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Potatoes, pistachios, pork and provolone 'croquettes'

Potatoes, pistachios, pork and provolone 'croquettes'

Fried (meat) balls have always been a much loved comfort food. Everyone from children to adults, loves to eat these savoury dainties. Often cooked in tomato sauce and used to dress pasta, they also make a great appetiser. But you don't necessarily need to use minced meat as a main ingredient: in this recipe we want to show you how to create amazing 'almost-veggie-balls' with potatoes, cheese and nuts. Ready to try them out?

Provolizie ravioli with a filling of marinated tartàre

Provolizie ravioli with a filling of marinated tartàre

Beef tartare is a very ancient dish, probably invented by the Tatars, a nomadic group that used to store meat under their horses' saddles, which they would eat raw and softened. Nowadays this recipe consists in finely minced raw meat, adequately seasoned with spices, lemon, egg yolks and, sometimes, alcohol, in order to really make it tasty. Fresh and light, tartare is the ideal dish for summer aperitifs. Just make sure you choose high quality fresh meat and eggs!

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 flowers filled with anchovies

Pumpkin flowers stuffed with anchovies

Fried pumpkin flowers are a delicacy that transports us back to the time when we were kids, a food loaded with family - and full belly! - memories! They make an ideal, delicious entrée, a great starter to a lunch or dinner, or simply a yummy, crunchy side-dish (or main-course, why not?!)! Let us show you how to prepare these sweet and tender flowers, synonymous with summer and big, cosy meals with friends and family.

Rich Provolizie 'in carrozza'

Rich Provolizie 'in carrozza'

Here comes the Italian version of the French 'Croque Madame'! Sure, it's not exactly the same thing, there's no ham in this recipe (but you can still add it, if you like), and the egg is sort of.. all the way through it, instead of just on the top. But taste delight is guaranteed! Try out our recipe and have fun creating your own variations!

Ricotta pudding with tomato pesto

Ricotta pudding with tomato pesto

Ever thought of making a savoury pudding instead of the more run-of-the-mill sweet ones? With this recipe we present an original, creamy custard, made of two of the most famous Italian cheeses and topped off with a special sun-dried tomato pesto. Very versatile, you can serve it both as an appetiser or as a main course, accompanied by vegetables and crunchy croutons.

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 with stracchino cheese & walnuts

Risotto with stracchino cheese & walnuts

If you are looking for a delicate, creamy and incredibly delicious dish, you've just found the right recipe! The crunchy walnuts meet the creaminess of the melted cheese, creating a delightful contrast, while the strong aroma of the latter, softened by the rice grains, guarantees an amazing delight for your taste buds. A dish you'll want to cook over and over again!

Robiola and truffle Risotto

Robiola and truffle Risotto

There are some recipes that are impossible to forget, thanks to their special flavour and aroma. Risotto with Robiola cheese and truffle flakes is certainly one of those! It is a typical autumn dish, since this is the time the famous (and expensive!) fungus can mostly be found. Try out this outstanding risotto and be prepared for a true taste delight!

Salty spiral biscuits with parmesan cheese

Salty spiral biscuits with parmesan cheese

These salty Parmesan biscuits are the ideal snack for an aperitif with your friends or for a nice mid-afternoon break. Very easy to make, all you need to do is prepare a simple short crust pastry and add the ingredients you prefer. In this recipe we suggest you use Parmigiano Reggiano cheese, almonds and raisins, for a treat that is both sweet and savory.

Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar

Here comes a fresh, original and unbelievably easy recipe for a dessert or a rather eccentric salad: the sweetness and tenderness of the strawberries marry beautifully with the stronger Parmigiano Reggiano flavour, and both tastes are enhanced by the balsamic vinegar drops. You can serve it as a dessert or you can enjoy it as a salad on warm spring and summer days, in which case, feel free to add some greens!

Strawberry semifreddo with Balsamic Vinegar

Strawberry semifreddo with Balsamic Vinegar

Cakes and baked sweets are always a nice dessert, but in spring or summer there is something we crave far more: ice cream! This recipe shows you how to create a fantastic, fruity, semifreddo - that is a creamier ice cream - with a few basic ingredients! Make sure you get tasty, organic strawberries for best results.

Sweet ricotta mousse

Sweet ricotta mousse

Ricotta is a typical and very versatile Italian cottage cheese: it can be eaten along with savoury dishes, be an ingredient of a savoury dish itself (e.g. pasta with ricotta, quiche..) or it can be a great dessert component! The dessert we suggest in this recipe is a real delicacy - sweet and 100% natural and wholesome at the same time! Feel free to enjoy it.. without the guilt!

Tiramisu with Pandoro

Tiramisu with Pandoro

A variation to the classic Tiramisu recipe perfect for Christmas time.

Tricolore Salad

Tricolore Salad

Tricolore Salad is a variation on probably the most well-known and popular Italian salad, Caprese, made with tomatoes, mozzarella and basil. This dish comes from the Campania region in the south-west of Italy but it's enjoyed everywhere. Its name, 'tricolore' (three-coloured), refers to its colours, which are the same as the Italian flag - red, white and green. This recipe features one of the most delicious mozzarella, the buffalo one.  

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