Risotto is a special dish, no matter what its ingredients. There are two main reasons: first, its delicious, rich taste and second: it's a dish that requires care, love and patience to prepare. Here’s one of our favourite risotto recipes (traditionally eaten in autumn but delicious all year around), featuring wild mushrooms, goat’s cheese and truffle.

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!

Saffron and mushrooms risotto is a savoury, typical autumn starter. In fact, the best results can be obtained by using freshly harvested Porcino mushrooms, which can release their characteristic aroma, lending the dish its unmistakable flavour. Adding saffron further enhances the taste of this simple, yet elegant recipe. Feel free to serve it on any occasion, be it an informal get-together with friends or a special day.

This whole, very colourful dish evokes memories of Mediterranean summers and sunny days spent at the beach. The taste of the exotic mango with the Italian bell peppers, green leaves, tuna and almonds, makes this a balanced, highly nutritious salad, ideal for those watching their weight too. The perfect dish for a tasty, yet simple, lunch or dinner, great served with some homemade bread. 

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.

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 Napoletana' (be it Spaghetti, Linguine, or any other pasta variety you like) is an incredibly flavourful, quick and easy dish of Italian culinary tradition. All you need are a few simple ingredients - such as pasta (of course), fresh, ripe tomatoes, onion, extra virgin olive oil, basil, pepper and, if you like, Parmesan cheese - and a bit of patience to peel the pomodori.. and the magic is created!