Today’s #zerowaste recipe is designed for reusing leftover risotto.
- PRODUCTS
Seed potatoes
Ware potatoes
Onions
CARROTS
PROCESSED POTATOES
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Recipes
Here is a recipe for making German-style baked potatoes! This simple yet delicious dish is perfect for serving with grilled meat or frankfurters, typical German cuisine.
What can you do with vegetable peels? Here’s a #zerowaste recipe that we’ve come up with for you.
Melrose potato and leek soup is the perfect dish for autumn, warming and nourishing as the days grow shorter and the air turns crisper.
Ravioli del plin, whose name derives from the Piemontese dialect word ‘plin’ meaning ‘pinch’, are a typical filled pasta from the Langhe, Monferrato and Roero regions. Prepared with a meat filling, they are an excellent first course, an example of tradition in our culinary heritage.
An indulgent first course, these èVita Armonia Gourmet Melrose potato gnocchi, seasoned with a rich, hearty sausage ragù, are the perfect recipe for Sunday lunch!
A Roman speciality, these tomato and mozzarella supplì croquettes are the perfect #zerowaste recipe for turning leftover rice into a crispy finger food!
Soft on the inside and crispy on the outside, these èVita Armonia Gourmet Melrose potato and chickpea burgers are a light yet delicious vegetarian main course!
A traditional Neapolitan dish, this pasta omelette or frittata is a #zerowaste recipe perfect for turning leftover pasta into a delicious lunch or dinner!
Fluffy and light, èVita Residue-Free Twister caprese-style potato flans are a tasty finger food, perfect as an appetizer in the summertime!
A triumph of flavors, the Pantelleria salad with mackerel fillets, tomatoes and èVita Residue-Free Twister potatoes is a Mediterranean main course!
Invented in the 1920s by Cesare Cardini, the Caesar salad is a #zerowaste recipe with lettuce, croutons, Parmigiano cheese, roast chicken and a super creamy sauce!
A recipe with the fresh scent of the sea, this Praiano-style squid with èVita Residue-Free Twister potatoes is a typical speciality of the Amalfi Coast!
Fresh and light, this rice salad is the perfect #zerowaste recipe for lunch outdoors with friends and family in the garden, on the terrace or under a parasol!
With its delicateness and flavour, this Portuguese-style salted cod with peppers and èVita Residue-Free Twister potatoes is a fish recipe that is sure to be a hit!
The queen of summer, this panzanella salad is a #zerowaste recipe with dry bread, tomatoes, cucumbers and onion, great for a light dinner on a hot summer day!
Seasonal and sustainable, these fresh vegetables with eggs and èVita Residue-Free Levante potatoes are a delicious, healthy dish, perfect for a stress-free dinner!
A real summer dish, this èVita Residue-Free Levante potato salad with radishes, mixed baby tomatoes and olives is a light and healthy recipe!
Potato gnocchi èVita Residuo Zero Levante, grown in Sicily with reduced use of pesticides, with clams and turnip greens, ideal for a summer dinner!
Fresh and colourful, this Niçoise salad, made with small, handy and quick Mini new potatoes, is a speciality of the French Riviera and perfect for summer!
Summery and commitment-free, èVita Residue-Free Levante new potato rösti with salmon and horseradish cream is a healthy and quick recipe!
èVita Residue-Free Levante roast potatoes on a basil velouté sauce, with buffalo mozzarella and red onions: the perfect combination of flavours!
A typical Asian starter, these Sicilian new potato string prawns made using the Arizona variety are an eye-catching delicious and original recipe!
Delicious finger food, these turmeric pinwheels stuffed with creamy mushroom and Paradiso new potato sauce are perfect for an aperitif!
A traditional rural Italian dish, this Sicilian new potato omelette made using the Arizona variety is a quick and easy recipe that everyone always loves!
A British recipe, these fondant potatoes, made with Sicilian new potatoes using the Arizona variety, are a great side dish for a Sunday roast beef!
A savoury alternative, this Sicilian new potato strudel made using the Vogue variety is a quick and easy recipe perfect for a fast dinner or a delicious picnic!
