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

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

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

Cabbage Rolls

INGREDIENTS (For 12 rolls)

  • 300g Carnaroli Rice
  • 12 Cabbage leaves
  • 400g Sausages
  • 40g Celery
  • 40g Carrots
  • 1 onion
  • 2 spoons extra virgin olive oil
  • 30g butter
  • 1lt Vegetable stock
  • Salt to taste
  • Black Peppercorn to taste
  • 80g Parmigiano Reggiano
  • 1 bunch Thyme
  • 60g White wine

La ‘Ncapriata Pugliese (Mashed Broad Beans and sautéed chicory)


  • 250g Broad beans
  • 2 Large bunches of Chicory
  • 2-3 Garlic cloves
  • 1 Chili pepper
  • Extra virgin olive oil
  • Salt

Recipe from our customer 5chefsproject

Carciofi alla Giudia (Roman-Jewish Fried Artichokes)

One of the best examples of the Roman-Jewish mastery of deep frying techniques are the deep-fried artichokes. The recipe of the CARCIOFO ALLA GIUDIA comes directly from the Jewish custom of fasting completely for the Kippur, the celebration of atonement, at the end of which they ate the fried artichokes prepared by the housewives. For this reason they were called “alla giudia” or “giudea”

Serves 4/6 people


  • 6 Mammole (Roman Artichokes)
  • 1 lemon
  • Salt to taste
  • Black Peppercorn to taste
  • 1lt Extra Virgin Olive Oil

Parmigiana di Melanzane

Aubergine Parmigiana, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy.

The origins of the aubergine parmigiana are disputed between Emilia Romagna, Campania and Sicily. There are a lot of way to cook Parmigiana, depending on the regions and the cities but also on the family that holds its own traditional recipe.

Here the Sicilian Recipe from Palermo where it’s prepared with a single layer of sliced fried aubergines, covered with tomato sauce and with a rich sprinkling of grated caciocavallo cheese..but we love Parmigiana a lot so a single layer is not enough for us, we’ve just added some extra layers. INGREDIENTS:3 Violet Aubergines


  • 3 Violet Aubergines
  • 1 Tomatoes sauce bottle
  • Grated caciocavallo
  • Extra Virgin olive oil
  • Basil
  • Salt to taste
  • Peanuts or Sunflower Oil
  • 2 Garlic cloves

Risotto al radicchio

This is a very simple (and delicious at the same time) dish from the culinary tradition of Veneto Region.

You can use both radicchio di Chioggia or radicchio trevigiano (a little bit less bitter)

Serves 4 people


  • 1lt of vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1 cup finely chopped shallot
  • 350g arborio rice
  • ½ cup dry red wine
  • 2 cups finely chopped radicchio
  • 1 bunch of thyme
  • 1/2 cup freshly grated Parmesan cheese
  • Black pepper to taste

Wild Hop Sprouts (Bruscandoli) Frittata

Spring is finally here!!! And you can prepare this easy recipe for your Pic Nic or for a dinner with your friends! You can also replace bruscandoli with asparagus or courgette.

Serves 4/6 people



  • 1 bunch of Wild hop sprouts (Bruscandoli)
  • 6 Eggs
  • 1 spoon of extra virgin olive oil
  • Salt to taste
  • 1 shallot
  • Black peppercorn to taste

Nettle Risotto

Used in the kitchen since Greeks and Romans Era, nettles are rich in beneficial properties and still today are a common food throughout Europe, especially in the countryside

You can switch out the nettles for spinach or asparagus.

Serves 4 people


  • 2 Handfuls of young nettle leaves
  • 1 Lt vegetable stock
  • 320g Arborio Rice
  • 50g Dry white wine
  • 60g Butter
  • 100g Shallot very finely chopped
  • 100g Grated Parmigiano Reggiano
  • 30g Extra Virgin Olive Oil
  • Salt and pepper to taste

Baccalà/Cod Stuffed courgette flowers

Do you love courgette flowers but you don’t like to fry? Here a quick and easy recipe!

Serves 4 people


  • 300g Baccalà*/Cod
  • 150ml milk
  • 1 garlic glove
  • 2 bay leave
  • 8 courgette flowers
  • 5 spoons of extra virgin olive oil
  • Salt and black pepper to taste
  • 40g grated Parmigiano Reggiano

Fennel Gratin

Healthy, easy and delicious recipe.

Serves: 3/4people


  • 2/3 fennels
  • 3 spoons of Parmigiano Reggiano
  • 1 spoons of breadcrumbs
  • Extra Virgin Olive Oil
  • 150g smoked scamorza
  • Salt to taste
  • Black pepper to taste
  • Chives or other herbs

Chickpeas Soup

Chickpeas are an excellent source of vegetable protein and mineral salts, this make this recipe a unique vegetarian dish, simple and we can say “comfort food”.

For this recipe you can use the boiled chickpeas or the dried one, black or white. We’ve added also dried broad beans.

Serves: 4 people


  • 700g boiled chickpeas or 250g dried*
  • 1 shallot
  • 1 carrot
  • Extra Virgin Olive Oil
  • Rosemary
  • Salt to taste

*If you are using dried chickpeas, soak them overnight and cook them in a pressure cooker for 7 mins.

