Welcome to our recipe book dedicated to those who love to eat well! Here you will find many fresh recipes, easy and quick to prepare, perfect for those looking for healthy dishes without sacrificing taste. From colorful salads, to light one-dish meals, to tasty desserts: each proposal is designed to bring well-being and simplicity to the table. Discover new ideas every day to cook with pleasure and live in balance.

Bresaola rolls are a fresh and tasty appetizer, very simple to make and that do not require turning on the stove. Perfect for the summer season, when you want something quick but equally appetizing, it is also ideal to propose as finger food to nibble together with a platter of mixed cold cuts and other appetizers during a home aperitif.

For an irresistible crunchy touch, you can add a few walnut kernels, flaked almonds or a little chopped pistachios to the filling, give it an extra boost with chopped olives and dried tomatoes in oil or a teaspoon of basil pesto, or enrich everything with a few leaves of rocket or fresh spinach, roughly chopped.

Preparation: 15 minutes

Serves: 4

Difficulty: Easy

Bresaola: 200 gr

Chives: 3 sprigs

Parsley: 1 bunch

Pepper: to taste

Spread cheese: 200 gr

Basil: 5 leaves

Salt: to taste

Step 1: Collect the spreadable cheese and chopped aromatic herbs in a bowl, then season with salt and pepper

Step 2: Mix the ingredients well until you obtain a smooth cream

Step 3: Lay out the bresaola slices on a cutting board and spread a teaspoon of filling on each one

Step 4: Roll the slices to form thin cylinders

Step 5: Gently close each cylinder by squeezing it in the center with a chive stem

Step 6: Arrange on a serving plate, decorate with a few fresh basil leaves and serve your bresaola rolls

Bresaola rolls can be stored in the refrigerator, covered with film or in an airtight container, for up to 1 day. It is recommended to consume them fresh to maintain optimal flavor and consistency

Vegetable tartare is a tasty plant-based alternative to the classic meat tartare. Fresh, light and perfect for vegetarians and vegans, it can be prepared in just a few minutes with raw vegetables and avocado, rich in vitamins and nutrients. Simply finely chop fennel, carrot, celery and an avocado, season them with salt and lemon, and add them to a cream prepared by blending another ripe avocado with ginger, oil, salt and pepper. The mixture is distributed in pastry cutters and decorated with sprouts and black sesame for an elegant and colorful result. You can customize the recipe with seasonal vegetables such as cucumbers, courgettes, radishes or Jerusalem artichokes, and complete with fresh aromatic herbs such as dill or fennel.

Preparation: 15 minutes

Serves: 4

Difficulty: Easy

Fennel: 1

Ripe avocados: 2

Lemon (juice): 1/2

Extra virgin olive oil: 2 tablespoons

Pepper: to taste

Carrots: 2

Celery hearts: 2

Ginger powder: 1/2 teaspoon

Salt: to taste

Black sesame seeds: to taste

Step 1: Wash the fennel under running water, remove the bottom, the tough outer leaves and cut off the tip, keeping the green shoots aside, then cut it into small cubes

Step 2: Wash the fennel under running water, remove the bottom, the tough outer leaves and cut off the tip, keeping the green shoots aside, then cut it into small cubes

Step 3: Wash the fennel under running water, remove the bottom, the tough outer leaves and cut off the tip, keeping the green shoots aside, then cut it into small cubes

Step 4: Cut the avocados in half, remove the stone with a spoon and peel them.

Step 5: Dice only the pulp of the first avocado; keep the other aside.

Step 6: Collect the diced vegetables in a bowl, with some of the chopped fennel sprouts, and season with a pinch of salt and the juice squeezed from the lemon

Step 7: Transfer the pulp of the second avocado to the blender and spice with the ground ginger

Step 8: Season with oil, salt and pepper, then blend until you obtain a smooth cream.

Step 9: Incorporate the cream into the vegetables

Step 10: Mix well with a spoon

Step 11: Distribute the diced vegetables inside four 8-centimetre diameter pastry cutters, placed in the centre of four small plates, and compact well with the back of the spoon. Remove them just before serving: if a lot of time has passed, put everything in the fridge.

Step 12: Your vegetable tartare is ready to be enjoyed, garnished with the fennel sprouts and black sesame seeds

Vegetable tartare can be stored in the refrigerator, well covered, for up to 1 day. It is recommended to consume it immediately to best enjoy its freshness and consistency

Zucchini pizzas are a quick and easy idea, perfect with just 3 ingredients. Excellent for a tasty aperitif or as a light second course, children also like them thanks to their tasty flavor. Crispy on the outside and stringy on the inside, they are perfect for those looking for lightness without sacrificing taste. You can enrich them with ham, speck, mushrooms or replace the zucchini with aubergines. For a lactose-free version, use vegetable or aged cheeses such as provola or caciocavallo.

