- Pane, Pizza & Co

- Minestre& Zuppe

- Vegetable

- Pasta

- Eggs

- Meat

- Fish

- Dessert

Minestra col farro(Spelt soup)

(serves 4)

Soak 200g of dried borlotti beans in water for at least 12 hours and also 300g of dried spelt seperately.Drain the beans and cook in boiling water. Finely chop a clove of garlic, a small onion and some prosciutto and soften in some Mantova Golden extra virgin olive oil adding a sprig of rosemary. When softened but not brown add 3 peeled and chopped ripe tomatoes and cook for a few more minutes before adding the drained beans, covering with water and adding some salt. Once it comes to the boil add the drained spelt and cook for a further hour.

Buridda (Fish soup)

(serves 6)

Prepare then wash 300g of small squid and one kilogram of mixed fish for soup, cut into even-sized pieces. Soak 20g of dried porcini mushrooms in warm water; chop an onion, a carrot and a handful of parsley. Rinse and bone two salted anchovies and pound them to a paste with a small handful of pine nuts. Heat some Mantova Italian Classic oil in a casserole dish and soften two crushed cloves of garlic in it; add the anchovy and pine nut paste stirring with a wooden spoon. Add the chopped vegetables to the dish, 2 peeled and chopped ripe tomatoes, the squid then the rest of the fish and the mushrooms. Cook for ten minutes, adding some white wine, salt and pepper. Finish cooking slowly and serve in soup bowls over slices of toasted or grilled bread.

Sciorba, Minestra con salsa harissa(Lamb soup with harissa)

(serves 5)

Heat some Mantova Italian Classic oil in a pan and add a finely chopped medium sized onion and two crushed cloves of garlic. When the vegetables are softened add 300g of cubed lamb and offal. Gently brown the meat, add 2 tablespoons of passata and enough hot water to cover. When the water comes to the boil add 200g of small pasta shapes, season with salt then add some mint leaves and harissa.