Light and very quick to make, these Arizona variety Sicilian new potato and Swiss chard balls are a delicious vegetarian recipe, perfect with vegan mayonnaise!
Crispy and delicious, these fried èVita Armonia Gourmet Melrose potato bites, served with a tasty spicy sauce, are the perfect snack!
Golden and delicious, these Mini Arizona New Potatoes with roasted peppers and onions are an incredibly colourful side dish, perfect with a chive yoghurt sauce!
Light and colourful, this mixed salad with baby tomatoes, cucumbers, red onion, black olives and Arizona new potatoes is perfect for lunch or a quick dinner!
A delicious, flavourful main course, these roast chicken legs with Mini Potatoes, with their thin skin and excellent texture, are browned in a pan with fresh thyme!
A stringy, delicious comfort food, this èVita Armonia Gourmet Melrose potato parmigiana is a complete, balanced one-course meal to be enjoyed with a nice glass of wine!
A simple yet delicious side dish, these Ready to Eat Mini èVita Potatoes sautéed in a pan with baby tomatoes and black olives are perfect with a fish main course!
A winning combination, these frankfurters and èVita Armonia Gourmet Melrose potatoes, with their bright yellow flesh, are the perfect dinner-saver, much to the delight of your youngest!
Italians’ first love, these potato gnocchi are made with the èVita Armonia Gourmet Melrose variety, with amazing organoleptic properties, and served with tomato and basil sauce!
Created in France in the 18th century and then given a Neapolitan twist, this èVita Residue-Free potato gateau with the Levante variety is a rich pie that never goes out of fashion!
From starter to dessert, our menu with èVita Residue-Free potatoes, good for the environment and people, for a romantic dinner!
Soft and rich, this mashed potato made with Melrose èVita – Armonia Gourmet potatoes, with its pink skin and orangey-yellow flesh, as well as crispy bacon, is a simple yet delicious side dish!
Revisiting a southern dish, Residue-Free Levante potato cavatelli pasta with sausage and rapini!
Creamy, delicate puréed soup, made with carrots and èVita Armonia Gourmet Melrose potatoes, with their pink skin and orangey-yellow flesh, and mussels, for a winter dinner!
Crispy and stringy, these croquettes made with Alouette potatoes, with their intense yellow flesh, stuffed with mozzarella, are the perfect finger food for a homemade appetiser!
A dinner-saving recipe, these Melrose potatoes, with their firm, bright yellow flesh, are cooked au gratin in the oven with delicious cheeses!
Soft, fragrant and wholesome, this tin loaf bread with Bleuet potatoes, with their fine, floury flesh and excellent organoleptic properties, is a leavened bread with a slightly hazelnut flavour!
A festive starter, this Russian salad made with èVita Residue-Free potatoes using the Twister variety, grown by minimising any chemical treatments, is a must for Christmas!
A classic that never lets you down, this roast chicken with Ready to Eat Mini èVita Potatoes, fully cooked and ready in a few minutes, is the most popular main course among Italians!
A different twist on a Spanish recipe, these churros made with Melrose variety potatoes, with their soft flesh and intense yellow colour, are delicious fried sticks coated with sugar that are perfect as a snack!
From Valtellina, this pizzoccheri with cabbage and Levante èVita Residue-Free potatoes, grown to protect the environment and people, is a tasty and healthy first course!
A #zerowaste first course, this pasta bake is a quick, easy and delicious recipe which reminds us of Sunday lunches with the family or together with friends!
A healthy comfort food, this puréed soup with cauliflower and èVita Residue-Free potatoes using the Twister variety is a must for autumn for a truly light and delicious dinner-saver!
A spine-chilling Halloween recipe, these èVita Residue-Free potato doughnuts made with the Melrose variety, with their orangey-yellow flesh, will turn young and old as white as a sheet.
Creamy celeriac sauce, pears with ginger, stringy tomino with walnuts and crispy speck feature in this Serramare Garden's baked potato made with Residue-Free Twister potatoes.
