Recipes

Salty Ferratelle

A traditional Abruzzese sweet turned into an extraordinary savory aperitif. Perfectly combines with cold cuts, cheeses, and compotes. Pairs with prosecco, rosé, and sparkling wine.

Ingredients (servings up to 8):

150 gr	Mixed flours (Solina, 0 type, Saraceno)
100 ml	White wine
40 ml	EVO olive oil
50 ml	Water
Herbs	(rosemary, thyme, sage, oregano, fennel seeds, etc.)
Sea salt

Directions:

Sift the flour, add the wine, oil, water, and a few pinches of salt until a homogeneous and elastic batter is obtained. If it is too chewy, adjust with a little water and oil. Heat the iron, brush with a little oil and put a spoonful of dough. Close the mold and tighten it to create a thin and crunchy waffle. Leave to cool and serve as desired.

Pasta alla Chitarra

It is the unmissable Abruzzese classic recipe, the most popular Sunday pasta, and the main dish of every family celebration. Perfect with condiments based on sauces, meats, or vegetables.

Ingredients (servings 4):

4	Medium chicken eggs
200 gr	Flour 0 type
200 gr	Semolina or durum wheat flour

Directions:

On a wooden or marble surface create a fountain with the flour, leaving a central hole. Add the whole eggs and mix with a fork. Gradually incorporate the flour and work until a homogeneous and elastic dough is obtained. If too solid add a little water. Leave to rest in the fridge for about 30 min. Cut the dough in equal parts and roll out with a rolling pin, alternatively use the pasta machine. Create thin sheets of equal length. Cut using the pasta guitar, the pasta machine, or the appropriate rolling pin. Cook in boiling salted water for 6-8 min until ready. Drain and season as desired.

Ravioli

A classic stuffed pasta loved by everyone, easy to prepare and so tasty to eat. To be filled with meats, ricotta, or seasonal vegetables and served with plenty of grated Parmesan.

Ingredients (servings 4-6):

3	Medium chicken eggs
300 gr	Flour 0 type
Olive oil
Sea salt
Filling:
250 gr	Ricotta cheese
150 gr	Grated Parmesan
150 gr	Mixed mince (pork, veal, lamb)
1	Medium chicken egg
Nutmeg

Directions:

The ravioli dough is prepared like Pasta alla Chitarra. Prepare the filling with the ricotta cheese (previously drained), egg, nutmeg, and parmesan. Aside briefly fry the meats with a little olive oil and chopped onion, add a glass of tomato sauce if desired, and let it evaporate for a few minutes. Allow to cool and add to the rest of the filling. Using the ravioli machine, roll out the pastry and fill the mold with the previously prepared filling. Close with another pasta sheet and seal well using a rolling pin. Alternatively cut the dough by hand with a pastry cutter, create circles of about 10-12 cm, put the filling, and seal with a fork. Cook in boiling salted water for 6-8 min, drain and serve as desired.

Stewed Pumpkin & Potatoes

The sweetness of autumn pumpkin, the softness of potatoes, and the unmistakable scent of Mediterranean rosemary create perfect comfort food with an ancient flavor.

Ingredients (servings 6-8):

1 kg	Yellow pumpkin
800 gr	White potatoes
300 ml	Tomato sauce
1	White onion
Rosemary
Pepper
Sea salt
EVO olive oil

Directions:

In a large saucepan fry the chopped onion in olive oil, add salt, pepper, and chopped rosemary. Add the pumpkin and the potatoes (previously peeled and diced), add the tomato sauce and a pinch of salt. Leave to simmer over medium heat, add water if necessary. Serve with toasted bread croutons dressed in olive oil or simply add some chopped dried sweet pepper.

Sweet Ferratelle

The sweet version of Ferratelle to be seasoned with jams, custard, compotes or ice cream. Definitely a timeless classic!

Ingredients (servings 6-8):

3	Medium chicken eggs
6	Spoons of cast sugar
6	Spoons of olive oil
9	Spoons of all-purpose flour
1	Lemon grated rind

Directions:

Beat the whole eggs and sugar with a fork, add gradually the olive oil and the sifted flour until a homogeneous and soft batter is obtained. Heat the iron, brush with a little oil and put a spoonful of dough. Close the mold and tighten it to create a thin and crunchy waffle. Leave to cool and serve as desired.

Classic Italian Tiramisù

It is the Italian dessert par excellence, the most loved ever. It probably originated in Treviso from "sbatudin", a poor and energetic dessert made from egg yolk whipped with sugar, intended mainly for children, the elderly and convalescents. At the end of the 1960s, the pastry chefs and restaurateurs of Treviso were working to bring out a truly special dessert whose name finally became “Tiramisù”.

The ingredients are mascarpone, eggs, sugar, ladyfingers, coffee and cocoa powder. It is necessary to whip egg yolks and sugar, then add the mascarpone and the whipped egg whites. Soak the ladyfingers in the coffee and alternate with the layers of egg cream and mascarpone, sprinkling with cocoa at the end. Key point, the cream. Which must remain soft and abundant, without being completely absorbed by the ladyfingers.

The classic recipe neither include liqueurs nor chocolate, if you prefer to add liqueur, Marsala is the most suitable. today it is one of the great classics of Italian cuisine: alternative versions abound, like those with sponge cake, Pavesini or other types of biscuit, strawberries, ice cream, yogurt.

Ingredients (servings 6-8):

4	Medium chicken eggs at room temperature
4	Spoons of cast sugar
250 gr	Mascarpone
1 pack	Ladyfingers
Bitter cocoa	powder
Coffee	(Lightly sweetened)

Directions:

In a bowl beat the egg yolks with the sugar until creamy, add the mascarpone and mix together. Separately, with a mixer whisk the egg whites until stiff, add gradually to the mixture stirring delicately by hand so as not to disassemble the volume. Prepare the coffee and lightly sweeten it, if you wish to add some liqueurs do it now. Deep the ladyfingers into coffee and put in a glass alternating layers of mascarpone cream. When full, add a last layer of cream and sprinkle with cocoa. Let it rest in the fridge for at least 3-4 hours before serving.