Not everybody knows the Patata Novella di Siracusa, an Italian potato variety that is going to join the PDO (protected denomination origin) register. It is the main cultivation among the Sicilian potatoes, with the 50% of all the cultivated tubers in the region, moreover it is the earliest potato harvested in the entire Europe. This happens due to climatic and geological conditions of Sicily, which is endowed with warmer clime than the ones normally potatoes is exposed to, with a considerably lower hydration. The ensemble of these uniqueness factors leads to the differentiation of the product, that presents a thin but resistant skin and a yellow and few chalky paste. It is very versatile for cooking, perfect for mashed potatoes and gnocchi, but at the same time fit for baking and fries. We at OIP offer, depending on the season, the different types of Italian potatoes available on the market according to the ideal seasonality.

To feel the real taste of the fresh fava beans a spaghetti dish is doubtlessly always a great idea. Fresh fava beans and pasta are the only ingredients needed, for that reason the choice of high quality raw materials is fundamental for the best performance of the recipe. The fava bean purée is naturally very thick, it is made more enveloping and soft with the help of the amid of the Spaghetti Maxi di Gragnano - Pastificio Dei Campi in the cooking water in the pan and finally a touch of grated pecorino cheese to add a decise taste to the velvety one of the fava beans.

Simple but tasty, the risotto of the day is gorgonzola dop, Trentino Speck Cavalier Umberto Boschi and Pistacchi Sgusciati Sicilia - Nama Mandorle directly from the Etna slopes. The leitmotiv is the same: high quality ingredients, even without particular cooking processes, can lead to a good level final result. Starting from the basis with Acquerello rice carnaroli, the ideal for risotto, the softness of the gorgonzola is paired perfectly with the decise and sapid taste of speck, finally the characteristic intense taste of the green gold of Sicily to close the recipe.

If you are already thinking about the Easter bbq, then you’re in the right place. Indeed among the best pieces of a respectable bbq the t-bone steak (Fiorentina) can’t be lacking, a fine and tasty cut, lover of high flame cooking where it gives its best. The Macelleria Mastra Alebardi, expert in meat if there’s one, offers a first choice own production Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi t-bone, bred and butchered by Alebardi itself guaranteeing the high quality of the final result. The Fassona is endowed with a particularly lean meat, which is tender and rich in taste at the same time.

Passionates of cooking, of authentic, high quality, healthy and ethically sustainable food certainly have already known and tasted Acquerello - Carnaroli Rice. A story that is born in the 15th century, from a simple hostel for pilgrims in Colombara, in the province of Vercelli, a territory that has always been located to rice cultivation. What really makes Acquerello rice unique? the main factors are three; the helix processing, a complex but low invasive method, that allows the perfect cleaning of the grain however preserving every grain integrity at the same time. The one year aging of this Italian rice in silos helps the stabilization of the starches, so that they don’t scatter during the cooking, helping the absorption of condiment too. Lastly, but fundamental, the reintegration of the rice gemma, that is to say the part endowed with the best nutrients, which is normally separated from the grain. Acquerello, due to many years of research, has found a method to reintegrate it, obtaining the taste of carnaroli rice combined with the nutritional value of raw rice.

Pasta e patate is one of the most rooted recipes in the Italian gastronomic tradition: a popular origin dish, the ingredients are few, simple and poor, but the result is on the contrary rich in flavors and nourishing. It is fundamental cooking the pasta directly in the same pan with the potatoes (previuosly sliced into small pieces and cooked) in order to thicken the two starches. Nowadays a particularly successful reinterpretation is the adding of smoked provola, in this case the Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, adding a pleasant smoked note to the round and delicate taste of the traditional recipe.

The so called “pasta mista” has an ancient history, due to the necessity to avoid any kind of wasting, when food wasn’t certainly abundant among common people. Nowadays Pastificio Dei Campi proposes again this format intentionally, symbol of a tradition to which the Pasta di Gragnano is particularly linked to, as this kind is protagonist of many historical recipes from South Italy and especially Campania. In this case the assembly has been perfected: while previously the different kind of pasta had different cooking time in turn, for the Mischiato Potente - Pastificio Dei Campi are selected formats with compatible cooking times, therefore facilitating the comfort during the preparation.

