Silvia Cappellazzo

A delicious soup of legumes will capture the tastebuds of even the youngest of children. The fun chickpeas chase the green and sparkling lentils, brought to life by the many spices that delicately tune a new melody. Tomato puree, onion, carrots and scented extra virgin olive oil create a decisive and tasty composition. This soup can be consumed both in the cold season and in the warm season. In the latter case it should be served at room temperature, possibly along with croutons or crispy corn bread. In the cold season it can be served with aromatic spelt grains.

In this recipe, the Arborio rice crosses the winding spinach and the seductive saffron, creating a new and tempting preparation. Not a risotto but a crispy timballo that is cradled by a soft cream that smells of spring freshness. Arborio rice can be used to make tasty risottos, but also supplì and timballi. The grain is large and pearl-like, with good cooking properties and an excellent capacity to absorb flavors. The good percentage of starch gives creaminess to the preparations.

A quick and easy dish, rich in legumes and protein, that will help your immune system face everyday challenges. A sauce made with chickpeas and tahina, perfect as an appetizer.

The long sunny days give energy and vitality while bringing fresh flavors and crispy textures to the table. A delicious recipe that combines the sweetness of zucchini with the strong character of cherry tomatoes, the inebriating scent of basil and the crunchiness of pistachios. Ingredients that blend together to heighten the elegance of the Varietà Cappelli's fusilli. Pasta is a precious symbol of Italian cuisine and this variety gives it an extra kick. Always perfectly al dente and so versatile that it can be paired with both sought-after condiments and traditional sauces.

For the cold season, a proposition of a new union where tradition explores new horizons: full-bodied and characterful tortiglioni meet a bewitching condiment made of ancient flavors, delicate notes, decisive and ever-present nuances. An ancient tradition that of ragù, which recalls comforting preparations, but which here weds 100% plant-based ingredients.

A simple and quick dish, in which the sweetness of the zucchini balances the aromatic notes of the almonds. A dish that will capture the tastebuds of even the youngest, fresh and quickly to prepare.

Chamomile, a medicinal plant with valuable sedative and calming properties, becomes a precious ingredient that enriches a fresh and aromatic dessert. The body of coconut milk and plant-based cream meet the delicate nature of chamomile which, with its gentle character, infuses unique notes to the panna cotta. A versatile dessert, suitable for a wide range of occasions.

Beans and chickpeas are precious ingredients that give taste, energy and wholesomeness to our dishes.

The brown rice with its crunchy texture and its characteristic fragrant notes becomes the main character of a 100% plant-based arancino, appetizing and delicious. To enrich the body of the brown rice the strong character of a sauce of dried fruit with hints of forest. A unique dressing that you can also use to season Le Stagioni d'Italia's pastas.

The underlying theme of all the recipes is the use of seasonal products of the territory, readily available, to structure quick-to-make dishes that involve the use of more of Le Stagioni d'Italia's products, balanced from a nutritional point of view, suitable for the whole family, careful to reduce as much as possible the waste of resources, appealing, attentive also to specific needs. The pumpkin cream can enrich delicious croutons of toasted bread flavored with Le Stagioni d'Italia extra virgin olive oil and boiled Le Stagioni d'Italia borlotti beans. La crema di zucca può arricchire dei g