The recipe book Isola d'Oro
Starter
Filled artichokes with Tonnotto e capers
Fritters of Aliciotte and sage with flowers of violet
Filled squashes with Tonnotto and Aliciotte
First courses
Tagliatelle with swordfish and Bottarga
"Trenette" pasta with shrimps and mussels
Orechiette pasta with peas and mussels
"Penne" pasta with aliciotte and turnip greens
Spaghetti with Vongolotte and pumpking flowers
Vegetable golden tagliolini pasta
"Tagliolini" pasta ancient Sicily
Baked "conchiglie" pasta with carrots and cream of anchovies
Risotto with vongolotte and beans
Spicy spaghettini with mussels and spinaches
Soup of clams, Norway lobsters and mullets
Trofie with tuna ragout and beans
Gold Mediterranean pennette pasta
Pasta with Black of Cuttlefish, Potatoes and Bottarga
Second courses
Pizza with Aliciotte and capers for celiac people
Omelet with Aliciotte and potatoes
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