The Real Italian taste ready to be grown in your own garden.The Italian culinary tradition is unique and recognized in all the world. Each of our region has its own recipes, based on typical local ingredients. SAPORE ITALIANO expresses this great tradition and offers a selection of varieties of typical regional vegetable seeds. It's a journey through the recipes and ingredients of Italian cuisine, known and appreciated all over the world.

 

                BASILICO ITALIANO CLASSICO: BASIL

LIGURIA - A land of imposing mountains and gentle hills rendered green by the Mediterranean woodlands overlooking the sea with a high, rugged coastline Nature, sea, mountains, culture but also fun and worldly life. The Cinque Terre and the Gulf of La Spezia, the Gulf of Tigullio, Genoa and the Gulf Paradiso, the Riviera delle Palme and the Riviera dei Fiori form the famous coast of Liguria, more than 300 km long.  A succession of expansive beaches, small harbours and landscapes all there to be explored. Such a wonderful sea that it also attracts many sperm whales, rorquals and dolphins.

RECIPE: PESTO - Grind 70 g of basil leaves to a pulp in a mortar, together with 2 spoonfuls of pine nuts and 2 cloves of garlic. Add 60 g of grated Parmesan, salt and 3 spoonfuls of extra virgin olive oil. Use the mixture as a pasta sauce.

               CAPPERO: CAPER

SICILY - A land of fragrances and flavours so unique and intense that only unspoilt nature could provide. One need only think of the islands around Sicily: Eolie, Egadi, Pelagie, Pantelleria and Ustica, so similar in the beauty of their land, and so particular in their nature, tradition, art and history. And let’s not forget the captivating volcanoes, like Etna and Stromboli. An allure enhanced by the invaluable archaeological evidence that speaks of the ancient origins of Trinacria (an ancient name for Sicily), and by the many monuments, witnesses to an art capable of developing over the course of the centuries.

CAPER SAUCE - Wash 80 g of capers and 4 anchovy fillets well. Remove any sprouts from the cloves of garlic.  Beat together with 50 g of extra virgin olive oil, drizzling the oil so that the sauce acquires the right consistency. To make it softer, a spoonful of water can be added. Add the lemon juice last, beat and add salt and pepper as appropriate. This sauce is suitable for pasta and rice, fish and boiled meat.

                 CAVOLFIORE VERDE MACERATA: CAULIFLOWER

MARCHE - A wonderful region, with an unusually varied landscape:  cliffs and caves that alternate with unforgettable beaches, soothing hills and mountains equipped for skiers.  Famous seaside locations, like Senigallia , Gabicce Mare, Pesaro, Fano, Civitanova Marche and San Benedetto del Tronto.  The Riviera del Conero with its charming, wild landscape. The region is home to many national and regional parks and WWF protected areas. The Monti Sibillini and Monti della Laga parks offer a unique spectacle for trekking enthusiasts. The Frasassi Caves should not be missed, of great speleological interest. 

PASTA BAKE - Fry 1 diced red onion, 1 clove of garlic and some chilli pepper in oil on a low heat. Add the florets of cauliflower and a few tablespoons of water and cover. Crumble some stale bread and toast it in oil together with some pine nuts and fennel seeds. Cook the pasta (fusilli) then mix it with the cauliflower, toasted bread and and Parmesan and with the grated pecorino. Bake at 200 °C for 30 minutes.

                  CAVOLO NERO DI TOSCANA: CABBAGE

TUSCANY - An undisputed key player in global tourism, unique in its landscapes, artistic heritage and important cities, Florence first and foremost. The coastline alternates between long, sandy beaches and splendid stretches of rock. Unspoilt views can be admired on the Apuan Alps. Rich in history, it is home to evidence of the Etruscan and Roman civilisations. There are many medieval villages with a wealth of castles and stunning abbeys. It has many spas.

RIBOLLITA - Cook 300 g of dry cannellini beans. Brown 1 chopped onion in extra virgin olive oil, add – cut into pieces – 1 lacinato kale, a handful of chards, half a savoy cabbage, 2 potatoes, 2 courgettes, 2 carrots, 2 sticks of celery, 1 leek. Brown for 10 minutes. Add half of the beans whole, half puréed and the water from cooking. Add salt and pepper and cook for 2 hours. Place some slices of bread in a pot and soak in the vegetable soup, then boil for 10 minutes. Serve seasoned with salt and pepper.

