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!

In the mood for an appetizer with raw fish? Here's chef Giorgio Gugliemetti's idea: a squid tagliatella already cut and ready to serve, marinated with oil salt and wild pepper and some fresh spinach lightly sautéed.

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.Level: EasyTime: 15 minutesServes: 4 peopleHow to make RED TUNA TATAKIIngredients 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 Organic Extra Virgin Olive Oil "Frantoio" 500ml 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 Pre-Sliced Jamón de Bellota 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 Buy products from the recipe Sicilian Langoustines - M Size Add To Cart Extra Virgin Olive Oil Blend Centoleum Add To Cart Add the ingredients to the cart