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As summer officially begins on 21st June, June salads will delight us with the addition of seasonal fruit.

Asparagus continues to be present, which we can enjoy with a mouth-watering cheese cream and plums for a salad that also becomes a green all-in-one dish, great to take to the office or to the pool in a convenient lunch box.

My salad with cooked vegetables features snow peas accompanied by carrots, but above all by the contrast of the sweetness of the figs and the saltiness of the crispy Prosciutto di Parma: as an appetiser, main course or as a one-course meal, the Salad of snow peas and figs will win you over with its explosion of flavours.

The tip I want to share with June salads is the use of spray oil, a very interesting way to dress our dishes. Why?

For two main reasons: the first is that we will use up to 90 per cent less oil for dressing, thus significantly reducing the calorie intake of the salads themselves; the second is that in the canned bag of Fratelli Mantova the oil is stored in the dark and protected from the air, thus guaranteeing ideal preservation.

My choice for these salads is avocado oil containing 100% oil extracted from the pulp of the avocado fruit, rich in vitamin E, with a light and delicate taste and texture.

For more ideas, see also the reinforced salads of May.

Asparagus and plum salad

carbohydrates 7.76g for 1 serving

insalata-di-asparagi-e-prugne

Ingredients for 1 salad

  • 3-4 asparagus
  • 50g plums
  • 30g soy milk*
  • 30g Ricotta cheese
  • 20g Robiola cheese
  • shelled pistachios
  • 1 lemon with edible zest
  • Fratelli Mantova’s avocado oil
  • salt and pepper

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. With a mandoline, slice the asparagus into ribbons and marinate them for at least 15 minutes with a teaspoon of lemon juice, salt, pepper and a splash of avocado oil.
  2. Prepare a cream by mixing ricotta, robiola, grated lemon peel and a grinding of pepper.
  3. Assemble the salad by placing the asparagus ribbons in a salad bowl, the cheese cream, the plums cut into wedges and a sprinkling of shelled pistachios.

insalata-di-asparagi-e-prugne

Snow pea and fig salad

carbohydrates 9.58g for 1 serving

insalata-di-taccole-e-fichi

Ingredients for 1 serving

Preparation

  1. Slice the carrots into ribbons using a mandoline, season them with lemon juice, salt, pepper and a splash of avocado oil, then allow to rest for the time needed to prepare the other ingredients.
  2. Boil the snow peas in boiling salted water until cooked but still firm. Plunge them into cold water, then drain immediately.
  3. Place the Prosciutto slice on a plate and let it crisp up in the microwave or in a non-stick frying pan: in the microwave, set the oven on low power for short periods of time until the desired crispiness is reached; in the frying pan, do not grease the bottom and cook on low heat until crispy.
  4. Assemble the salad by placing the snow beans on the bottom of the salad bowl, the carrot ribbons and a well-washed fig cut into wedges, season with a pinch of salt, pepper and a splash of avocado oil, then finish by adding the crispy prosciutto slice.

insalata-di-taccole-e-fichi

Poke is a traditional Hawaiian dish prepared with marinated raw fish accompanied by other ingredients making it a fresh, tasty and complete meal; my Pineapple chicken poke is my interpretation of a one-course meal that is equally tasty and complete, but made with meat as a source of protein.

In fact, who has difficulties in finding fresh chicken and pineapple? Normally nobody, therefore having a recipe that can answer the age-old question of what to cook for dinner is a great relief, also because this Poke will be ready in 10 minutes, practically the time Basmati rice takes to cook.

If you can, remember to soak the Basmati rice for 10 minutes before boiling it: its grains will be plump and long once cooked for an extra taste pleasure!

Try also Basmati rice with curry, tuna and peppers if you want a touch of Oriental cuisine on your table.

