Always wanted to try your hand at putting together a true-blue Italian meal? Fret not. We will help you with these authentic recipes.


PeraPear: Red Wine, Lychee Juice, and Vodka

Serves: 1

Calorie count: 250 calories (per serving)

Prep Time: 5 minutes


100 ml of lychee juice

1 fresh lychee

15 ml lime juice

15 ml red wine

60 ml vodka


  1. Muddle the lychee in a cocktail shaker.
  2. Add some fresh lime juice, ice, vodka, and lychee juice.
  3. Shake all the ingredients well and pour into a glass.
  4. Top the drink with red wine.
  5. Serve chilled.

Tip: Pour it in a tall beer glass and garnish it with a lemon/orange slice or a lychee.

Red Wine, Lychee Juice, and Vodka
Red Wine, Lychee Juice, and Vodka


Strozzapreti Alla Norma: Hand Twisted Pasta with Tomato Sauce and Eggplant

Serves: 2

Calorie count: 350 calories (per serving)

Prep Time: 15 minutes

Cooking time: 15 minutes


200 g tomato sauce

120 g strozzapreti pasta

30 g smoked Scarmoza cheese

15 g garlic, finely chopped

60 g eggplant, diced and fried


  1. Cook the pasta in boiling water for about five minutes.
  2. To prepare the sauce, heat olive oil in a pan and add the garlic. Fry for a few seconds before adding eggplant and tomato sauce.
  3. Season the pasta and cook until the sauce gains a rich texture.
  4. Serve hot after garnishing with fresh basil.

Tip: Garnish the pasta with crispy fried eggplant skin and smoked Scarmoza.


Risotto Al Beetroot: Italian Rice with Goat Cheese and Beetroot

Serves: 2

Calorie count: 450 calories (per serving)

Prep Time: 10 minutes

Cooking time: 20 minutes


30 ml olive oil

180 g risotto rice, parboiled

20 g onion

250 ml vegetable stock

30 ml white wine

30 ml beetroot puree

30 g chopped beetroot

40 g butter

Salt and black pepper, to taste

30 g Grana Padano cheese

30 g goat cheese


  1. Heat some olive oil in a pan on low flame. Add chopped onions and saute until translucent.
  2. Add the risotto rice and pour in the vegetable stock and white wine. Turn up the heat to medium-high and let it cook for about ten minutes.
  3. Lower the flame and add beetroot puree along with chopped beetroot. Season.
  4. Mix well and add in the Grana Padano cheese, goat cheese, and butter. Serve hot.

Tip: Garnish the risotto with balsamic caviar and burrata cheese.

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