In this recipe, the sea and the mountains meet to bring forth new tastes: in fact, our suggested tuna steak dish is dressed with a tipical 'mountain sauce', salsa verde. Its origins are to be found in the north of Italy, and in particular in Piedmont, where it is called 'bagnet vert'. Traditionally served with boiled meat, this sauce has become popular and it now compliments many other dishes such as appetizers, vegetables or, like in this recipe, fish. 

Pasta alla carbonara is a typical dish from the Lazio region, more particularly from Rome, made with basic ingredients (eggs, pig's cheek or bacon, pepper and cheese) and characterised by intense flavour. Here we suggest a recipe variation, replacing the bacon with tuna and adding courgettes for a nice touch of colour. Try it out and never forget: improvisation and creativity are the very heart of Italian cuisine!

Here comes an up-market, elegant recipe that all your guests will appreciate! If you thought that cooking crayfish was hard, we want you to reconsider and allow us to show you how to prepare a delicious dish with it in a very short time! Serve it as part of a buffet, as an appetiser, or make bigger portions for a gourmet main course!

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!

This recipe, originating from the northern region of Lombardy, perfectly matches the tenderness of veal rump with a complimentary flavourful spicy filling, creating a colourful, yet delicate main course. The tomato sauce provides extra moisture, balancing out the texture of the meat and harmonising its taste. Perfect for a sunday lunch or a special occasion, this dish will please the most demanding of palates! Serve with a nice Amarone della Valpolicella and rest assured that it will be a success!

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!

Here comes a first course that combines two famous ingredients of the Ligurian culinary tradition: pesto and shrimps! In less than one hour you'll have a simple, yet extraordinary dish! You can enjoy it hot or cold, so it also makes a great buffet component! Ideal in summer, when both basil and rocket are broadly available.

Pasta is a one of Italians' favourite dishes, they eat it every day and never get tired of it. The following recipe shows a typical first dish of Italian cuisine, famous all over the country, but you can eat it mostly in coastal areas, where there is a wider availability of fresh fish and shellfish. Tagliatelle with prawns is not complicated to make, it's very quick and, if you don't overdo the oil, it's a light option for a perfect summer dinner.