Archives

350 g chicken bites 200 g fresh peas 1 lemon Fresh mint to taste Oil, salt and pepper to taste

300 g peeled prawns 200 g mixed cherry tomatoes (red and yellow) 1⁄2 Tropea red onion 1 celery stick Lemon zest to taste Salt, pepper and oil to taste

250–300 g ricotta, orange and almond tortelloni 40 g butter Sage leaves to taste Grated Parmigiano Reggiano to taste

300 g cleaned puntarelle (chicory shoots) 6–8 strawberries 40 g feta 30 g unsalted cashews 1 clove of garlic Extra-virgin olive oil to taste Salt and pepper to taste Water and ice for the puntarelle

300 g asparagus 40 g feta 30 g hazelnuts Zest of 1 lemon 2 tbsp extra-virgin olive oil 1 clove of garlic Salt and pepper to taste

160 g rice (Carnaroli or Arborio) 40 g gorgonzola 40 g taleggio 30 g Gruyère 30 g grated 24-month Parmigiano Reggiano 20 g cold butter Stock (vegetable or meat) as needed

300 g beef strips 200 g Pachino cherry tomatoes 40 g Parmigiano or Grana shavings 1 handful of fresh rocket Oil, salt and pepper to taste

Exhibition focus at the Market for the Motor Valley Fest, in collaboration with the Classic Club of Vignola and local collectors.

400 g cleaned pumpkin 200 g potatoes About 500 ml vegetable stock Plain yoghurt (optional) Turmeric and pumpkin seeds to taste

Ingredients (serves 2): 250 g fresh Balanzoni 40 g butter Grated Parmigiano Reggiano to taste