Classical recipe (with meat)

rigatoni with anchovy and cherry tomatoes


250 gr Legumes rigatoni

400 gr cherry tomatoes

2 t.s. tomato puree

50 ml olive oil (extra virgin)

3 cloves of garlic

1 t.s. chopped parsley

1-2 t.s. capers

4-5 Anchovy fillets

Basil – to taste

Parmigiano Reggiano

  • Cook the rigatoni according to the instructions for “al dente” and drain from the water.
  • Heat the olive oil in a deep frying pan and toss in the garlic. When it starts turning golden-brown, add the finely chopped Anchovy and caper, stir briefly and pour in the tomato puree.
  • Add the halved cherry tomatoes, salt and parsley in the frying pan. Pour the drained from water pasta in the frying pan with the sauce, keep on the stove for a minute by stirring constantly, remove from the stove. Add the basil leafs to the sauce. Serve with grated Parmigiano Reggiano. Enjoy!

chickpea rigatoni with prawns and rocket


250 g legumes rigatoni Variva

sea salt

freshly ground black pepper

extra virgin olive oil

1 clove garlic, peeled and finely chopped

1 dried red chilly, crumbled

200 g peeled raw prawns, from sustainable sources, ask your fishmonger

1/2 small wineglass white wine

1 heaped tablespoons sun-dried tomato puree or 6 sun-dried tomatoes blitzed in a blender

1/2 lemon, juice and zest of 1 handful rocket, roughly chopped

  • Cook your legumes rigatoni in salted boiling water for five minutes only, remove them from the boiling water by reserving some of it for later use.
  • Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to color, add the prawns and sauté them for a minute.
  • Add the white wine and the tomato purée and simmer for a couple of minutes.
  • When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
  • Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.
  • Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

alla carbonara


250 g Guanciale (pork cheek)

150 g Pecorino romano cheese

5 eggs

Ground black pepper

Olive oil (needed only if cooked with bacon, instead of Guanciale)

Guanciale is cured meat product from pork cheek, it is rich in natural fat and no butter will be necessary. If guanciale is difficult to find, it can be substituted with bacon.

Pecorino romano is hard sheep’s milk cheese with rich and salty taste. You can use Parmegiano cheese instead of Pecorino romano.

  • Peel the skin from the Guanciale and cut it into slices.
  • Fry with no added fat until turning golden brown.
  • Add the “al dente” boiled rigatoni in the pan with the Guanciale, stir and leave on law-medium heat for three minutes.
  • Beat the eggs in a bowl by adding black pepper, add the cheese next and your sauce is ready.
  • Remove the pan with pasta and Guanciale from the stove, add the sauce and mix together. You are ready to serve a real Italian Carbonara recipe.

pasta spinaci e salmone


1/2 kg spinach

200 g salmon fillet

2 cloves of garlic

50 g leeks

2 t.s. olive oil (extra virgin)

2 t.s. lemon juice

250 g tomatoes (chopped)

  • Boil the pasta for 4 minutes only (this is important due to the additional cooking together with the sauce), and drain it from the water.
  • Saute the spinach for 2-3 minutes with olive oil and lemon juice.
  • Chop the salmon and fry on all sides to golden-brown color. Finely chop the leeks, crush the garlic, and add them to the salmon in the frying pan. Add a little from the water from the boiled pasta.
  • Add the pasta to the sauce, season with black pepper and salt. Cook for 2-3 minutes until the dish mix well together.
  • Parmigiano reggiano can be added optionally.