Tropical cake

Sweetness

A fresh dessert with tropical flavours, perfect for sweetening summer evenings outdoors. Serve with a handful of fruit to enjoy a healthy and fresh dessert.

Lamb with aromatic herbs on a velvety sauce

Second courses

Lamb chops are an elegant, refined main course. We propose it with a sauce made with Jerusalem artichokes that enhances the flavour. Some edible flowers can enhance the uniqueness of this dish – ideal for a romantic dinner main course, or as finger food thanks to the use of Samurai Gourmet Skewers with handles.

Tasty aubergine pancakes with nduja and pistachio pesto

Brunch First dishes

A delicious and simple, slightly spicy recipe made with aubergines and nduja that warms the heart. Ideal for those who love strong flavours, to be served as an appetizer which can even replace the first course, or as finger food during an aperitif with friends.

SCALLOPS WITH ASPARAGUS AND BACON

Brunch Second courses

Scallops are a perfect starter for any occasion: with a delicate taste, flavoured with bacon and asparagus embellishing this fine seafood, this is a delicious and easy recipe guaranteed to impress.

FOOD STYLIST: ANTONELLA PAVANELLO

Croquembouche
with Bignè

Sweetness

WHITE AND PURPLE CLOUD

Sweetness

A light yet moreish dessert? Here’s how to make a super easy blueberry and yogurt smoothie with a gentle hint of vanilla.

FOOD STYLIST: ANTONELLA PAVANELLO

Octopus skewer

Brunch Second courses

Octopus and potato skewers in Samurai style, a simple and creative dish to share with friends during an aperitif or to enjoy for a light dinner.

Tasty paccheri with pistachio pesto

First dishes

A first course that looks appealing and tastes great.

Virgin
Bloody Mary

Appetizer

TRICOLOUR CAULIFLOWER SKEWERS WITH SAFFRON BUTTER AND HAZELNUT SLIVERS

Appetizer Brunch

Saffron cauliflower au gratin is an appetizing side dish. Very easy to make in little time, it goes down a treat.

Saffron adds a marvellous colour and flavour to this side dish, which is made even more delectable by hazelnuts and will be a hit with everyone.

FOOD STYLIST: ANTONELLA PAVANELLO

Land and sea black Venus rice

First dishes

Venus rice with mussels, clams and prawn tails, a light but tasty dish for a first course or an aperitif which lets you stay in shape without giving up on taste.

NECTARINE AND ORANGE NECTAR WITH GINGER AND ROSEMARY

Brunch Sweetness

A light yet moreish drink? A super easy nectarine and orange shake with a spicy kick.

FOOD STYLIST: ANTONELLA PAVANELLO

ZESTY CHICKEN WITH ALMONDS

Second courses

Recipe from In cucina con Frollina

Ham and cheese omelette

Appetizer Brunch

Last minute wellness salad

Second courses

Salted cod on beetroot

Appetizer

How to present the salted cod in a fun and original way with Samurai and a pinch of creativity. Ideal as an appetizer or during an aperitif with friends.

Mint, lime, and passion fruit-marinated prawn

Appetizer

Meat tunnel

Second courses

A delicious second course, ideal for a Sunday lunch shared with the family. The real trick is presenting the potatoes in an original pear shape to make the dish spectacular and interesting.

HOMEMADE CLUB SANDWICH

Appetizer Brunch

Recipe from In cucina con Frollina

Fruit salad with cold cream fondue


Sweetness

Panini-love?

Appetizer Brunch

PINEAPPLE LOLLIES WITH COCONUT AND CHOCOLATE

Sweetness

Pineapple and Coconut Lollies are perfect for hot days and a light option for the sweet tooth of children and adults alike!

An irresistible exotic flavour that you can make even more divine by coating them with dark chocolate.

FOOD STYLIST: ANTONELLA PAVANELLO

POTATO AND PROVOLONE CROQUETTES

Appetizer Brunch

Recipe from In cucina con Frollina

Lemon and poppy seed pound cake

Sweetness

Idea of  Juls’ Kitchen

TRIPLE CREAM PUFFS WITH CHOCOLATE AND CHANTILLY CREAM

Sweetness

Easy recipe for a reinvented profiterole, with cream puffs filled with chantilly cream and chocolate cream. Ideal as finger food to sweeten an aperitif or a Tea Party with friends.

Italian appetizer

Appetizer Brunch

Idea of  Juls’ Kitchen

PEACH GAZPACHO WITH MINT TUNA SKEWER

Appetizer Brunch

Gazpacho is a refreshing and slightly spicy dish made mainly with tomatoes. This recipe offers a variant to the cold soup par excellence, replacing part of the tomatoes with peaches. The sweet flavour of nectarines goes wonderfully well with the savouriness of tuna and the freshness of mint.

