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.

If you’re looking for a recipe to try here it is a suggestion: Risotto with fresh pesto alla Genovese, Italian Potatoes from Sila, Roman Cauliflower, Sicilian peeled, roasted, almonds - Nama Mandorle and Olive taggiasche denocciolate - Pexto. Carnaroli Rice Principato di Lucedio accompanied by the classic pesto and potatoes pairing, the sweetness of roman broccoli contrasted by the strong and decise taste of the taggiasche olives and in the end a touch of crunchiness given by the toasted almonds. A recipe entirely made up of Made in Italy and healthy ingredient which, due to their well balanced flavours, forming a tasty and harmonious dish.

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.

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".