Carbonara Extra di Lusso

Carbonara Extra di Lusso

Linguine n.6 with beet pesto

Linguine Integrali n.6 with beet pesto

Orecchiette Pugliesi n.30 with courgettes and salmon

Wash the courgettes and finely chop them. Heat the extra-virgin olive oil in a frying pan and sauté 40g of onion until softened then add the chopped courgettes. Add the vegetable broth and cook thoroughly. Use a stick blender to cream the courgettes mixture.

Spaghetto Quadrato1 with Salmon and Mojito

Spaghetto Quadrato®1 with Salmon and Mojito

Bucatini n.12 with eggplant

Wash well an eggplant, cut into slices of 5 mm thickness in the vertical direction. Cover the vegetable with flour "00" La Molisana and fry in seed oil and then dry well.

Caserecce n.29 La Molisana

In a pan with extra-virgin olive oil, brown the chopped garlic, onion, lard and parsley.

Spaghetto Quadrato n.1 spezzato with chickling pea, clams and lemon oil

Spaghetto Quadrato® n.1 "spezzato" with chickling pea, clams and lemon oil

Paccheri Reali n.316 Alla contadina

Paccheri Reali® n.316 "Alla contadina"

Spaghetto Quadrato with Guanciale and Zucchini Blossoms

Spaghetto Quadrato with Guanciale and Zucchini Blossoms

Radiatori n.73 with pumpkin and speck

Clean and peel the pumpkin and cut into cubes. Heat the extra-virgin olive oil in a pan and sauté the garlic.

Spaghetto Quadrato 1 with Parsley Pesto, Roasted Octopus and Cuttlefish

Spaghetto Quadrato® 1 with Parsley Pesto, Roasted Octopus and Cuttlefish, Mussels and Clams with Cherry Tomatoes and Julienne of Red Pepper

Spaghetto Quadrato 1 Flavored with Dark beer and Crispy Guanciale

Spaghetto Quadrato® 1 Flavored with Dark beer and Crispy Guanciale

Spaghetto Quadrato1 with Verzola and Sausages

Spaghetto Quadrato®1 with Verzola and Sausages

Tagliatelle n.203 The Wood

In a saucepan, pour a bit of extra virgin olive oil, onion, carrots cut into mirepoix, celery and let it brown. Halfway through cooking, add the scraps of meat, the carcasses and deglaze with a glass of red wine. Stir in 3 quarts of water and let it cook on low heat for about 3 hours. Once thickened the bottom, filter and set aside.

Spaghetto Quadrato 1 with Mussels Ossimoro

Spaghetto Quadrato® 1 with Mussels “Ossimoro”

Caribbean Spaghetto Quadrato1

Caribbean Spaghetto Quadrato®1

Spaghetto Quadrato1 with Dried Tomatoes pesto

Spaghetto Quadrato®1 with Dried Tomatoes pesto

Spaghetto Quadrato1 with Hanami, Squash blossoms, Zucchini pesto, Mint and Lime

Spaghetto Quadrato®1 with Hanami, Squash blossoms, Zucchini pesto, Mint and Lime

Whole grain Linguine n.6 with spring onion, oregano, nuts and agretti sauce

Cut the spring onion into lozenge shapes. Stuff it with oil, fresh oregano leaves, and clove of garlic. Add wine and simmer it with the broth until a cream forms.

Rotelle n.77 with dried tomatoes, broccoli romanesco and nduja

Rotelle n.77 with dried tomatoes, broccoli romanesco and nduja

Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.