FOOD STYLIST: ANTONELLA PAVANELLO

SOLE SALTIMBOCCA WITH SAGE PESTO AND SPINACH WITH RAISINS AND PINE KERNELS

Brunch Second courses

A great culinary classic, easy to make and guaranteed to be full of flavour. Saltimbocca alla romana are a delicious traditional Roman recipe, whose ingredients have again been slightly reinterpreted.

FOOD STYLIST: ANTONELLA PAVANELLO

Decadent
Cake Bites

Sweetness

Cuttlefish in a gondola

Appetizer Second courses

Recipe from cottoaldente.it

Photographs by Silvia Pozzati

Baked stuffed apples

Sweetness

Recipe from Ricette dal Mondo

Marinated green and black olives

Appetizer

Idea of  Juls’ Kitchen

CRISPY EGG WITH BACON AND CHEDDAR

Appetizer Brunch

Egg in crispy crust with bacon on a bed of salad, a perfect dish to impress everyone at a Sunday brunch. A fast, simple and impressive recipe, with the Samurai touch.

Deconstructed cheesecake with mixed berries

Sweetness

The cold cheesecake recipe is one of the easiest ever to quickly make the most beloved biscuit and cheese dessert.

non-fried FALAFEL, TAHINA SAUCE, and SWEET POTATOES

Second courses

See the complete recipe on the Beauty Food Blog site.

ROCKET FRITTATA ROLL-UP

Brunch Second courses

Recipe from Settesfoglie

Vegetable and mozzarella skewers

Appetizer Brunch

Spaghetti
in a Gondola

First dishes

Savory broiled tofu kebabs with pumpkin soup

Appetizer Brunch

Recipe from Nomnom q.b.

THE DECONSTRUCTED PIZZOCCHERO

Second courses

Recipe from Settesfoglie

3-flavour
bignè

Sweetness

Puff pastry roses with apples and cinnamon icing

Sweetness

Crunchy and with a Christmas flavour, puff pastry roses with apples and cinnamon are the perfect dessert for every occasion: breakfast, snack, tea party.. A dessert that is easy to prepare and to eat while standing. Watch out for crumbs!

Fish pastilla

Appetizer

Amaze your friends with an ethnic recipe! Fish pastilla is a dish of Moroccan origin served as an appetizer, which is also ideal as very tasty finger food to be served with good wine.

Fruity sushi
alla Samurai

Brunch Second courses

APPLE AND RASPBERRY SMOOTHIE WITH ROSE WATER

Sweetness

A light yet moreish dessert? Here’s how to make a super easy apple and raspberry smoothie with a gentle hint of rose water.

FOOD STYLIST: ANTONELLA PAVANELLO

Vegetable cous cous

Brunch First dishes

Pizza and meatball skewers

Appetizer Brunch

Misya‘s recipe

Squid stuffed with ricotta cheese on a bed of spinach and peas

Second courses

How to serve stuffed squid, a quick and easy recipe for a light, nutritious dish, with flavoured ricotta to be served on a bed of spinach and peas. Ideal as a main course for a romantic dinner, or as elaborate finger food when served in small pieces.

Strawberry chocolate cake

Sweetness

Chicken cacciatora skewers

Second courses

Idea of  Juls’ Kitchen

Chocolate-glazed mixed fruit

Sweetness

Southern Sea: prawns with citrus fruit surprise

Appetizer Brunch

A light dish with simple and engaging flavours: prawns in a gondola on a citrus-fruit panna cotta and crumble base. A mix of surprising flavours and textures, ideal to amaze your friends during an aperitif or as an appetizer.

Prosciutto and Melon Hugs

Appetizer Brunch

BEEF TARTARE WITH CAPERS WRAPPED IN A MARINATED COURGETTE WITH MIXED GREENS

Brunch Second courses

A fresh and yet filling second course, the beef tartare with mixed greens is the ideal dinner after a day swimming in the sea and soaking up the sun on the shore.

FOOD STYLIST: ANTONELLA PAVANELLO

Bewitched
Veal with Tuna Sauce

Second courses

FRUIT SKEWERS WITH MINT, ORANGE AND PISTACHIO PESTO

Brunch Sweetness

Fruit skewers are a fresh and original recipe, a new idea to serve fruit in summer or other times of the year using seasonal fruit.

FOOD STYLIST: ANTONELLA PAVANELLO