Cauliflower and ricotta soufflé with a spicy sauce.
Cavatelli with broccoletti cream, garlic, oil, chilli, chard and tuna bottarga.
Homemade bundles with mangetout, squids from Tigullio, carpet clams and pecorino cheese.
A Mediterranean mixed salad with sweet corn, tuna fillets, mixed salad and radish shoots.
Monkfish morsles with sliced artichokes and stewed onions.
Paccheri in farcia di pomodorini sardi canditi e melanzane su crema di Parmigiano Reggiano.
Prawn tails with caramelised semi dried tomatoes and thyme
Salmon fillet with Capri lemons, stewed onion slices and candied cherry tomatoes.
Scorpion fish fillet and a warm salad with small cuttlefish and scampi on a peas puree.
Spaghetti alla chitarra in a special pesto sauce with soy, mint leaves and bacon chips.
Spaghetti alla chitarra with asparagus, caramelised cherry tomatoes and pecorino flakes.
Tagliolini with black olives in a scorpion fish fillets sauce, with cherry tomatoes and broccoli flowers.
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