The secret of a creamy and enveloping pasta? Certainly not cream, but as you know amid is the key. In this case the Spaghetti Maxi di Gragnano - Pastificio Dei Campi are on the frontline for amid level and quality as we’ve experienced many times, included the dish of Pasta di Gragnano in the photo. The three years rotation of the fields, located in Apulia, guarantees a healthier ground with lower yield but a certainly higher quality of raw materials. A quality that reflects immediately in the dish, where the flavor, the consistency and the properties of the pasta Pastificio dei Capi are the perfect ingredients to raise the level of your recipes.

For the 16th of October, date od the World Food Day, we would like to confirm our philosophy oriented towards the seasonality of the product. First of all concerning fruits and vegetables, therefore the chestnuts moment has come, and a roasted chestnuts just took away from the fire is one of Autumn cult images. Obviously Italian chestnuts are very versatile for recipes too, the chestnut flour pasta is rustic and endowed with an alternative taste, great for the stuffings, on a bread slice or in a cake. Available the Marroni chestnuts variety too, a kind that stands out for the greater dimensions, the sweeter and more intense taste.

Do you feel like allow yourself an extra luxury for your palate? Well, the Calvisius Caviar will absolutely work for you. Coming from one of the most important sturgeon breedings and caviar production centers in the entire Europe, placed in Calvisano in the province of Brescia. The experience and commitment to this unique taste product have made Calvisius an extremely high quality Made in Italy Caviar producer. Few days ago we tried the Calvisius Siberian Royal - Calvisius Caviar, a kind of Italian caviar that is really suited to the recipes, in a pasta with caviar dish that really captured us with its decise, well defined but at the same time enveloping taste.

As we told you in the last news we’re starting to give our review on some of the rewarded Carpineto winery wines. The first one to appear is one of the most personal wines of the winery: the Dogajolo Toscano Rosso IGT - Carpineto which has been awarded with the second place by Wine Enthusiast in the list of the “10 Best Tuscan Wines of 20$ or less”. We’re talking about a bottle invented by Carpineto itself, with the aim of giving the birth to a sincere Tuscan wine, adapt both to the immediate consumption and the aging. Made up of mostly Sangiovese with Cabernet, the two grapes are wine made separately and united only in the final refinement in wood barrels, the result is an intense red ruby color wine, which at the sight already shows its freshness. The main perfumes are fruity (cherry above all), but also notes of vanilla and wood with a growing intensity the the passing of the years. The tastes retrace the ones sensed by the nose, with precise and direct flavors, well assisted by a soft and velvety tannin endowed with the right consistency according to the kind of wine. Fit both for red meats but also for lighter recipes as first courses or clod cuts.

With the approaching of summer, even if tasty and filling seasoning still remains very tempting, it’s not uncommon feeling like eating a fresher but still flavorful dish of pasta. The Trapanese seasoning is a sauce that surely satisfy these need, as you can sense it was born in Sicily, precisely in Trapani, the ideal place par excellence for this kind of recipes. Indeed it is a territory rich in local fresh products, whose combination give life to decise, characteristic, natural and healthy tastes as it is in this case: Sicilian fresh tomatoes, evo oil, Sicilian toasted almonds and raw sea salt. And these are exactly, without any addiction, the ingredients of the Seasoning for Pasta alla Trapanese - SoloSole, a product for which theSoloSole company motto “Sicily In a Jar” could be nothing but perfect.

Spices and aromas are perfect alleys for recipes, and it is always good, when it is possible, to have them as fresh as possible. From our side we try to encourage this aspect giving the chance to purchase from our web store practical pot plants from Italy by Orto Mio in Forlì, fit for every house. As it is for the Calabria hot pepper, a variety coming from the Italian region of hot taste par excellence, one of those spices that give their best when they’re as fresh as possible. Thanks to the use directly successive to the harvest, the tastes keep more intense, moreover the pot plants as Hot Pepper Calabrese VERY HOT diavolicchio Italico Pot Plant - Orto mio are pretty home decorations too.