A classic #zerowaste recipe from Italian popular cuisine, vegetable soup is a simple, delicious vegetarian recipe made from vegetables, potatoes and pulses.
An autumn classic, these mushrooms with Melrose potatoes, with their orangey-yellow flesh, are the perfect side dish with a meat main course, but also as a vegan dish!
A vegetarian recipe, this farmer’s omelette with Colomba potatoes, with their compact flesh and delicate flavour, is the perfect main course for a nutritious and delicious dinner!
Soft, round and purple, these bread rolls made from Violet Queen potatoes, with their floury flesh and excellent organoleptic properties, are perfect for a gourmet aperitif!
A version of the recipe from Campania, these pull-apart bread rolls made from Colomba potatoes, with their delicate flesh and excellent organoleptic properties, are the perfect savoury stuffed dish for a day out!
A great classic of North African cuisine, cous cous with vegetables is a vegetarian #zerowaste recipe featuring eastern spices with their unmistakable flavours!
A different twist on a classic recipe, these savoury Colomba potato waffles, with their soft flesh and delicate flavour, are perfect for a tasty breakfast or an irresistible brunch!
A typical summer recipe, this salad made from octopus, celery and Bleuet potatoes, with their semi-firm flesh and delicate flavour, is a fish main course that is also perfect as a starter!
Delicious and colourful, this cold mashed potato made with the Violet Queen variety, with their intense purple flesh and skin, is the perfect summer side dish for your main courses.
Freshness and flavour meet in this summer salad made with Colomba potatoes, with their soft, light yellow flesh, as well as smoked salmon, hard-boiled eggs and avocado!
A quick summer recipe, this Colomba potato salad, with their firm flesh and bold flavour, featuring Tropea red onion and black olives, is a light, healthy side dish!
A #zerowaste recipe for the Italian summer, this fresh tomato sauce preserve is the most popular and commonly found homemade preparation in southern Italian regions!
A delicious, colourful first course, these gnocchi are made with Bleuet variety potatoes, with their fine, floury flesh, and then seasoned with butter and sage.
A summer recipe, this potato salad is made with the Levante variety, with its compact flesh and light skin, as well as celery and carrots, then seasoned with curry mayonnaise.
This fresh summer salad is made from Colomba variety potatoes, with their soft, light yellow flesh, cucumbers and radishes, then seasoned with yoghurt sauce.
A classic #zerowaste recipe, this chocolate salami is the most popular homemade non-bake dessert among young and old alike, and perfect for a quick summer snack.
This mouth-watering Colomba potato salad, with their soft, light yellow flesh, has plenty of Mediterranean ingredients, perfect for a summer lunch!
A grandma’s #zerowaste recipe, homemade peach jam releases all the aromas and flavours of seasonal fruit, perfect on toast!
These delicious puff pastry pinwheels are made with cooked ham and creamy Colomba variety potatoes, with their soft flesh and excellent organoleptic properties!
A traditional Spanish #zerowaste recipe, this Andalusian Gazpacho is a vegetarian soup to be served cold, perfect on those hot summer days!
Delicious and show-stopping, these baked Arizona variety new potato roses with bacon are the perfect starter to amaze your guests!
Cheese and black pepper cream, crispy speck and asparagus in the Calathea baked potato by Serramare Garden, made with Elodie, potatoes from our Sicilian supply chain.
For the #zerowaste recipe column, a delicious vegetarian pie, this savoury plum cake with courgettes and potatoes is perfect for any occasion!
These soft, elegant English savoury scones made from Arizona, potatoes, with their soft flesh and delicate flavour, are perfect for a gourmet aperitif!
This fresh, light, colourful salad is made with Elodie, with their thin skin and delicate flesh, as well as salmon, onion and capers.
A Swiss speciality, these röstis made with Arizona new potatoes, with their yellow, semi-floury flesh, are seasoned with speck ham, rocket and grana cheese.
Delicious veggie first course, these Colomba potato gnocchi, rich in starch and low in water, are stuffed with radicchio and ricotta for an extra-creamy lunch!
Genoese recipe, trofie pasta in pesto with French beans and Arizona potatoes, with their delicate flesh and bold taste, features the flavours and aromas of Liguria!
