Ingredients: • 1 x 350 gr of La Torrente yellow cherry tomato fillets • 320 gr of Half grooved paccheri pasta • 1 kg of mussels without shells • 4 medium size potatoes • 1 clove of garlic • ½ glass of White Wine • 1 sprig of parsley • Extra virgin olive oil, salt, […]

Ingredients: • 1 x 530 gr jar of La Torrente Principe Borghese cherry tomatoes • 360 gr of Spaghetti • 50 gr of olives • 20 gr of capers • 1 pinch of oregano • 1 clove of garlic • Extra virgin olive oil, parsley, basil, salt. Directions • Fry the garlic with oil into […]

Ingredients: • 1 x 340 gr jar of La Torrente Marzanino • 300 gr of canned chickpeas • 4 sea bass fillets • 2 tablespoons of brown sugar • 1 clove of garlic • Extra virgin olive oil, salt, rosemary. Directions • Lay parchment paper on a baking tray and put drained Marzanino cherry tomatoes […]

Ingredients: • 1 x 530g jar of La Torrente “Pacchetella” of Vesuvius Piennolo DOP cherry tomatoes • 2 round aubergines • 250 gr of Fiordilatte mozzarella • 60 gr of grated Parmigiano Reggiano • 1 clove of garlic • Basil, extra virgin olive oil, salt. Directions • Wash the aubergines, cut them into slices at […]

Ingredients: • 1 340 gr jar of La Torrente Corbarino cherry tomatoes • 360 gr of Caserecce pasta • 300 gr of swordfish • 1 clove of garlic • Extra virgin olive oil, parsley or basil, salt, pepper. Directions • Fry the garlic clove with the oil into a pan. Add diced aubergines and cook […]

Ingredients: • 2 x 330 gr jars of La Torrente organic datterini cherry tomatoes • 600 gr. of little octopus • 2 tablespoons of black olives • 1 tablespoon of capers • 1/2 glass of white wine • 8 slices of bread • 1 clove of garlic • extra virgin olive oil • parsley • […]

Ingredients: • 1 x 350 gr of La Torrente Principe Borghese yellow cherry tomatoes • 800 gr of potato gnocchi • 200 gr of friggitelli peppers • 6 slices of bread • 4 anchovy fillets in oil • 1 clove of garlic • Extra virgin olive oil, salt. Directions • Fry the chopped garlic in […]

Ingredients: • 1 x 435g bottle of La Torrente datterini puree • 320 gr of paccheri • 200 gr of buffalo mozzarella strips • Extra virgin olive oil, basil, salt. Directions • Fry the onion in the oil into a pan, add datterini puree, salt as required and cook for about ten minutes. In the […]

Ingredients: • 1 x 340 g jar La Torrente yellow cherry tomato fillets • 360 g of spaghettoni • 2 cloves of garlic • 12 anchovy fillets • chili pepper • parsley • extra virgin olive oil • salt   Directions • Fry the minced garlic with oil into a pan. Add anchovies and chilli […]