                 CAVOLO VERZA D'ASTI SAN GIOVANNI: SAVOY CABBAGE

Piedmont - The land of mountains. Surrounded by the Alps on three sides, it is home to Italy’s highest peaks and largest glaciers. It’s ski areas are famous, like the Via Lattea and Sestriere, and its valleys, such as Susa, Valsesia and Ossola. The Langhe and Montferrat area is just as characteristic, famous for its excellent wines. Heading down towards the plain, Lake Maggiore and its enchanting landscape is the tourist destination par excellence. The region’s principal city is Turin, with its considerable historic and artistic heritage. A vast offering of food and wine, able to satisfy all tastes.

CABBAGE SOUP - Cut the cabbage into small strips and cook it in the broth of meat, 2 bay leaves and 1 spoonful of tomato purée. Slice some stale bread, toast the slices and rub them with a clove of garlic. Arrange them in a casserole dish, cover them with the boiled cabbage and thick slices of mature cheese. Continue, alternating between bread, cabbage and cheese. Finish with a layer of grated Parmesan, butter and pepper. Bake at 180 °C for about an hour.

               CICORIA ROSSA DI TREVISO: CHICORY

VENETO - A land rich in natural treasures, art and tradition. The unique city of Venice arises from the lagoon. Inland are the Dolomites, the eastern shore of Lake Garda with Peschiera del Garda, Torri del Benaco and other tourist centres. Long, sandy beaches with historic seaside locations such as Jesolo, Bibione, Cavallino, Caorle. A wealth of cultural heritage makes Veneto a land of exceptional charm. The magnificent “Palladian villas”, along the Riviera del Brenta, the little villages like Arquà Petrarca, Monselice, Asolo, Bassano del Grappa, destinations rich in art. There are many spas, such as Abano, Montegrotto and Teolo.

GRILLED TOMINO - Wash the chicory and spinach. Pan cook the chicory in oil with a little garlic, adding stock if necessary. Steam the spinach briefly. Half open the pieces of tomino, dust with a little pepper and fill them with the chicory, then grill them until soft. Arrange the spinach and cooked radicchio on a plate, and finally the stuffed tomino. Dress with emulsified oil and lemon juice.

                CICORIA TRIESTINA DA TAGLIO: CHICORY

FRIAUL JULISCH VENETIEN - Das Land der Kontraste. Beeindruckend ist die Karsthochebene, bestehend aus nackten, windzerklüfteten Felsen, wo die Erosion des Bodens eine Reihe von Grotten und Höhlen geschaffen hat. Spektakulär ist der Blick auf das Hochgebirge der östlichen Dolomiten, Karnien und der Julischen Alpen, zwischen Seen, Tälern und Schutzgebieten. Ab der Grenze zu Venetien in Monfalcone ist die Küste gesäumt mit Lagunen und langen Sandstränden, an denen verschiedene Badeorte liegen, darunter das renommierte Lignano Sabbiadoro. Von Monfalcone bis Triest herrscht hingegen eine felsige Küste vor.

CHICORY OF TRIESTE AND BACON SALAD - Wash and drain 600 g of chicory. Cut 100 of bacon into little strips and brown it in a little olive oil.  In a salad bowl, add the chicory, 1 sliced onion, salt, vinegar and the browned bacon.

               CIMA RAPA QUARANTINA: TURNIP TOPS

APULIA - An enchanting region, with a wonderful beaches and a crystal-clear sea, from the sandy Torre dell'Orso and Porto Cesario to the rocky rivieras at Otranto and Santa Maria di Leuca, from Gallipoli the “Jewel of Salento” to Gargano the “Spur of Italy”, with the splendid Isole Tremiti. For those who wish to go on a journey through history, a long list of locations that express the ancient origins of this land, from prehistory to Magna Graecia, from the imperial age to the Renaissance, to the baroque pomp of Lecce and Salento. For lovers of tradition and popular music, there are many locals fairs and festivals.

