Chitarra with courgette flowers and Navelli saffron
Saute the finely sliced onion in the olive oil in a pan until transparent  add the sliced courgettes and their flowers without pistils
Spaghetti with asparagus tips
Clean and wash the asparagus, remove the hard stalks from them.
Linguine with pesto genovese, green beans and potatoes
Peel the potatoes and cut them into small pieces.
Pan-tossed Papardelle
 Wash the radicchio and cut it into strips. Lightly fry the finely chopped shallot
Hearty appetite style mezzemaniche pasta
 Fry the chopped onion and the skinned and mashed sausage in a pan
Casareccia with peas and onions
 Slice the onions and fry in the diced lard and some oil
Fusilotti with vodka
 Chop the sage and rosemary. Fry the garlic in a small pan,
Lined Ditalini with vegetables
 Finely chop the onion, garlic and some parsley and lightly brown in a pan with some oil
Orzo pasta soup
 Remove the rind from the bacon and cut the bacon into small cubes
Sagne incannulate  with artichokes
 Brown the onion in the oil, add the tomatoes, the artichokes, previously sliced
Cencioni with porcini mushrooms
 Wash, dry and slice the porcini mushrooms. Brown the
Orecchiette with turnips
and trim carefully the turnip tops so that even the tenderest leaves remain 
Cavatelli with tomato and  peppers
 Peel and seed the tomatoes, wash and clean the peppers and chop both
Sαrdiniαn fregolα with botαrgo  and clams
 Wash clams carefully and soak in cold water and a pinch of cooking salt.
Paccheri with pink sauce and walnuts
 Melt the butter in a pan but do not allow it to color. Add the tomato puree,
Cannelloni with grouper and pawns sauce
 Boil the cannelloni pasta in plenty of salted water, once cooked drain and spread out onto
Calamarata pasta with squid
 Wash the squid removing its tentacles. Divide in half lengthways
Tagliatelle with aubergines and olives
 Cut the aubergine into small cubes and drain for about half an hour with some
Egg Pappardelle with fresh salmon
 Skin, scale, fillet and slice the salmon. In a pan lightly brown the onion
Springtime  Paglia and Fieno
 Put a saucepan with plenty of salted water to boil; when it boils add the carrots
Egg farfalle in foil with bacon and saffron
 Bring to the boil plenty of salted water and cook the pasta. In the meantime brown
Apennine Gαrganelli
 Sauté in oil, on a low heat, the garlic, the asparagus, trimmed and cut into small pieces
Linguette with tuna, olives and artichokes
 Sauté the crushed garlic and the hot pepper with the extra virgin olive oil in a pan
Squid ink Stuzzicarelli With scampi and porcini mushrooms
 Sauté the garlic with the oil in a large frying pan. Discard the garlic
Porcini mushroom stuzzicarelli with duck sauce
 Fry the chopped shallot, finely cut stick οf celery and whole garlic clove in oil; then add the duck skin,
Lemon Laganelle with cαviαr
 Melt the butter in a large casserole οn a low heat, add the caviar and the strained
Saffron Laganelle with brill ragout and tomato
 Heat the pan; pour the oil, put the bay leaf and the finely chopped
Wholewheat Spaghetti with small cuttlefish and cannellini
 Slice the small cuttlefish and cut the tomatoes in half. Pour the oil in a pan and heat
Farro spaghetti in onion sauce
 Ρeel the onion, cut and then dice it; leave a few slices whole.
Abruzzese style farro
 Cut the belly pork into cubes and lightly fry in olive oil, chopped
Paglia e Fieno with porcini mushrooms
 Soak dried porcini mushrooms in a measuring cup with
Tagliatelle with smoked salmon
 Cut asparagus into 1 inch lengths and steam until tender to the bite, then drain
Egg Fettuccine with rappini and shiitαke mushrooms
 Cut Rappini into bite-size pieces and blanch in salted water for 1 minute
Strozzacavalli with smoked chicken in a vermouth cream and Asiago cheese
  In a pot of salted water boil strozzacavalli pasta for 11-14 minutes
Farfalle with prosciutto di Parma  and Portabella mushroom
 Pre-bake cleaned Portabella mushroom at 400C for 7 min
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