Garlic-bread with tomatoes and basil (Bruschetta al pomodoro)
Choose a relatively big, round thick bread, white or half-whole, and cut it in slices approx. 15 mms. thick. Grill them or toast them until they’re brown (both sides better). Peel a clove of garlick and scrape it against one side of the slice (this is optional: it makes your breath heavier but it adds a kick to the whole thing). Add salt, pepper and olive oil over the same side. For two large-slice bruschettas (or four appetisers, halving each slice) cut two round tomatoes (“Perini” from Pachino, Sicily ideally) of average size and a half dozen of small Cherry Tomatoes (“Ciliegini”) to be cut in four and the roughly minced. Get rid of the seeds from the larger tomato, mince it roughly and mix the two sorts of tomatoes. Add on top of the slices and then salt, pepper and oil again. Add a leaf of fresh basilic for each slice. Eat with some robust wine from Tuscany or Piedmont. The oil has to be TuTTO or similarly strong, extra-virgin olive oil of reknown origin (Tuscany or Sicily).

Shrimps with rocket salad and tomatoes (Gamberi, rucola e ciliegini)
For four people: in boiling water throw two dozens of small shrimps for a few minutes. Dry them, peel them. Squeeze half small lemon and add to the mix to a handful of thinly cut rocket salad (“Rucola”) and half a dozen cherry tomatoes. Season with salt, white pepper and olive oil.

Parmesan-Sauteed pasta (Pasta mantecata al parmigiano)
Boil one liter of water per each 100 grams of pasta you want to prepare (100 grs, is a small individual portion). Add a handful of big grains of salt when boiling. Add the pasta and cook it “al dente”. Timing depends from type: ideal are spaghetti, penne or orecchiette. Taste while cooking to be sure not to overcook them (then they taste marshmallowy and look inflated): keep them a bit hard inside. Drain the water and put the empty pan back on the stove, adding a piece of butter for each serving. Wait until the butter is starting changing colour, but do not make it turn brown. Throw the pasta inside and turn vigorously, until the butter has fried the surface of the pasta. Add liberally spoons of grated Parmesan (at least one per serving) and let it melt. The frying end of this recipe should take a minute or two. Serve with additional grated Parmesan (preferably a 24 months old Parmigiano Reggiano) and TuTTO 100% Carolea extra-virgin olive oil.