Azia Dolce Vita

Okay: what do you think of tonnato, a creamy, tangy sauce made with anchovies, capers, and canned tuna? For those of you smiling...

This is traditionally served with sliced cold veal, but we also like it with turkey, porc or as a dip for vegetables
and tastes good on EVERYTHING.

This recipe can be prepared in 45 minutes or less.



Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.
Spoon the zabaglione into dessert bowls and serve with fresh strawberries any fruits or biscotti.

Buon appetito!!

Chef Azia


Preparation with a pestle and mortar:

Gently wash the basil, pulling all the stems off and preserving only the leaves, and allow them to dry on a towel. Start with the garlic - it's a popular ritual that you should have a clove of garlic per thirty leaves of basil (no, you don't have to count the leaves) and add the basil with a dash of coarse sea salt. You need to gently roll the pestle against the mortar walls, shredding the leaves as you go. As soon as basil juice starts to form in the bottom of the mortar, it's time to add and crush the pine nuts. Then add the two grated cheeses in the mortar and continue to stir until a nice green paste is formed. Add the olive oil very slowly, while slowly rolling the pestle. Adjust with salt and there you have it - the best pesto of your life.

Preparation with a food processor:

A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is to put the removable parts of the processor in the freezer for a couple of hours before using it. Also, in order to reduce the amount of time the leaves are in contact with the blades, put all your ingredients in the food processor at once and use the maximum speed; if you work fast, you'll get a great pesto. (It's helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.)

Buon appetito!!

Chef Azia

This recipe can be prepared in 45 minutes or less.

This foamy custard is a traditional Italian dessert. Delicious with no accompaniment at all, it's even better spooned over fresh fruit or served with biscotti.

Be sure to have anything else you plan to serve with the zabaglione ready to go, as it really is best eaten just seconds off the stove.

Preparation for 4 persons 

*30 min.


BAGNET VERDa big handful of parsley

1 garlic clove

2 egg yolks, hard boiled

2 anchovies (in oil or even better, in salt)

10 capers

50 g white bread crumb, soaked in good vinegar

Oil (extra virgin olive oil, best if from Liguria)

Fine grain sea salt

Preparation for 4/6 persons 

*30 min.


3 cups fresh basil leaves

2 cloves garlic

1/2 cup Pine Nuts

Natural Sea Salt Coarse

2/3 cup Extra Virgin Olive Oil

1/4 cup freshly grated Parmigiano-Reggiano

1/4 cup of freshly grated Pecorino Romano

Preparation for 4/6 persons

*15 min


1 cup mayonnaise

1/2 cup extra-virgin olive oil

a 6-ounce can tuna in olive oil (not drained)

3 anchovy fillets

2 tablespoons fresh lemon juice

3 tablespoons drained capers

Preparation for 4 persons

*25 min

- 400 gr. of spaghetti or ravioli 

- 500 to 600 gr. of pomodorini (cherry tomatotes)

 - 1 or 2 cloves of garlic

- 1/2 onion

- 5 spoons of extra virgin olive oil 

- 8 to 10 leaves of basil + a few leaves to decorate the dish

- salt, pepper

- 100g grated Parmesan cheese 


Start boiling the water for the pasta or ravioli.
In the meantime cook gently (without burning) the garlic and half onion minced in a saucepan with extra virgin olive oïl. After 2 minutes, when the minced onion and garlic are soft, add the cherry tomatoes previously cut in two (or four, depends on the size) and brown them at lively heat for a couple of minutes continually turning them with a wooden spoon. When they will are blanched, you may crush them with a fork if you like. Add the salt and the first of half of the basil leaves, then lower the flame, cover the pan and continue to cook =
As soon as water boils, add the thick salt and start cooking the pasta. Drain the spaghetti "al dente" and add it into the saucepan, adding also the remaining leaves of basil chopped with the hands.

Serve with a few fresh cherry tomatoes cut in half, a few leaves of basil and sprinlke with freshly grated Parmiggiano Reggiano... Buon appetito !

Chef Azia

Pastas' recipe with the fresh tomatoes and basil is fast, simple and tasty. A first dish of the Italian cuisine, very pleasant and prepared in  a few minutes. A light and very perfumed recipe of the Mediterranean diet. As usual, for these simple recipes, the doses are never "peremptory", but can slightly vary, always in base of your own tastes...

Preparation for 4 to 6 persons

*15 min

 - 70 g of butter

- 1 tablespoon of extra virgin olive oil

- 7 sage leaves

- 1 clove of garlic (optional but my favorite) 

- salt, pepper

- 100g grated Parmesan cheese 

butter & sage

Boil the ravioli, pasta or gnocchi in plenty of water.
In a frying pan, put 70gr of butter and a tablespoon of olive oïl, let the butter melt slowly at very low fire with 6 full leaves of sage and if you like, one clove garlic. Slowly mix with a wooden spoon for less than 2 minutes and here you are, it is ready !
Serve immediately the ravioli, pasta or gnocchi sprinkling with Parmigiano Reggiano cheese, salt and pepper and... buon appetito !

Chef Azia

One of the most delicious and beloved dishes of our great tradition of Italian cuisine are the tortellini with butter and sage. But this simple and delicious sauce is perfect for any type of pasta, ravioli, gnocchi and it is very easy to prepare! In fact, even the least experienced in the kitchen can get to try and create a unique dish. If you do not know how to make the sauce with butter and sage you have found the guide for you.

Life is a combination of Magic and Pasta...

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Preparation for 4 persons 

*15 min.


4 egg yolks

4 teaspoons sugar

4 tablespoons Marsala


TOnnaTO  sauce

Zabaglione  Cream

This is a universal recipe for homemade pesto, probably the ideal one. The choice of the ingredients is very important, especially concerning the basil. It has to be young, with small leaves and fragrant. Avoid any basil that smells of mint; you’ll end up with a mint sauce!


Simply smash all the ingredients together (either using a mortar and pestle or in a food processor), adding oil little by little until you obtain the right, creamy and smooth texture. make sure you prepare this a while ahead of serving.

This sauce is traditionally used to accompany the Piedmontese boiled  mix, vegetable, bred..

Buon appetito!!

Chef Azia


The green sauce (in italian means bagnetto verde) is an important sauce of the traditional piedmontese cuisine. The main ingredient of this recipe are the anchovies. 
While supporting the mix boiled meat can be used with the anchovy fillets in the typical recipe :"acciughe al verde".

Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.

Buon appetito !!

Chef Azia