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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 prepare risotto with turnip tops, mackerel and provolone del monaco cheese with products from Campo dell'Oste. Follow Chef Filippo Sinisgalli's recipe.

Pasta Maltagliata is one of the formats best suited to offer the ideal base for giving free rein to your creativity in the kitchen. Discover the recipe and also make this version with field chicory, anchovies and pecorino cheese.

Whole wheat flours with chanterelles, broccoli and red shrimp. Try this delicious recipe, too.

Tagliatelle with white meat ragout and truffle. Choose our best products and make this delicious recipe yourself, following all the advice of chef Giorgio Nardelli of "Pasta di Aldo".

Filini strudel with green asparagus, goat ricotta cheese and Fossa cheese velouté. Try this recipe for 'Pasta di Aldo' and make it with our best products.

Tagliatelle Amalfitane are the intermediate format between Tagliatelle Classiche and Pappardelle. Prepare them with our finest ingredients and discover this recipe with sea bream, tomatoes and courgettes.

Pasta Maltagliata is one of the pastas that is best suited as a base for giving free rein to creativity in the kitchen. Try it au gratin with chicory, anchovies and pecorino cheese.

A first course with all the flavour of the sea. Discover Legù's recipe and prepare tagliatelle with clams yourself.