Side dishes

An unusual but very fragrant first course, delicate and refined at the same time.

With the leftover risotto with pepper sauce, we make an anti-waste recipe, creating a rice mousse, a great fingerfood.

A special first course, a risotto made with creamed peppers with added black garlic and pecans. Discover this delicious and special recipe now.

A delicious light recipe perfect for vegans and vegetarians. Discover a tasty variation with the addition of gratinated vegetables and crumbled taralli.

Crispy pumpkin balls with chimichurri and liquorice powder are a tasty finger food that is ideal for social aperitifs.

Risotto with pumpkin, chimichurri and liquorice is a surprising recipe in which the skilfully dosed ingredients create an explosion of unexpected flavours and aromas.

A dish with classic flavours, which, in its simplicity, owes its success to the authenticity of its ingredients. Thanks to the skills and experience of chef Sabrina Macrì, a tomato risotto is much more than the sum of its ingredients.

Pasta salad is a tasty summer first course, ideal to prepare in the warmer months when the desire to be at the cooker is less and the desire for simple, fresh and appetising dishes increases.  This easy-to-prepare cold pasta can become a versatile main course for dinners with friends and family.

Campo dell'Oste rice table by chef Antonio Consonni of the 'Cenacolo dei Pittori' restaurant. Find out here how to make this delicious and original 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.