COOKBOOK
Unity is strength, they say, just as the combination of ingredients creates extraordinary flavors and amazing dishes for the eyes and the palate. Not only that: the marriage of flavors gives birth to occasions, encounters, and special moments to share with our loved ones or to enjoy on our own, in total relaxation.
There are those who love to experiment surrounded only by the sounds of their kitchen, and those who eagerly await the arrival of the guests and the music of laughter around the table. We can only smile in front of a dish prepared for us.
Cooking can be fun, a passion, a gesture to express affection, a gift. Our gift for you is this cookbook where you will find ideas, suggestions, and tips for simple or more creative dishes.
Recipes told in our own way, because the land of Emilia is a trunk full of flavors and stories, and we have always wanted to share its treasures with you.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
PINSA with mortadella, pecorino cheese, and balsamic dressing
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.
Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.
Cheese MEATBALLS
From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.
Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.
Baked GNOCCHI
The sense of smell is closely linked to memory. Just a light fragrance can take us back in time and remind us of the most important moments in our lives, but also the simplest ones in which we found happiness in the little things. A chat, a smile, and why not, even a dish with an unforgettable taste.
With our Baked Gnocchi recipe and its irresistible aroma of hot cheese freshly taken out of the oven, we want to offer you a dish to enjoy in relaxation or to share with the people you love, which will turn into a beautiful and unforgettable new memory.
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
A recipe disputed among several European countries and famous worldwide, documented for the first time in Italy—specifically in Piedmont—in the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.
Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.
SOFT SAVORY CAKE with Parmigiano Reggiano
If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.
Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.
PASTA with Parmigiano Reggiano cream and pumpkin
It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.
Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.
Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.
Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.
APERITIVO with hummus and crackers
According to many, it's the best time of the day. The moment to look forward to, the time to meet our friends and family over a glass and a tray full of flavor. Aperitivo is a tradition that traces its roots back to ancient Greece but has evolved and transformed, adapting to our tastes and habits.
Our idea combines the creaminess of hummus with the crispness of crackers: it will win you over with the delightful contrast of textures and the rainbow of colors that will brighten your table. All you have to do is add your favorite ingredient to sign this unforgettable aperitivo, just like it was a love letter.
SAVORY CAPPUCCINO with pumpkin and leek
The quintessential morning ritual transforms into an original savory recipe that will win over adults and delight the little ones. A creative idea to enjoy and admire, which envelops the palate and decorates the table. Very simple to prepare, but with a great scenic effect.
Savory Cappuccino is a new way to enjoy your favorite vegetable soups. It contains no caffeine and won't keep you awake all night, but one thing is for sure: it will make you dream.
MISTICANZA SALAD with Parmigiano Reggiano cheese, walnuts, Parma ham and balsamic
Fresh and healthy, delicate and light, but also delicious and tasty: misticanza is the greenest dish in the world, but we can add a rainbow of colors and flavors because the key ingredient for a great mixed salad is imagination.
Our misticanza with Parmigiano Reggiano cheese, walnuts, Parma ham, and balsamic dressing is beautiful, good, and healthy for you, because who said you can't have it all?
COBBLER with peaches in syrup
There is one dish, among all, that is said to have sweetened the era of the gold rush: it's a recipe with a mysterious origin, passed from hand to hand and from voice to voice, that tells stories of courage and freedom.
Our Peach Cobbler is simple to make but impossible to forget.
SAVORY LADY'S KISSES with mortadella mousse
With a romantic name and a "regal" history, Lady's kisses are pastries with an unmistakable shape and flavor, but they are not "just" sweet treats. Their savory version can become the absolute protagonist of your aperitif and capture attention even on the most lavish tables.
Beautiful, delicious, and easy to prepare: our recipe requires only ten minutes of your time, but we are sure that you will remember the taste of the savory Lady's kisses with mortadella mousse for a long time (certainly until the next time you bring them to the table)!
SPAGHETTI and MEATBALLS
As romantic as the unforgettable scene in Lady and the Tramp, as Italian as their origin, and as American as the continent that made them famous.
In the early 1900s, Spaghetti and Meatballs accompanied those leaving Italy to land at Ellis Island and pursue their dreams in the Big Apple, becoming an integral part of the fusion between two cultures.
HAMBURGER with vegetable mix in oil
Born in Germany in the early twentieth century, it still retains a bit of Europe in its name, but it's in the United States that it has become a symbol, an absolute protagonist for tables full of taste and laughter.
"Hamburger" is not synonymous with fast food, aquite the contrary: there are sandwiches that resemble real works of art. Just like our gourmet hamburger, embellished with a fresh and colorful vegetable mix in oil.
MARINARA SAUCE with garlic bread
Its name recalls the Italian word “mare”, which means “sea”, and it has crossed the oceans to conquer America: marinara sauce is simple to make and even simpler to love.
In the United States, the marinara sauce has become synonymous with "Italian cuisine”, and it is seen as a real celebrity, as a magical potion with the power of gathering families, colleagues and friends around the table to share an unforgettable meal.
Italian MAC & CHEESE
Born in Europe and "grown-up" in the United States, Mac & Cheese have a long history and famous admirers. It is said that it was the US President Thomas Jefferson who wanted to bring them with him to America on his return from France.
A main course, but also a side dish for barbecues or meat-based recipes: Mac & Cheese have a name that makes you smile and a taste that makes you dream.
SAVORY PANETTONE with béchamel and Parma ham
FETTUCCINE ALFREDO: the Roman recipe
They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.
Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.