An Easter recipe, these lamb chops are served with èVita la Novella Siciliana roast potatoes using the Arizona variety, with its delicate flesh and thin skin.
A simple, nutritious vegetarian recipe, this omelette made from spinach and Monique variety potatoes, with their excellent organoleptic properties and soft flesh, is a perfect dinner-saver!
For Gelato Day, here is an alternative recipe, cinnamon-flavoured potato ice cream using the Constance variety, with its delicate flavour and creamy texture!
A traditional Argentinian recipe with a vegetarian twist, Constance potato-filled empanadas, with their bold, flavourful taste, and paprika onions! The perfect dish for an aperitif among friends!
This is undoubtedly a springtime recipe. This puréed soup made with asparagus and Constance variety potatoes, with their soft, velvety flesh and thin skin, can be served either as a starter or as a main course.
This potato, spinach, carrot and chickpea veggie burger is a healthy and delicious vegetarian recipe made with the Constance variety, with its soft, flavourful flesh.
Soft and delicate thanks to our Constance variety potatoes, these fried chiacchiere pastries are a traditional classic to celebrate Shrove Tuesday, the last day of Carnival in Italy.
Here is a popular, much-loved recipe for Valentine’s Day. These baked potatoes alla carbonara are made with the Constance variety, with its soft, velvety flesh and thin skin.
A light, delicious, easy-to-make snack, these Violet Queen variety purple potato crisps made with an air fryer are incredibly colourful and super-crunchy.
This simple, versatile Spanish dish literally means wild potatoes. There are various versions of patatas bravas, but we are offering them here with our Twister variety potatoes, with their semi-firm flesh and intense flavour.
A rich, delicious side dish with many different versions, combining all the colours of the Mediterranean, ciambotta is a typical southern Italian stew made even more appetising thanks to our Constance variety potatoes, with their soft, enveloping texture.
The #Veganuary challenge is back once again this year, when January goes vegan. Here are a few dishes made with healthy and sustainable èVita Residue-Free potatoes which will stop you craving for your old habits.
Salted cod meets the softness of our Constance potatoes in these mouth-watering, soft and delicate balls, perfect for winning over all your guests, even the youngest ones.
A traditional recipe for New Year’s Eve dinner, lentil, carrot and potato soup is the perfect first course for a cold winter evening. Here it is made with our Constance potatoes, with their compact flesh and creamy texture.
Crispy on the outside and soft on the inside, duchess potatoes are a simple side dish but one that makes a big impact. Here they are made with our Colomba variety potatoes, perfect thanks to their super-soft flesh.
The holidays are now around the corner with all their presents and recipes to be shared with friends and family and now is the time to think about your menu. From a starter to dessert, here is our suggestion all made from èVita Residue-Free potatoes, which are great for the environment and for you.
A delicious, flavourful side dish by @uno.spicchio.di.melone, these baked potatoes with cooked ham and fontina cheese are made with our Constance variety èVita Residue-Free potatoes, perfect for using with the skin on.
A savoury version of the famous French tart, this soft and delicate Colomba potato tarte tatin is a savoury pie that looks enticing and is incredibly simple to make, perfect for serving in slices as an aperitif or starter.
Vegetarian chill is a meat-free version of one of the most famous traditional Mexican dishes. Here is our incredibly delicious recipe made from squash and Constance potatoes, with their light yellow flesh and semi-firm texture, perfect for long cooking.
Perfect as a light, delicious main course, these peppers stuffed with potatoes, tuna and ricotta, made by @uno.spicchio.di.melone, have an incredibly soft filling thanks to our Levante variety èVita Residue-Free potatoes.
A traditional recipe from Campania, gnocchi alla sorrentina fuses together all the authenticity and simplicity of Mediterranean flavours. But that is not all. Thanks to our Melrose variety potatoes, which are particularly rich in starch and have a low water content, you will be able to use less flour, for super-soft gnocchi.
