Easy

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.

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.

Today we discover together the whole wheat fusilli in chickpea cream with arugula and zucchini recipe, developed for you by the biologist and nutritionist Simona Santini and published in the magazine Starbene.

All the ingredients in this recipe represent the valley of the Po River's delta, whose main characteristic is the fog, as for the South is the sun. A dish made with a noble variety, called the King of Rices: Carnaroli Le Stagioni d'Italia. Mushrooms and red fruits, typical of the woodland soil, and ribs, enrich this recipe for a unique dish that combines and globalizes taste and tradition.

To delight you with a fantastic dish, Maria Grazia will show you how to prepare a quick and light recipe using Le Stagioni d'Italia's exquisite whole wheat spaghetti. These hard wheat spaghetti are made by Varietà Cappelli, 100% Italian, with a unique flavor. A truly exceptional ancient grain, which allows the pasta to be highly digestible and loved even by children.

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.

Again the land and the sea coming together, for a tasty recipe that combines tuna, beans, pesto and hazelnuts in a single dish. The fine red tuna from the Mediterranean sea is the main player in this dish. Its rich taste is pleasantly combined with the delicacy of the canellini beans to which is added a hint of pesto that gives an unexpected liveliness to this particular composition.