Pineapple chicken poke

22.28g carbohydrates per 100g

poke-di-pollo-allananas

Ingredients for 4 servings

  • 350g chicken breast sliced very thinly
  • 200g Basmati rice
  • 200g fresh pineapple
  • 100g green onions
  • 20g corn starch*
  • 1 piece of fresh ginger
  • gluten-free soy sauce*
  • Goji berries to taste
  • poppy seeds to taste

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Soak the Basmati rice in water for 10 minutes before boiling it in 400g of water and a pinch of salt. Once cooked, set it aside.
  2. Coat the chichen slices with corn starch making sure you shake them well so that only a think layer of starch remains on the meat. Cut the chicken slices to strips.
  3. Cut a thick slice of pineapple, remove the peel and dice it.
  4. Cut the green onions into rounds and sweat them in a non-stick pan with a dribble of oil, ginger to taste chopped very thinly and some spoons of water. When the green onions are soft, add the chicken on high heat, stir and douse with soy sauce cooking for some minutes.
  5. Add the pineapple, half a glass of water to form a runny sauce and cook for some more minutes.
  6. Assemble your poke: put the basmati rice in a soup dish or bowl, top it with the pineapple chicken and finish with Goji berries and poppy seeds to taste.

poke-di-pollo-allananas

Version with gluten of Pineapple chicken poke

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

 

A chickpea flour flan with lots of vegetables, also perfect for using the leftover vegetables in the fridge: try the Chickpea and Vegetable Flan.

I love this recipe that a friend taught me because it not only allows me to have a one-course meal that is perfect for diabetes and coeliac disease, but also because I can prepare it using just one pot! Thanks to the Berndes pot I found at my friend Michela’s store, I Love My House, you can in fact cook the vegetables on the stove first, then complete the recipe by putting the pot in the oven.

The vegetables I used are just an indication, but you can use your favourite vegetables or any vegetables that you may have in small quantities: a tasty and easy anti-waste recipe.

Furthermore, the leftover flan is a perfect lunch box to take to the office or to school.

If you’re running out of ideas for lunch boxes, here are some ideas.

Chickpea and vegetable flan

carbohydrates 11g per 100g

sformato-di-ceci-e-verdure

Ingredients for a 28cm flan

  • 600g water
  • 200g chickpea flour*
  • 150g Tropea onions
  • 150g courgettes
  • 150g carrots
  • 80g Swiss chard
  • 30g Parmigiano Reggiano cheese
  • extra virgin olive oil
  • salt and pepper

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the chickpea flour in a bowl and pour the water over it in a trickle stirring with a whisk so that no lumps form. Let the batter rest for at least 3 hours.
  2. Slice the Tropea onions and brown them in a non-stick pan suitable for use in the oven too; add the julienne-cut carrots and courgettes, then a few tablespoons of water to prevent the vegetables from frying. Stir well, cook for a few minutes, then add the herbs. Season with salt and pepper and remove from the heat when the Swiss chard has wilted.
  3. Add a pinch of salt and a drizzle of oil to the chickpea batter, then pour it into the pan containing the vegetables and bake in a convection oven preheated to 160°C for 25 minutes.
  4. Open the oven, sprinkle the surface with grated Parmesan cheese and a drizzle of oil, then put back in the oven for another 5 minutes.
  5. Serve the flan warm cut into slices.

sformato-di-ceci-e-verdure

Version with gluten of Chickpea and vegetable flan

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

What vegetables await you in our April salads? Cauliflower, peas and leek will be the stars with the red touch of strawberries: find out how to prepare them.

Let’s start with an uncommon use of cauliflower: raw. Have you ever tried it? You will be surprised to discover that it is sweet and has a much more delicate smell than when cooked. It is in fact during cooking that the typical sulphurous smell develops, which often makes cauliflower not liked, especially by children. In the first salad, cauliflower is grated to make a tasty, micronutrient-rich couscous with lots of flavour and few calories.

My Quinoa salad, on the other hand, is perfect for a refill of plant protein. Quinoa is a gluten-free pseudo-cereal that has all 8 essential amino acids (i.e. those that must be taken in with food as they are not produced by our body) and therefore has a very similar nutritional profile to foods of animal origin. Moreover, due to its wealth of other micronutrients, it is considered a super-food whose consumption is strongly recommended as an integral part of a healthy, balanced diet.

Remember to rinse quinoa before cooking to remove saponins, substances naturally present in many vegetables, which may cause irritation to mucous membranes, but are completely eliminated by a pre-cooking wash.