ORECCHIETTE WITH RAPINI - Cook 200 g of pasta (orecchiette) in plenty of salted water. Add the rapini cut into little pieces (1 bunch) and the orecchiette after 5 minutes. In a pot, heat the oil and add 1 clove of garlic, 1 anchovy and 1 chilli pepper chopped into small pieces. Drain the orecchiette together with the rapini, tip them into the pan on a lively heat and fry it all together.

               CIPOLLA ROSSA DI TROPEA: ONION

CALABRIA - The welcoming climate, the splendid colours of the sea, the alternating rocky coasts and sandy beaches, a wild and mysterious nature, the intense and authentic flavours of the local cuisine and the witnesses to its ancient origins make it a unique destination, to visit throughout the year.  Inland, the countryside is pure and untouched, with immense expanses of green, lakes and falls. On the coast, crystal-clear waters and wonderful locations. A land brimming with history, cradle of Magna Graecia and a land of ancient settlements, rich in churches and monasteries, castles and magnificent buildings, villages and places where centuries-old customs and traditions still survive.

CARAMELISED TROPEA ONION - Fry the garlic and chilli pepper in small pieces in extra virgin olive oil in a pan. Add 2 onions cut into large thin slices and 1 spoonful of brown sugar. When the water has come out of the onions, lower the heat and cook for about another 10 minutes. Add a pinch of salt.

                  MELANZANA VIOLETTA DI FIRENZE: AUBERGINE

TUSCANY - An undisputed key player in global tourism, unique in its landscapes, artistic heritage and important cities, Florence first and foremost. The coastline alternates between long, sandy beaches and splendid stretches of rock. Unspoilt views can be admired on the Apuan Alps. Rich in history, it is home to evidence of the Etruscan and Roman civilisations. There are many medieval villages with a wealth of castles and stunning abbeys. It has many spas.

PARMIGIANA - Cut the aubergines into slice about 1/2 cm thick, cover in flour and fry in plenty of oil. Place on a baking pan and cover with a sauce of tomato, oil, scamorza, grated Parmesan and basil. Continue alternating layers until finishing with the tomato sauce and plenty of grated Parmesan. Put in the oven at 200°C for about 40 minutes.

                  ORIGANO: OREGANO

SICILY - A land of fragrances and flavours so unique and intense that only unspoilt nature could provide. One need only think of the islands around Sicily: Eolie, Egadi, Pelagie, Pantelleria and Ustica, so similar in the beauty of their land, and so particular in their nature, tradition, art and history. And let’s not forget the captivating volcanoes, like Etna and Stromboli. An allure enhanced by the invaluable archaeological evidence that speaks of the ancient origins of Trinacria (an ancient name for Sicily), and by the many monuments, witnesses to an art capable of developing over the course of the centuries.

PASTA WITH OREGANO - Pit 12 green olives and cut them into little pieces. Chop half an onion and brown it in a casserole dish with 3 spoonful of extra virgin olive oil. Add 600 g of passata. Salt, cover and cook for about 10 minutes. Add the olives and 2 teaspoons of oregano. Cover and cook for another 10 minutes. Cook the pasta and season it with the sauce. Plate and sprinkle with a little oregano.


                PEPERONCINO PICCANTE CALABRESE: CHILLI PEPPER

CALABRIA - The welcoming climate, the splendid colours of the sea, the alternating rocky coasts and sandy beaches, a wild and mysterious nature, the intense and authentic flavours of the local cuisine and the witnesses to its ancient origins make it a unique destination, to visit throughout the year.  Inland, the countryside is pure and untouched, with immense expanses of green, lakes and falls. On the coast, crystal-clear waters and wonderful locations. A land brimming with history, cradle of Magna Graecia and a land of ancient settlements, rich in churches and monasteries, castles and magnificent buildings, villages and places where centuries-old customs and traditions still survive.

STUFFED CHILLI PEPPERS - Wash the peppers, cut off the top part and remove the seeds. Boil them for 4 minutes in a casserole dish, with 300 ml of vinegar, 300 ml of water, 6 bay leaves and a pinch of salt. Dry them upside down for 3 hours. Prepare the filling by beating together 400 g of drained tuna, capers and anchovies. Fill the peppers with the mixture.
 



