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An intense black that seduces, it enhances chitarrine with squid ink this recipe of cuttlefish, lobster, borccoletti and tomato.

Tagliatelle with truffle are a culinary success even when served with just a knob of butter and a sprinkling of a good aged cheese. Try them in a different variation following the recipe with lobster and cardoncelli mushrooms.

Pici are undoubtedly one of the protagonists of Tuscan cuisine. They originated as a poor man's dish but can be enriched with a wide variety of tasty recipes. Discover how to make this recipe for pici dritti with sweet garlic, 'nduja and pink shrimp.

Fancy something sweet? Discover together with blogger Antonia Salomone a mouth-watering recipe whose flavours are enhanced by the addition of Acetaia Cazzola e Fiorini's Balsamic Vinegar of Modena PGI. A perfect idea for the end of a meal or a snack full of sweetness!