If you only have a few minutes available, see how to prepare Three five-minute salads!!

Cauliflower couscous with Radicchio variegato

carbohydrates 14g for the whole serving

cous-cous-di-cavolfiore-uvetta-e-fragole

Ingredients for 1 serving

  • 80g cauliflower
  • 40g radicchio variegato di Castelfranco
  • 15g raisins
  • 15g shelled walnuts
  • 1 teaspoon of toasted sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 strawberry
  • Traditional Balsamic Vinegar of Modena
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Grate the cauliflower with a coarse-hole grater to obtain a couscous-like consistency.
  2. Wash, dry and cut the Radicchio into pieces.
  3. Assemble the salad by placing the radicchio on the bottom of the plate and the cauliflower couscous on top; season with salt and pepper, oil and traditional balsamic vinegar of Modena, then complete by adding the raisins, nuts, seeds and finally the strawberry cut into thin slices.

Quinoa salad with leek and peas

carbohydrates 20.11g for the whole serving

insalata-di-quinoa-e-piselli

Ingredients for 1 serving

  • 25g quinoa (weighed raw)
  • 40g shelled fresh peas
  • 30g leek
  • 7g desalted capers
  • chopped basil and sage
  • sun-dried tomatoes*
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Rinse the quinoa under running water and cook it in 75g of lightly salted water for about 20 minutes or until it has absorbed all the water.
  2. Put a little oil in a non-stick frying pan and brown the finely sliced leek and peas in it, adding a few tablespoons of water to cook them. Add desalted capers and chopped basil and sage. When the peas are almost cooked, add the quinoa and season with salt (if necessary) and pepper.
  3. Serve the quinoa topped with a few chunks of sun-dried tomatoes and basil leaves.

insalata-di-quinoa-e-piselli

Cous-cous-di-cavolfiore-uvetta-e-fragole

Version with gluten of April salads

The recipes contain only naturally gluten-free ingredients, so no adaptation is necessary for their version with gluten.

My journey to find tasty and quick salad recipes continues to serve dishes that are always new and today my proposal is two Raw and cooked salads.

Remember that the principle we shoul follow when choosing our salad ingredients is their being in season. So, opening the fruit and vegetable calendar is a must before going to the greengrocer’s because stores are more an more thriving with all sorts of produce even if coming from any other part of the world.

Our star ingredients today are fennels and barilla plants. Fennel is rich of fibre and water, it helps digestion and prevents bloating; it can be eaten in many different ways. It is excellent raw at the beginning of the meal to slow down the absorption of carbohydrates eaten afterwards thanks to the presence fo water and fibre that will also contribute to reduce hunger.

Barilla plants are a shrub that grows between March and May. They are rich in vitamins and antixodants, but especially fibre and water, whereas they are very low in fat, which makes them perfect for low calorie diets and to quench hunger. Unlike fennels, they must be boiled or steamed before eating.

Find out how I used our hero vegetables in two fantastic raw and cooked salads. And if you missed my previous salads, check the recipes of Three 5-minute salads.

Fennel and orange salad with light dressing

carbohydrate 9g for 1 serving

insalata-di-finocchi-e-arance

Ingredients for 1 serving

  • 1/2 fennel
  • 50g orange
  • slivers of Piave chees or Emmentaler
  • pomegranate seeds
  • 30g soy milk*
  • 10g rice or extra virgin olive oil
  • orange juice
  • salt and pepper

**Ingredienti specifici per celiaci

*Ingredienti per i quali verificare l’assenza di glutine in etichetta o sul Prontuario AIC

Preparation

  1. Slice the fennel very thinly with a mandoline.
  2. Peel half an orange and cut it into segments and keep the second half to squeeze its juice.
  3. Prepare the dressing: put rice oil, soy milk, orange juice, salt and pepper in a tall container and blend with a hand blender to a texture similar to a runny mayonnaise.
  4. Assemple the salad: put the fennel in the centre of a deep dish, top with the orange segments, slivers of cheese, then dress with the orance sauce and garnish with pomegranate seeds.

