Video Recipes

Discover the recipes of the restaurants awarded by I love Italian food, a network and a non-profit cultural association that promotes and defends the real made in Italy agribusiness in the world. In a few simple steps you will unearth your cooking skills and create dishes that will surely amaze you and everyone around you.

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Focaccia made in house with Mortadella Bologna PGI and Scamorza Cheese


-  Slice the focaccia while it’s hot, and fresh
-  Smooth mayonnaise on the top half
-  Layer scamorza cheese on the bottom half
-  Arrange Mortadella Bologna PGI over the scamorza
-  Place a handful of arugula over the Mortadella Bologna PGI
-  Sprinkle salt, freshly cracked black pepper, and grated cheese
-  Drizzle fresh EVOO
-  Close the bread, cut, and serve

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Pizza Generale


-    Coat the pizza dough in semolina rimacinata flour
-    Stretch out the dough to make the pizza shape
-    Sprinkle chopped mozzarella fior di latte over the dough
-    Cook in the oven until golden brown
-    Top with sliced Mortadella Bologna PGI
-    Dollop pistachio and ricotta cream
-    Sprinkle crushed pistachio over the entire pizza
-    Garnish with fresh basil, and freshly cracked black pepper

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Rigatoni all' Arrabbiata


- Slice Salamini Italiani alla Cacciatora DOP, and then slice each piece into strips.
- Slice the Treviso Radicchio into thin strips
- Cube the Scamorza cheese
- In a hot pan, lightly sauté minced garlic in EVOO
- Add the sliced cotechino to the pan with the garlic, and cook until only slightly crispy
- Add 1-2 ladles of tomato sauce to the pan and let cook, stirring occasionally
- Drop the pasta into salted, boiling water to cook for about 8-10 minutes or until “al dente”
- Drain the pasta, and add it to the pan with the sauce and cotechino
- Add the sliced radicchio and scamorza cheese to the pan with pure olive oil, and mix together in the pan
- Serve hot garnished with fresh minced parsley

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Ravioli del Plin filled with Cotechino Modena PGI over Montepulciano wine and Radicchio sauce, lentils from S. Stefano of Sessanio and Scranno pecorino cream



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Cotechino Modena PGI Lasagna



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Ravioli with Cotechino Modena GPI



  1. Make the filling, sauté olive oil, onion, celery, garlic, laurel until it is soft, add the chopped coteno, large and simmer.
  2. Boil until the water is used up, stop the sauté vegetables fire and boil it with a spinach and do it well with a robot coupe. Add the Grana Padano cheese.
  3. Make a dough of ravioli, knead until the surface is shiny and let it sleep through the night. Stretch and wrap pasta dough to make ravioli.
  4. Put the tomato sauce and spread in a pan and heat with the oregano. Mix boiled ravioli and tomato sauce.
  5. Place an adequate amount of boiled lentils on a plate and ravioli in. Sprinkle with extra virgin olive oil and chopped parsley.
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Bruschetta with Salame Cacciatore PDO



  1. Cut 2 baguettes into 1 cm wide. Toast and pour the olive oil
  2. Cut 15 g of salami into 3 mm squares
  3. Divide the figs into 4 pieces (use 1/2 pieces)
  4. Put the figs on the baguette to crush them, then place the salami on top.
  5. Sprinkle a very thin slice of blue cheese and grind the coarsely ground pepper.
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Aromatic lentils with Cotechino Modena GPI



  1. Lentils
    Fry in a pan with oil, mushrooms, lentils, spelled and rosemary
  2. Cotechino Modena PGI
    Boil Cotechino Modena PGI following the indication of the box and cut cotechino
  3. Serving
    Serve Cotechino Modena PGI cut into slices with the lentils on the side
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