When the temperature rises and you don't feel much like cooking, it means salad time has come! But in case you feel like a change, here comes a suggestion for a yummy, yet light, alternative to the regular leaves filled bowl! These aubergine rolls are stuffed with delicious tuna fish, fresh juicy cherry tomatoes and spicy rocket.. just add a few drops of a high quality extra virgin olive oil, a nice slice of homemade bread and the magic is created!

Cannelloni is a classic dish of the Emilia Romagna culinary tradition, but many variations exist all-over the country, depending on the region or even on the family. The recipe we suggest here is the most traditional one, featuring minced beef, ham and béchamel sauce. Delicate and savoury at the same time, this dish is loved by children and adults alike.

Ever thought of turning a typically sweet dish (a sort of sponge cake) into a savoury delicacy? If not, you should do now! This recipe shows you how to prepare an amazingly good tasting salty cake with some of the most traditional Italian ingredients such as Tomino cheese, pesto sauce and walnuts. Ideal for a dinner with friends, as an appetiser at parties and special occasions or to fill your lunchbox with.

This is the perfect recipe for a special festive day, for a Sunday with your family or a dinner with friends. In Italy, lamb is also one of the most traditional Easter dishes and its cuts and preparation can vary a lot from one region to another. This recipe shows off a simple way of cooking a delicious meaty course: the vegetables make it tempting and good to look at, while adding flavour to the meat and slightly toning down its strong taste. 

Lasagne is the name of one of the most ancient pasta forms, usually rectangular or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way to today. Across the centuries the recipe evolved until it became what we nowadays know as Lasagne alla Bolognese.

Lasagne is the name of one of the most ancient pasta forms, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. In this recipe we suggest a modern, vegetarian version of this typical Italian dish, ideal in Summer, when the featured vegetables are in season!

Here comes a great suggestion for a special Christmassy appetiser! Ideal as an entrée, or on a buffet at a party, these little mozzarella trees will seduce your guests and will be loved by children! All you need is a few simple ingredients and star-shaped cookie cutters.. and in a few minutes you'll have an original dish to serve to your guests! It will look as good on your buffet table as it will taste amazing in your mouth!

Fabbri Minitopping Chocolate Syrup is a product that can be used both raw and cooked in the oven. The presence of the topping gives this cake a sublime chocolate flavor that lingers in the mouth and is really delicious. The magical chocolate cake is so named because from a single mix you can get 3 different textures: at the top an airy chocolate sponge cake, in the center the consistency of a chocolate cream, while at the bottom a pudding. You just have to taste it to understand what it is!