Short of ideas for traditional Halloween treats? We would go for a timeless classic: simple and fragrant biscuits made with our Colomba variety potatoes. They are perfect for an extra-crunchy texture!
A light vegetarian recipe by @uno.spicchio.di.melone, the potato gnudi with creamy squash and mushroom soup are made with our èVita Residuo Zero potatoes of the Levante variety, ideal for a smooth texture.
Tradition meets seasonal ingredients in this incredibly autumnal first course. In this delicious recipe, you will find the perfect balance between the delicateness of potatoes, with our incredibly soft Constance variety, and the bold character of porcini mushrooms.
Perfect either for a mouth-watering starter or as a side dish, courgettes stuffed with potatoes and pancetta are a quick, delicious recipe made with Levante variety èVita Residue-Free potatoes. They are incredibly soft and free from any pesticide residues.
Smoked salmon meets the crunchiness and acidic notes of green apple in a surprising combination. Hoya is the baked potato by Serramare Garden made with our incredibly soft, evenly shaped Colomba variety potatoes.
Tasty stewed vegetables and vegetable proteins topped by a rich potato purée made from our Colomba potatoes. Here’s our veg shepherd’s pie recipe, a unique and totally British dish.
A mouth-watering recipe from @uno.spicchio.di.melone, this potato and chickpea curry – the perfect combination between spiced and soft flavours – is made with our versatile and delicious Colomba potatoes.
Our soft Constance variety potatoes are used on a fragrant shortcrust pastry base for an incredibly delicious, easy-to-make pie.
A traditional French recipe, ratatouille is a simple, delicious dish made from stewed vegetables. Here is how @uno.spicchio.di.melone made it with our Colomba variety potatoes, perfect for keeping their firm texture when cooked.
Tiella Barese is a typical traditional dish, a recipe with many different versions, but it is made here with our Constance variety potatoes, which are ideal for cutting perfectly thanks to their compact flesh.
Very popular in the United States, baked potato skins are a simple, delicious recipe. Here is how to make them with our Levante variety Residue-Free potatoes, perfect for eating with the skin on.
Quick and light rolls stuffed with a filling made from tuna and Colomba variety potatoes, perfect for their velvety texture. Here is a time-saving recipe by @uno.spicchio.di.melone.
This is a less well-known (but equally delicious) version of potato salad. Here is how to make a perfect Haitian potato salad with our Colomba variety potatoes, with their soft yet compact texture when cut.
A little oil and no hobs for making light, crispy chips. Here is how to make perfect chips in an air fryer with our Alouette variety potatoes.
This vegan recipe by @uno.spicchio.di.melone is perfect for summer. All the softness of our Arizona variety potatoes in a light and delicious filling.
Timeless potato croquettes, one of the star finger food recipes of Italian cuisine, are made here with our incredibly soft Elodie variety potatoes and served with a fresh creamy beetroot sauce.
The creamy texture of our Arizona variety potatoes is served with sautéed soft octopus in this perfect summer recipe.
Here is a recipe for potato salad, an absolute classic dish especially in the ‘German’ version. However, this is a Japanese take on it, which goes perfectly with our soft, delicate Arizona potatoes.
This light and delicious vegetarian recipe is made with our èVita Residue-Free Levante variety potatoes, aged provola cheese, agretti, courgettes and asparagus.
A traditional English recipe, baked potatoes are as easy to make as they are delicious. They are perfect with our Arizona variety new potatoes, which are ideal for eating with the skin still on.
How do you make roast potatoes that are crispy on the outside and soft on the inside? Here are 4 simple tricks to add an extra special touch to your recipes.
A light, fresh recipe packed with summer flavours, made with our Arizona variety Sicilian new potatoes, perfect for eating with the skin on too.
Are you looking for simple, delicious recipes for Easter? Here is a quick and easy snack, made by @uno.spicchio.di.melone with our Residue-Free Levante potatoes.
From the imagination of the chefs at Serramare Garden comes this baked potato inspired by the flavours of Emilia. Here is the recipe for ‘Pachira’, made with our Constance variety potatoes.
