Ingredients for 4 people

280 gr rice carnaroli or arborio
2 zucchini
6-8 zucchini flowers
1 little onion
½ glass of white wine
Vegetal broth (celery,carrot, onion and few rock salt)
2 spoons of olive oil + 1 spoon for mix risotto at the end of cooking
Parmesan

Cut onion in little pieces and brown them into oil. Cut zucchini into little cubes and add to the pot. Cook for about 5 minutes and then add rice. Toast it and add white wine. Continue the cooking with broth and 2 minutes after the end add the flowers cutted into little pieces. Mix with oil and parmesan as you like.

INGREDIENTS for 2 hamburgers

1 big potato or 2 medium potato
2 carrots
Corn flour q.b.
Grana cheese (optional)
Salt, pepper
Olive oil

Cut potatoes and carrots and steam them. Once cook, press them with a fork. Add salt, pepper, corn flour and chhese until reaching a right consistence (not dry and not wet). Give the hamburger shape and cook  them in a pan with few olive oil, 2 minutes for every side. 

INGREDIENTS for 2 people 

8-10 little grouper fillets
8 pachino tomatoes
Various flavours (thyme, oregano, marjoram, parsley)
Salt
Pepper
Olive oil
1 lemon wedge

On a tinfoil paper, put the fillets, pachinos cut in half, flavours and lemon; dress with salt, pepper and oil. Close the blanket, put it on the roasting pan and cook at 180°C (356°F) for about 15 minutes. Serve directly in the blanket.

INGREDIENTS for 2 people

160 gr carnaroli or vialone nano rice
Saffron powder or pistils
Vegeterian stock (celery, carrot and onion)
Olive oil
Onion
Butter
Parmesan
White wine
Salt

Prepare the vegetal broth with celery, carror and onion; in the meantime, brown the onion, add rice and toast it until the single grain is very hot. Simmer with white wine or directly with broth. After 7-8 minutes add the saffron and salt if necessary. Once cooked, take off the flame, add butter and give it rest for 5-10 minutes. Serve hot.

INGREDIENTS for 4 flans

300 gr purple carrots
1 egg
100 gr di ricotta cheese
15 gr parmesan
Olive oil
Salt
Pepper
Breadcrumbs
Flowers (optional)

Cut the carrots in little pieces and cook with few oil. Add salt, pepper and few water; cook slowly for 15 minutes. Take carrots and blending them. Once cold, add cheese, parmesan and egg. Add salt and pepper if necessary and if the dought is too mushy add some breadcrumbs. In the meantime, turn on the oven at 180°C (356°F), oil the monoportion bowls, divide the dought and put them into oven for about 15-20  minutes (verify the cooking). Serve hot with few oil and flowers (optional).

INGREDIENTS for a baking pan with diameter of 28 cm

350 gr of flour 00 or 0
42 gr of Olive oil
5 gr of sugar
210 ml warm water
10 gr of yeast
10 gr of salt
Rosemary

Mix flour, oil, sugar and ¾ of water for about 10 minutes. Add yeast melt in the other water. At the end add salt.

Make a ball and put to rest for 1 hour at a temperature of 28-30°C. Extend the mix and put to rest another hour. Put into oven at 230-250°C for 10 minutes and covered with oil and salt.

INGREDIENTS for 2 People:

130 gr of rice
100g of Nettles
Extravirgin Olive Oil
Onion
Butter
Parmigiano Cheese
Vegetable Broth

Clean nette using gloves. Put the minto boiling water for 3-4 minutes. Cut them and brown with onion and oil. Add rice and coking with broth. At the end add butter and parmesan liking.