The smoked scamorza is one of the most consumed Italian cheese, thanks to is tasty fumé note it has conquered an honor place in the Italian kitchens and recipes. Naturally, as every good production reality from Campania, the Caseificio Artigianale Esposito too has this renowned product among their specialities. Cow’s milk from local certified breedings, a brief aging and a final smoking, few and simple passages that, due to manual skills of the cheese making masters, give an high quality, healthy and tasty result.

Today we’re in Sicily, here salted ricotta (grated as a seasoning and not to eat alone itself) is a serious matter, as the whole culinary art in the Region. The Caseificio Poma Gioacchino’s one is a product able to bring your recipes to the next level: a small craft cheese producer located in the hinterland of the Province of Trapani, where Gioacchino Poma, a true artisan of the Sicilian cheese making tradition, still realizes by hand all the production passages from manual milking to aging. The final result is a Mature salted sheep ricotta endowed with amazing aromatic and taste intensity, able at the same time to exalt the other ingredients, once you will have tried it you will always want a grated more.

The particular geological composition is what defines the uniqueness of the Liguria territory. The marked contest between coast and mountains not only creates suggestive landscapes but unrepeatable opportunities concerning the wine and food production. Pasta Liguria benefits exactly from these natural characteristics to propose high quality products endowed with a strong territory connotation. Starting from water, whose importance is often underrated in pasta production but is actually fundamental, which comes from the spring of the Natural Park of Antola, with a protected area of more than 4000 hectares and so able to offer pure and uncontaminated spring water. Only Italian durum wheat, slow drying, bronze wire drawing (that is to say the key elements of a craft pasta), together with skills and territory knowledge give as a result typical high quality regional pasta (as the Trenette pasta di grano duro da agricoltura biologica - Pasta di Liguria), with which you can exalt at their best Ligurian recipes and many others!

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.

Every season has its own fruits and vegetables, we of OIP think that respecting and encouraging the natural season cultivation. One of the must of the winter season are the Turnip Greens - Cime di Rapa Pugliesi, or friarielli, protagonists in many Italian traditional recipes, particularly in the southern ones. Tipically sautèed directly in a pan with a drizzle of extra virgin olive oil, a garlic clove and a red hot chili perpper, they’re endowed with a lightly bitter aftertaste, that combine perfectly with sausages. A pairing that it’s often found on pizza or in a pasta (orecchiette especially). Besides the flavor qualities, the friarielli own great organoleptic properties too, indeed they’re powerful natural antioxidant with an high betacarotene content, that is to say the Vitamin A chemical precursor.

The balance between flavors and the high quality products are the means through which bringing your dishes at high levels. Apparently simple recipes can hide pleasant surprises too, stimulating mind and palate, as it happens for this risotto with anchovies, toasted hazelnuts and Sicilian lemon zest. The base is the Baldo Rice Principato di Lucedio, by an organic rice producer and the most ancient in Italy too, the Sicilian anchovy filets - La Bottarga di Tonno Group, a company located in the province of Trapani that brings the tastes of the Sicilian sea directly on your table. The Toasted and Shelled Hazelnuts - Nama Mandorle are from Siracusa, precisely Avola, a place where only few people know that not only almonds grow naturally, the creaming is made with the Butter - Beppino Occelli, and finally zest from non treated Sicilian lemons from Ribera. A risotto all’onda (fairy fluidi texture), to which the hazelnuts give crunchiness, while the strong and sapid taste of the anchovies meets the freshness of the lemon zest, closing the circle perfectly.

The Cavalieri family has been committing in the durum wheat cultivation field since 1800, an experience that in 1918 turned into a pasta production activity. The personal knowledge led the Pastificio Benedetto Cavalieri to select only Apulian and Basilicata durum wheats, cultivated excluding the massive use of herbicides going to the detriment of quantity but improving the quality. After becoming a renowned excellence in the homemade pasta production, the last challenge for Benedetto Cavalieri has been the whole wheat pasta. A product that is often seen ad healthy but damaging the taste, so the mission of the company has been making Benedetto Cavalieri whole wheat pasta healthy and tasty at the same time. After many researches and tests the results is an organic pasta not only endowed with great organoleptic properties, but also with an enveloping and rustic taste, as in the case of the Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri, a truly interesting and versatile format for your recipes.

