METHOD

• 1. Prepare the avocado cream
  Cut the avocado in half, remove the stone and scoop out the flesh. Mash it with a fork into a rustic cream. Add the lemon juice, a drizzle of extra virgin olive oil, salt and pepper. Mix well.
• 2. Toast the bread
  Toast the slices of multigrain bread in the oven or on a hot griddle until crisp and golden.
• 3. Assemble the bruschette
  Spread the avocado cream on the still-warm slices of bread. Top with Gioiella Fiordilatte cut into thin slices or small pieces. Finish with hand-torn fresh basil leaves and a drizzle of extra virgin olive oil.
• 4. Serve
  Arrange the bruschette on a serving plate and garnish with a few small fresh basil leaves.

Tip
And for the greedier ones, serve them with a small bowl of Bari-style crudo ham, creating a perfect contrast between the freshness of the avocado and mozzarella and the savouriness of the cured meat.

Recipe by Filippo Barracano

METHOD

• 1. Cook the quinoa
  Rinse the quinoa thoroughly under running water. Cook it in lightly salted water following the instructions on the packet. Drain and leave to cool completely.
• 2. Prepare the courgettes
  Cut the courgettes into rounds or cubes. Sauté them in a pan with a drizzle of extra virgin olive oil until golden and tender. Season with salt and leave to cool.
• 3. Prepare the vegetables
  Wash and dry the lettuce and mixed leaves. Finely slice the fennel. Peel the blood oranges, removing all the pith, and divide them into segments or small pieces.
• 4. Assemble the salad
  In a large bowl combine the quinoa, lettuce, mixed leaves, fennel and courgettes. Add the blood orange segments and mix gently.
• 5. Dress
  Whisk 4 tablespoons of extra virgin olive oil with the juice of half an orange, salt and pepper. Dress the salad with the resulting vinaigrette.
• 6. Finish the dish
  Cut the Gioiella nodini to finish the dish.

Tip
For an even more refined touch, finish the dish with a handful of toasted almonds or pumpkin seeds: their crunch pairs perfectly with the freshness of the blood orange and the softness of Gioiella Nodini.

Recipe by Filippo Barracano

METHOD

• 1. Prepare the aubergines
  Wash the aubergines and cut them into cubes. Deep-fry them in plenty of oil or brown them in a pan with a drizzle of oil until golden. Set aside.
• 2. Prepare the sauce
  In a saucepan, brown the garlic cloves in 3 tablespoons of extra virgin olive oil. Add the tomato passata, season with salt and cook for about 20 minutes. Remove the garlic and add a few basil leaves if you like.
• 3. Cook the pasta
  Boil the maccheroncini in plenty of salted water and drain them very al dente (2-3 minutes before the indicated cooking time).
• 4. Assemble
  Tear the Gioiella Treccia by hand. In a large bowl, mix the pasta with most of the sauce, the aubergines and half of the Gioiella Treccia. Pour everything into a lightly greased baking dish. Top with the remaining sauce, the rest of the Gioiella Treccia spread over the surface and, if you like, a sprinkling of Parmesan.
• 5. Bake
  Bake at 190°C for about 20-25 minutes, until the top is golden and stringy. Leave to rest for 5 minutes before serving.

Tip
For an even richer, typically Mediterranean version, add a few fresh basil leaves between the layers: the sweetness of the tomato, the flavour of the aubergines and the stringiness of the Gioiella Treccia will create a perfect balance of flavours. Enjoy! 🍝🧀🍆

Recipe by Filippo Barracano

METHOD

• Render the guanciale in a pan until nicely golden and crisp.
• In the same fat, sauté the asparagus stalks with a clove of garlic, adding a ladle of the cooking water.
• Drop the gnocchi and the asparagus tips into plenty of salted water and, when they float to the surface, toss them in the pan.
• Serve with stracciatella, crispy guanciale and black pepper.

Recipe by @fraifornelli

METHOD

• Blanch the peas in water for a few minutes. Then blend one part and put the other in a pan with a drizzle of oil.
• Add the risoni straight into the pan, season with salt and cook by adding boiling water or vegetable stock.
• Off the heat, stir in the pea cream and then tear the treccia into it until everything is nice and creamy.
• Serve with a few shreds of mozzarella, extra virgin olive oil and black pepper.

Recipe by @fraifornelli

METHOD

• In a bowl combine the minced beef, egg, Parmesan, parsley, salt and pepper and mix into a smooth mixture.
• Shape the meatballs with your hands, brown them in a pan with a drizzle of oil and pour in the tomato passata.
• Remove the meatballs and, when the spaghetti is al dente, finish cooking it in the pan.
• Serve with the meatballs and stracciatella

Recipe by @fraifornelli

METHOD

• After cleaning and washing the courgette flowers, chop them finely; then gently melt the anchovies in a saucepan with a drizzle of oil, add the rice, toast it, add boiling water or stock and cook.
• Halfway through cooking add the courgette flowers and, when the risotto is ready, stir in a drizzle of oil off the heat.
• Serve with a burrata in the centre, split in half, lemon zest and black pepper.

Recipe by @fraifornelli

METHOD

• Cut the peach in half and then into slices; do the same with the tomato and the Fiordilatte.
• Alternate the slices on a plate, add a few teaspoons of pistachio pesto and some chopped pistachios.
• Finish with a drizzle of oil, a pinch of oregano and fresh basil.

Recipe by @fraifornelli

METHOD

• First, cut the tomatoes in half.
• Line a baking tin with baking paper, add a drizzle of oil, brown sugar, oregano and a pinch of salt, and lay the tomatoes side by side, cut side down.
• Cover with the puff pastry, sealing the edges well, and prick with a fork.
• Bake in a conventional oven at 200° for 35 minutes.
• Then serve with the stracciatella, which makes it truly indulgent.

Recipe by @fraifornelli