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Truffle risotto

Truffles have always been used in Italian culinary tradition to perfume and enrich meat dishes, pasta or even fish-recipes. In fact, the Italian countryside is rich in this much loved fungus, that can be found almost all year-long. Although very expensive, just a few grams of this delicacy are enough to ennoble a plate, so that in the end the final price of a dish containing it is similar to a Pasta one with fresh, quality prawns.

Veal rolls with dried apricots

Once you've eaten these veal rolls, you will be dreaming about them for a long time! The tenderness of the veal makes a great combination with the sweetness of the apricot-calvados reduction, making a real tastebud sensation. Original and delicate, we suggest serving this dish on special occasions.

Vecchia Romagna Collins

This is a simple, delicious and versatile drink, ideal as an aperitif or at a party with your friends or family. You only need a few easy ingredients and very little time to prepare this outstanding delight: the intense brandy flavour goes well with the sweet note of the club soda and the sour aroma of the lemon juice, creating a perfect, tempting contrast. Garnished with fresh, seasonal fruit it will be a pleasure for the eyes, too.

Vegetable couscous with grilled Provolone

Some might think couscous is a cereal, but in actual fact it is a traditional Berber product made of semolina, grains of durum wheat. This very versatile ingredient, a staple food in the regions of North Africa, can be cooked and served with vegetables or stews (meat or fish), but it also can be used to make delightful 'salads', such as tabbouleh, or like the one we are presenting here. The delicate taste of the couscous and vegetables perfectly matches with the full, rounded flavour of the Provolone cheese. Enjoy this dish and experiment with it creating your own variations!

Venere rice, octopus, rocket & Provolone salad

Here comes an exotic rice salad for all those of you out there who like nutty cereals, seafood and cheese. The Venere variety is a highly aromatic rice, rich in mineral salts, magnesium, phosphorous and selenium. The much loved combination of octopus, summer vegetables and Provolone cheese flakes creates an appetizing dish that can be enjoyed warm or cold alike.

Venus' Pyramid Risotto with crayfish & baby squid

The Venere rice is a highly aromatic variety, rich in mineral salts, magnesium, phosphorous and selenium. In this recipe, the delicate taste of crayfish and squids, as well as the tartness of the sauce, perfectly highlight the nutty taste of this cereal, creating a dish of well-balanced flavours.

Walnut cake

This is a very simple, yet delicious, dessert made with a few basic ingredients: ground walnuts, eggs, sugar and lemon. With its soft consistency and its nutty flavour, this cake is the perfect companion to a hot cup of tea on cold winter's afternoons. You can serve it 'au naturel', sprinkle it with some icing sugar or use it as a base and garnish it with a chocolate or mascarpone ganache.

White caprese

'White Caprese' is a delicious alternative version to the classical Caprese chocolate cake, with which it shares some of the main ingredients - eggs, almonds and butter. Its innovation lays in the use of white chocolate to contrast the bitter flavour of the lemons. The recipe originates from the Isle of Capri, from which it takes its name.

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