In the kitchen

Ingredients: a clove of garlic for each person, a lot of basil carefully washed and dried, 3-4 San Marzano tomatoes peeled and with the seeds removed, 60g of Roman goat’s cheese, plenty of Extra Virgin Olive Oil from “Podere Il Poggino” Farm. Add some almonds (shelled) if you wish. Pasta: Spaghetti or Linguine.
To make the pesto, put all the ingredients in a blender. Add oil if it is too dry.

Ingredients: 80g pine nuts, two cloves of garlic, a lot of basil carefully washed and dried, 50g of Parmesan cheese, 50g of Roman goat’s cheese, plenty of Extra Virgin Olive Oil from “Podere Il Poggino” Farm, 100g of haricot beans and two potatoes. Pasta: trofie, spaghetti or linguine.
To make the pesto, put all the ingredients in a blender. Add oil if it is too dry. Cook the beans and potatoes in the boiling water for the pasta.

Ingredients: blanched and sieved tomatoes, a few basil leaves and Extra Virgin Olive Oil from “Podere Il Poggino” Farm. Pasta: All Types To make the sauce, put all the ingredients in a blender and add basil at the end. Add more oil if it is too dry.

Ingredients: small courgettes sliced into rounds, shredded basil, a lot of parmesan and goat’s cheese and Extra Virgin Olive Oil from ‘Podere Il Poggino” Farm. Pasta: linguine. To make the pasta sauce, fry the courgettes in olive oil. Do not throw this oil away, as it will be used to season the pasta. Add more oil if it is too dry.

Ingredients: aubergine chopped into long thin slices, peeled tomatoes with the seeds removed, flavoured with Extra Virgin Olive Oil from “Il Podere Il Poggino” Farm, together with garlic and basil leaves. Also, add a lot of salted ricotta cheese, extra virgin olive oil (we recommend the farm’s product again). Pasta: spaghetti, penne or cavatiddi.
To make the sauce, take the tomatoes in their juice, garlic and six leaves of basil and gently fry the aubergine slices in oil. Having cooked and drained the pasta, place it in a deep covered serving dish, adding some of the ricotta (sliced). Add only a part – the rest you can add at the end. Mix and pour the tomato sauce onto the pasta. On top, add the fried aubergines in a little of the oil in which you cooked them, garnish with four basil leaves, cover with the remainder of the ricotta. Add oil if it is too dry.

The ingredients: peeled eggplants, cut into slices of a thickness of 1 - 1.5 cm, passed in flour with egg and Parmesan cheese. Peeled tomatoes and removed the seeds, flavored with oil and garlic, basil leaves, lots of Parmesan and Poggino extra virgin olive oil.
Fry the eggplants in oil and prepare the sauce with tomatoes, garlic and 6 basil leaves. Take a pan and make several layers: sauce, fried eggplants, Parmesan and basil leaves and put in the oven until you get a gratin dish.

The ingredients: eggplants cut into wedges. Peeled tomatoes and removed the seeds, flavored with oil and onion, basil leaves and Poggino extra virgin olive oil.
Prepare the undercooked sauce with tomatoes, onion and 6 basil leaves. Fry the eggplants and put them in a pan. Add the sauce and Parmesan and finish cooking in the oven. Add oil if it is too dry.

The ingredients: cod, tomatoes, garlic, chilli, parsley, potatoes and Poggino extra virgin olive oil. Leave the stockfish soak for 3 days and boil it. Make a sauce with tomatoes, garlic, chilli and plenty of extra virgin olive oil from Poggino. Cook the sauce and add the boiled stockfish and parsley. Serve with boiled potatoes separately.

The ingredients: squids open to the book, tentacles apart, parsley, garlic, lemon, breadcrumbs and extra virgin olive oil from Poggino.
Put squids in the pan, add the chopped parsley, the lemon emulsion and salt, sprinkle with breadcrumbs and cover with parchment paper. Bake 20 minutes in the oven by removing the paper in the last 5 minutes.