Recipes

Want some inspiration to taste our fabulous products?

In this category, we offer you original, simple and tasty recipes that we have prepared with passion.

In several steps, you can easily follow and reproduce the preparation. You will find the necessary products in our shop at the bottom of the page.

Treat your taste buds and bon appétit.

Subcategories

  • Bronte Pistachio Pesto...

    Ingredients for 4 persons

    • 500 grams of casarecci
    • 90 grams of Bronte pistachio pesto
    • extra virgin olive oil
    • 1 onion
    • 100 grams of pancetta
    • sour cream
    • salt
    • pepper

    Preparation

    1. Bring 5 liters of salted water to the boil and immerse the 500 grams of casarecce in it for 10-11 minutes for "al dente" cooking.
    2. While the pasta is cooking add a drizzle of extra virgin olive oil to a pan and sauté the onion and pancetta until golden brown.
    3. Then add the crème fraîche and the pistachio pesto.
    4. Pepper and salt to taste and cook the preparation over low heat for 5 minutes.
    5. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
    6. Serve and treat your taste buds.

    Enjoy your meal.

  • Ruote medie with fresh...

    Ingredients for 4 persons

    • 500 grams of ruote medie
    • extra virgin olive oil
    • 1 red onion
    • 200 grams of fresh salmon that you cut into cubes
    • juice of half a lemon
    • sour cream
    • salt
    • pepper
    • turmeric
    • fennel seeds

    Preparation

    1. Bring 5 liters of salted water to the boil and immerse the 500 grams of ruote medie in it for 11-12 minutes for "al dente" cooking.
    2. While the pasta is cooking, sauté the red onion in a pan with a drizzle of extra virgin olive oil until lightly browned.
    3. Add the salmon, salt, pepper, turmeric, some fennel seeds and lemon juice.
    4. Cook the salmon for 5 minutes over low heat.
    5. Then add the crème fraîche and cook for another 2-3 minutes.
    6. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
    7. Serve and enjoy

    Enjoy your meal.

  • Farfalle with brown...

    Ingredients for 4 persons

    • 500 grams of farfalle
    • extra virgin olive oil
    • 1 clove of garlic
    • 250 grams of brown mushrooms
    • 50 grams of block speck ham
    • sour cream
    • salt
    • pepper
    • turmeric
    • thyme

    Preparation

    1. Clean the mushrooms and cut them into strips.
    2. Cut the speck into small pieces.
    3. Bring 5 liters of salted water to the boil and immerse the 500 grams of farfalle in it for 11-12 minutes for "al dente" cooking.
    4. While the pasta is cooking, lightly sauté the minced garlic and speck in a pan with a drizzle of extra virgin olive oil.
    5. Add the mushrooms, salt, pepper, turmeric and thyme.
    6. Cook the mushrooms for 7-9 minutes over medium heat.
    7. Then add the crème fraîche and cook for another 2 minutes.
    8. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
    9. Serve and enjoy

    Enjoy your meal.

  • Spaghettoni with red...

    Ingredients for 4 persons

    • 500 grams of spaghettoni
    • extra virgin olive oil
    • 1 clove of garlic
    • 200 grams of red tuna buzzonaglia
    • 1 jar of tomato spaccatella
    • 15 celline black olives
    • capers
    • salt
    • pepper
    • turmeric
    • thyme

    Preparation

    1. Bring 5 liters of salted water to the boil and immerse the 500 grams of spaghettoni in it for 11-12 minutes for "al dente" cooking.
    2. While the pasta is cooking, lightly brown the minced garlic in a pan with a drizzle of extra virgin olive oil.
    3. Add the spaccatella, salt, pepper, turmeric and thyme and a few capers.
    4. Cook the tomatoes for 10 minutes over medium heat.
    5. Then add the tuna buzzonaglia and the olives. Cook for another 2 minutes.
    6. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
    7. Serve and enjoy

    Enjoy your meal.

  • Spaghettone with...

    Ingredients for 4 persons

    • 500 grams of spaghettone
    • extra virgin olive oil
    • 1 clove of garlic
    • anchovy colature
    • parsley
    • chili for lovers

    Preparation

    1. Bring 5 liters of unsalted water to the boil because the colature will replace the salt and immerse the 500 grams of spaghettone in it for 15-17 minutes for an "al dente" cooking.
    2. While the pasta is cooking, prepare with the anchovy colature.
    3. In a container put 8 tablespoons of extra virgin olive oil (2 per person) and 4 tablespoons of colature (1 per person).
    4. Add the crushed garlic clove, a few sprigs of flat-leaf parsley and chili if you are a fan.
    5. Everything must be believed.
    6. At the end of the pasta cooking, take a few tablespoons of the cooking water and lengthen your preparation.
    7. As soon as the pasta is cooked, drain it and mix it with the preparation.
    8. Adjust the amount of extra virgin oil and the colature if you feel that it is not strong enough.
    9. Serve immediately and enjoy.

    Enjoy your meal.

  • Pappardelle with...

    Ingredients for 4 persons

    • 500 grams of pappardelle
    • extra virgin olive oil
    • 1 clove of garlic
    • 1 jar of 550 grams of small tomatoes 'piennolo del vesuvio'
    • capers (optional)
    • anchovies (optional)
    • salt
    • pepper
    • turmeric
    • fresh rosemary
    • oregano

    Preparation

    1. Bring 5 liters of salted water to the boil and immerse the 500 grams of pappardelle in it for 10 minutes for "al dente" cooking.
    2. While the pasta is cooking, lightly brown the garlic in a pan with a drizzle of extra virgin olive oil and a little fresh rosemary. For amateurs you can add 2-3 anchovies.
    3. Then add the tomatoes, salt, pepper, turmeric and a few oregano leaves.
    4. To spice it up you can add a few capers.
    5. Cook the tomatoes for 10-12 minutes over medium heat.
    6. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
    7. Serve and enjoy

    Enjoy your meal.

