Paninetti infarinati! 
⁠We love the smell of these rolls when they're fresh out from the oven. Light and airy inside with a super soft crumb and a thin crust with the flavour of the baked flour! ⁠You will usually find this bread in every Italian restaurant in Italy served in a bread basket together with other types of bread from the region. It is usually served for free with olive oil and balsamic at the very start of your meal but also perfect for a quick lunch and served with different type of cured meat, cheese, roasted vegetables, some greens and olive oil!

Cauliflower and sausage spaghetti! 
Beautiful charred cauliflower florets paired with a sausage sauce, this recipe is perfect even for cauliflower haters!! ⁠
⁠Cauliflower is available all year round.. it is an extremely healthy vegetable that contains many nutrients, high in fibre, a good source of antioxidants and easy to introduce in your diet! ⁠

Serves 2 
What you need:

• 250 g Spaghetti
• Olive oil
• 150 g Plain sausage, skin removed
• 1 Shallot, finely chopped
• 2 Garlic cloves, finely chopped
• 100 g Cauliflower, cut into small florets
• 2 Portobello mushrooms, roughly chopped
• 15 g Fresh parsley, finely chopped
• 1 tsp Dried oregano
• 75 ml White wine
• Parmesan (optional)
• Black pepper

One of the most classic Italian dishes, "gnocchi with ragu' alla bolognese".  This simple, proper comfort food is perfect to be serve as a primi or as a main course during autumn and winter time! A traditional Sunday meal or even for the festivity days. ​

Homemade gnocchi is an amazing and proper comfort food. They are quick to cook and very cheap to make. The process of this authentic dish is pretty easy, fun and therapeutic to do. After boiling, peeling and mashing the potatoes all you have left to do is make the gnocchi dough, shaping, boil for 30 seconds and toss them in a butter-thyme sauce.

Preparation time: 45 minutes | Cooking time: 5 minutes | Makes 4/5 portions

​To make the gnocchi dough:

• 1 kg of old potatoes peeled, boiled and mashed
• 1 whole medium egg
• 1 egg yolk
• 350 grams of flour
• Grated Parmesan

For the sauce:

• 2 sprigs of thyme
• 2 knobs of butter
• Olive oil
• Pepper
• Grated Parmesan

Method:

1. For make the gnocchi dough: In a bowl mix all the ingredients together and lightly knead the dough until all the ingredients are perfectly combined.
2. Divide the dough into 4 pieces, dust the table with some extra flour or semolina and roll each piece into a long sausages, 2 cm thick.
3. Then cut the sausage shape into all equal pieces, about 2 cm each.
4. At this point you can leave them like that or shape them however you like - you can lightly press them with a fork and get a similar shape to the ones we’ve made here.
5. Next put a tea towel on a tray and dust some flour or semolina on top. Position every gnocco on top of the tea towel, trying to keep them separate from each other to prevent them sticking together.
6. To cook the gnocchi: Bring a pan of salted water to the boil then reduce it to a medium heat.
7. Add the gnocchi to the boiling water and at the same time add the butter to a hot pan.
8. Once the butter is melted add a few spoons of the starchy water from the gnocchi cooking water into the pan with the butter.
9. At this point your gnocchi should be ready and floating on top of the water - transfer them straight into the pan and toss them well until you get a nice creamy sauce from the butter and the starchy water.
10. Ground some black pepper on top, toss again.
11. Serve on a plate.
12. Grate some Parmesan on top and sprinkle the thyme
13. Finally, drizzle 1 tbsp of extra virgin olive oil for each portion.

Buon Appetito!