Preparation: 20 minutes / Cooking: 12 minutes

Doses for: 40 zucchini pizzas

Difficulty: Easy

Medium zucchini: 2

Grated parmesan cheese: 2 tablespoons

Dried oregano: to taste

Extra virgin olive oil: 2 tablespoons

Tomato puree: 150 gr

Mozzarella: 125 gr

Salt: to taste

Pepper: to taste

Step 1: Wash the courgettes, remove the ends, then cut them into rounds about 2-3 mm thick and place them on a baking tray lined with baking paper.

Step 2: Pour the tomato puree into a small bowl

Step 3: Season with extra virgin olive oil

Step 4: Flavour with dried oregano

Step 5: Season with grated parmesan, salt and pepper

Step 6: Mix the ingredients thoroughly with a spoon

Step 7: Cut the mozzarella into small cubes and, if particularly watery, drain it in a colander.

Step 8: Spread the tomato sauce over the zucchini pizzas, leaving the edges free

Step 9: Place the mozzarella cubes in the center of the pizzas

Step 10: Sprinkle the zucchini pizzas with oregano and cook them in a static oven preheated to 180-190 °C for 10-12 minutes

Step 11: Remove the zucchini pizzas from the oven when they are golden brown and a crispy crust has formed on the surface

Step 12: Serve the zucchini pizzas piping hot and stringy.

Zucchini pizzas are best enjoyed freshly made. If you have any leftovers, you can keep them in the fridge for up to a day, closed in an airtight container. When ready to serve, heat them in an air fryer to restore the right crispiness.

Spaghetti with tuna and lemon is a simple first course but full of flavor, ideal when you have little time but do not want to give up taste. It is a fresh and fragrant variant of the traditional pasta with tuna, prepared without tomato sauce. Perfect for a family lunch or an impromptu dinner with friends, they are prepared in a few minutes and bring all the aroma of the Mediterranean to the table.

Preparation: 10 minutes / Cooking: 13 minutes

Difficulty: easy

Serves: 4 people

Spaghetti: 320 gr

Lemons: 3

Fresh parsley: 1 sprig

Extra virgin olive oil: to taste

Tuna in oil: 300 gr

Garlic: 6 cloves

Chili powder: to taste

Salt: to taste

Step 1: First, bring plenty of lightly salted boiling water to the boil and cook the spaghetti for the time indicated on the package; then brown the garlic cloves in a non-stick pan with a drizzle of extra virgin olive oil.

Step 2: Remove 4 garlic cloves and pour in the canned tuna, well drained from the preserving oil.

Step 3: Remove the zest from a couple of lemons with a potato peeler, being careful not to damage the slightly bitter white part, add it to the pan with the tuna and let it flavor for a few moments.

Step 4: Then remove the lemon zest, squeeze the juice of a citrus fruit and turn off the heat.

Step 5: Mix with a wooden spoon to even out the flavors.

Step 6: Drain the pasta al dente and transfer it directly to the pan with the sauce

Step 7: Stir over a high flame with a drop of the pasta cooking water

Step 8: When finished, remove the remaining garlic cloves and season with chopped parsley

Step 9: Distribute the spaghetti with tuna and lemon on individual plates, season with the grated zest of a lemon and a pinch of chili powder, bring to the table and serve.

For a stronger flavor we used a soffritto rich in garlic, but you can reduce the quantity or eliminate the internal core to make it more delicate and digestible, based on your tastes. When shopping, choose organic and untreated lemons, and prefer quality tuna, preferably artisanal, preserved in glass and fished in a sustainable way.

Pistachio-crusted tuna is a delicious and easy-to-prepare second course, perfect for special dinners or festive occasions. It pairs well with light side dishes such as salad, baked potatoes or seasonal vegetables. In this version, fresh tuna is breaded with a crunchy mix of breadcrumbs, sesame, chopped pistachios, garlic and parsley, then browned in a pan with extra virgin olive oil until golden brown. Serve hot, perhaps with rustic bread and a glass of white wine. For a more decisive touch, you can add paprika, chili pepper or aromatic herbs such as thyme, basil or mint. It is essential to use fresh, quality tuna, with firm and fragrant meat. Cook it briefly, about two minutes per side, to keep it tender and juicy.

