Una gustosa ricetta a base di tartufi e cicale di mare eseguita alla perfezione dagli chef Gianluca e Riccardo. I nostri spaghetti al nero di seppia non possono rendere che unico questo piatto....

Una ricetta campana che sembra fatta apposta per esaltare l’elasticità e la consistenza sotto il dente del nostro fusillo al kamut da agricoltura biologica: la Sorrentina! Fusilli al Kamut monograno, con un alto tasso di glutine, salutari. Da provare! Guarda qui il video...

Ingredients serves 4 Preparation 250 g. chilli flavoured penne 1 aubergine 2 salted anchovies 1 spoonful of salted capers 100 g of stoned black Olivess 2 pieces of yellow pepper One garlic clove A chopped blend of parsley, basil and chives Salt and pepper to......

Ingredients serves 4 Preparation 250 g. cocoa aromatised penne pasta 100 g Speck 50 g walnut kernels 200 g cream 50 g butter Salt, pepper and nutmeg to taste 1) Dice the speck (Tyrol smoked ham) and gently brown about half of it for 2-3 minutes......

Ingredients serves 4 Preparation 250 g. boletus mushroom flavoured tagliatelle 50 g diced bacon 2 green courgettes 100 g pre-washed yellow pumpkin A medium-sized boletus mushroom 3 spoonfuls of extra virgin Olives oil A sprig of marjoram 1) Clean any earth from the mushroom and clean......

Ingredients serves 4 Preparation 250 g. of salmon flavoured tagliatelle 60 g butter 100 g cream A spoonful of mixed green and pink pepper A small bunch of chives The rind of half a lemon Salt and pepper to taste 1) Crush the two pepper pods,......

Ingredients serves 4 Preparation 250 g. Black sepia tagliatelle 250 g squid 4 red tomatoes A garlic clove Half a glass of white wine An aromatic blend of parsley and basil Salt and chilli to taste 3 spoonfuls of extra virgin Olives oil 1) Clean and......