1. Einkorn Pasta with Chicken Liver

    Ingredients: 320g of Einkorn Linguine (4 people) 1/2 Cup of Einkorn Flour 3 Clove of Garlic 1/2 Onion 1 tsp of Fresh Marjoram 1 tsp of Italian Mix Dried Herbs 1/2 Cup of Pecorino Romano 4 tsp of Raw Cream 1/2 Lbs of Grass Fed Chicken Liver 1 Cup of Diced Tomato Sauce Homemade Chicken Stock (at your…Read More

  2. Fusion Mixed Salad

    Ingredients: 1 Kale Leaf 1 Punch Mixed Lettuce 1 Punch Arugula 1/4 Radicchio 8 Cherry Tomatoes 1/4 Red Onions 10 Pickled Black Olives 6 Slices Fermented Beetroot 4 Slices Fermented Ginger 2 Tbsp Fermented Sauerkraut 1 Avocado 4 Tbsp Raw Feta Cheese 1/2 Cucumber 2-3 Tbsp Extra Virgin Olive Oil 1 Tsp …Read More

  3. Leek Soup

    The leek soup, an ideal dish for winter season, is cooked cutting into slices the leeks to stew them in extra virgin olive oil and butter and then adding potatoes and chicken broth. Serve with pepper and grated Parmesan cheese. Ingredients: 1/2 lbs Leeks 3 Potatoes 1.5 Quarts of Chicken Broth 3 Tbs…Read More

  4. Fennel Sausages With Oranges

    The sausage with orange is a traditional dish of Sicily which is mostly consumed in winter time. Ingredients: 4 Fennel Sausages 1/2 Glass of Bone Stock 6 Slices of Einkorn Bread 3-4 Oranges Sliced Grass Fed Lard Preparation: With a needle prick the sausages, put them in a pan, place over heat and c…Read More

  5. Caciucco Alla Livornese

    The caciucco alla Livornese is a traditional dish of Tuscany which is mostly consumed in spring on Sundays. Ingredients: 2 lbs Octopus 2 lbs Squid and Cuttlefish 1 lb Seafood 1 lb Dogfish 1 lb Redfish 1.5 lbs Tomatoes Tomato Sauce 1.5 Glass Fish Stock 1.5 Glass Extra Virgin Olive Oil 5 Garlic Clove …Read More

  6. Tzatziki

    The tzatziki is definitely one of the best known and appreciated recipes of Greek cuisine : it is virtually impossible to go to Greece and not taste , even by mistake , this sauce . Due to its very particular taste and versatility , the Greeks use the tzatziki to accompany most dishes , from fish to…Read More

  7. Traditional Pesto Alla Genovese

    Speaking of pesto comes to mind immediately Liguria (Italy): it is in this beautiful region that, with great care, is born this sauce that is even said to be an aphrodisiac. Pesto is a cold sauce, synonym and symbol of Genoa in Liguria, which for decades is among the most widely known sauces in…Read More

  8. Grass Fed Tagliata with Arugola, Parmesan and Cherry Tomatoes

    The tagliata with arugola is a dish prepared with a precise method of cooking (grill, grill or griddle) and its cut meat into strips; it is generally a sirloin or beef entrecote (or calf), at least 4-5 cm thick which is roasting not more than 5-6 minutes per side, so as to keep inside a nice pi…Read More

  9. Paella Alla Valenciana

    The first true Paella was born in Valencia and, as for most of the traditional dishes, fruit of the popular imagination of the peasants, poor and humble people, who worked in the countryside and in the rice fields and, at lunchtime, you gathered and prepared this dish with everything they had a…Read More

  10. Catalan Lobster

    The Catalan lobster dish is a simple but very tasty, made up of lobster meat mixed with tomatoes and red onion, can be served either as an appetizer or as a main dish, and can also be achieved with other crustaceans. Ingredients: 2 Lbs Lobster 1/2 Lemon Juice 1/2 Lb Cherry Tomato 1 Red Onion 1 Spoon…Read More