Recipes

Donna Vittori Spaghetti with clams, razor clams and lemon bread crumble

The story of this recipe was born from the beautiful friendship of Maria, a young entrepreneur from Paliano of Donna Vittori - Borgo Agricolo, and Giuliano, the sparkling and innovative chef of the Le Cerquette agrituourism in Olevano Romano.

Senatore Cappelli spaghetti “drunk” with Cesanese wine

They asked me to promote Paliano pasta and Cesanese wine and I imagined many special dishes or combinations. Then I remembered a dish that I often ate in trattorias and which now seems to have fallen into disuse.

polenta cream recipe with seafood

Summer and winter come together in this dish where the flavors of the mountains are combined with those of the sea: polenta cream with seafood.

Scialatielli with seafood and vegetables

Today we go to the Amalfi coast famous for its beauties, sweets and lemons to taste a dish that has now become a traditional dish: Scialatielli with seafood and vegetables.

the Pignattaccia of Viterbo

In the Pianoscarano district of Viterbo, the recipe for Pignattaccia was born, a dish that uses not exactly refined cuts of meat such as shank, tripe and oxtail. A poor dish that we can still find today during the famous feast of Santa Rosa.

Pork bites with porcini mushrooms and chestnuts

This is a recipe from Apennine Mountains Italy where there are magnificent chestnuts trees and in autumn their fruits, chestnuts, are picked. And the woods of the Apennines are also famous for their delicious porcini mushrooms.

Roman-style pasta and beans

Pasta and beans is a dish that is eaten in many regions of Italy, each one has its own traditional and unique recipe. There are those who use cannellini beans, some borlotti beans, those who make it dry and those who make it in soup. In short, beans are a classic comfort food.

Recipe for risotto with cuttlefish and Genoese pesto

Genoese pesto is one of the most popular sauces in Italy and, contrary to what one might think, it is not an ancient recipe. It seems that it was born in the second half of the nineteenth century and that it draws from the ancient Ligurian tradition of crushing herbs.