A classic side dish of pan-fried potatoes can give your recipes that extra touch. But how do you make it perfectly? It is made here with our Monique variety potatoes, perfect for keeping the right cut and an intense flavour.
Soft, delicious and incredibly easy to make. We are talking about potato pan pizzas, the perfect recipe to get the best out of the soft texture of our Constance potatoes.
How great are pancakes! In this recipe by @uno.spicchio.di.melone we make them with our Constance variety potatoes for an extra-soft result.
Soft on the inside and crispy on the outside, these coated potatoes are the perfect recipe to add a special touch to the timeless classic of roast potatoes.
An essential Italian Carnival classic, potato doughnuts, with a recipe by @uno.spicchio.di.melone! Incredibly delicious doughnuts made with our Constance variety potatoes for an even softer result.
Valentine’s Day roast potatoes, a quick and easy side dish by @uno.spicchio.di.melone. This recipe is made with our Colomba variety potatoes, perfect for any type of cooking.
To celebrate World Pulses Day, we are offering a delicious vegan recipe made from chickpeas, spinach and incredibly soft Constance variety potatoes.
All the flavour of our Colomba variety potatoes in this delicious, light side dish by @uno.spicchio.di.melone with PGI Treviso late red radicchio, pine nuts and raisins.
Quick, easy and incredibly delicious! @uno.spicchio.di.melone offers us these ‘pizzettas’ made with our Constance variety potatoes, with their perfect flavour and texture when cooked.
From the winter menu of @uno.spicchio.di.melone comes this delicious, healthy recipe to get back in shape after the holidays. The soft texture of our Colomba variety potatoes gives the dish a velvety touch.
Let’s start 2022 with a light, incredibly delicious recipe from our @uno.spicchio.di.melone. The perfect texture is guaranteed by our Levante variety potatoes for these baked balls made without egg.
How can we serve the flavour and deliciousness of a potato cake in a lighter version? Let’s find out in this butter-free recipe by @uno.spicchio.di.melone.
What would a festive dinner table be without a Russian salad? Here is a basic version of the recipe, which is perfect thanks to our Colomba variety potatoes with their semi-firm flesh, to make a dish with the perfect texture.
Looking for the perfect Christmas starter? Serve an irresistible mix of the sea and the land with these mini balls made with our soft Constance variety potatoes and cod fillet.
Today @uno.spicchio.di.melone shares with us this very simple recipe, perfect for a delicious starter or Christmas aperitif. All the flavour and softness of our Levante variety potatoes meet the delicateness of burrata cheese and the bold flavour of anchovies.
How great are savoury muffins… but they’re even more delicious with a touch of sweetness! Try our recipe with Anguillara Veneta De.Co. sweet potatoes, spinach and the bold flavour of smoked scamorza cheese.
Today, @uno.spicchio.di.melone is offering us these delicious, light, easy-to-make and incredibly soft rolls, thanks to our Levante-variety potatoes with their yellow flesh and semi-floury texture. You can fill them as you like and enjoy them at any time of day.
This is made with few ingredients and packed with flavour for the perfect dish to start the autumn season. Our Colomba-variety potatoes with their yellow flesh and squash are combined here in a delicious gratin perfect for creating incredibly varied menus. Here’s how to make it.
Gluten-free, lactose-free and only made from plant-based ingredients, this light, incredibly delicious first course was made for us by food blogger @uno.spicchio.di.melone with our Levante variety potatoes.
What better occasion than Halloween to give free rein to your creativity in the kitchen? Here’s a recipe made for us by food blogger Irene Bombarda (Instagram handle: @uno.spicchio.di.melone), who used our èVita Residue-Free potatoes grown with the Constance-variety and its yellow flesh to create irresistibly monstrous baked potatoes!
Soft, thick and delicious: a Spanish omelette has the advantage of being great and a simple, versatile recipe, perfect for lunch, dinner or an Iberian-style aperitif.
Fresh, healthy and incredibly popular! Poke bowls have long won over the web and restaurant menus all around the world. Here’s a vegan version made with roasted sweet potatoes.
