INGREDIENTS for 2 people

150 gr fregola
1 carrot
1 aubergine
6 pachino's tomatoes
Parsley
2 spoons of oil
1 clove of garlic
Salt, pepper
Carasau bread

Cut the carrot and the aubergine in little cubes. Sauté the garlic clove with few oil and add vegetables. Cook with high flame, add salt and pepper. In the meantime, cook fregola in boiling water for about 15-17 minutes. Drain the fregola and add it in the pot with vegetables and cook for few minutes, adding some boiling water. Serve fregola with a piece of carasau bread in single plates.

Ingredients for 2 people

1 box of chickpeas (about 200 gr)
100 gr escarole
Rosemary, sage
500 gr vegetables broth
2 sppoons of olive oil
Salt
Olive oil
Black pepper

Drain chickpeas from their conservation water. Cook them with 2 spoons of olive oil and then add the broth and the flavours. In another pott cook escarole with few water. Drain it and blend it. Add escarole in the pot with chickpeas, add salt if necessary. Cook for 15 minutes. Then put out the fire, blend partially the soup. Serve soup in single plates adding few oil and black pepper.

Ingredients for 4 people

          For the pasta

400 gr buckwheat
100 gr white flour
250 gr warm water (near order)
Salt

          For the dressing

150 gr savoy cabbage
200 gr potatoes
100 gr cheese
50 gr aged cheese
Garlic
60 gr butter
Some sage leaves            
Parmesan

Kneading the flours with water. Rolling pasta with rolling pin until a thickness of 2-3 mm. Create some stripes of 6-7 cm of thickness and cut some stripes of about 1cm. Put boiling water in a big pot. In the meantime cut the savoy cabbage and the potatoes. Put salt into water, add potatoes and after 5 minutes also the savoy cabbage. Cook for other 2 minutes and add pasta. Pasta is fresh: it need about 5 minutes of cooking. If you'll use industrial pasta, it cooks in about 15 minutes. In this case, add potatoes, pasta and savoy cabbage in the same time. During cooking, cut the cheese and melt the butter with sage leaves and garlic. Drain the pasta, add cheese, butter and parmesan. Serve hot. 

Ingredients (for a cake pans of 18 cm)

120 gr fresh cream
70 gr dark chocolate 60% 
2 eggs
90 gr sugar cane
90 gr flour
5 gr bitter cocoa
8 gr baking

Melt the chocolate with cream. In a bowl mix sugar and eggs; once cold, add chocolate and after all the sifted powders, also baking. Put the mix into the cake pan and cook at 180°C (356°F) for about 30 minutes, than verify the cook. Once cold, if you like, add powdered sugar.

INGREDIENTS for 3 people

1 pork tenderloin (about 500-600 gr)
Vegetable stock or beef boillon
1 little spoon of mustard
Herbs (thyme, sage, marjoram, rosemary)
Rock salt
White wine
Olive oil

Take out all the fat from the meat. Tie meat with kitchen string. Put in a steel or aluminium pot oil and salt. Heat it and put in the fillet; brown it in all sides. After that simmer with white wine and then add broth. Cook for about 15 minutes and during this time turn often the meat. If you have a thermometer, the inside temperature must arrive at about 50°C (122°F). Once ready, put the fillet on a grid for about 5-10 minutes. Cut it and serve. In the meantime, get reduce the gravy and then add the mustard. Put on a plate the meat with the mustard gravy. It's perfect with polenta. 

INGREDIENTS for 2 people

1/2 chicken breast
1/2 apple
8-10 chioggia radish leaf
Broth or water with vegetable cubes
White wine
Olive oil
Salt, pepper

Cut the apple and the radish. Put them in a pot with 2 spoons of oil, simmer with white wine until reduced, add salt and pepper. Cook for 5 minutes. I suggest you to ask your butcher to do a pouch in your breast. Wait for the cooling of the stuffed and then add it into the breast. Don't completely fill the breast because you risk to break it. Close the breast with the twine and cook into a pot with oil and, if you want, few butter. When is brown, add the with wine and then the broth. Cook for 30-40 minutes on the basis of the dimension of the breast. When is ready, remove it from the pot, cut it and put again into the pot for few minutes. Serve hot.

INGREDIENTS for 2 people

160 gr carnaroli or vialone nano rice
40 gr radish
1 onion o 1 shallot
Olive oil
Salt
White wine
Parmesan
Vegeterian stock
Butter

Prepare the vegeterian stock; in the meantime, wash, dry and cut the radish (put aside a little bit). Braise slowly in the same pot in which you'll cook the rice with few oil and onion (or shallot). After about 5 minutes, add rice, toast it, simmer with white wine and the add the broth. At the end of the cooking (about 16 minutes), add butter and parmesan and serve hot with some raw radish.

INGREDIENTS for 2 people

160 gr paccheri pasta
1 little box of tuna 
10 olives
10 pine nuts
2 anchovies
Oil
Garlic
Parsley

Cook paccheri pasta in boiling salted water. In the meantime, brown slowly garlic in oil. Add the anchovies and dissolve into oil. Add pine nuts and olives. Before drain pasta, add tuna and a little bit of cooking water and then put the pasta into the tuna sauce. Cook for about 2 minutes, then turn off the light and add parsley.

INGREDIENTS for 2 people

500 hg potatoes
1 hg ham
1 mozzarella
Parmesan
Bread Crumbs
Salt
Pepper
Oil
Butter

Boiling potatoes for about 20-25 minutes. Peel and cut them. Oil a baking pan and put breadcrumbs, then a layer of potatoes, add salt and pepper, ham, mozzarella, and parmesan. Then another layer and at the end a light coating of breadcrumbs, parmesan and litlle pieces of butter. Put into oven at 190°C (374°F). Cover with tinfoil for about 3/4 of cooking and the last quarter discover it.

INGREDIENTS for about 20 balls

8 courgettes
2 eggs
100 gr scamorza
20 gr parmesan
Breadcrumbs
Salt
Pepper
Parsley

Grate the courgettes and lightly cook in a pan with few salt. After 5 minutes put in a small colander and squeez out them. Put them in a bowl with all the ingredients (eggs, parmesan, scamorza cheese, salt, pepper, breadcrumbs) and create a solid but wet mix.. Form the balls and coat them in the breadcrumbs. Fried the balls in few oil for about 2-3 minutes for every side. They are good both hot or cold in summer.