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 with tomato sauce is probably the most typical Italian dish, as well as one of the simplest. Just a few basic ingredients, but an absolute delight for your taste buds! Still there are a few things you may want to note down, in order to achieve the best possible result. Firstly, this is a perfect dish for spring and summer. Secondly, make sure you get good quality extra virgin olive oil. Finally, choose a pasta that stays al dente.

The leafy green vegetable we chose for this salad was Popeye's favourite food but, unlike the famous sailor, we prefer to consume it raw instead of having it coming out of a tin! The right time of the year for spinach is from November until March, when it is in season and can therefore deliver its richness in terms of nutrition at its very best: vitamin A and C, copper, potassium, zinc, calcium, phosphorous and lutein (which is good for your eyes) among others. Try out this delicious dish, where spinach meet cheese and nuts, all topped with a yummy vinaigrette!

Here comes an up-market, elegant recipe that all your guests will appreciate! If you thought that cooking crayfish was hard, we want you to reconsider and allow us to show you how to prepare a delicious dish with it in a very short time! Serve it as part of a buffet, as an appetiser, or make bigger portions for a gourmet main course!

Who can resist sun-dried tomatoes? Their savoury, salty taste, enhanced by herbs and spices, is perfect on bread or croutons. And you can make them even yummier by combining them with zucchini and olives - an appetiser that everyone will enjoy! Serve it at the beginning of a meal, during an aperitif or simply as a snack.

Ricotta is a typical and very versatile Italian cottage cheese: it can be eaten along with savoury dishes, be an ingredient of a savoury dish itself (e.g. pasta with ricotta, quiche..) or it can be a great dessert component! The dessert we suggest in this recipe is a real delicacy - sweet and 100% natural and wholesome at the same time! Feel free to enjoy it.. without the guilt!

Tagliatelle alla Checca is a typical dish from the Lazio region, but over time it has become popular all over the country. Obviously, every family makes it its own way, by slightly modifying the recipe, adding some ingredients (e.g. mozzarella or caciotta romana) and/or leaving out others. Even though it is considered a spring dish, often served cold, it can be eaten at any time of the year and can be served hot or simply warm.

A typical cold-season vegetable, the best time of the year to prepare artichokes is definitely from November to May. With this recipe we want to give you one more idea on how to enjoy them! This dish will make a quick, really fanciful, starter: the Tagliatelle pasta is dressed with a creamy cheese sauce and with the sautéed, savoury artichokes and bacon. In case you want to make this recipe suitable for vegetarians, just replace the diced bacon with sliced (or minced), roasted almonds! Enjoy hot or lukewarm.