- Pane, Pizza & Co

- Minestre& Zuppe

- Vegetable

- Pasta

- Eggs

- Meat

- Fish

- Dessert

Gnocchi col pesto alla genovese Cucina d'Italia(Gnocchi with green pesto)

(serves 4)

Cook 500g of gnocchi in plenty of boiling salted water and place them in a serving dish. Dress them with a pesto sauce made by pounding 80g of fresh basil leaves, 50g of pine nuts and one clove of garlic with a generous quantit of Mantova Golden extra virgin olive oil and a pinch of salt; adding grated parmesan and pecorino cheeses.

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Pasta (sedanini) al filetto di pomodoro(Pasta with fresh tomato)

(serves 4)

Boil 500g of pasta in plenty of boiling salted water till cooked. Drain then place in a warmed serving dish with a few basil leaves, a chopped clove of garlic and some peeled, ripe tomatoes cut into strips; dress with a generous amount of Mantova Golden extra virgin olive oil and sprinkle with oregano.

Maccheroni alle olive(Pasta with olives)

(serves 6)

Cook 750g of pasta in plenty of boiling salted water, drain and place in a warmed serving dish. Meanwhile prepare the sauce by softening 2 crushed cloves of garlic in some Mantova Classic olive oil, adding 2 ladles of passata, a little water, 20 stoned black olives chopped and 4 bay leaves. Simmer the sauce till it reaches the right consistency and dress the pasta with it sprinkling grated parmesan over the top.

Scialatelli Silani (large fettuccine) (Fresh Silani pasta)

(serves 6)

Sieve 800g of plain flour onto a large pastry board and make a well in the centre. Break two eggs into it along with 300ml of milk and a pinch of salt. Mix the ingredients together to form stiff dough and knead till smooth; then roll out the dough thinly and cut into narrow ribbons about 30 centimetres long, these are now "scialatelli". For the sauce, gently fry a chopped onion with 50g of "prosciutto" cut into strips, pour in a little white wine and allow to evaporate; add some peeled chopped tomatoes, some basil, 40g of dried "porcini" mushrooms previously soaked in hot water, some chopped parsley and a generous amount of oil. Simmer for 20 minutes. Cook the "scialatelli" in plenty boiling salted water for 10 minutes, drain and transfer them to the pan with the sauce. Stir them gently over a low heat for a few minutes adding a handful of grated pecorino cheese.