The Pomodorino del Piennolo del Vesuvio DOP bunches by Masseria dello Sbirro seem to be made up for being a Christmas decoration, don’t they? Directly from the Vesuvio Volcano slopes, they’re a unique product throughout the world, due to its thick skin that prolongs the conservation up tp six months from the harvest. Despite the skin with the passing of time could seem to dry out, the taste gradually acquires more intensity and sweetness. These are peculiarities due to the volcanic origin ground, that has facilitated the development in this direction, as a consequence making the cultivation a low impact one, for the low water needed. The Pomodorino del Piennolo del Vesuvio DOP don’t have to be eaten raw in a salad, but seared and then put in first courses, in a pizza or in some recipes that stimulates its versatility.

Truffle is a product endowed with a truly unique and characteristic flavor, it is exactly this particularity to give it great value, so it is needed high skills to exalt it in the right measure. This is Tartufi Dominici objective, a specialized company in fresh truffles and truffle based sauces, dressings and evo oil, which after many years of study and field experience has succeed in finding well balanced recipes which bring out the raw material precious aroma. The White truffle and parmigiano cream - Tartufi Dominici is particularly adapt to crostini (little slices of toasted bread) and appetizers, while in the preparation of a risotto it can be a good idea amalgamating in the end using a Preparation based on butter with white truffle - Tartufi Dominici, other great products for first dishes recipes are Pumpkin Cream with Summer Truffle - Tartufi Dominici or Mushroom sauce and summer truffles (truffles 15%) - Tartufi Dominici.

In every kitchen not only the quality of the main ingredient is important, but also the other siding and flavoring elements’s. The last ones are the leitmotiv of almost every recipes, as a consequence the choice of those should be very careful. Today, about this, we’re introducing you the red garlic from Nubia and the Sicilian oregano in bunches - Az. Agr. Balducco Fulgatore, from the Sicilian Agricultural Company Balducco Fulgatore, which follows eco-sustainable methods in the respect of the environment The first one is a slow food praesidium, well known both for the delicate and non-invasive aroma and the exceptional organoleptic properties; the second one is very similar to a bouquet, endowed with an intense aroma due to the slow and natural drying under the Sicilian sun. Few elements at an affordable price that will make a change in your kitchen, moreover they’re really good rustic style decoration elements.

From the moment that the season is coming up, it time for us to open the fresh truffle sale. Tartufi Dominici is a company specialized in the cultivation od truffles placed in the middle of the Umbria country, where the same species of plants and truffle species that you find in the near woods are grown. The ensemble of many factors (height, water availability, ground etc), gives as a result a work where man try to reproduce what nature has always been doing: giving us that unique delicacy called truffle. Fresh Uncinato Truffle - Dominici Truffles is the Ideal for risotto, tagliatelle, eggs and other traditional recipes.

It's now available the new 2018 vintage of the *Novello Cutrera - Extra Virgin Olive Oil - Fresco di Frantoio,an unquestionably renowned and high quality extra virgin olive oil. Its flavor will convey your bread, vegetables and recipes with the real taste of a Made in Italy Sicilian extra virgin olive oil 100% made up of Sicilian olives.

Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.

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

The new Pomodorino del Piennolo del Vesuvio DOP vintage has just arrived reached our warehouse, ready to reach your kitchens. What makes them different from the others types is the volcanic ground where they grow, which has given not only a particular acidity to the cherry tomatoes, but it has endowed this variety with a very thick skin too, so that they can keep good naturally up to six months. Due to this last peculiarity these tomatoes need to be cooked, so they’re perfect in a pasta dish and many others recipes of the Neapolitan cuisine.

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.

Azienda Agricola Biologica Adamo is a Sicilian company which produces BIO organic wine, flour and food. All of their products are absolutely natural and come from local ground, in Alcamo. We really suggest you to try the Dry Tomatoes - Azienda Agricola Biologica Adamo, as it is a real traditional specialty of that land. Thanks to the perfect temperature and the constant sunny days, the Sicilian tomatoes are among the best in the whole world, moreover the company still dry them naturally, under the same sun to give them that special home made taste. You can eat them as an aperitif and appetizer natural as they are, or you can put them in a pasta or a sandwich to give a special touch to your recipes.

