Ice cream, fruits and spices: just these three ingredients for an unusual dessert that will surprise you! The way of cooking 'en papillote', generally used for vegetables and fish, consists in wrapping the food you want to bake in parchment paper: a healthy and quick method that preserves flavours and aromas. Try out our recipe or create your own version!

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!

Meat balls in tomato sauce is one of the most traditional and widespread meat recipes in Italy. Delicious as a main course, it can also be used as a pasta dressing or to enrich Lasagne or 'Pasta al forno' (which is baked pasta). Meat balls in tomato sauce represents the classic 'grandma recipe', endowing your meal with that taste of love and genuine food; enrich the dish with Auricchio Piccante for a touch of originality!

Together with some nice crispy homemade bread, this recipe makes an ideal, complete meal for summer and spring days, when the weather is nice and you don't feel like cooking or eating a hot meal. At these times of the year tomatoes are in season too, and therefore tastier. But this salad can also be enjoyed as an appetiser or served to your guests at the end of a meal, as a light side-dish. 

Often the best entrées are those that surprise your guests, unusual dishes they never thought of preparing (let alone eating!) before: this recipe is probably one of those! The balance in these one-bite delicacies comes from the great combination of a crunchy ingredient, the baked filo pastry, with the softer, flavourful elements of the leek and the mackerel fillets. Try serving them to your family and friends, we are sure they won't be disappointed!

Kebabs make practical finger food, especially in outdoor situations like barbecues or at parties: thanks to the sticks they are easy to eat without a plate and can be easily transported from one place to another. This recipe wants to be an alternative to the most common meat-kebabs, a delicious fish-based course than can be served as an appetiser or as a 'secondo', depending on the quantities. Have fun cooking and feel free to add your personal touch to the recipe!