Salad of Barilla plants with egg and hard Gorgonzola cheese 

carbohydrates for the whole serving negligible

insalata-di-agretti-uova-e-gorgonzola

Ingredients for 1 serving

  • 1 bunch of Barilla plants
  • 1 egg
  • 20g hard Gorgonzola cheese
  • extra virgin olive oil
  • salt and papper

Preparation

  1. Put a pot of water on the heat, salt it and when it reaches the boil, cook the Barilla plants for a couple of minuters. Drain and throw in cold water, then drain again. Set aside.
  2. Hard boil 1 egg for 9 minutes from when the water starts boiling. Once cooked, shall the egg and separate egg white and yolk.
  3. Assemble the salad: put the Barilla plants in a deep dish, top with the diced egg white, crumble the egg yolk, arrange the hard Gorgonzola cheese cut into small cubes and dress with salt, pepper and a dribble of extra virgin olive oil.

 

Patties and meatballs are always a guarantee of success, so I’m constantly seeking alternative ingredients to meat to make some tasty, quick and easy ones: find out how to prepare Eggplant patties with yoghurt sauce.
The inspiration for this recipe is a dish prepared by some Sicilian friends where I modified some steps and ingredients to make my patties as light as possible so that they can be suitable for frequent consumption. Since they are vegetable-based and I didn’t want to add egg, you will struggle a bit to give them a regular shape, but don’t worry too much about their aesthetics because the taste will overshadow it.
I wanted to propose a yoghurt sauce to accompany the patties so that you can also serve them as an appetiser or aperitif, but served with a vegetable side dish they will also be perfect as a main course.
And if you love meatballs, have fun browsing the session Meatballs and Patties of the blog.

Eggplant patties with yoghurt sauce

carbohydrates 13.5g per 100g of patties without sauce

Ingredients for the patties

  • 650g eggplant
  • 150g cherry tomatoes
  • 40 g breadcrumbs** plus breadcrumbs for breading
  • 35g almonds
  • 30g celery
  • 1 tablespoon desalted capers
  • chopped cumin, coriander and green pepper to taste
  • extra virgin olive oil
  • salt and pepper

Ingredients for the sauce

  • 200g fat free Greek yoghurt
  • 40g soy milk*
  • 10g seed oil
  • 1 heaped teaspoon of pistachio paste
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Dice the eggplants, sprinkle them with salt and place them in a colander to draw out moisture for about 30 minutes.
  2. Remove the moisture from the eggplants with paper towels, then put them in a wok with a little oil. Wilt them over high heat, stirring frequently, and add the halved cherry tomatoes, continuing to stir occasionally until the eggplants are cooked.
  3. Blend the almonds to a flour, then add the chopped celery, desalted capers, eggplants and cherry tomatoes in the blender and blend until smooth; thicken by adding the breadcrumbs, season with salt, pepper and chopped spices to taste.
  4. Form patties with a teaspoon and coat them with breadcrumbs, then place on a baking tray covered with parchment paper, drizzle with a little oil and bake in a convection oven preheated to 200°C until golden brown.
  5. Meanwhile, prepare the yoghurt sauce by mixing all the ingredients together in a bowl.
  6. Serve the patties with the yoghurt sauce as an appetiser or with a vegetable side dish as a main course.

Polpette-di-melanzane

Version with gluten of Eggplant patties with yoghurt sauce

Replace gluten-free breadcrumbs with standard breadcrumbs, no other adaptation is needed.

If you’re looking for an alternative to pizza, which always challenges us with blood sugar and gluten-free, these Meat mini-pizzas can be super tasty and fun: try them!

In the recipe you will find the ingredients to prepare a tasty and succulent base starting with beef, which I asked my trusted butcher to grind from a lean cut, as my children like. Indeed, remember that it is important to see which meat is used for the mince because if you buy it ready-made at the supermarket, it usually contains a very high percentage of fat.

For the topping, you can decide to use your favourite ingredients, without having to follow my instructions: it will be a lot of fun!