We’re giving fish and chips a Mediterranean twist with this succulent tuna fillet seared on the grill served with fragrant chips made with our Twister variety potatoes, with their semi-firm, light yellow flesh and intense flavour.
Tuna buzzonaglia is combined with our Twister variety potatoes, with their light yellow flesh and intense flavour, in this ‘Passiflora’ baked potato. This taste of the Mediterranean stems from the creativity of our friends at Serramare Garden.
The typical seafood flavour of mussels is joined by all the lovely creaminess and taste of our Levante variety potatoes in a first course that combines ‘land and sea’ to perfection.
In this recipe, typical of the Galicia region, octopus is combined with our Constance-variety potatoes in an explosion of spicy flavours and contrasting textures.
The delicate flavour of our Paradiso-variety new potatoes, with their semi-firm flesh and light skin, meets the sweet crunchiness of Cipolla Rossa di Tropea Calabria IGP in a simple recipe that is still packed with flavour, also starring olives, capers and cherry tomatoes.
Crunchy on the outside, soft on the inside and capable of bringing out the best of all the flavour of our Levante variety potatoes. A traditional Swiss dish, this is a rösti, a sort of pancake whose main ingredient is potatoes.
Who ever said that soups are only a winter dish? Vichyssoise, a creamy cold soup made from potatoes, onions, leeks and cream, invented in 1917 by chef Louis Diat, works perfectly in the hot weather, giving summer menus a dash of sophistication.
The flavour of Romagnoli F.lli potatoes of the Elodie variety is the star of the “Ginestra” gourmet baked potato offered by the Serramare Garden chefs.
The tenderness of Levante variety new potatoes meets eggs Benedict in a dish with delicate textures and bold flavours.
In this recipe, the velvety filling is the star thanks to Constance variety potatoes with their light yellow flesh, semi-firm texture and excellent cooking qualities. This is how to make delicious ravioli where the goodness of Constance is combined with the enjoyably bitter flavour of spinach.
The Arizona variety of new potato has yellow skin, light yellow flesh and a semi-firm texture. We combine it with monkfish in this recipe for a sure-fire fish main course.
Invented in the late nineteenth century by the chef of the legendary Union Club in New York, the club sandwich has spread all around the world to the point that it has now become an essential symbol of the perfect American brunch.
Spectacular to look at and incredibly delicious, purple potatoes add character to any dish with their flamboyant colour and velvety texture.
This dish is characterised by its simple flavours and this is why it is so popular: potato gnocchi with tomato and basil. In this version, we have used egg in the dough, but if you prefer, you can also make it without egg and the result will be just as delicious.
We have reinvented one of the most loved traditional Italian dishes by using delicious slices of potato with cooked ham and mozzarella. The result? A stringy potato lasagna that you simply have to eat straight out of the oven. Ready? Steady? Cook!
Easter lunch should start with a special dish: potato canapés with salmon and asparagus. It is a delicious, original recipe that you can also reinvent in a vegetarian version by swapping the salmon for your favourite vegetables.
Sweet potatoes, one of the best autumnal superfoods, are very popular and easy to find when the good weather arrives.
Combine eggs, potatoes and onions, and bang – you’ve got yourself an omelette! This dish is great for any season and occasion. You can easily add your own touch to it, and it is also delicious cold.
When spring arrives, we also see the first tender artichokes, which are the star of many delicious dishes. Together with potatoes, we use them in this recipe to make a delicious side dish or a vegetarian main course.
These mini potato ramekins with a stringy centre can be served as a delicious, rich side dish, perfect with meat main courses, but also as a vegetarian main.
Whether as a main or one-course meal, potato and broccoli flan is a simple dish to make, made even more mouthwatering by two layers of delicious stringy cheese. You can make this recipe by mixing your favourite vegetables, just use a little imagination!
Round, ring-shaped or long. Whatever their shape, every doughnut is worth it at Carnival! In fact, for this celebration, in Italy – and elsewhere – doughnuts are made in various shapes and versions with different ingredients.
All the versatility of bruschetta, without the bread! But how? By using sweet potato toast, a simple, original recipe.
All the simplicity of homemade bread, made even softer thanks to the addition of potatoes to the dough.