Today here’s a simple and tasty first course with Ligurian influences, from the moment that a short pasta fits better to this recipe we have chosen the maccheroni Mancini. For a creamy and velvety pesto based sauce only three ingredients are needed: Pesto alla genovese - Pexto, a soft paste fresh cheese (caprino, ricotta# or maybe philadelphia) and last the binding key, that is to say the pasta cooking water. Add it gradually to the pesto alls genovese and fresh cheese mixture, mixing until obtaining an homogeneous mixture endowed with the right consistency. For an original Liguria taste touch add the taggiasche olives, finally amalgamate the pasta in the sauce.

Some classics of the gastronomy are doomed to remain in the cooking history, leaving an indelible mark. They may certainly be reinterpreted, or presented in different versions, but the real secret are the tastes they’re made up of. We can insert in this field the risotto alla milanese with ossobuco, a recipe symbol of the Lombardy region capital whose flavors are shaped in a perfect harmony of which we’re giving you our version: starting from a goof meat broth that exalts the delicacy of Acquerello - Carnaroli Rice and saffron (Saffron pistils Principato di Lucedio), the full and enveloping taste of the ossobuco and the marrow, cooked with some thinly chopped anchovy fillets that add sapidity, contrasted by the Sicilian lemons from Ribera zest (true secret touch of this recipe, for our palate). Finally creamed with some icy Butter - Beppino Occelli and Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months.

Molino e Pastificio A. Amadio is a recently born line designed and produced by the historical Pastificio Gentile. So, it is a Pasta di Gragnano igp produced with a careful selection of 100% Italian durum wheats. As per disciplinary the bronze wire drawing and the low drying are essential processes in order to maintain highest level of quality. When we tried the Bucatini di Gragnano - Molino e Pastificio A. Amadio we were very suprised firstly by Pasta Amadio great cooking resistance, particularly from the moment that this pasta format is usually one of the most difficult to manage from this point of view, secondly by its intense taste and the outstanding porosity that favorites a perfect absorption of the sauce by the bucatini.

Sometimes we forgot how much spices or aromatic herbs can change the perfume and taste of a recipe, giving them an extra touch that make them perfectly balanced. So the choice of these ingredients must be careful and informed, as for the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore ours come from the Sicilian fields, where it is dried naturally under the sunlight that envelops the island all year long. The oregano is picked up by hand and than separated into bunches, in oder not only to make it keep totally its intense aromaticity caused by the microclimate and the marine air , but at the same time so that it can be a perfect decoration for your kitchen. Ideal after the cooking in the mediterranean recipes both on meat and fish and on pizza. Sicilian Oregano

Pasta Bossolasco project is born from an agricultural company, when the fourth generation decided to integrate the raw materials transformation, that is to say Italian durum wheat, with the production of the same. It is the second company case in Italy of Italian pasta production with a 100% internal supply chain, so from the wheat cultivation, to the milling in order to obtain the flour, than the processing and finally the packaging. The agricultural origin of the company has the advantage of having knowledges inherent to the activity, which have allowed to obtain high quality Italian products, with the right bland of durum wheat varieties for make a flavorful artisanal pasta, endowed with great cooking resistance and not least a positive impact on health due to its great organoleptic properties. It's available in the formats Fusilli - Pasta Bossolasco, Paccheri - Pasta Bossolasco, Spaghetti - Pasta Bossolasco, Penne - Pasta Bossolasco e Trenette - Pasta Bossolasco.

The experts of the subject state that what truly certifies the quality of an Italian pasta is how it stay firm or not after cooking, that is to say that pasta , after boiling, has to maintain its original shape without laying down and at the same time being properly cooked. When we tried Calamarata di Gragnano - Molino e Pastificio A. Amadio it was immediately clear that this parameter was 100% respected, finding a great and enveloping taste too. It is a certified Pasta di Gragnano IGP, so produced using exclusively Italian durum wheats, bronze drawn and subject to slow drying. These characteristics are necessary to obtain a product which is not only good on the tasting side, but also as it concerns the nutritional values and therefore having a positive impact on body health.

When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.

