Preparation:

Beat the ricotta with the eggs and the sugar until the mixture gets

frothy. Then, add the ground nuts and the cocoa mixture. after that, add the olive oil drop by drop with constant stirring. Lastly, add the sifted flour to the baking powder. Put into an oiled

springform pan and bake at 180 degrees bottom and top heat for

about 40 minutes.

This is best served with Giulietta's cake, warm with a little whipped cream and a delicious espresso.

Preparation:

First, heat the olive oil and fry the onions with the celery for about four minutes. Add the pressed garlic and leave it as is for about 1 minute. Now increase the temperature, add the rice and stir-fry for about two minutes with constant stirring. Pour white wine and let this almost completely boil - this is a great way to keep the ingredients away from glazing.

Gradually add broth and stir regularly, the risotto should not be too dry.

In the meantime, half the grapes from seeds, and then set aside. If the risotto is even, but still slightly firm, add the taleggio and the butter and stir briefly. The risotto should then no longer be cooked, but only covered for about 3-4 minutes rest. Be sure to taste it, and, if necessary, lightly season.

While the risotto is set aside, heat the Marsala wine in a medium-sized pan, then sauté the grapes in it for about 3 minutes on low heat. The risotto is best when draped in the middle of a preheated plate and topped with the steamed grapes and thyme

twigs.

Let's enjoy it, 'Buon Appetito', as they say here in Liguria.

Preparation:

Put the tuna, ricotta and cream cheese in a bowl and stir consistently with a fork to a creamy mixture. Then the olives

are cut into small pieces and added to the mass. Season

everything with salt and pepper.

If you like it spicy, you can add half a chili pod chopped into very

small pieces. The fresh farmhouse bread slices are roasted in a pan until golden brown and then coated with the garlic clove on

both sides. The warm bread absorbs the garlic taste immediately - you will love it.

Brush the warm slices generously with the tuna ricotta mixture.

The small delicacy is perfect for a typical Italian aperitivo with a

glass of white wine from the region.

Let's enjoy it, 'Buon Appetito', as they say here in Liguria.

Bring the chicken stock to a boil and then simmer on a low heat. Then, sauté the onion with the celery in olive oil and simmer for about 4 minutes on a low heat. After which, add the garlic and let it rest for another 1-2 minutes. Increase the temperature and fry the rice vigorously for 2 minutes, then deglaze with the red wine. Boil about half way and then top up with the broth regularly so that the rice is always well covered. Stir regularly to prevent sticking or burning.

Add the soaked mushrooms, the soaking water, and the rosemary, then simmer on a medium flame until the rice is tender. Remove the risotto from the fire and add the parmesan, mascarpone, and butter. Stir and cover everything; keep it as such for at least 3 minutes. Season with salt and pepper.

While waiting, bake the pancetta crisp in a little oil and drain by using kitchen paper. Sprinkle the prepared risotto with crispy bacon and garnish with sprigs of rosemary.

This fits a fresh, colorful salad, crispy ciabatta bread, and a full-bodied Barolo, (but you know that already).

Let's enjoy it, 'Buon Appetito', as they say here in Liguria.

Preparation:

For the ravioli, bring to boil a large pot of water with a tablespoon of salt and a few drops of olive oil.

At the same time, fry the chopped scallops in about 20g of butter until they take color. Now add the pressed garlic and roast slowly with the scallops for another minute. Add the white wine. Let the wine boil in half, then add the stock. As you let it boil, add the cream and a pinch of salt then simmer on the medium flame for about 15 minutes until the sauce thickens.

Now add the Gorgonzola and let the mixture boil for a further 10-15 minutes. The larger Gorgonzola pieces in the pot must be well-crushed. If using a blender, turn it into some puree, let

it simmer further, then season according to your taste with a bit of pepper and salt. Put the ravioli in the boiling water and cook for 3 - 6 minutes depending on the cooking instructions.

Prepare the ready-made ravioli on a large plate or a flat serving plate and pour the cheese sauce slowly over the ravioli. Sprinkle a few drops of the truffle oil over it and decorate everything

generously with the freshly shaved truffles and some basil  eaves. The best side dishes?

Fresh baguette and summer salad as well as a glass of well-cooled Gavi di Gavi.

Buon appetito !!