linguine Vongole e Bottarga Prep. time: 10 Cook Time: 15 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 350/400 gr of Linguine (Must Be Italian Brand) 3 Clove of Garlic 4 table spoon Bottarga Clams1lb ( New Zealand cockle ) 1/4 cup White wine 4 table spoon EVO (Extra virgin olive oil COLD PRESS) Sea salt to Taste Recipe: Cook pasta accordingly in a warm skillet warm up oil. Add garlic and.roast until golden brown. Add clams, salt & pepper to taste. Add wine and cover skillet

Prep. time: 10 Cook Time: Difficulty: 1 out of 5 Serve: Ingredients: 20 lbs raw olives 1/4 cup sea salt 1/2 cup white vinegar 4 cup warm water doubling as necessary bay leaf rosemary black peppercorns chili pepper olive oil Preparation: Sort green olives and remove any with significant bruising, shriveling, or olive fly marks. Olives with tiny dots are fine.  Mix olive brine by combining cold water, salt, and vinegar in the recipe's ratio until the salt is dissolved, doublin

Prep. time: 10 Cook Time: Difficulty: 1 out of 5 Serve: Ingredients: 20 lbs raw olives 1/4 cup sea salt 1/2 cup white vinegar 4 cup warm water doubling as necessary bay leaf rosemary black peppercorns chili pepper olive oil Preparation: Sort green olives and remove any with significant bruising, shriveling, or olive fly marks. Olives with tiny dots are fine.  Mix olive brine by combining cold water, salt, and vinegar in the recipe's ratio until the salt is dissolved, doublin

Pesto alla Genovese Prep. time: 10 Cook Time: 0 Difficulty: 1 out of 5 Serve: 4/6 Ingredients: 1 Clove of Garlic 100ml Extra Virgin Olive Oil 30 gr of Pine nuts 50 gr Basil leaves (The real Pesto is made with basil from the region of Liguria ) 30 gr Sardinian Pecorino Cheese for grating 70 gr Parmesan cheese for grating (Make Sure is real Parmigiano Reggiano) Sea Salt to Taste Preparation: Started preparing the pesto by putting the peeled garlic in a mortar, Start pound and

Prep Time:15 min Cook time: 35 Difficulty: 2 out of 5 Serve: 4 Ingredients: 2.2 lbs mussels 130 grams (2/3 cup) fregola flat leaf parsley (stems and leaves) 1 clove garlic peperoncino flakes, to taste 250 ml (1 cup) pureed peeled tomatoes (fresh or canned) 2 Tbsp extra virgin olive oil 120 ml (1/2 cup) dry white wine Preparation: Rinse the mussels and scrub them if needed. Check if they are closed (discard if not) and put them in a frying pan. Add 120 ml of dry white wine and

Bio Marcello Russodivito was born in Campobasso – the capital city of the Italian region of Molise. His family originates from Riccia which is one of the largest towns of the province where he spent his infancy and childhood. Born the youngest of five children, after the sudden death of his father, he began working in restaurants when he was just 13 years old. At the age of 14, he traveled to study at the “Hotel Institute of Montecatini Terme” in Tuscany for three years until