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.

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

Usually an excellent product as raw ham is should be eaten pure as it is with only a piece of good bread. But today we're trying to suggest you a recipe with raw ham using the most adapt product Piece of Prosciutto di Parma (parma ham) aged 18 months - Ghirard Onesto because , in our opinion, is an high quality parma ham which thanks to its sweetness and short seasoning can go along perfectly with other ingredients. So here you are our raw ham rolls, a good recipe for you aperitif or appetizers. Ingredients: 4 slices of parma ham, a bunch of chives, 150g of fresh soft cheese, 4 eggs, soft inside of bread, salt and pepper. Prepare the hard-boiled eggs in boiling water for 5 minutes and then make them cool down. Open the bread and take the soft inside, extract the yolks from the hard-boiled eggs, mice them and mix them with the soft inside of bread. Add to this mixture the fresh cheese and season with salt and pepper, amalgamate all the ingredients and add chives. Finally prepare singularly the rolls using two spoons making a quenelle to put on each slice, roll up the raw ham and close each roll with a blade of chives.