Recipes

Today we offer a classic Easter dessert in a special version: Rice Pastiera, with a creamy and enveloping filling, made even more fragrant with Colavita Extra Virgin Olive Oil. A sweet that brings all the warmth of Easter to the table! Ingredients for the shortcrust pastry 300 g flour 100 g sugar 2 eggs 120 ml Colavita Extra Virgin Olive Oil Zest of 1 orange Pinch of salt Ingredients for the filling 350 g cow’s ricotta 250 g sugar 150 g Colavita rice 200 ml milk 2 whole eggs 1 egg yolk 150 g candied citron and orange 2 teaspoons...

It’s not Easter without a tasty savory pie! Instead of the classic Torta Pasqualina, this year we suggest experimenting with a savory pie filled with salami, cheese, and eggs. Ingredients 300 g all-purpose flour 1 packet baking powder 1 pinch of salt 2 eggs 120 ml Colavita Olive Oil 150 g plain yogurt 150 g provolone cheese 80 g grated pecorino cheese 200 g salami 100 g guanciale 3 eggs for decoration For the dough crosses 3 tablespoons all-purpose flour 2 tablespoons water 1 tablespoon Colavita Olive Oil   Grease and flour a 25 cm bundt pan. Preheat the oven...

A true classic of Molise tradition! A simple, flavorful dish perfect for bringing the warmth of our cuisine to the table. Ingredients for about 6 people 6 large artichokes 400 g stale bread 1 egg 4 tablespoons Parmesan cheese 1 medium scamorza cheese 1 cured sausage Colavita Extra Virgin Olive Oil Salt Pepper 1 clove of garlic Pennyroyal (or mint) Clean the artichokes and cut the stems into small pieces. In a bowl, combine the stems, stale bread, egg, Parmesan, diced scamorza, and diced sausage. Add a drizzle of olive oil, salt, and pepper. Flatten the heart of each artichoke...

A tasty alternative to the usual sauce: linguine with artichokes, peas, and sausage. Perfect for those who love bold flavors! Ingredients for 2 people 2–3 artichokes 1 small lemon 2 tablespoons Colavita Extra Virgin Olive Oil 1 small onion 1–2 sausages 100 g peas 200 g linguine 80 g grated Grana cheese Clean the artichokes, removing all outer leaves and fibrous parts. Soak them in water with the halved lemon to prevent browning. Peel and thinly slice the onion. Drain and finely chop the artichokes. Remove the casing from the sausages. Sauté the onion in 2 tablespoons of oil, then...