Preparation: 5 minutes / Cooking: 4 minutes

Difficulty: Easy

Serves: 4

Fresh tuna steaks: 500 gr

Breadcrumbs: 80 gr

Parsley: 1 sprig

Extra virgin olive oil: to taste

Pepper: to taste

Salt: to taste

Pistachio crumbs: 60 gr

Sesame seeds: 40 gr

Garlic: 1 clove

Step 1: Prepare the breading; collect the breadcrumbs in a bowl

Step 2: Add the pistachio crumbs, chopped parsley, a tablespoon of extra virgin olive oil, the chopped garlic clove and the sesame seeds.

Step 3: Season with salt and pepper, and mix the ingredients with a spoon.

Step 4: Coat the tuna in the breadcrumbs on both sides, making sure to press it down well with light pressure

Step 5: Heat 2-3 tablespoons of oil in a non-stick pan, place the fish and cook for a couple of minutes.

Step 6: When a golden and crispy crust has formed, gently turn the tuna and continue cooking for the same amount of time on the other side.

Step 7: Remove it with a slotted spoon and let it dry on a sheet of kitchen paper.

Step 8: Arrange a bed of salad on individual plates, arrange the pistachio-crusted tuna on top, cut into slices, bring to the table and serve.

To add flavour to the tuna in a crust, you can add chopped dried tomatoes, capers and olives during cooking. If you prefer, you can avoid the garlic without compromising the result. Instead of sesame, you can use poppy seeds, or cook the tuna directly on the grill, without breading, for a quicker version. Alternatively, cook it in the oven at 180 °C for 10 minutes, after having seasoned it with a drizzle of oil.

Beef strips are a simple and tasty second course, perfect for the whole family. They are prepared in a few minutes using slices of beef cut into strips, quickly browned in a pan with a drizzle of oil. Once cooked, they are served as a fresh salad, enriched with rocket, cherry tomatoes, parmesan flakes and a touch of balsamic vinegar for a balanced and inviting taste.

Preparation: 10 minutes / Cooking: 10 minutes

Difficulty: Easy

Serves: 4

Callions: 400 gr

Garlic: 2 cloves

Salt: to taste

White wine: 40 ml

Tomatoes: 200 gr

Rocket: 50 gr

Pepper: to taste

Extra virgin olive oil: to taste

Balsamic vinegar: to taste

Parmesan flakes: to taste

Step 1: Cut the meat into strips and set aside

Step 2: Pour a drizzle of oil into a non-stick pan, add the garlic cloves and cook for 1 minute

Step 3: Add the meat and brown for 2-3 minutes

Step 4: Pour the wine and let it evaporate.

Step 5: Add the cherry tomatoes, cut into wedges

Step 6: Cook for 5 minutes on a high flame

Step 7: Add the washed rocket and season with salt

Step 8: Season with ground pepper

Step 9: Mix all the ingredients well

Step 10: Serve the beef strips with parmesan flakes and balsamic vinegar

It is recommended to consume the beef strips immediately.

Ricotta and fig cups are a delicious single-serving dessert, simple to make and perfect for ending a meal in a delicious way. Ideal to prepare in advance, they can be conveniently stored in the refrigerator until ready to be served. In this recipe, the figs are lightly caramelized in a pan with butter and honey, becoming soft and even tastier. Once cooled, they are alternated in a glass with layers of velvety ricotta cream and biscuit crumbs enriched with chocolate chips. An irresistible and versatile dessert, which you can easily customize according to your tastes. Discover how to make it step by step.

Preparation: 30 minutes

Difficulty: Easy

Serves: 4

Fresh cow ricotta: 300 gr

Rustic biscuits with chocolate chips: 200 gr

Sugar: 4 tablespoons

Acacia apple: to taste

Fresh whipping cream: 250 ml

Fresh figs: 1

Butter: 1 knob

Step 1: Collect a tablespoon of honey and the butter in a large non-stick pan; break up 6 figs, place on the stove and sauté over a high flame until the fruit is soft and the cooking liquid is thick. Let it cool.

Step 2: Collect the well-drained ricotta in a large bowl together with 2 tablespoons of honey and the sugar. Mix with a spatula.

Step 3: Whip the cream until stiff and add it in two or three portions, mixing it into the cream with slow movements, from the bottom up. Place the cream in the refrigerator.

