Preparation time 10 minutes
Risotto with Tomatoes, Oregano and Feta
Chef: Luisa Weiss This Greek-style risotto is a tasty treat. It’s a different take on the classic Italian dish,...
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Preparation time 15 minutes
Country salad from Formentera
Chef: Juan Exojo The renowned ensalada payesa (country salad) is one of Formentera’s most typical dishes whose main ingredient...
Preparation time 1 hour
Cherry Tomato and Burrata Tart
Make this delicious tart for a perfect lunch with friends – serve with a salad of mixed leaves and...
Preparation time 1 hour
Sicilian Blood Orange and Cinnamon Caprese Cake
Chef: Viviana Marrocoli This delicious take on a Caprese cake makes the most of the blood orange season– and...
Preparation time 10 minutes
Mezzanelli Pasta with Lardo and Piennolo Cherry Tomatoes
Chef: Viviana Marrocoli A truly delicious pasta dish to enjoy with your family and friends on a chilly evening....
Preparation time 1 hour 10 minutes
Spinach gnocchi with ricotta foam and walnuts
Chef: Viviana Marrocoli A really original and tasty dish using spinach and ricotta – two ingredients that are perfect...
Preparation time 30 minutes
Gazpacho
Chef: Viviana Marrocoli Nothing says summer more than gazpacho – when the tomatoes are bursting with ripeness and the...
Preparation time 40 minutes
Ratatouille
Chef: Viviana Marrocoli Celebrate the warmer weather with this delicious Mediterranean-style vegetable stew – perfect for a super-healthy midweek...
Preparation time 40 minutes
Pasta and cauliflower gratin
Chef: Viviana Marrocoli This pasta and cauliflower gratin is absolutely delicious. Creamy, cheesy and perfect for when you want...
Preparation time 40 minutes
Jerusalem artichoke pie
Chef: Viviana Marrocoli A perfect starter for a relaxing weekend lunch with friends – unusual, easy to make and...
Preparation time 15 minutes
Roman-Jewish Fried Artichokes
Chef: Viviana Marrocoli These delicious crispy artichokes are a fine example of the Roman-Jewish mastery of deep frying. Serves:...
Preparation time 70 minutes
EGGPLANT ROLLATINI
Preheat oven to 200°c. Slice eggplant lengthwise roughly 1/4 in thick (0.6cm) Salt both sides and let “sweat” for...