                    PEPERONE FRIGGITELLO: PEPPER

 APULIA - An enchanting region, with a wonderful beaches and a crystal-clear sea, from the sandy Torre dell'Orso and Porto Cesario to the rocky rivieras at Otranto and Santa Maria di Leuca, from Gallipoli the “Jewel of Salento” to Gargano the “Spur of Italy”, with the splendid Isole Tremiti. For those who wish to go on a journey through history, a long list of locations that express the ancient origins of this land, from prehistory to Magna Graecia, from the imperial age to the Renaissance, to the baroque pomp of Lecce and Salento. For lovers of tradition and popular music, there are many locals fairs and festivals.

BAKED FRIGGITELLI - Cut 600 g of friggitelli in half and clean them thoroughly. Arrange everything on a baking tray and sprinkle on the breadcrumbs and finely chopped parsley and drizzle with extra virgin olive oil. Roughly chop some almonds and put a handful on top of the friggitelli. Salt and put in the oven at 200 °C for about 15 minutes

                    PEPERONE QUADRATO ASTI ROSSO: PEPPER

PIEDMONT - The land of mountains. Surrounded by the Alps on three sides, it is home to Italy’s highest peaks and largest glaciers. Its ski areas are famous, like the Via Lattea and Sestriere, and its valleys, such as Susa, Valsesia and Ossola. The Langhe and Montferrat area is just as characteristic, famous for its excellent wines. Heading down towards the plain, Lake Maggiore and its enchanting landscape is the tourist destination par excellence. The region’s principal city is Turin, with its considerable historic and artistic heritage. A vast offering of food and wine, able to satisfy all tastes.

STUFFED PEPPERS - Lightly oil 2 peppers, place them on a baking tray and roast them in the oven at 180 °C for about 20 minutes. Leave them to cool. Chop 1 anchovy, 5 g of parsley and 5 capers. Add 225 ml of white vinegar, extra virgin olive oil, 30 g of mayonnaise and salt if necessary. Skin the peppers and divide them in 4. Fill them with the mixture and roll them. Season them with oil, salt and vinegar.

                     POMODORO SALSA SUPER ROMA: TOMATO

LAZIO - Cradle of western civilisation and Christian culture, rich in history and verdant hills. Rome is its most important city, famous throughout the world.  It is also a region of spas, the history of which is linked to the many springs of healing water that underwent enormous development during Roman times. Tivoli is a famous spa location, as well as a town rich in history. For those who love the sea, the region offers real gems such as Gaeta, Sabaudia, San Felice Circeo, Sperlonga and the Pontine Islands, with Ponza, Ventotene and Palmarola, while lovers of lakes can’t miss Bracciano.

TOMATO SAUCE - Cut the tomatoes in half and remove the seeds. Put them in a large pot and let them sweat on a low heat, covering them with a lid, until they’re soft. Pass through a food mill then add leaves of fresh basil.  Use as a base for sauces.

                       POMODORO CILIEGINO A GRAPPOLO: TOMATO

SICILY - A land of fragrances and flavours so unique and intense that only unspoilt nature could provide. One need only think of the islands around Sicily: Eolie, Egadi, Pelagie, Pantelleria and Ustica, so similar in the beauty of their land, and so particular in their nature, tradition, art and history. And let’s not forget the captivating volcanoes, like Etna and Stromboli. An allure enhanced by the invaluable archaeological evidence that speaks of the ancient origins of Trinacria (an ancient name for Sicily), and by the many monuments, witnesses to an art capable of developing over the course of the centuries.

THYME-CANDIED CHERRY TOMATOES - Wash and dry 500 g of cherry tomatoes. Cut them in half and arrange them on a braking tray lined with greaseproof paper, greased with extra virgin olive oil.  Dust with 1 spoonful of brown sugar, thyme leaves, salt and chopped garlic. Drizzle with 2 spoonfuls of extra virgin olive oil. Bake at 130 °C for an hour and a half.

                         POMODORO COSTOLUTO FIORENTINO: TOMATO

TUSCANY - An undisputed key player in global tourism, unique in its landscapes, artistic heritage and important cities, Florence first and foremost. The coastline alternates between long, sandy beaches and splendid stretches of rock. Unspoilt views can be admired on the Apuan Alps. Rich in history, it is home to evidence of the Etruscan and Roman civilisations. There are many medieval villages with a wealth of castles and stunning abbeys. It has many spas.