  • Mista corta with...

    Ingredients for 4 persons

    • 500 grams of mista corta
    • 350 grams of dry borlotti beans
    • extra virgin olive oil
    • 1 red onion
    • 2-3 sun-dried tomatoes
    • salt
    • pepper
    • turmeric
    • sage
    • rosemary

    Preparation

    1. Soak the beans in a container with cold water for 24 hours. Change the water two or three times.
    2. Cook the beans in water in a pressure cooker for 60 minutes.
    3. Or cook the beans in a saucepan filled with water for at least 120 minutes.
    4. While the beans are cooking, sauté in a large saucepan with a drizzle of olive oil, the red onion, the dried tomatoes cut into small pieces, the sage and rosemary, salt, pepper and turmeric for 5 minutes .
    5. After the beans have been cooked for the first time in the pressure cooker or in the pan, pour the beans into the large saucepan that contains the red onion, sundried tomatoes and spices.
    6. Fill the pot with water up to 1/4 over the beans and simmer them for 60 minutes or more until they become tender (the borlotti always stay a bit crunchy).
    7. Then add the pasta to the same pot as it should cook with the beans. Add more salt and a little pepper.
    8. Cook the pasta for 10 minutes.
    9. As the pasta will absorb the cooking water, if necessary add HOT water because the preparation must remain a little liquid (see photo).
    10. As soon as the pasta is cooked add a drizzle of raw extra virgin olive oil.
    11. Serve and enjoy.

    It is a very easy recipe but it takes time because the pulses are tough to cook but the patience is worth it because the taste result is exceptional.

    Enjoy your meal.

  • Maltagliati with...

    Ingredients for 4 persons

    • 350 grams of maltagliati with eggs
    • extra virgin olive oil
    • 1 clove of garlic
    • 1 jar of 690 grams of organic tomato pulp
    • black olives
    • salt
    • pepper
    • turmeric
    • fresh rosemary
    • oregano

    Preparation

    1. Lightly brown the minced garlic in a pan with a drizzle of extra virgin olive oil and a little fresh rosemary.
    2. Then add the tomato pulp, salt, pepper, turmeric, black olives and a pinch of oregano.
    3. Cook the sauce for 10-15 minutes over medium heat.
    4. Bring 4 liters of salted water to the boil and immerse the 350 grams of maltagliati in it for 4 minutes for "al dente" cooking.
    5. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan, adding 2-3 tablespoons of the pasta cooking water.
    6. Serve and enjoy

    Enjoy your meal.

  • Linguine yellow...

    Ingredients for 4 persons

    • 500 grams of organic whole linguine
    • extra virgin olive oil
    • 1 clove of garlic
    • 1 jar of 520 grams of small yellow tomatoes
    • anchovies (optional)
    • salt
    • pepper
    • turmeric

    Preparation

    1. Boil the broccoli in salted water for 12 minutes.
    2. Bring 5 liters of salted water to the boil and immerse the 500 grams of complete linguine in it for 10 minutes for "al dente" cooking.
    3. While the pasta is cooking, lightly brown the minced garlic in a pan with a drizzle of extra virgin olive oil. For amateurs you can add 2-3 anchovies.
    4. Then add the tomatoes, salt, pepper, turmeric.
    5. Cook the tomatoes for 15 minutes over medium heat.
    6. Then add the broccoli to the sauce and adjust the seasoning.
    7. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
    8. Serve and enjoy

    Enjoy your meal.

  • Tubetti rigati with...

    Ingredients for 4 persons

    • 500 grams of tubetti rigati
    • 400 grams of chickpeas
    • extra virgin olive oil
    • 1 red onion
    • 100 grams of guanciale or pancetta
    • salt
    • pepper
    • turmeric
    • 2 bay leaves

    Preparation

    1. Soak the chickpeas in a container with cold water for 24 hours. Change the water two or three times.
    2. Cook the chickpeas with water in a pressure cooker for 60 minutes.
    3. Or cook the chickpeas in a saucepan filled with water for at least 100 minutes.
    4. While the chickpeas are cooking, brown in a large saucepan with a drizzle of olive oil, the red onion, the guanciale cut into small pieces, salt, pepper, 2 bay leaves and the turmeric for 5 minutes.
    5. After the chickpeas have been cooked for the first time in the pressure cooker or in a saucepan, pour the chickpeas into the large saucepan that contains the red onion, guanciale and spices.
    6. Fill the pot with water up to 1/4 over the chickpeas and let them simmer for 60 minutes or more until they become tender (the pulses always stay a little crunchy).
    7. Then add the pasta to the same saucepan as it should cook with the chickpeas. Add more salt and a little pepper.
    8. Cook the pasta for 10 minutes.
    9. As the pasta will absorb the cooking water, if necessary add HOT water because the preparation must remain a little liquid (see photo).
    10. As soon as the pasta is cooked add a drizzle of raw extra virgin olive oil.
    11. Serve and enjoy.

    It is a very easy recipe but it takes time because the pulses are tough to cook but the patience is worth it because the taste result is exceptional.

    Enjoy your meal.

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