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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!!

Panzanella

Panzanella

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.

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. 

 
Peas and pesto Risotto

Pea and pesto Risotto

This easy and tasty risotto recipe is traditionally popular in spring and summer, when fresh peas are in season and can be bought directly from the producers. The delicate flavour of these wonderful green legumes perfectly matches the more savoury Pesto and Parmigiano, providing an incredible taste experience.

Barley with chicory, sausage & Auricchio

Pearl Barley with chicory, sausage & Auricchio

Cold winter days seem to be the perfect time to enjoy certain dishes: soups, creamy risottos.. full-flavoured, warming and cosy, they are the perfect - healthy - comfort food. The recipe we are presenting here is no exception! The chicory, provolone cheese, sausage and wine provide for an intense, mouth-watering taste, as well as for a divine aroma. Beside the gourmet experience, it's important to note that barley, one of the most ancient grain varieties, is known to have excellent anti-inflammatory, soothing and regulatory properties: a real cure-all, as Hippocrates already knew!

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!

Penne rigate with shrimps and aubergines

Penne rigate with shrimps and aubergines

Penne rigate with shrimps and aubergines is a very easy, yet incredibly yummy recipe, the ideal dish if you want to bring dry land and sea together. In fact, the delicate shrimps perfectly match the lightly bitter aubergine. For the best result possible make sure you serve this course in summer, when aubergines are in season, and choose high quality, sustainably produced shrimps.

Penne tricolore with summer vegetables & mozzarella

Penne tricolore with summer vegetables & mozzarella

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 medallion in tomato sauce

Polenta medallion in tomato sauce

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!

Polenta with broccoli

Polenta with broccoli

The perfect recipe for winter season!
Potato cream with paprika puff pastry strips

Potato cream with paprika puff pastry strips

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..

Potato dumplings with cabbage & Auricchio cheese

Potato dumplings with cabbage & Auricchio cheese

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'. 

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!

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