250 g Risotto Carnaroli

1 litre of vegetable broth

40 g Pistachio roughly  crushed

20 g of Pistachio food processed in olive oil – OR as an alternative a pistacchio pesto.

10 g of Pancetta – diced

1 mozzarella ball – roughly chopped

Add in your frying pan , a lug of olive oil and heat . Then add your raw rice and coat well at high heat . Slowly then add your vegetable broth , mixing well at all times being carful it does not stick .

Add after 15 minutes add your infused pistachio oil and continue cooking , adding the broth gently.

Once your rice is cooked,  and it has a nice gooey consistency , spread it over a large surface to let it rest and cool down.





Pasta for 4 -6 people 

Long thin metal skewers  .  called ferro, a metal spike . . However, a thin wooden skewer works as a substitute too.

1/2 kg  of semola flour

a lug of olive oil

250 ml of water

a large pinch salt

Preparing the pasta

On a clean surface add all the flour and add the pinch of salt .  With your hands create  a hole in the middle .

in the hole gently add the water and with your hand slow mix the flour into water . continue adding the water , until you get a nice firm dough. kneed the dough together , stretching it for about 10 minutes

now cover the dough and let it rest for minimum an hour .

Once the pasta has rested , we can start making the maccheroni .

Cut small pieces of the pasta dough  and place the skewer on top .

The trick, so to speak, is to apply enough pressure on the piece of dough so that it flattens and spreads around the ferro as you roll it, but not so much as to make it stick to the ferro. At the end of the process, you want to be able to slide the maccheroni from the ferro without misshaping it (if that happens, you can always re-roll the dough and try again).

It helps to flour the skewer often. I have two of them at hand: while I am using one, the other is inside the flour bag. When the first one becomes a bit sticky, I put it in the flour and take up the other.

Cook the past  in salted boiling water until it come afloat. 


Involtini di Veal with lemon x 4 

400 g of sliced veal – hammered thinly
Provola cheese in small slices
1 lemon grated
200 g of Fresh breadcrumbs
Parsley finely chopped
salt and pepper

100 g of Parmesan cheese grated

Mix the breadcrumbs with parsley and parmesan.

On your veal add a large lug of olive oil and mix well , add the grated lemon and salt and pepper . Mix well

Take each piece of Veal and roll into the breadcrumb mixture , rolling it tightly making sure there is breadcrumbs in the middle add a piece of your provola cheese and squeeze gently .  Put each involtino on the wooden skewer , max 4-5 pieces per skewer.

Pan fried for colour and in oven for 9 minutes 180 °c

Poplpette in lemon leves x 4 people 

500 g of mince – lean  beef  – (you can also mix with pork mince too ).

2 eggs

1 garlic finely chopped

100 gr of parmesan

3 tables spoons of milk

100 gr of fresh white breadcrumbs

salt and pepper and some chopped parsley

lemon leaves plenty around 20 .


Mix all together – bake – grill -or oven  for 10-12 min 180 °c



Tomato surprise dessert

A tomato -. skinned and in a a sugar syrup for 12 hours
5 Passion Fruit – Juice
Carrot and celery diced and also in the sugar syrup for 12 hours
Basil Sorbet



Mandarinetto or Limoncello IMG_1349

15 mandarins or Lemon skins infused in 1 liter of 95 % alcohol for 2 weeks

add 1,200 liters of water with 200 gr of sugar

bottle and store for 1 month .

Violà your liqueur   is ready !