The distinctive flavour of Gruyère gives this delicious puréed potato soup an original touch, which makes this dish even more appetising. This recipe is also suitable for vegetarians, to be served with crunchy croutons.
A typical winter vegetable, savoy cabbage is one of the most versatile ingredients in the kitchen. In this dish, we wrap it around a soft centre of potatoes and mozzarella to create a lip-smacking main course or one-course meal.
Fancy a homemade pizza? We’ve got the perfect recipe for you! Simple yet delicious ingredients make this deep dish pizza irresistible.
Would you like a light dish that is still delicious? Try these potato and lentil veggie burgers, which are simple to make and perfect for personalising however you please, for example by enriching them with your favourite herbs or spices and serving them with homemade sauce.
This is a delicious main course where crispy potato wedges meet pork loin, made even more mouthwatering by the citrus notes of oranges. Despite the rather long cooking times, this dish is very easy to make.
A new twist on classic salmon canapés, these delicious mini potato pancakes, enriched with the bold flavour of smoked salmon and delicate crème fraîche, are the perfect starter for festive meals.
The holiday season is the perfect opportunity to prepare fragrant little treats, perhaps making them together as a family.
Are you looking for an idea for a delicious yet easy-to-make starter? Crostini with creamy potato sauce are a great answer and perfect for any occasion, including the holidays.
When the cold temperatures remind us that winter is around the corner, we can find a little warmth thanks to delicious hot dishes.
A quick and easy dish to make which keeps the original flavours of the garden vegetables due to its simplicity.
Known and enjoyed in all its variations, ribollita is a traditional rural Tuscan dish, also known in its home region as “zuppa toscana di magro dei contadini” (or peasants’ lean Tuscan soup).
As a starter, side dish or main, potato and cauliflower balls are easy to make and incredibly delicious. Let’s take advantage of the availability of the first cauliflowers to make this lip-smacking recipe.
Chestnuts and mushrooms, two delicious foods that evoke the colours and smells of autumn, are combined in this recipe with potatoes to make a truly original soup.
The spookiest celebration of the year is here and, as always, we are getting ready to celebrate it by getting creative in the kitchen.
After the gnocchi we recommended a few weeks ago, we are again combining potatoes with the delicate flavour of squash to create an incredibly original baked potato with creamy cheese sauce, leeks and chopped hazelnuts made by the Gialle&Co chefs.
As temperatures drop, we want to start eating hot dishes again. Once again, potatoes are the star ingredient in many delicious creamy and puréed soups.
In this recipe, potatoes meet a favourite autumn flavour: pumpkin. A simple but very tasty first course, which we suggest serving with a butter and sage sauce.
Don’t be fooled by the name! Sweet potatoes, also known as “american potatoes” and "batatas", are really good for making both sweet and savoury dishes.
They are quick and easy to make, they can be easily reinvented and filled with your favourite ingredients… We are talking about baked potatoes.
Sour cream, also known as crème fraîche or cultured cream, has a slightly acidic flavour, which goes well with meat, fish or vegetable-based dishes.
What better than a homemade sweet treat for a healthy breakfast or snack that is still delicious? Try making these soft muffins made from sweet potatoes.
Great as a delicious starter or main course, you can make many different varieties of potato balls. In this version we have used scamorza cheese to create a stringy centre and guanciale cured pork for a crispy touch.
If you prefer white pizza over normal tomato pizza, you are sure to enjoy this recipe: it’s a pizza with basil pesto and baby prawns, made even softer by adding potatoes to the dough.
Whether simply seasoned with garlic and extra virgin olive oil, with cherry tomatoes and basil or with more sophisticated ingredients, it is difficult not to like bruschetta.
A typical French dish – in particular from Provence, with Nice leading the way, where it is known as “ratatouille niçoise” – ratatouille is a delicious and colourful vegetable side dish made in many different versions, which mainly differ in the vegetables used and how they are cut and cooked.
Sweet potatoes are known for their slightly sweet flavour and bright orange colour. They are good for making various dishes, both sweet and savoury.