heavy dressings like cheese fondue or such! Try pan-frying it with garlic slices, pepper, salt and stale bread, as you would do with an omelette: the result is just amazing!

This is a pretty well-known soup, very easy to make and quite inexpensive too, thanks to the ease of availability of its ingredients. The mild taste of the potatoes and the aromatic, sweet flavour of the onions are enhanced by the delicate contrast of the Ponti Gastonomic Glaze. Try it with the recommended puff pastry sticks and serve it to your guest as an heart-warming entrée. It will warm up both your body and soul..

The recipe we present here is that of a delicious winter dish: potato 'gnocchi' (dumplings) with cabbage and Provolone cheese. The inspiration for this combination came from the most famous 'Pizzoccheri alla valtellinese'. 

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!

Pumpkin risotto is a well-known dish from the traditional Lombard cuisine. Very easy to make and yet incredibly tasty at the same time, it makes an ideal dish for cold autumn or winter days. Its origins are, as the majority of the courses prepared using pumpkin, humble ones, as this vegetable was cultivated and eaten mostly by peasants. In this version the countryside meets the seaside, since we decided to enrich the recipe by adding prawns to it. Try it out and let us know what you think!