Buckwheat Spaghetti served in Zucchini Cups

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Buckwheat is one of our favorite super-food, not only is it delicious, it is also very rich in nutritional properties. Let’s find out more! Continue reading

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Spinach and Ricotta Ravioli with Pistachio Pesto Cream

DSC_0521The origins of the ravioli are not straight forward. One of the most reliable hypothesis is that Raviolo was conceived in Gavi Ligure, in the Italian Region of Liguria during the era of the ” Republic of Genoa “.  The first chef of this republic, was named “Ravioli ” , which is still today a common nickname of families that live in the area . Today we will present to you a revised recipe, a lighter version without ever loosing its deliciousness. We replaced white refined flour with white whole wheat flour that does not particularly  change the taste , but makes it more easy to digest. For the filling we used a lean ricotta cheese. We are always really careful when we buy low fat/non fat products by reading with care the list of cheese ingredients and choose a quality with no added sugar . Well… Enjoy your meal! Continue reading

Quinoa Spaghetti with Nerano Zucchini Cream

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The pasta that conquered Totò’s and Eduardo De Filippo’s taste buds!

Today we are presenting a  modern version of a traditional dish from the Italian region Campania, born in the stunning scenario of the Costiera Amalfitana.

The name of this delicious dish comes from Nerano, a small yet charming fisherman village. According to an urban legend, after the second world war, the chef of the famous Ristorante Mariagrazia was forced to create a pasta dish by using the very few ingredients that were available at that time. The result was a simple yet extremely tasty pasta. Nowadays, you can find many different interpretations of this recipe but its peculiarity consists in its creamy texture. It is rumored that Read More / Continua a leggere…