The Sicilian red shrimp is the most beloved of all crustaceans. Everyone loves it because of its intense, sweet taste and umami-rich head. Here is a recipe with red shrimp, burrata cheese and dehydrated pesto.

Do you wish to organize a gourmet fish barbecue? Chef Giorgio Guglielmetti proposes a recipe that is very simple to prepare, but will leave astonished all your friends at the summer barbecue: grilled octopus tentacle with creamed potatoes!

What is one summer first course that you just can't give up?A tasty spaghetti with roe! In this version, chef Giorgio Guglielmetti shows how to make a very simple recipe extremely tasty.

Do you dream of a truly exclusive poolside aperitif? Chef Giorgio Guglielmetti has come up with a recipe thanks to which you can enjoy caviar and oysters at their best. Here's how to make blinis!

This particular fish recipe involves double cooking the red carabinero prawn: first steamed and then using a Japanese technique of pouring boiling oil over the product placed on a rack. A refined and delicious recipe to enrich summer days with flavor.

Here's a quick and easy recipe to face summer: caprese! Caprese is a perfect dish to eat during a lunch break, when you don't want to give up taste.

Tataki is nothing more than a very short cooking of the fish, which allows the outside of the tuna steak to be cooked, creating a very tasty crust, but leaving the heart of the tuna fillet raw, soft and flavorful. Our company Chef Giorgio Guglielmetti cooks in the best way a product of extreme quality: the precious and sought-after Mediterranean Red Tuna. This Mediterranean Red Tuna Tataki is a quick and easy recipe to enjoy a special fish dish.How to make RED TUNA TATAKILevel: EasyTime: 15 minutesServes: 4 peopleIngredients for 4 people Red Tuna fillet 800 g Lime Caviar 1 Soy sauce 4 spoons Salt flakes Extra Virgin Olive Oil Wild Black Pepper Lemon Zest Method Season the fillet in oil with salt, pepper, and evo oil Cook for a very few seconds on a hot skillet Allow to rest Slice and serve with soy, lemon zest and finger lime caviar Buy products from the recipe Bluefin Tuna Fillet Add To Cart Extra Virgin Olive Oil "Frantoio" 500ml Add To Cart Cornish Sea Salt Flakes Add To Cart Add the ingredients to the cart

An aphrodisiac first course for a special dinner for two? Here is Longino's proposal: saffron risotto and Spanish almonds of the highest quality. Saffron and almond risotto is a delicious choice for a romantic dinner during Valentine's Day. The deep yellow of the saffron gives the dish a refined elegance, while the almonds add a crunchy note and a slightly sweet flavor. The risotto itself is creamy and velvety, perfect for spoiling your loved one's palate. This dish is not only tasty but also easy to prepare, making it an ideal choice for a romantic evening spent in the kitchen.How to make SAFFRON RISOTTOLevel: EasyTime: 20 minutesServes: 4 peopleIngredients for 4 people Carnaroli Rice 320 g Saffron Pistils 0,5 g Parmigiano Reggiano 60 g Butter 60 g Spanish Almonds 40 g Salt Method Toast the rice in a saucepan Deglaze with white wine Cook the rice in the vegetable broth Place 0.5 g of saffron in infusion Coarsely chop the almonds Two minutes from the end of cooking time, add saffron Add butter and parmesan cheese and whisk strongly Plate by adding the almonds Buy products from the recipe Raw Milk Butter Add To Cart Saffron Pistils Add To Cart San Massimo Carnaroli Rice 1 kg Add To Cart Mountain Parmigiano Reggiano - 28-30 months Add To Cart Cornish Sea Salt Flakes Add To Cart Peeled Marcona Almonds Add To Cart Add the ingredients to the cart

How to make a perfect omelet? Some prefer omelets with vegetables, some exclusively with cheese, but there are also those who dare to experiment and explore innovative flavors. Only one thing is certain: making the perfect French omelet is a challenge, but with this recipe our company chef Giorgio Guglielmetti will reveal all the secrets to refine your technique.Level: EasyTime: 15 minutesServes: 4 peopleHow to make the OMELETTEIngredients for 4 people Eggs 8 Spanish Ham Jamon 100 g Comte Cheese 80 g French butter Salt Black pepper Method In a bowl, beat the eggs Let the butter melt in a nonstick, flared pan Grate the cheese in a dish Pour the beaten eggs into the butter and stir with a spatula Once the bottom of the egg has set, remove the pan from the heat, add the cheese and ham Close the omelet with the help of a spatula Taking the pan by the handle side, invert the omelet onto the plate Buy products from the recipe Raw Milk Butter Add To Cart Pre-Sliced Iberico Ham (Jamón) de Bellota Add To Cart Cornish Sea Salt Flakes Add To Cart Add the ingredients to the cart

