top of page




our recommended sausages: Balsamic and Fennel, 5Terre, Mild, Spicy and Basil Pesto.

First, peel the potatoes, then cut into slices and then into cubes before, trying to make them all the same size.

Transfer inside a baking sheet and season with a little of salt, pepper and olive oil. Mix to flavor the potatoes evenly.

Now cut the sausage into pieces about 3-4 cm and place them on top of the potatoes. 

Add  rosemary and bake in preheated oven at 200° for 30-35 minutes (if you are using the convection oven Bake at 180 degrees for about 25 minutes). You can stir occasionally for even cooking. Once cooked serve sausage with potatoes cooked in the oven while still hot!


Our  recommended sausages;

5Terre, Spicy and Marinara 

In a sauce pan (preferably nonstick) pour a little olive oil and fry the chopped onion and a clove of garlic.

Add the sausages cut into pieces and FRY for 1-2 minutes, stirring often.
Add some white wine and cook the sausage for 5 minutes.

Add the tomato sauce, stretched with little water, put the lid on and cook for 20 minutes, stirring occasionally.
Meanwhile, drain the beans, rinse them well, let them drain and, in due course, add them to the casserole. Add salt in moderation (remember that the sausage is already salted) and continue cooking for another 4 – 5 minutes.
Serve your plate of sausage and beans when it is still hot, and also do not forget some fresh Italian bread.


Our recommended sausages: 

Mild, Spicy and Marinara.


Peel Garlic and onion, chop them with a knife and cook them in a  pot along with three tablespoons of oil.
Peel and crumble the sausage with your hands, then blend it with the rest and brown slightly.

You can also add a glass of wine and let it evaporate, slowly at a low temperature, when it will be all out then add the tomato sauce, two cups of water and bring to a boil.
Reduce heat to low and cook making only simmer for about 2 hours: If too dry, add a little water and Cook, stirring occasionally with a wooden spoon.
At the end should be a non-aqueous, sauce, but not too dry: add salt and pepper and turn off.
Add a drizzle of olive oil and mix.
Cover and let stand 15 minutes to fire off. The perfect sauce for your pasta!



In a pan, let the onion fry in the extra virgin olive oil until it becomes golden.

Add the Truffle sausage( taken out of the casing) and let it fry in the pan until it has changed color.

Then add Carnaroli Rice into the pan with 1/2 cup of white wine and stir.

As soon as the wine has evaporated, add broth ( you can choose your favorite one, we use vegetable broth)and let it cook slowly at a low temperature for 18 minutes but make sure to keep stirring!!

At the end, add salt and pepper to your preference, add 2 tablespoons of butter and add some Parmiggiano Reggiano grated.

We suggest a red wine as Syrah, Pinot Noir to drink on the side of this Risotto or if you prefer white wine we suggest Prosecco or Gewuztraminer.

bottom of page