Sicily and Olives: a thousands year old tradition. There are many products that represent the expression of their origin territory, le olives certainly have a relevant place among these. In the region more than twenty different cultivar (olive tree varieties), of local origin and each of them with their own particular taste and organoleptic characteristics. The Agricultural Company Melia cultivates and processes the olives at a completely artisanal level in Alcamo, in the north-west area of the island, an ideal zone thanks to the constant presence of sun and wind all year long. The kind of olives cultivated by the company by the company is mainly the Nocellara del Belìce, endowed with a great aromatic-tasting intensity and pleasant bitter and lightly hot notes. The Pitted black olives in condiment - Az. Agricola Melia are great both during an aperitif or for the preparation of recipes too.

If you desire a different tomato sauce, with a characteristic taste Cherry tomatoes in sieved tomatoes made from Pomodorino del Piennolo del Vesuvio DOP - tin can is the right choice for you. The product is 100% made up of D.O.P Piennolo cherry tomatoes* (soon the bio organic certification will be obtained too), that is to say a variety that grows only within the Vesuvio natural park, that are cultivated, transformed and packaged by the Agricultural Company Masseria dello Sbirro# by hand. Thanks to the unique and inimitable composition of the ground, the piennolo tomatoes have a thick skin, due to this characteristic they keep good up to 6 months, they have a marked acidity and a bitter aftertaste. These flavor peculiarities make the deriving sauce perfect for the preparation of traditional recipes as pasta with tomato, pasta alla norma and pizza too.

With the arrival of spring and warm days we have re opened the selling of Orto mio pot plants. From vegetables to aromatic herbs its is possible to have a personal vegetable garden at home, even without occupying huge spaces. Cultivating and using your own products isn't only a certainty on their quality, but also a great satisfaction that pays back the time you dedicated to them, an add value to your recipes and your recipes, your home and your life.

The polenta is one of the most ancient known recipes and, still nowadays, it is appreciated and reinterpreted all around the world. By now in the Northern Italy the polenta is a pillar of the culinary tradition, above all in Lombardy and Veneto. Polenta (Corn Flour) - Oi is the perfect base to cook ah high quality polenta, a 100% Made in Italy flour (precisely on the Oglio river park, in Brescia). The milling by stone and the previous semi-decortication of the grain make the polenta pleasantly fresh and tasty. This flour is the ideal for the coatings: it will give your fried food a perfect crunchiness and a delicate but unique aroma.

The Tuscan oil is a product whose quality is widely recognized within the Italian gastronomic world. Its success is due to its decise, intense and persistent taste, as the land from where it comes from and its inhabitants. From today the new vintage of the Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available. The final result is a very typical Tuscan EVO oil, obtained thanks to an unique cold pressing, so extracting exclusively the best part of the olives. It is an oil that, thanks to its first category qualities both under the taste and the nutritional sides, has joined the IGP and BiO consortium. These are two certifications that reward excellence producers, respectful of the territory and craftsmanship of the product. Ideal for giving value to strong flavored food and recipes.

As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.

This is the Prosecco week, indeed we're making a 20% DISCOUNT on all the bottles of the kind of wine. The history of Prosecco began several centuries ago among the hills of Conegliano Valdobbiadene, during the Romans empire, this valley has always been a sort of wine paradise, where famers and wine producers have been working with passion and have been constantly improved their techniques during the passing of the years. The Prosecco nowadays is a D.O.C.G wine and the Valdobbiadene hills are even candidates to become part of the UNESCO heritage. The prosecco is the ideal for a perfect Italian style aperitif, but also adapt for being paired with delicate taste and recipes with raw materials maintaining the original taste.

