Maccheroncini with Chickpeas sauce


Ingredients for four people

  • 360gr Maccheroncini Pasta
  • 400 boiled chickpeas
  • 50gr lard
  • 50 gr butter
  • 5 spoonful of grinded pecorino cheese
  • 1 garlic clove
  • 1 small onion
  • 1 spoonful of chopped parsley
  • Vegetables broth
  • Salt
  • Pepper

In a large pot, put butter and lard and make them melt, then add chopped garlic and onion and when they become a bit brown add the chickpeas and chopped parsley.

Cook for about 10 min adding broth if necessary (if they become too dry). Add salt and pepper to your personal taste.

Boil some water, add salt and then put the maccheroncini; once they’re cooked add them into the pot and mix them with the sauce.

Add pecorino cheese and seve

Suggested wine match: Rosso Conero DOC



Fava beans

Ingredients for four people

  • 250 gr of “short” pasta (penne, fusilli, farfalle etc.)
  • 150 gr of Fava Beans
  • 2 Zucchini
  • 2 Small Onions
  • Basil
  • Salt
  • Pepper
  • Extra-Virgin Olive oil

Cook the fava beans into boiling water until they become soft then dry them

Chop the onions,  the zucchini and basil leaves, put the olive oil into a pot and start cooking with medium intensity stove fire.

When it starts getting hot add the onions; after two minutes add zucchini and fava beans and cook them for five more minutes

Add salt and pepper to your personal choice, also add the basil leaves.

Cook pasta into abundant, previously salted boiling water, dry it and then add it into the pot to mix it with your sauce

Serve hot (when served, add some parmesan cheese if you like!)


Suggested wine match: Sangiovese Colli Pesaresi DOC

Risotto with prawns and Courgette Flowers

Risotto with courgette flowers and prawns

Ingredients for four people

  • 300 gr rice
  • 15 Courgette Flowers
  • 400 gr prawns
  • 1.5 Lt. fish broth
  • 1/2 onion
  • 1/2 white wine glass
  • 20 gr butter
  • Extra-Virgin olive oil
  • Salt

Chop the onion, then put it into a casserole with olive oil and start cooking. When the onions start getting more colored add the rice and toast it for a couple of minutes, keep mixing it to avoid sticking to the casserole. Then add the white wine and let it evaporate. Keep cooking the rice by adding a ladle of broth every time it gets too dry. It takes about 15 min to get ready, but you should keep tasting until you realize it’s done. After about 10 min cooking, add the courgette flowers you previously washed, cleaned and cut into thin slices. Also add at the same time the prawns (washed and cleaned). By the time rice is done, turn off the stove, add the butter, whisk and serve.

Suggested wine match: Verdicchio dei Castelli di Jesi Classico

Egg-made Pappardelle with sausages and leeks

Papardelle salsiccia e porro

Ingredients for four people

  • 320 gr Egg-made pappardelle
  • 2 leeks
  • Extra-Virgin Olive Oil
  • Black Pepper
  • 300 gr sausages
  • A glass of white wine
  • Salt

Clean the leeks, cut off the green part and then cut into thin rounds the white part and cook them in a pot together with some olive oil. Crumble the sausages and mix the with leeks; as soon as the sausage starts getting brown add the white wine and let it evaporate. When done, add salt and pepper and make sure the sauce doesn’t get too dry after you take it off the cooker.

Cook pappardelle in salted boiling water, drain them and mix them with the sauce. Add some parmesan cheese  if you like.

Suggested Wine Match: Sangiovese Colli Pesaresi

Egg-made maccheroncini with bacon and tomato


Ingredients for four people

  • 400 gr Maccheroncini egg-made pasta
  • One Red Pepper
  • Basil leaves
  • Grated Parmesan Cheese
  • 500gr tomato sauce
  • 150 gr smoked bacon
  • One onion
  • Extra-Virgin Olive Oil
  • Salt

Cut the bacon into small cubes, then cook it into a pot with oil; when bacon starts to darken take it out.

In the same casserole start to slightly fry the onion cut into thin slices together with the red pepper. Add the tomato sauce, some salt and keep cooking for 15 more minutes so that the sauce thickens. Put the bacon back into the pot, mix the sauce, turn off the cooker and add the basil previously chopped.

Cook the pasta in salted water, drain it, mix it with the sauce, add the grate Parmesan Cheese and serve

Suggested wine match: Sangiovese Colli Pesaresi




  • 320 g Pasta (possibly short one like penne, fusilli etc.)
  • 6 Small artichokes
  • 350 g Fava beans
  • 1 Lemon
  • 2 Small onions
  • 1 Garlic clove
  • 1 Orange
  • Extra-virgin Olive Oil
  • Salt
  • Pepper

35 minutes

30 minutes


Wash the artichokes and take off stem, thorns and the external leaves which are too hard to be used.  Cut them in half and put them in water added with some lemon juice so that they don’t become dark. Also, peel the fava beans.

Cut the onions into thin slices, peel and chop the garlic clove; put 5 spoons of olive oil in a pan and add onion and garlic when the oil is hot enough.
Once they get a bit brown, drain and add the artichokes and fava beans. Cook for 5 minutes at medium heat, put some orange juice while cooking and let it evaporate.

Add salt and pepper according to your choice and keep cooking at lower heat for 5 more minutes

Boil the water for pasta, add salt and put the fusilli, penne or any other shape of short-pasta (no spaghetti or any other kind of long one).

Drain the pasta and then add it to the sauce, stir-fry for one minute and add a couple of spoons of the water used to cook pasta.

Add olive oil, salt, pepper and serve.

Suggested match: “Sangiovese Colli Pesaresi” red wine







  • 400 gr of “maccheroncini” egg-made pasta
  • 150 gr of tomato
  • One garlic clove
  • Parsley
  • Salt
  • 400 gr mussels
  • 400 gr clams
  • 100 gr of boiled chickpeas
  • Red Pepper
  • Extra-Virgin olive oil



Clean the mussels and the clams. Start cooking the garlic clove together with some red pepper and the olive oil in a pan. After few minutes add the tomatoes previously washed and chopped into small cubes, mussels and clams: let the shells open and then add the chickpeas. Cook the pasta in salted boiling water, drip it and put in the pan with the sauce.  Sprinkle the parsley over it and serve out.


Suggested match: “Verdicchio dei Castelli di Jesi” white wine