• Country Origin: Italy
IMAGE 1- SPELLED, LEEK AND CARROTS Spelled is a cereal suitable for every season. The spelled plant belongs to the grass family and can reach 170 cm in height. Its history is very ancient, it was already used in Mesopotamia, ancient Egypt and Palestine. The Greeks brought it to Europe as a substitute for barley. It is a very simple and tasty recipe. Thanks to leek, the dish has a strong, decisive, intense and particular taste. The delicacy and sweetness of the carrots balances everything. / IMAGE 2- PEA BARLEY This is a classic recipe that we can meet in different regions of Italy. Barley and peas are the basis of many Mediterranean recipes. Savory taste, strong taste of barley. / IMAGE 3- CASARECCE ALL'ARRABBIATA Famous dish that has made the history of Roman cuisine. Its name derives from the fact that, just like when you get angry, eating this type of pasta you risk, due to the chili, to become red! The final touch? Add some chopped fresh parsley. So easy, yet so delicious! / IMAGE 4- FUSILLI WITH TOMATO AND BASIL If you ask an Italian chef which single recipe is best for assessing a chef's skills, he will tell you the pasta with tomato and basil. The secret is to use tasty sun-ripened tomatoes without overcooking them, a little garlic and fresh basil leaves to give perfume during cooking. Place a sprinkling of freshly grated Parmesan on top of the finished dish for an additional Mediterranean touch. / IMAGE 5- FUSILLI WITH SOY SAUCE BOLOGNESE Traditionally, it is a slow-cooked meat-based sauce originating in Bologna. Our vegan Bolognese is freely based on this traditional recipe and soybeans serve as a substitute for "meat". A healthy, tasty and appetizing recipe. Superb with a sprinkling of Pecorino Romano cheese / IMAGE 6- TUNA FUSILLI A first summer dish typical of southern Italy and very popular along the whole boot, this recipe is best enjoyed while looking at the sea. A dish with the Italian essence that qualifies as "peasant food" for its extreme simplicity. / IMAGE 7- FUSILLI WITH OLIVES AND CAPERS A recipe with a simple but well-defined personality, with an intense red color and a balanced spicy touch. A delicious pasta dish, very popular in southern Italy, especially during the summer when the tomatoes are incredibly tasty and the climate too hot to spend long hours in the kitchen!