STUFFED TOMATOES - Dice 1 pepper, 1 aubergine and 2 courgettes. Pan-fry with oil and a handful of raisins. Add salt, pepper, a bit of chilli pepper and a few drops of balsamic vinegar.  Cut two tomatoes in half, salt them, stuff them with the vegetable mixture and dress them with oil. Bake at 200°C for 30 minutes.

                       POMODORO LUNGO SAN MARZANO: TOMATO

CAMPANIA - A journey that starts from the sea, the undisputed ruler, with its intense colours, the coasts strewn with bays, coves and rock faces, the island of the Gulf of Naples, Capri, Ischia e Procida, genuine natural masterpieces.  Vesuvius, dark and mysterious, loved for its beauty and feared for its might. And then there’s Naples, known worldwide for its intensity and the passion of its music, which, like the city, blends aspects both cultural and popular, sacred and profane, joyful and melancholy. Sorrento is beautiful, perched on a tuff cliff overhanging the sea, as with Paestum, Ercolan and Pompei.

TOMATOES AU GRATIN - Finely chop parsley and garlic. Add the breadcrumbs. Cut the tomatoes in half and cover them with the mixture. Drizzle oil over the tomatoes and add a pinch of salt and a dash of ground pepper, then bake at 200 °C for 15 minutes. Carry on cooking for a few minutes if necessary, until the surface is browned.



                          POMODORO PANTANO ROMANESCO: TOMATO

LAZIO - Cradle of western civilisation and Christian culture, rich in history and verdant hills. Rome is its most important city, famous throughout the world.  It is also a region of spas, the history of which is linked to the many springs of healing water that underwent enormous development during Roman times. Tivoli is a famous spa location, as well as a town rich in history. For those who love the sea, the region offers real gems such as Gaeta, Sabaudia, San Felice Circeo, Sperlonga and the Pontine Islands, with Ponza, Ventotene and Palmarola, while lovers of lakes can’t miss Bracciano.

PAPPA DI POMODORO - Toast some slices of bread about 1 cm thick (300 g). Peel 1 kg of tomatoes, dice them and cook them in extra virgin olive oil with a clove of garlic. Add salt and pepper and 1 teaspoon of sugar.  Add 800 ml of water boiled with 30 g of vegetable stock and the toasted bread cut into cubes. Cook for 60 minutes.  When cooked, add fresh basil and extra virgin olive oil. Can be eaten hot or cold.

                            POMODORO PERA D'ABRUZZO: TOMATO

ABRUZZO - A land dominated by mountains and the wild. High up in the mountains are tourist spots and resorts equipped for skiing and winter sports, such as Pescasseroli, Rivisondoli and Roccaraso. The natural setting of the Gran Sasso, of the Monti della Laga and of the Majella stretches down to the Adriatic coast, over areas rich in history. There are many natural reserves that ensure protection for vegetable and animal species typical of the area, such as the golden eagle, wolf and Marsican bear. The villages inland, the monasteries, castles and fortresses are full of allure.

TOMATO PASTA - Wash 800 g of tomatoes, peel them, remove the seeds and cut them into little pieces.  Add salt and mix them. Fry in extra 2 cloves of garlic in extra virgin olive oil on a low heat. Add the tomato pieces, 8 pitted black olives, a pinch of salt, a dash of sugar and a few shredded leaves of basil. Cook for 20 minutes. Cook the pasta in plenty of salted water and sauté in the prepared seasoning. Serve using basil leaves to decorate the plates.

                           POMODORO VERDURO SARDO: TOMATO

SARDINIA - Bathed in an emerald sea, it has stunning natural contrasts. Wild and uncontaminated nature, a unique, harsh and mild landscape, where vast expanses are still inhabited by deer, wild horses and great birds of prey.  The sea holds uncontested sway. The Emerald Coast, Porto Cervo, Porto Rotondo are magnificent and famous locations by the sea. For those who love the mountains there’s Gennargentu, the greatest mountain complex in Sardinia, where nature is the protagonist.  It is home to characteristic Nuragic structures, which witness to an ancient and mysterious culture that extends from the 15th to the 6th century BC.