The bbq season is open yet, so what’s better than a delicious barbecue with your family and friends during the week end? OIP offers a selection of rigorously certified Italian meats, genuine and tasty, which will give your bbq a superior quality. Starting from the Norcia sausages (typical salsiccia) to the precious Fassona Piemontese meat, coming from cows bred and butchered by Macelleria Mastra Alebardi in the Province of Brescia. Among the fittest cuts for the cooking on the embers you can find the Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi, the Costata di Fassona Piemontese - Macelleria Mastra Alebardi and the tagliata di Manzo di Fassona Piemontese - Macelleria Mastra Alebardi.

BioColombini is a company whose aim is not only providing its customers an high quality product, but it has also a social function. Indeed the company, funded in 1900, in 1988 converted to 100% organic production started, in partnership with public institutions and social assistants, re-integration paths based on horticultural therapy , offering a job to social disadvantaged people. The Organic Tomato Purré - BioColombini is a simple but genuine product, endowed with the best tastes of the Tuscan tradition, it is great for the long cooking, but also excellent on pizza and toasted bread.

In Italy there are many pasta producers, but Pasta Bossolasco distinguish itself from almost all the others. The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging. This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying. Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams. Ingredients: Spaghetti - Pasta Bossolasco, clams, white wine, Organic extra virgin olive oil - Adamo, Red Garlic from Nubia, parsley, Coarse sea salt of Trapani Clean the clams putting them in a bowl full of water for almost an hour. In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate. As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to). Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box. Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.

For the people who, sometimes, have no time for cooking, the frozen pizza can be a convenient solution. Even if the products that can be found in the supermarkets are often not high quality ones. We've selected for you PIZZA MARGHERITA - M.E.G.I.C. PIZZA. A pizza sealed in modified atmosphere, so not frozen, that preserves, thanks to this method, all the taste and organoleptic properties, as it has been just made without the use of any preservative. The ingredients are high quality ones, from the durum wheat flour 0 type, to the tomato and the fior di latte mozzarella (not always used in the pizzerias yet) 100% Made in Italy. It keeps for 20 days, it is also possible to frozen it in order to make it keep longer. To bring out the flavours and aromas during baking, preheat the oven at 250°C and place the pizza directly on the oven grill. Thereafter bring the oven temperature down to 220°C and let it cook for 6 to 8 minutes depending on whether you prefer a soft or crispier pizza base. As an alternative, you can place it in a pan for 8 to 10 minutes maximum.

Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane". Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe. Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna, Smoked Scamorza - Caseificio Voglia di Latte, Parmigiano Reggiano DOP, basil, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, frying oil. First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil). Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil. Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers. Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.

If you have ever visited central Italy it's impossibile that you haven't come across a a shop or food truck selling a magnificent sandwich with Porchetta. It is difficult to establish precisely the year of the born of this product, but it was surely invented before the Romans. This recipe has reached its highest expression in a small village in the province of Rome called Ariccia, that nowadays, thanks to this gastronomic excellence, has an important place in the most famous culinary guides and books. What mainly characterizes the Porchetta di Ariccia IGP is the awsome crunchiness of the bacon rind, obtained thanks to a precise cooking. The meats used come exclusively from porks born, bred and butchered in Italy and are perfectly balanced in a 70-30% proportion between the thin and the fat parts. It is season using only products cultivated in Italy as rosemary, garlic, fennel seeds, finally a lot of black pepper and good sea salt. All the Ariccia porchetta producers would agree that the best way to appreciate this product is a simple sandwich, in this case "less is more". So we're giving you our personal recipe: sandwich with Porchetta di Ariccia IGP, argula and home made mayonnaise. Firstly toast 2 slices of a good Stonebaked organic Pugliese type bread - Forno Astori. Meanwhile in a mixer put two eggs and turn on the mixer adding the seeds oil little by little. When the mayonnaise will be beaten add some Sicilian lemons Verdelli juice and season with some salt (and a touch of mustard too if you like it). Put the mayonnaise on the lower slice of bread, then the arugula and finally abundant porchetta. With this sandwich we recommend to drink a decise character beer like OI Beer.

When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agriè, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.

Today we're going to give you an idea for a dish suit for a good degustation menù. What does this stand for? This kind of menù, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.

Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.

Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.

If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.

Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.

Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.

