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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!

Risotto with wild mushrooms & goat cheese

Risotto with wild mushrooms and goat's cheese

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.

Roast beef with Balsamic Vinegar

Traditional and original both at the same time, what makes this roast beef recipe stand out is its topping, made of a balsamic vinegar reduction and Parmigiano Reggiano slivers. This delicate, tender meat can be served hot or at room temperature and its leftovers can be enjoyed the next day too. Ideal as a main course, it also makes a good choice for a picnic or a buffet.

Saffron and mushroom Risotto

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.

Salad with tuna, peppers, mango and almonds

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.

Salmon carpaccio with leek and chives

Salmon is one of the richest and most nutritious fish, with its high content of omega 3, proteins, amino acids and healthy fats. In summer, when it's too hot to bake it or grill it, there's another way of enjoying it, without needing to eat it raw: Carpaccio! If you combine it with cream, leek, chives and lemon zest, as we suggest in this recipe, a mouth-watering delicacy is created!

Sausage and 3 grain soup

This rich soup is the ideal dish for cold autumn and winter days, when all you crave is something hot and steaming to warm you up from the inside. This recipe can be modified according to your own personal tastes, you can replace the vegetables you're not so fond of with some of your favourites or even use beans, chickpeas or lentils instead of (or on top of) the sausage. Have fun creating your own version!

Sauteed spaghetti with tuna and cherry tomatoes

Sautéed spaghetti with tuna and cherry tomatoes

This brightly-coloured spaghetti recipe is ideal on spring and summer days, when the cherry tomatoes are in season and therefore tastier. Very quick to prepare, this dish is both nutritionally complete and tasty: the perfect choice for when you don't have much time to spend in the kitchen but still want to serve your guests a delicious meal.

Short crust pastry half-moons with dried fruit

Short crust pastry half-moons are typical desserts of Italian culinary tradition. Depending on where they are made, the recipe can vary a bit, the filling may be different, as may be cooking method also. Traditionally baked around Christmas time in southern regions like Puglia, Calabria, Campania, etc.. they are mostly enjoyed deep-fried (and called Ravioli) at Carnival time in Lombardy, Veneto and other northern areas.

Sicilian Style Tuna with Salsa Verde

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.

Spaghetti 'alla Napoletana'

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!

Spaghetti alla Carbonara

Pasta alla carbonara is a typical dish from the region Lazio, more particularly from Rome itself, made with popular ingredients like pasta, pig’s cheek or bacon, eggs.. and characterised by an intense flavour. Three main hypotheses exist as to how the dish was invented, but none of them has as yet been confirmed. Nonetheless, we are happy we can now enjoy this delicious recipe!

Spaghetti alla carbonara with tuna & courgettes

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!

Spaghetti alla Norma

This delicious pasta is one of the most typical of Sicilian dishes! Invented in the Catania, where it's called 'Pasta Ca' Norma', the original recipe is characterised by fresh tomato sauce, fried aubergines, basil and a typical hard cheese called 'ricotta salata' (salty ricotta). This version of the recipe replaces the salty ricotta, which is very hard to find, with Auricchio Provolone, guaranteeing a truly mouth-watering creation!

Spaghetti in pizzaiola sauce

Pizzaiola sauce is a famous pasta dressing, the everyday answer to the 'Sunday lunch Bolognese sauce'. Although its history is not certain, experts agree that it was created in the Neapolitan area and that it takes its name after the pizza makers ('pizzaioli'), who used to flavour the original Pizza only with garlic, oregano and tomatoes.

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