FRIED GREEN TOMATOES - Wash the tomatoes and cut them into slices approximately 1 cm thick. Put them onto a grill and leave them to drain for 30 minutes.  Mix 30 g of plain flour, 80 g of cornflour and 10 g of sugar. Beat 2 eggs, salt and pepper in a container. Pass the slices of tomato through the egg then the flour, twice. Fry in plenty of boiling oil.  Serve hot.

                           RAPA DI MILANO COLLETTA VIOLA: TURNIP

LOMBARDY - It extends from the Alps to the lowest part of the Po Valley, giving life to a vast range of landscapes. That of the Alpine chain with Valchiavenna, Valtellina and Valcamonica has an exceptional charm. For winter sports lovers, there are the extremely popular locations of Tonale, Bormio, Livigno and Madesimo. The stretches of hills are spectacular, standing out among which is the Franciacorta area, famous for its vineyards and winemaking. And then there’s the allure of the great lakes. The western side of Lake Garda, with Sirmione and other famous locations, Lake Como and Lake Maggiore, surrounded by aristocratic villas, parks and enchanting villages.

TURNIPS AU GRATIN WITH SAFFRON - Wash and dry 300 g of turnips. Cut them into slices 1/2 cm thick, then put them in a baking pan with 100 ml of milk, 1 bay leaf, 1/2 sachets of saffron and salt. Cook for 1/4 of an hour on a medium heat. Drain the turnips, place them on a baking tray and cover with 1 spoonful of Parmesan, 1 spoonful of breadcrumbs and small piece of butter. Bake at 220°C for 10 minutes.

                         ZUCCA MARINA DI CHIOGGIA: PUMPKIN

VENETO - A land rich in natural treasures, art and tradition. The unique city of Venice arises from the lagoon. Inland are the Dolomites, the eastern shore of Lake Garda with Peschiera del Garda, Torri del Benaco and other tourist centres. Long, sandy beaches with historic seaside locations such as Jesolo, Bibione, Cavallino, Caorle. A wealth of cultural heritage makes Veneto a land of exceptional charm. The magnificent “Palladian villas”, along the Riviera del Brenta, the little villages like Arquà Petrarca, Monselice, Asolo, Bassano del Grappa, destinations rich in art. There are many spas, such as Abano, Montegrotto and Teolo.

PUMPKIN TART - Clean and dice a pumpkin of 600 g approx.  Cover a baking tray with greaseproof paper, pour out the cubes and bake them at 170 °C for 30 minutes. Leave to cool then blend together with 150 g of brown sugar, 1 teaspoon of cinnamon, 2 eggs and 150 g of ricotta.  Line a baking pan with puff pastry and pour in the mixture. Put in the oven for 30 minutes at 180 °C.

                           ZUCCHINO BOLOGNESE: COURGETTE

EMILIA-ROMAGNA - Breathtaking scenery, in a mix of colours and fragrances of the earth, of joy, of music, of cinema and of art. For beach lovers, the Riviera Romagnola, Europe’s longest beach, with locations such as Rimini, Riccione and Cattolica, a byword for excellent tourist hospitality, relaxation and fun.  It is also possible to admire the beauty of the Apennines, such as Parma and Piacenza, or go horse riding or walking among the splendid parks and wonderful natural reserves.  There are many spas, such as Salsomaggiore and Bagno di Romagna.

COURGETTES BOLOGNESE - Heat some oil in a pan, and when hot, add diced celery, carrot and onion. Leave to soften on a low heat. Add 300 g of minced beef and after 10 minutes 300 g of courgettes cut into little pieces, salt and leave to cook for 5–8 minutes. Add 150 g of finely chopped tomatoes and cook. Take off the heat and add fresh basil.

Italy can be defined "The Tomato land" and every region has it's spiecialties and recipes. The Tomato, which is a symbol of the mediterranean diet, has gained a prominent place in our cuisine thanks to its versatility and  nutritional proprieties.

TOMATO BRUSCHETTA Toast some slices of bread about 1 cm thick.Rub with a clove of garlic and season with extra virgin olive oil. Dice the tomatoes, season them with extra virgin olive oil, salt and shredded fresh basil leaves and place them on the slices of toasted bread.

