1 Recipe per Month

PITTULE (Dough balls) Ingredients: 1kg of plain flour 700g of warm water Salt to taste 25g brewer’s yeast Tatanoso virgin olive

1 RECIPE PER MONTH: NOVEMBER

10 November 2020

“CICERI AND TRIA” Ingredients: 300g of Caricato Factory chickpeas 500g of durum wheat flour 1 onion 1 sprig of parsley 1

1 RECIPE PER MONTH: OCTOBER

10 October 2020

DONUTS Ingredients: 250 g of plain flour 50 g of potato starch 200 g of sugar 3 eggs 1 small cup

1 RECIPE PER MONTH: SEPTEMBER

16 September 2020

LU PURPU ALLA PIGNATA (OCTOPUS) Ingredients: 1 octopus (about 1 kg in weight) 1 clove of garlic Lucrezio extra virgin olive

1 RECIPE PER MONTH: AUGUST

16 September 2020

PASTA AND BEANS WITH MUSSELS Ingredients: 400g beans 2kg Mussels 1 stick of celery Parsley to taste Salt to taste 300g

2 Min Read

1 RECIPE PER MONTH: JULY

10 July 2020

“FRISA” WITH TOMATOES AND STRACCIATELLA Ingredients: 4 Friselle Tatanoso extra virgin olive oil 20 cherry tomatoes Stracciatella Method: Wet the friselle

1 RECIPE PER MONTH: JUNE

18 June 2020

MINT OMELETTE Ingredients: 5 eggs A handful of fresh mint 100 g of parmesan 3 tbsp of Tatanoso virgin olive oil

1 RECIPE PER MONTH: MAY

10 May 2020

“DADOLATA” OF BACON AND PRAWNS ON A CHICORY PURÉE BASE Ingredients: 200 g of chickling peas 1 potato 2 carrots 100

1 RECIPE PER MONTH: APRIL

10 April 2020

PEAR TART Ingredients: For the shortcrust pastry: 300 g flour 100 g sugar 2 eggs 100 ml Tatanoso virgin oil 1

1 RECIPE PER MONTH: MARCH

17 March 2020

CHICORY, FENNEL, BEAN AND ARTICHOKE SOUP Ingredients: 6 artichokes 1 kg of Catalonian chicory 1 kg of fennel 1 cup of

1 RECIPE PER MONTH: FEBRUARY

17 March 2020

“PISEDDHI IN CECAMARITI” Ingredients: 300 g Caricato Factory dried peas 400 g of turnip greens Selection of vegetables (celery, spring onion,

2 Min Read

1 RECIPE PER MONTH: JANUARY

17 March 2020

“FAVENEDDHE AND CICUREDDHE” Ingredients: 400 g of dried Caricato Factory broad beans 1 potato 400 g Chicory Extra virgin olive oil