Moving the tastes of a traditional recipe to another dish reinterpreting them is a winning strategy. As it is for the risotto Acquerello - Carnaroli Rice with the aubergines parmigiana flavours, where the tomato sauce turns into confit Pachino cherry tomatoes, the aubergines are smoked and then cooked quickly in a pan with a little drizzle of evo oil. The fiordilatte mozzarella (or buffalo mozzarella if you prefer) is blended adding a little of milk becoming a cream used at the end to cream the risotto, while for the –basil a simple emulsion by blanching it, then in water and ice and finally blending it with evo oil and a little water.

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.

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.

Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.

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.

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.

The Tomato purrè - Masseria Dauna has been mentioned among the best Italian tomato sauces in a gambero rosso article. It is described ad a fresh, natural and artisanal product, with a delicate taste due to the total absence of salt that, in our opinion, doesn't lessen it, but on the contrary it exalts its delicious natural taste. Here's the link to the Italian article. http://www.gamberorosso.it/it/food/1044965-piccoli-produttori-e-aziende-di-nicchia-ecco-le-migliori-passate-di-pomodoro