 

 CHERRY TOMATO CONFIT Cut the cherry tomatoes in half, arrange them on a tray covered in greaseproof paper, sprinkle them with sugar, marjoram, oregano, rosemary, garlic and extra virgin olive oil. Bake at 120 °C for 20 minutes. It can be used as a side dish or pasta sauce.

 

PASTA WITH PISTACHIO AND TOMATO PESTO Beat together 100 g of shelled pistachios with 50 g of extra virgin olive oil, 15 g of grated Parmesan, the zest of half a lemon, half a clove of garlic, 50 ml of water, salt, pepper and two leaves of basil. Cut a leek into slices and let it sweat in a pan with a little oil. Add the tomatoes cut into 4, cover and leave to cook. Add the beaten mixture and finally the pasta cooked previously. Mix it all together and serve hot.

TOMATO SKEWERS Season the tomatoes with plenty of oil, salt, marjoram, oregano, rosemary and thyme, fi nely chopped, and 2 whole cloves of garlic. Leave to marinate for at least 1 hour. Slide the tomatoes onto a long skewer (5/6 tomatoes each). Cook in a frying pan, turning every now and then, and covering them in the marinade oil.

 

POTATO CAKES Boil the potatoes. Drain them and leave them to cool. Peel them and cut them into slices 2 or 3 cm thick. Rinse and slice 4 tomatoes. Cut 2 Tropea red onions into slices. Arrange on a plate, alternating slices of potato, tomato and onion. Drizzle with oil and add salt and pepper. Bake at 180-200 °C for 15 minutes. Halfway through cooking, cover with the mozzarella cut into little cubes. Serve with a few leaves of basil.

PURÉED RIBELLE SOUP Brown 1 fi nely chipped onion in the oil. Add 600 g of peeled and squashed tomatoes and 1 litre of water. Add salt and pepper and cook for 15 minutes. Purée the mixture and add 4 spoonfuls of rice fl our diluted in a little water. Sprinkle with leaves of mint, parsley and basil. Leave to thicken and serve in a tureen.

CHERRY TOMATO AU GRATIN PASTA Cut the tomatoes in half and arrange on a baking tray covered in oiled greaseproof paper. Salt, drizzle with extra virgin olive oil and sprinkle with breadcrumbs and rosemary leaves. Bake at 180 °C for about 20 minutes. Use as a condiment for pasta.

TOMATO RISOTTO Fry a clove of garlic and 1 bay leaf lightly. Pour on 400 g of passata and cook for 10 minutes. Add 300 g of rice and, gradually, 1 litre of vegetable stock, stirring continuously. When the rice is cooked, add 25 g of butter and 100 g of grated Parmesan. Arrange on plates with shavings of Parmesan and fresh basil leaves.

 

STUFFED TOMATOES Cut the tomatoes in half, remove the seeds and season them with salt and extra virgin olive oil. Place them on a baking tray and fi ll them with little cubes of mozzarella, an anchovy and a pinch of oregano. Bake at 180 °C for 30 minutes.

 

RICE-STUFFED TOMATOES Cut off the top of 8 tomatoes, keeping what will become the “lid”. Empty them and pass the pulp through the food mill. Then season with salt, pepper, oil, basil, oregano and parsley. Add 8 spoonfuls of rice to the pulp and leave to soak for an hour and a half. Fill the tomatoes and close with the top. Bake at 200 °C for about an hour.

 

ROAST TOMATOES Cut the tomatoes into slices 1/2 cm thick. Arrange them on a baking tray lined with greaseproof paper. Add salt, pepper, plenty of sprinkled oregano and plenty of extra virgin olive oil. Bake at 160 °C for about 50 minutes.  Cuocere in forno a 160 °C per circa 50 minuti.
SCINTILLA CHERRY TOMATO TART Line a pan with diameter 20 cm approx. with greaseproof paper and cover with puff pastry. Beat 4 eggs with salt and chilli pepper. Add a few spoonfuls of fresh double cream, 50 g of Emmental in small cubes, 50 g of grated Parmesan and a pinch of oregano. Mix and pour into the mould. Push 500 g of cherry tomatoes into the mixture. Bake at 180 °C for about 40 minutes. Serve cold.