Cook with Nonna!
We're excited to announce that our partnership with Pasta with Grandma is now live! 🍝✨
Through our new video recipe series, we're sharing our passion for Italian cuisine, guiding you step by step through authentic recipes, just like an Italian grandma would. 👵🍴
Discover their timeless cooking secrets and stay tuned—new recipes will be added every month!🗓️🍅
Do you want to be the star of authentic Italian recipes?
Pasta with Grandma offers a wide range of engaging classes, perfect to book during your Italian vacation or to enjoy at home. You can even share the experience with colleagues for fun and delicious team-building events.
Find out more!
December, 2024
Xmas Chocolate Tarte with IGP Sicilia EVOO
Ingredients:
Ingredients for a tart with lattice top, for 22cm (8.5 in) tart pan or a 24cm (9.5 in) cake pan
- 1 glass of Vignoli Sicilia IGP Extra Virgin Olive Oil
- 100 g sugar
- 1 medium egg
- 100 g hazelnut flour
- 100 g all-purpose flour (type 00)
- a pinch of salt
- zest of one orange (for grating on top)
For the ganache
- 200 g dark chocolate
- 130 g fresh cream
- 25 g sugar
November, 2024
Thanksgiving Pumpkin Risotto & Gorgonzola Cheese
Ingredients:
- Carnaroli rice 320 g
- Vignoli Sicilia IGP Extra Virgin Olive Oil
- Delica squash (already cleaned) 600g
- Gorgonzola cheese (cold from the fridge) 170 g
- Golden onions 100g
- Cold butter 30g
- 6 Chestnuts
- White wine 30 g
- Rosemary: 1 spring
- Fine salt to taste
- Black papper to taste
2 litters of vegetable broth:
- Water 2.5 liters
- Celery 130 g
- Golden onlions 130g
- Carrots 100 g
- Fine salt to taste
October, 2024
Autumn Salad with Fresh Piadina
Ingredients:
- "Novello" Extra Virgin Olive Oil
- Everyday Kitchen Extra Virgin Olive Oil
- Balsamic Vinegar of Modena - Density 1.32
- 100 g Delica pumpkin
- Salt to taste
- Rosemary to taste
- 50 g huzelnuts
- 1 radish
- Pomegranate to taste
- Grapes to taste
- Primosale cheese
- 250 g 00 Flour
- 1 tsp thin salt
- 1/2 tsp baking soda
- 2 tbsp Everyday Kitchen Evoo
- 100 g water
October, 2024
Busiate Pasta with Pistacchio Pesto & Nocellara del Belice EVOO
Ingredients:
- 1 ⅔ cups remilled flour (or fine semolina flour)
- ⅖ cup water (about 6.75 tablespoons or slightly less than half a cup)
- ¾ cup peeled pistachios (about 3.5 oz)
- 1 ¾ oz Pecorino cheese, finely grated
- 1 clove garlic, minced (you may want to clarify this to avoid confusion)
- Nocellara del Belice Extra Virgin Olive Oil
- Coarse salt
- Table salt (to taste)