The prince of the sea, one of the most popular shellfish during the holidays, is the star of Longino & Cardenal's Christmas lunch seafood menu. This is how chef Giorgio Guglielmetti cooks the langoustines: cooked on the back on a bed of burning salt. A very simple dish to prepare, but with an intense and deep flavor that will win over even the most demanding palates. Salt cooked langoustines are a preparation that brings out the full flavor of the crustacean, preserving all its properties and characteristics. In this guide you will find all the steps to quickly and easily cook Salt cooked langoustines, so you can enjoy them on any special occasion, such as Christmas lunch with the family.Level: EasyTime: 20 minutesServes: 4 peopleHow to make SALT COOKED LANGOUSTINESIngredients for 4 people Langoustines 12 Coarse Salt 2 kg Artichokes 4 Salt EVO Oil Black Pepper Method Open the langoustines Wash them of impurities Place them on the burning salt on the carapace side and cook for about 15 minutes Clean the artichokes and cut them finely Season them with oil, salt and pepper Plate Acquista i prodotti della ricetta Sicilian Langoustines - M Size Add To Cart Extra Virgin Olive Oil Blend Centoleum 500ml Add To Cart Cornish Sea Salt Flakes Add To Cart Add the ingredients to the cart

Our chef Giorgio Guglielmetti has come up with a very simple pasta course that will amaze your guests at the table! Pasta with black garlic, Sicilian red shrimp and burrata cream is an extraordinary dish that will delight your senses and leave you speechless. Imagine linguine cooked to perfection, wrapped in a velvety black garlic cream, accompanied by red shrimp from Sicily and enriched with a soft and creamy burrata cheese. This combination of flavors and textures will take you on an amazing taste journey.Level: EasyTime: 15 minutesServes: 4 peopleHow to make PASTA WITH BLACK GARLIC, RED SHRIMP AND BURRATAIngredients for 4 people Linguine 360 g Black garlic cream 80 g Burrata 60 g Shelled Red Prawns 200 g Salt EVO oil Black pepper Method Cook linguine half the time in plenty of salted water Put some black garlic cream in a pan with the cooking water Cook the pasta in the black garlic cream and cooking water Using a blender, blend the burrata stracciatella to a smooth, homogeneous cream Season the raw shrimp with oil, salt and wild pepper Once the cooking process is complete, go ahead with the serving. Buy products from the recipe Italian Black Garlic Cream Add To Cart Linguine Pasta Add To Cart Shelled Sicilian Red Prawns Add To Cart Extra Virgin Olive Oil "Frantoio" 500ml Add To Cart Cornish Sea Salt Flakes Add To Cart Burrata without head (Puglia - Italy) Add To Cart Add the ingredients to the cart

A classic of Roman cuisine: carbonara. A much-loved first course, but also much discussed by supporters of the original carbonara recipe. How to prepare the perfect carbonara? A few simple steps, but absolute quality ingredients! Giorgio Guglielmetti, company chef at Longino & Cardenal, and his right-hand man Rodrigo show us the technique for the perfect pasta carbonara recipe, the most iconic and copied Italian pasta abroad! Guanciale, pecorino romano, eggs, and wild pepper are the key ingredients for preparing pasta carbonara to perfection, which will amaze your guests with simplicity, but also with great sophistication.How to make CARBONARA pastaLevel: EasyTime: 15 minutesServes: 4 peopleIngredients for 4 people Spaghetti 320 g Egg yolk 3 Pecorino romano 80 g Guanciale 250 g Black pepper Method Cut the guanciale Cook the pasta in boiling salted water Add egg yolks, parmesan and pecorino cheese to a bowl and mix with a whisk Place the bowl in a water bath and whip up a savory eggnog Brown the guanciale in a frying pan Add the fat from the guanciale into the egg and pecorino mixture Drain the pasta and finish cooking it in the pan with the guanciale Combine the spaghetti in the bowl with the egg and mix Buy products from the recipe Spaghetti Pasta Add To Cart Pecorino Romano PDO “Cappato Nero” Sheep Milk Cheese Add To Cart Tuscan Guanciale (Pork Cheek) Add To Cart Mountain Parmigiano Reggiano - 28-30 months Add To Cart Add the ingredients to the cart