Fruit Cake

A Fruit Cake to treat yourself
  • 1 cup plain yoghurt
  • 1 cup sunflower oil
  • 2 cups cane sugar
  • 3 cups strong white flour
  • 3 eggs
  • 16g baking powder
  • 300g fresh fruit (peaches, apricot, strawberries..)
  • 1 Lemon (put lemon zest on a side)

Rice Filled Tomatoes

Serves: 4 people


  • 4 beef tomatoes
  • 250g red rice
  • A bunch of Parsley and basil
  • Salt and black pepper to taste
  • 4 large potatoes
  • 1 garlic clove
  • Extra virgin olive oil, just enough.
  • Oregano and Fennel seeds

Recipe from our customer 5chefsproject

Pasta alla norma

Typical dish of the Sicilian tradition, there are several theories about the origin of the name. It would seem that to give the name “Norma” to the recipe was Nino Martoglio, the well-known playwright from Catania, who in front of a dish of pasta so seasoned exclaimed: “Chista è ‘na vera Norma!”, to indicate the supreme goodness, comparing it to the masterpiece of the great composer Vincenzo Bellini.

There are several variations of this dish, depending on the area we use different kind of pasta, ricotta infornata instead of ricotta salata, diced aubergines instead of slices etc. Here a recipe we loved..

Serves 4 people


  • Peeled tomatoes g 500
  • Maccheroni o Penne g 400
  • Salted ricotta g 200
  • 2 aubergines
  • 2 garlic gloves
  • 10 basil leaves
  • Extra virgin olive oil
  • Salt and pepper to taste

Cantaloupe Sorbet

Melon sorbet is a refreshing dessert to be served at the end of a meal or like a snack during these days of intense heat, to enjoy a delicious and light dessert.

With this recipe you can prepare a soft and creamy sorbet without ice cream maker, but if you do not like melon you can replace it with the fruit you prefer (strawberries, kiwi, watermelon etc.)

Serves: 4/6 people


  • 500g Cantaloupe pulp
  • 180g sugar (if the fruit is very sweet, 140g)
  • 200ml of water

Sicilian Caponata

Serves: 4 people

  • 1kg aubergine
  • 200g Pitted Black olives
  • 500g tomatoes
  • 400g celery
  • 50g desalted capers
  • 60g pine nuts
  • 2 white onion
  • 50g sugar
  • 50g white vinegar
  • Salt to taste
  • Seed oil
  • Extra virgin olive oil

Courgettes Pie

An idea for your next picnic, perfect to cook in advance and delicious both hot and cold.


For the pastry:

  • 130g water
  • 15g white wine vinegar
  • 250g flour Type 0
  • 6g salt
  • 30g extra virgin olive oil
  • 15g Thyme

For the filling:

  • 600g courgette
  • 120g smoked scamorza
  • 1 shallot
  • Salt to taste
  • Black pepper to taste
  • 50g Parmigiano Reggiano
  • 20g Extra virgin olive oil
  • 4 Eggs

Scamorza and Radicchio Crepes

Serves 6 people




200g plain flour

40g butter

300ml whole milk

2 Eggs

A pinch of salt


3 Radicchio

400g béchamel

250g smoked scamorza

80g butter

Salt to taste

Black pepper to taste

Courgette’s Carbonara

Courgette’s Carbonara is a vegetarian alternative to the classic Carbonara in which, in Italy, we use Guanciale (Cheek)… please note, not Pancetta J (Bacon).

Serves 4 people


  • 320g Spaghetti or Mezzi Rigatoni
  • 200g Courgettes
  • Extra Virgin Olive Oil
  • Salt to taste
  • Black pepper to taste
  • 100g Grated Pecorino cheese or Parmigiano Reggiano
  • 2 fresh eggs

Beef strips with radicchio and pomegranate

A quick and tasty dish, ready in 10 minutes


Serves 4 people




  • 800g Beef strips
  • 1 Radicchio (we have used Castelfranco)
  • 6 Walnuts
  • 2 Pomegranates
  • Extra virgin olive oil to taste
  • Salt to taste

Orecchiette alle Cime di Rapa

One of the most representative dishes of the Apulian culinary tradition.

Serves 4 people


  • 400g Orecchiette
  • 500g Cime di Rapa
  • 5 spoons of a good Extra Virgin Olive Oil
  • Salt to taste
  • 3 garlic cloves
  • 5 fillets of anchovies
  • Chilli

Jerusalem Artichokes&Cardoon Cream

Serves 4 people


  • 1 Cardoon
  • 4 Jerusalem artichokes
  • 3 cloves of garlic
  • Vegetable stock
  • Thyme
  • Extra Virgin Olive Oil
  • Salt to taste
  • 60g Parmigiano Reggiano
  • 30g Butter
  • Black pepper to taste
  • 200g Cup mushrooms

Artichoke Lasagna

Serves: 4 people


  • 6 artichokes
  • 250g lasagne sheets
  • 150g grated Parmigiano Reggiano
  • 1 shallot
  • 200g scamorza
  • 1 Buffalo mozzarella or Fiordilatte
  • 1 glass white wine
  • 4 spoons extra virgin olive oil
  • Salt to taste
  • Black pepper to taste


  • 1lt whole milk
  • 80g Flour 00
  • 100g butter
  • Salt to taste
  • Nutmeg to taste

Cauliflower Gratin

Serves 4 people


  • 1 cauliflower
  • 40g Parmigiano Reggiano


  • 30g Butter
  • 20g Flour 00
  • 300g Whole milk
  • Nutmeg to taste
  • Salt to taste
  • Black pepper to taste