Chickpea pancake with rosemary
Parsley, squid and cannellini bean stew
Chickpea pancake with artichokes
Sea kale with pecorino romano and lemon
Asparagus with anchovy and milk sauce
Slow-cooked broad beans and prosciutto
Broad beans and chicory with marinated anchovies
Samphire with olive oil and lemon
Cannellini beans, peppers and chard
Peppers stuffed with rocket and olives
Grilled and roasted vegetables
Baked buffalo ricotta with chilli
Marinated figs with balsamic vinegar
Savoy cabbage soup with anchovy and ricotta crostini
Chicory and cannellini bean soup
Sprouting broccoli and farro soup
Spinach and lentil soup with pancetta
Zucchini, tomato and bread soup
Cannellini bean and pasta soup
Cannellini bean and borage soup
Celery acquacotta with poached egg
Penne with cime di rapa and pancetta
Ravioli with cime di rapa and ricotta
Spaghetti with parsley, pancetta and parmesan
Spaghetti with artichoke pesto
Tagliatelle with lemon cream and parsley
Tortelloni with ricotta, lemon and pine kernels
Tagliarini with artichokes and cream
Spaghetti with ginger and tomato
Fresh tagliatelle with nettles
Penne with asparagus carbonara
Pasta with asparagus, peas, prosciutto and cream
Tagliatelle with asparagus and parmesan
Broad bean and pecorino tagliatelle
Fresh pasta pieces with tomato and olives
Zucchini and aubergine rigatoni
Spaghetti with peppers and tomatoes
Gnocchi with chestnut and sausages
Gnocchi alla romana with white truffles
Stringozzi with olives and mushrooms
Savoy cabbage, pancetta and fontina risotto
Risotto of peas and small broad beans
Pea, ricotta and lemon zest risotto
Celery and dried porcini risotto
Rosemary and borlotti bean risotto
Fried polenta with cime di rapa
Polenta with sprouting broccoli and pancetta
Bruschetta of tomatoes and peppers
Zucchini and prosciutto bruschetta
Bruschetta of puffball and field mushrooms with tomato and thyme
Pizza with artichokes and breadcrumbs
Pizza with rocket and goat’s cheese
Savoy cabbage and bresaola salad
Salad of bitter greens, lemon and capers
Salad of potatoes, celery and bottarga
Asparagus and gulls’ egg salad
Borlotti beans with langoustines and rocket
Figs, buffalo mozzarella and basil
Celery and puntarelle roman style
Chickpeas, potatoes and anchovies
Deep-fried artichokes and radicchio
Potatoes, leeks and anchovy gratin
Braised spring carrots and artichokes
Peas braised with spring onions
Grilled and marinated red and yellow tomatoes
Green beans stewed with yellow tomatoes
Braised swiss chard with chilli and garlic
Swiss chard with lentils and herbs
Braised potatoes and trompettes de mort