One of the principles of our company philosophy is always use what nature gives you without forcing it, because eating and cooking seasonal vegetables is fundamental in order to have the healthiest and best tasty diet as possible. So we're giving you a recipe whose protagonist a typical Italian summer vegetable: the courgette flower. Courgette flowers have been cooking as a summer delicacies for centuries, mostly in the central-southern regions of Italy. They are considered one of the first street food of the history, they're cooked in different ways from region to region but all of them were fried. Today we're giving you our recipe for delicious stuffed courgette flowers fried in batter. Ingredients: courgette flowers; 110 g of Organic flour soft wheat type 0; 100 ml of ice-cold Blonde Beer Ale Tavolara - CONTE DE QUIRRA or Sparkling water and a pinch of yeast, 100g of Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, some Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Organic extra virgin olive oil - Adamo, black pepper, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande First let's make the batter: amalgamates in a bowl the flour and the beer\water and yeast using a whisk. For the stuffing cut the anchovy fillets in rough and not too small pieces and mix them with the buffalo ricotta and season with some black pepper and e little EVO oil. Then stuff the courgette flowers, immerge them in the batter, deep fry them in frying oil, when they will be ready dry them and season with some sea salt.

Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .

Today we want to describe you one of the symbol, maybe the symbol, of the Roman gastronomy: the Pasta all'Amatriciana. The Pasta alla'Amatriciana is a direct descendant of the pasta alla gricia, which is a dish of spaghetti seasoned with EVO oil, clack pepper, Roman Pecorino and guanciale, born in a village called Grisciano. The adding of tomato to the recipe is attributed to a Roman chef called Franceso Leonardi who cooked the first Amatriciana at the end of the XVII century at the court of the Pope, serving during an important institutional banquet a popular dish in perfect Roman style. The amatriciana, as many other pasta recipes, hasn't a strict and well defined disciplinary, there are different adding even depending on which ingredients you have at home, many variants which anyway maintain 3 fundamental ingredients as base: guanciale, tomato and Roman pecorino. Here you are our recipe Ingredients: 400 g of bucatini, 200 g of guanciale, 300 g of tomato sauce, 75 g of grated Roman pecorino, red chili pepper. Put the basta in boiled salted water looking at the cooking time on the pasta box and mixing it in order not to make it attach to the pot. Meanwhile brown the guanciale cut into small cubes (not too small) in a pan until it will be crispy. Then add the tomato sauce and the sliced red chili pepper and make it cook at low flame until the sauce get the right consistency. When the bucatini will be al dente drain them and amalgamate with the sauce stir frying them together adding the roman pecorino, serve them well hot.

Today we're suggesting you an elegant but simple and quick recipe thanks to the quality of our red tuna which doesn't need much cooking or processing to show its incredible taste and freshness. For this recipe we are using the so called ventresca which is red tuna belly that is to say the finest and fattest part of red tuna. So here you are Black and white sesame crusted red Sicilian tuna with soaked black chickpeas hummus and coffee mayonnaise. Ingredients: 100 g of red tuna ventresca; hummus; mayonnaise and coffee powder For the hummus: 50 g of sesame seeds, 300 g of pre-cooked chickpeas; 75g (cl) of hot water; the juice of a lemon; sesame oil; 1 spoon of paprika; 1 garlic clove; parsley; salt and pepper. (normally hummus should be made in a "Suribachi" but a mixer will be ok too) Peel the garlic eliminating the core and chopping it up and chop up parsley too. Toast the sesame seeds in a pan for 2-3 minutes. Put the seeds in a mixer adding flush sesame oil, salt, water; then unite the cooked chickpeas and continue to amalgamate them adding the rest of the ingredients until the result will be uniform. For the mayonnaise: 2 eggs; seeds oil; juice of half lemon. Put the eggs in a mixer and add gradually slush seeds oil until the sauce reaches the right consistency. When the sauce consistency will be fine add the lemon juice and in the end only a little coffee powder (not too much as coffee has a very strong taste). Put the ventresca on a baking tray in an hot oven at 180 degree with some olive oil putting some sesame seed on the tips of the tuna and cooked for nearly 4 minutes (but you have to control it in order not to make it too cook). Put the hummus first in a soup plate, garnish with coffee mayonnaise and put the red tuna on the top.

If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".

Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.

As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.

As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.

The Carnaroli Rice Principato di Lucedio is the fittest rice if you want to prepare a gourmet risotto. Carnaroli is the most prestigious Italian rice variety, the grain is big and rich in amylose which ensure a low glueness and an high endurance to the cooking which makes it perfect for risotti.