First dishes
Fusilli with arugula pesto is a first course of pasta seasoned with pesto made with arugula. An excellent and refined alternative to classic Genoese pesto. A fresh and delicate dish, suitable for spring and summer days.
First dishes
Arugula pesto is a sauce very easy to prepare, an excellent alternative to the classic Genoese pesto of the Ligurian culinary tradition. Perfect in first courses of different types of pasta, also to enrich crostini for an aperitif with friends, or inside a toast of bread for a lunch break.
First dishes
Ravioli is a first course of the tradition and flavors of Italian cuisine. In this recipe we will cook ravioli with a ricotta and saffron filling seasoned with an artichoke and saffron sauce.
First dishes
Gnocchi cacio e pepe is a reinterpretation of spaghetti cacio e pepe, a great classic of Roman cuisine. A recipe that is made with a few essential ingredients, black pepper in grains and pecorino romano.
First dishes
Rigatoni alla gricia with artichokes is a first course of pasta, easy to prepare, cooked with just a few ingredients, bacon, pecorino romano, artichokes and black peppercorns. A very tasty recipe that stands as an excellent alternative to the classic gricia italian recipe.
First dishes
Paccheri with lobster is a delicious first course of pasta, a recipe with delicate and refined flavors. Paccheri pasta meets the delicate taste of lobster meat accompanied with tomato sauce. An easy recipe and the best guarantee of success for a special dinner.
First dishes
Lets transform our kitchen into a culinary laboratory by preparing homemade ricotta ravioli. Homemade pasta is an experience that everyone should try, to understand how to take back their time and fully experience the spaces of their kitchen.
First dishes
Fusilli pasta with trapanese pesto sauce is a first course. Trapanese pesto seasoning is a tasty and fragrant alternative to the classic Genoese pesto. A recipe with Mediterranean scents, suitable for spring and summer days.
First dishes
Trapanese pesto is a raw sauce, pounded with a mortar, mainly used as a condiment for pasta dishes. A traditional sauce of trapanese recipes.
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First dishes
Linguini with lobster and bottarga is a refined and elegant dish. A first course very easy to prepare , the delicate flavor of the lobster meat is combined with the flavor of the mullet bottarga.
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