A delicious carrot and extra virgin olive oil cake for a cozy afternoon tea with friends. Serves: 6-8 150 ml extra virgin olive oil Ancino Verde 3 eggs 350 gr (caster) sugar 175 gr plain flour 350 gr carrots (grated) 90 gr pecan nuts (chopped) - or alternatively walnuts or hazelnuts 1 and 1/2 teaspoon ground cinnamon 1 and 1/2 teaspoon baking powder 1 and 1/2 teaspoon bicarbonate of soda pinch of salt For the icing: 250 gr mascarpone (or other cream cheese) 150 ml double crea

This is a lovely dish to make when the aspargus are in season. The delicate flavour of fresh asparagus goes very well with eggs and pasta. Serves 4-5 400 gr asparagus (in season) 5 tbs extra virgin olive oil Ancino Oro 2 garlic heads crushed 3 hardboiled eggs 3tbs Parmigiano Reggiano First clean the asparagus by removing the hard part at the bottom. Then put the asparagus in a large pan of well salted cold water and bring to boil and cook until tender (10-15 min). Alternative

This is a very tasty cake made by our friend Katia Mastropietro. Few and genuine ingredients to prepare a very simple and lovely cake. Perfect for a breakfast, a snack or a dessert. It reminds Katia's of her childhood's Sunday breakfast, when her mother prepared it for her and her sisters. Serves 8-10 1 lemon 130 gr caster sugar 3 organic eggs 350 gr flour 125 gr natural yogurt 60 gr Extra virgin olive oil Ancino Verde 1 pinch of salt 1 tsp baking powder ​ Heat the over to 1

This is a lovely cake recipie. A very fresh lemon taste nice to combine with a good cup of tea. An ideal recipie also for those people that are intollerant to gluten. Serves 8-10 250gr caster sugar 250gr ground almonds 150gr polenta (cornmeal gritt) 3 organic eggs 1tsp baking powder 1 unwaxed lemon (juice and zest) 4 tablespoons of Ancino Verde virgin olive oil 1 pinch of salt For the syrup: 100gr icing sugar juice of two lemons 1 or 2 cinnamon sticks Heat the oven to 160 deg