Puntarelle Salad

Puntarelle Salad is a traditional Roman recipe. It seems very simple but it has a little work behind. It can be the perfect side for Fish dishes (with a simple preparation) or Barbecued Meat, but honestly, it is so good that it can be eaten without anything else.

Serves: 4 people


  • 2 Puntarelle Bunches
  • Anchovies
  • 2 or 3 Garlic Cloves
  • White Wine Vinegar
  • Extra Vergin Olive Oil
  • Salt and Pepper

Recipe from our customer 5chefsproject

Chicory and Potatoes soup

“A simple recipe from my grandmother”

Serves: 4 people


  • 2 bunches of catalogna chicory or 500g of tarassaco wild chicory
  • 300g potatoes
  • 1 garlic
  • 2 spoons Extra Virgin Olive Oil
  • 600ml vegetable stock
  • Chilly pepper to taste

For the vegetable stock:

  • 1 onion
  • 2 carrots
  • 1 stalk of celery

Recipe from our customer Antonio Calò, head chef at Bellacosa Restaurant

Apple Cake

This cake is a classic in the Italian tradition, so many ways to prepare it but if you want a cozy and nostalgic experience, try our beautiful rustic recipe.

INGREDIENTS for a 23cm shape

  • 300g ’00’ flour ( or replace 2 Tbsp for 1kg of plain flour with cornstarch)
  • 100g sugar
  • 150g butter
  • 150ml milk
  • 3 medium-sized eggs
  • 1 lemon zested and juiced
  • 5g baking powder (1 full tsp)
  • 2 tsp vanilla essence
  • 2 Tbsp anise liquor
  • 2 anurche apple
  • pinch of salt
  • cinnamon and cane sugar to dust

Recipe from our customer 5chefsproject


RIBOLLITA is a traditional Tuscan soup.This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to “poor cooking.” RIBOLLITA means “reboiled,” indicating a leftover soup thickened with day-old bread

Serves: 6 to 8 people


  • 1 bunch Cavolo Nero, cut into 2-inch ribbons
  • 1 head savory cabbage, cut into 2-inch ribbons
  • 1 bunch Swiss chard, cut into 2-inch ribbons
  • 2 potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 2 cups canned whole peeled tomatoes
  • 2 courgette, diced
  • 1 rib celery, diced
  • 2 leeks (white parts only), sliced
  • 2 cloves garlic, sliced
  • 2 cups cooked cannellini beans, half pureed
  • 3 tablespoons extra virgin olive oil, plus more for finishing
  • Salt, to taste
  • 1 to 2 cups (2-inch) cubes stale bread

Stuffed Round Courgette

Straight from the Sunday lunch, a typical Italian dish!

Serves: 4 people


  • 4 Round courgette
  • 1 Medium free range eggs
  • Black pepper to taste
  • 1 Spoon of extra virgin olive oil
  • 100g Minced pork meat
  • 40g Grated parmigiano reggiano
  • 20g Minced Bread
  • 200g Pork Sausage
  • 1 Spoon chopped parsley
  • Salt to taste

Spinach&Feta Tart

A Mediterranean Recipe

Serves: 6 people


65g oat flour/spelt flour
45g almond flour (or ground almonds)
2tbsp corn starch
20g butter (or lactofree/goat butter)
3 tbsp ice-cold water

3 eggs
150g Feta cheese
1tsp dried oregano
1/2 tsp red chilli flakes
1/2 tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove
150 g fresh spinach
a pinch of salt
a pinch of black pepper

Recipe from our customer Bistro Marcell

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