So tonight mini-pizzas ready in just over 30 minutes! For alternative pizzas, see also this Potato pizza with olives.

pizzette-di-carne

Meat mini-pizzas

carbohydrates per 100g negliglible 

Ingredients for 5 mini-pizzas

  • 550g lean minced meat
  • 40g tomato sauce
  • 8g honey
  • 5g salt

Ingredients for the topping

  • tomato sauce
  • mozzarella
  • artichokes in oil or sautéed in a pan
  • sautéed mushrooms
  • sun-dried tomatoes*
  • olives
  • oregano
  • extra virgin olive oil
  • salt

Preparation

  1. In a bowl, season the minced meat with the tomato sauce, honey and salt. Mix well and leave to rest for about 30 minutes.
  2. Then, take an 8-9cm diameter pastry cutter and form discs of meat by pressing it down well with the back of a spoon. Place the meat discs on a hot grill and cook them on both sides without cooking them through (I cooked them 3-4 minutes per side). Move away from the heat.
  3. Meanwhile, season the tomato sauce with oregano, oil and salt.
  4. Place the grilled meat on a baking tray covered with parchment paper and top it like a pizza: tomato sauce, a few slices of mozzarella, artichokes, mushrooms, chopped sun-dried tomatoes and olives.
  5. Bake the mini-pizzas under the grill preheated to 220°C for about 4 minutes or anyway until the mozzarella has melted. Serve them hot.

pizzette-di-carne

Version with gluten of Meat mini-pizzas

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

I have already introduced you to the black cherry liqueur Ratafià by the artisan company Scuppoz so today you will discover the second liqueur I love to use in the kitchen, namely the liquorice liqueur which I propose in this Almond panna cotta with liquorice reduction, which is also lactose-free.

Liquorice is Abruzzo’s black gold. In the past, this root was given to children instead of candies because it was just as sweet and available in nature along the paths from the mountains down to the sea.

Scuppoz Liquorice Liqueur is produced in a completely artisan way by infusing liquorice roots, which give the liqueur an unmistakable and harmonious flavour (here you can find the AIC rules for choosing gluten-free liqueurs). The ideal temperature for enjoying this liqueur is the refrigerator temperature, as is also the case in my recipe in which, however, we no longer have alcohol in order to serve it to children too!

Follow Scuppoz’s news on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

panna cotta alle mandorle

Almond panna cotta with liquorice reduction

41.35g carbohydrates per 100g of Panna cotta without liquorice reduction

Ingredients for 4-5 servings

  • 200g vegetable cream*
  • 150g almond milk*
  • 70g sugar
  • 8g gelatine sheets*

Ingredients for the liquorice reduction

  • Scuppoz liquorice liqueur*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

  1. Soak the gelatine in cold water.
  2. Put almond milk, vegetable cream and sugar on the stove to heat.
  3. Wring the gelatine and add it to the mixture over the heat so that it melts, then stir well and remove from the heat.
  4. Fill moulds of the desired shape, then place them in the refrigerator for a few hours so that the mixture solidifies.
  5. Prepare the liquorice liquor reduction. Put the desired amount in a small pan and when it comes to the boil, let it reduce for a few minutes, then allow it to cool completely. You can decide to put it in the refrigerator until the momento of serving.
  6. Remove the Panna cotta from the moulds and place it directly on the serving plate, then douse it with the liquorice liqueur.

panna cotta alle mandorle

Version with gluten of Almond panna cotta with liquorice reduction

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

Today I want to take you on a trip to the mountains of the Abruzzo region to discover artisan liqueurs created, as if by magic, by a family of nature and food lovers, which I want to propose to you in this recipe, also lactose-free, to prepare my Prawns with cream of Cannellini beans flavoured with Ratafià.

Artisan liqueurs in the kitchen

Let me introduce the liqueurs by the Scuppoz company starting with the name. The term ‘Scuppoz’ is an onomatopoeic word from Abruzzo that sounds like glasses clinking for toasting and celebrating, but today, Scuppoz is an artisan company that produces liqueurs using what the land of the mountains has to offer: wild herbs, berries and a lot of creative energy.