As Autumn is coming not only leaves fall from the trees, but also Chestnuts"Marroni" land on the ground. Chestnuts are not only a versatile allied in your cuisine recipes, but also an healthy food too as they contain phosphor, iron and potassium. Moreover They're a good source of vitamins too like Vitamin E,C,K and B, which are useful for the metabolism wellness. In Italy the most traditional way to taste chestnut are the "Caldarroste", that is to say roasting them as they acquire an incredibly pleasant smoked taste, which goes perfectly along with the sweetness of this kind of chestnuts.

The Pomodorino del Piennolo del Vesuvio DOP is available again from yesterday, but what does make this little tomato special and different from every other variety? Let's discover it together! The origin an history of this product has its root in the past and there are a lot of documents proving it. One of the most famous proof can be found the book "Degli ortaggi e la loro coltivazione preso la città di Napoli" published in 1858 by the writer Achille Bruni, in which the author wrote about these very flavorful cherry shape tomatoes that keep well until spring, as long as they are tied in bunches and and suspended in the air. The Pomodorino del piennolo DOP production area includes the entire Vesuvio volcanic complex, from the volcano slopes nearly to the sea level. The characteristics of the product for being part of the P.D.O. category are: the typical oval shape with a final tip, but the skin is what mostly differentiates this variety from the others. In fact as it is much more thick than the average, this allows the tomato to keep well for a very long time, also as a consequence of the long period of maturation too that leads to a longer endurance. Due to its skin thickness this tomato has to be cooked, so it is the ideal in dishes of pasta and many more Neapolitan recipes.

Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!

Pasta Bossolasco distinguishes itself from the other artisanal pasta thanks to the annulment of the production chain, in which now has the farmer become the pasta maker too, in a process similar to the wine making one where the vineyard product is then transformed in an excellent wine by the producer itself. The pasta produced is the result of a careful selection of the best durum wheat, bronze wire drawing and drying at low temperare and so slower but more natural too ( this leads, differently from the industrial pasta, to a less bright yellow color) also going to the detriment of the quantity yield. The final product is a 100% Italian origin, certified and naturale artisanal pasta, an important element as it concerns an absolute protagonist of a lot of every day recipes and diets.

Wine is not only something to drink during your meals, wine is culture, history, a tale about the land where it comes from and people who makes it. Wine is also something do add value to food, you have to choose the right wine in order to elevate you recipes at the highest level, but it isn't an easy matter, so how can you select the perfect wine according to what you're eating and your personal taste? OIP has invented the first online sommelier for helping you in this choice, only 5 clicks and our experts will give you the best Italian wine to pair for each Italian recipe or food among a selection over than 5000 great Italian wines completely for free. So what are you waiting for? Let's try it in our home page!

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.

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.

Today we start in our flash news section the recipes column, as our web site name we will write only Italian recipes. The first one is a very historical and tasty Italian street food, we're talking about the original Mozzarella in Carrozza. The origin this recipe dates back to the XIX century, it was invented to avoid wasting when ingredients began to be less fresh, so people tried to put this spun curd cheese between two slices of stale home made bread and frying it: the result was outstanding! Ingredients for four people: a 350g Buffalo Mozzarella (the only kind allowed!); 8 slices of home made or natural Italian bread, 2 eggs, 4 anchovy filets in EVO oil#, flour, oil to fry. Cut the mozzarella into slices and make it drain, eliminate the bread crust. Put the mozzarella slices on the bread slices and add the anchovy filets, close with another bread slice and push them together. Pass the stuffed bread first into flour and then into whisked eggs; warm abundant frying oil and ,as soon as it reaches the temperature, fry the mozzarella in carrozza. Drain them and serve them well hot!

Solo Sole has the power to put the true essence and tastes of Sicily in a glass can. The company is family-run and they pass down the traditional recipes through generations. The Sugo alla Norma is one of the most famous and traditional sauce of Sicily containing aubergines, tomato pieces, EVOO oil, garlic, salt and sugar. When you mix it with your pasta dish add a sprinkle of Mature salted sheep ricotta.

If you're searching for a new plus in your pasta dishes the Mature salted sheep's ricotta is suit for you. it is an 100% hand made product by Caseificio Poma, it will give your recipes a sprint and a unique salty shade.