This is a typical pasta dish from the south of Italy. It has just a few ingredients such as fresh cime di rapa, garlic, dried chili and intense fruity extra virgin olive oil that when combine together make this dish a flavorsome one. If you cannot find cime di rapa (turnip tops) you can also use (sprouting) broccoli. Serves 4 800gr cime di rapa - turnip tops (or alternatively sprouting broccoli) 2 garlic cloves, peeled and crushed 3 anchovies in olive oil (optional) 400gr ore

This is a very nice and flavoursome recipe that reminds me of summer holidays in Lipari (Aeolian Island) and my mother preparing this tasty pasta using our home-grown aubergines. Serves 4-6 2 medium aubergines, diced (use either the round and light purple aubergines or the long and dark purple ones) 100gr tinned tuna (preferably in extra virgin olive oil – weight when drained) 1 garlic clove, peeled and crushed A handful of salted capers (rinsed well) 100gr black olives (such

This is a simple and fresh recipe ideal during warm spring or summer days. A combination of fresh cherry tomatoes, grilled courgettes, roasted pine nuts, origano, and of course a good dollop of our Ancino Verde extra virgin olive oil. SERVES 4-6 400g pasta (e.g. spahetti or linguine) 250g cherry tomatoes, cut in half 1 small garlic clove, finely chopped 1 courgette, sliced lenght way - medium slices handful of origano handfll of pinenuts, roasted Sea salt and freshly ground b