Main courses

Recipe for whole-wheat ricotta tortiglioni flan with aubergine and basil for 4 people to be prepared in 20 minutes and cooked in 12 minutes, for a dish with an enveloping flavour.

Recipe for Pumpkin Risotto with Radicchio in Red Wine, Creamy Sheep's Cheese and Walnuts for 4 people to be prepared in 10 minutes and cooked in about 50 minutes, for a dish with irresistible flavours and aromas.

Discover how to combine spaghetti with cuttlefish ink from Antico Pastificio Morelli with this simple, quick and tasty recipe.

Luigi Incrocci, a Tuscan chef with a great charisma and a careful connoisseur of raw materials, proposed to us the preparation of a dish that is nothing short of sumptuous: Pici Morelli with sausage, mushrooms and artichokes. An explosion of flavour enriched by a careful selection of the aromatic bouquet chosen to accompany the cooking and to enhance the woodland flavours: sage, rosemary, thyme. Basic ingredients, very simple, but expressed in a clear and engaging way.  

Discover how to make a recipe for spaghetti alla puttanesca, a rich and tasty classic of Neapolitan cuisine, with Maria Francesca Sacco's recipe.

Discover how to cook an excellent risotto by enriching it with Marina Colonna's Rose Oil. One of the most delicate and refined dishes in Italian cuisine, known for its floral aroma and slightly sweet flavour.

Perfect for lunch or dinner, ideal to take to work or as a fresh and tasty starter for your first moments outdoors. Cold salads are a simple idea that you can dress however you like. Together with LEGU' we suggest this recipe that could be a great star on your table, thanks to the perfect balance of quality, taste and authenticity.

Pizzoccheri della Valtellina IGP Bio are the traditional type of pasta of the Lombardy region, made with buckwheat flour that gives them a unique flavour. They are produced following ancient local traditions, made with durum wheat semolina and the best buckwheat flour. Discover with Moro Pasta how to use them by making a Sicilian pesto recipe.

Pasta with pistachio pesto, cherry tomatoes and feta is a first course with a genuine flavour, easy to prepare and great for any occasion. With LEGU''s recipe, you too will be able to make it, combining the taste with the authenticity of their Eliche, lighter and more digestible because the legumes are first left to soak, steamed whole, dried and ground.

Moro fusilli is a pasta made from 100% Italian organic wholemeal buckwheat. Buckwheat pasta is rich in fibre and mineral salts such as magnesium and manganese. A plate of pasta is a pleasure for the palate, but also for the eye: have fun 'colouring' the Fusilli with the season's sauces and you will find that dinner has never been so simple and tasty. When you have some time, enjoy them with calamari on creamed broccoli.  Naturally gluten-free and ready in 5 minutes.