Before I met the Scuppoz liqueurs, I met Anna, the irrepressible wife of the second generation of herb alchemists whose passion in telling about the battles and challenges of making liqueurs in the hostile mountains of Abruzzo conquered me to the point that I couldn’t but find out about these ‘strong and gentle spirits’, as the motto of the ‘Medicinette’ liqueur collection reads.

Le "Medicinette" dell'azienda Scuppoz

The “Medicinette” collecion by Scuppoz

Ratafià: black cherry liqueur from the hills and Montepulciano wine

For my recipe, I chose the black cherry liqueur Ratafià made with black cherries from the hills and Montepulciano wine, ingredients that give the liqueur a powerful structure. Scuppoz Ratafià can be enjoyed by people with coeliac disease because it is prepared only with red wine, sour cherry juice and alcohol, i.e. without the addition of flavourings (here you will find the AIC rules for choosing gluten-free liqueurs).

Where does the name Ratafià come from? From the Latin expression‘ut rata fiat’, let the deed be ratified, because it was customary to drink this liqueur (prepared by women, but drunk mostly by men) immediately after signing a notarial contract to sanction its validity.

Scuppoz liqueurs are a journey of aromas, flavours and mountain stories, which I have brought to you in this recipe so that even the little ones at home can fully enjoy the experience without taking the alcoholic part for which they will have to wait a while!

And remember to follow Anna’s adventures on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

gamberi con crema di cannellini al ratafia

Prawns with cream of Cannellini beans flavoured with Ratafià

14.10g carbohydrates per 100g

Ingredients for 4 servings

  • 400g red onion from Acquaviva delle Fonti (or Tropea onion)
  • 400g cooked chickpeas
  • 8 prawn tails
  • 2 shallots
  • vegetable stock
  • Ratafià – Scuppoz black cherry liqueur*
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Slice the red onion and brown it in a non-stick pan with a little oil for a few minutes, then cover with vegetable stock and let it cook without browning.
  2. When the onion is soft and the stock has evaporated, deglaze with 4-5 tablespoons of Ratafià, add salt and pepper and let the liquor thicken for a few minutes, then turn off the heat.
  3. Prepare the Cannellini cream. Put the chopped shallot in a non-stick pan, let it brown, then add the cooked Cannellini beans and let them season for about 5 minutes.
  4. Transfer the Cannellini beans to a blender, add the necessary amount of stock to obtain a thick cream and blend. Season with salt and pepper.
  5. Transfer the onion cooked in Ratafià to a bowl so that you can use the frying pan to cook the prawns: leaving the cooking juices of the onion, cook the prawn tails for a maximum of 2 minutes on each side.
  6. Now assemble the dish: with a ring, form a disc of Cannelli cream, place the Ratafià flavoured onion on top, then 2 prawns and finish with a grinding of pepper and a very light drizzle of oil.

gamberi con crema di cannellini al ratafia

Version with gluten of Prawns with cream of Cannellini beans flavoured with Ratafià

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

E’ pronto! Tutti a tavola means Lunch is ready! How many times have we heard this sentence? For me this is a marvellous memory of when I was a child, which I now live again with my children, but also on 12 TV Parma, every day before and after the TV news: many easy recipes for the whole family to prepare in few minutes.

The recipes for mums intended for children

How many times have we asked ourselves: what can I cook for lunch today? So, here are some ideas for quick recipes to prepare for the most demanding guests at home, i.e. our children.

The star ingredients in many of these recipes are the products of the Ortolina range, in particular Ortolina Kids, the tomato products containing only organic ingredients, plenty of vegetables and designed by the Rodolfi company for the wellbeing of our young family members.

è pronto tutti a tavola

Lunch is ready: Every day before and after the TV news

Are you ready to say: Lunch is ready! Then don’t miss my recipes. Every day, before and after the TV news on 12 TV Parma (channel 16 on digital TV, channel 5016 on Sky decoder), live streaming and on demand. Your children will be happy to taste something new every day and always with tasty and healthy recipes.

Would you like some spoilers? Spinach and ricotta gnocchi, Sicilian style rolls, Potato and courgette patties with tomato sauce  and much, much more.

Buon appetito!