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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!

Pumpkin and prawn Risotto

Pumpkin and prawn Risotto

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!

Pumpkin Gnocchi

Pumpkin Gnocchi

A tasty first course for Sunday Lunch or a Dinner with Friends
Pumpkin risotto with Cantuccini

Pumpkin risotto with Cantuccini

Pumpkin risotto is a well-known dish of traditional Lombard cuisine. Very easy to make and 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 with pumpkin, humble ones, as this vegetable was cultivated and eaten mostly by peasants. In this alternative version, the savoury risotto is crowned with crumbled chocolate Cantuccini, transforming this dish into a chic flight of fancy.

Ravioli with Amalfi Lemon & Ricotta

Ravioli with Amalfi Lemon & Ricotta

Surprise your friends with this easy and tasty filled pasta

Red and green spaghetti

Red and green spaghetti

This quick, easy and delicious recipe is a real must try, the typical 'dinner-fixer' for an impromptu evening with friends or lunch with your family. In Italian cuisine - as in life, most of the time - the simplest things are the best! Enjoy this mouth-watering, incredibly yummy pasta dish and have fun creating your own versions!

Ribollita Soup

Ribollita Soup

Ribollita is a famous Tuscan soup in the true peasant style, a hearty potage made of seasonal vegetables and stale bread. The most traditional ingredients for this soup are (black) kale, stale Tuscan bread, cannellini or borlotti beans and a good extra virgin olive oil. But, of course, since peasants would use whatever vegetable they had available, there are many versions of this recipe depending on location and family tradition.

Rice in mushroom cream sauce

Rice in mushroom cream sauce

This is a risotto that is reminiscent of autumn, of long walks in the woods, cosy times with friends and family. Delicious with dried mushrooms, you can also make it with fresh ones, which won't need to be soaked in hot water to get rid of the 'dirt' and to revive the mushroom's flesh. Ideal for any occasion, from everyday cooking, to a dinner with friends or with your significant other, this is a risotto you really must try.

Rice in pressure cooker with walnuts

Rice in pressure cooker with walnuts

Risotto with Mascarpone and walnuts is a quick, yet incredibly delicious recipe. The sweet Mascarpone cheese balances out the light bitterness of the walnuts, creating a rich and blissful dish. On top of it, walnuts are some of the healthiest dried fruit available, with their high content of good fats, such as omega 3 and omega 6, as well as arginine, a conditionally essential amino acid, which offers multiple cardiovascular benefits.

Ricotta & spinach tortelli

Ricotta & spinach tortelli

In Italy, Tortelli is a Sunday lunch favourite, as well as a treat for special occasions. Our recipe is among the most well-known in the fresh pasta tradition. The ricotta cheese and spinach filling are quick and easy to prepare, and its delicate taste is best highlighted with a simple butter and sage dressing. And, even better, you can prepare Tortelli in advance and store in the freezer.

Ricotta, Baby Spinach & Mascarpone Ravioli with Fennel & Tomatoes

Ricotta, Baby Spinach & Mascarpone Ravioli with Fennel & Tomatoes

Ravioli is one of the tastiest and most beloved traditional dishes of the Italian culinary art. Everybody knows what ravioli are and loves eating them.. But making them from scratch might be a bit of a bridge too far for many people! Well, no worries: we are here to tell you that you can now have real Italian ravioli ready in just.. a few minutes! Try out Giovanni Rana's ready-made ravioli and dress them with the seasoning we suggest in this recipe! Buon appetito!

Ricotta, Spinach and Mascarpone Ravioli with Pancetta, Radish & Rocket

Ricotta, Spinach and Mascarpone Ravioli with Pancetta, Radish & Rocket

If you thought you knew all the possible ways to dress a ravioli dish already, then you'd better think twice: here comes a quite unusual - yet very tasty - way of preparing it! All you need is some quality diced pancetta, radishes (yes, radishes!), rocket leaves, pine nuts, a good extra virgin olive oil and a few more spices: try it out and amaze your guests!

Risotto 'alla Parmigiana'

Risotto 'alla Parmigiana'

Risotto 'alla Parmigiana' is probably the easiest and best loved risotto recipes, the father of all other risottos and the basis for most of them, since it can be modified and enriched according to your own taste with meat, mushrooms, vegetables, spices.. to create brand-new recipes. The special ingredient here is Parmigiano Reggiano, the famous hard cheese that gives creaminess, aroma and taste to the risotto.

Risotto 'alla Parmigiana' (version 2)

Risotto 'alla Parmigiana' (2)

Risotto 'alla Parmigiana' is probably the easiest and best loved risotto recipe, the father of all other risottos and the basis for most of them. There are many ways of making it: while the special ingredient here is obviously Parmigiano Reggiano, the famous hard cheese that gives creaminess, aroma and taste to the risotto, some other items can play an important role too. Try out this special version with egg yolks, for instance!

Risotto 'Cacio & pepe'

Risotto 'Cacio & pepe'

'Cacio & Pepe' traditionally refers to a Spaghetti dish typical of the Roman culinary culture: a generous pasta dish with plenty of savoury Pecorino (hard goat's) cheese and spicy ground black pepper.. but its Risotto version is equally as amazing! What may look like plain rice is actually an incredibly rich dish flavoured with lots of cheese and pepper.. Definitely a dish you must try!

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