Step 4: Break the biscuits into not too thin pieces and collect them on a plate

Step 5: Make the glasses by distributing a layer of biscuits in each one, then one of ricotta cream, then one of sautéed figs, then more biscuits and cream.

Step 6: Cut the remaining fresh figs into wedges and place them on top of each glass

Step 7: Store the glasses in the refrigerator until ready to serve

We recommend enjoying the ricotta and fig glasses as soon as they are prepared, to best appreciate their freshness, creaminess and contrasting textures. Alternatively, you can store them in the refrigerator for up to 24 hours, well covered with cling film, so as to keep them fragrant and ready to serve.

Petulle are traditional Albanian fritters, originally prepared to celebrate the birth of a child. Soft and with a delicate flavor, today they are enjoyed at any time of the day. In the sweet version they are ideal for breakfast or a snack, while accompanied by cheeses and a glass of very cold prosecco they transform into a delicious aperitif appetizer.

Preparation: 10 minutes / Cooking: 10 minutes

Difficulty: Easy

Serves: 18 pancakes

Flour: 200 gr

Greek yogurt: 165 gr

Bicarbonate: 3 gr

Egg: 1

Salt: 1 pinch

Peanut oil: q.s.

Step 1: Combine the egg and the plain Greek yogurt in a bowl

Step 2: Mix them with an electric whisk until you get a frothy mixture

Step 3: Sift the flour directly into the bowl and add a pinch of salt and the bicarbonate.

Step 4: Mix all the ingredients well with a spatula, the result should be a smooth, lump-free dough, sufficiently dense.

Step 5: Heat plenty of peanut oil in a narrow, high-sided saucepan, then pour in a few spoonfuls of batter at a time and fry until golden brown; remove the fritters with a slotted spoon as you go

Step 6: Transfer them to a plate lined with kitchen paper to remove excess oil, and continue in this manner until you finish the mixture.

Step 7: Arrange the petulle on a tray or serving dish and enjoy them piping hot

Petulle are best freshly made, but they can be stored! Keep them at room temperature for a day, well covered with cling film or in an airtight container. If you want to enjoy them in the following days, keep them in the refrigerator for up to 3 days or freeze them for a month. When ready to serve, heat them in the oven or in a pan to regain their softness.

Melon semifreddo is a fresh and enveloping summer dessert, prepared with mascarpone, cream, sugar and cantaloupe melon; a juicy and thirst-quenching fruit, characterized by its orange pulp and unmistakable flavor. The recipe is simple and quick, does not require the use of an ice cream maker and can be stored in the freezer for weeks without forming ice. Once well set, just garnish it with a few mint leaves and melon slices to obtain a creamy and light dessert, ideal to serve at the end of a meal or for an irresistible summer snack.

Preparation: 45 minutes / Rest: 6 hours

Difficulty: Easy

Serves: 6-8

Melon (net of waste): 200 g

Mascarpone: 250 mg

Icing sugar: 70 g

Granulated sugar: 50 g

Fresh liquid cream: 350 ml

To garnish:

Melon: q.b. q

Fresh mint: q.b.

Step 1: To prepare the melon semifreddo, start by cleaning the fruit: remove the rind and the internal seeds, then cut the pulp into cubes and transfer them to the jug of an immersion blender. Then add the granulated sugar

Step 2: Blend with the blender and, once you have obtained a smooth and homogeneous mixture, place it in the refrigerator while you take care of the rest of the preparation.

Step 3: Pour the mascarpone into a large bowl

Step 4: Combine the icing sugar and the fresh liquid cream; it is important that both the cream and the mascarpone are very cold from the fridge. Furthermore, you can use natural sugar or vanilla-flavoured sugar.

Step 5: At this point, work everything with the electric whisk until you obtain a well-whipped and homogeneous mass

Step 6: At this point, pour in the blended melon kept aside and work everything again for a few minutes, so as to incorporate it perfectly

Step 7: Proceed to pour the mixture into the plumcake mould, previously lined with a sheet of transparent film. Level the surface well with a spatula, so as to make it uniform, then put everything in the freezer for 6 hours. In the meantime, cut two more slices of melon, which will be needed for the final decoration.

Step 8: After the resting time, unmold the semifreddo and transfer it to a tray, then garnish the surface with melon slices and fresh mint sprigs

Step 9: The melon semifreddo is ready to be enjoyed

The melon semifreddo can be stored in the freezer, well covered with cling film, for up to a month. Once defrosted, however, it should not be refrozen: to enjoy it at its best, it is recommended to portion it in advance, so as to defrost only the quantity needed.