A concentrate of well-being!

The raspberry (Rubus Idaeus), one of the tastiest and most appreciated berries, belongs to the Rosaceae family and has many beneficial properties. This fruit is particularly rich in Vitamins C and K, as well as mineral salts such as iron, magnesium, potassium, calcium, phosphorus. It also boasts a reduced caloric intake (about 40 kcal per 100 g) and a low glycemic index.

Beautiful, good, and healthy. To be consumed in quantity!

Antioxidants: thanks to anthocyanins and ellagic acid, two powerful natural antioxidants, they perform anti-tumor actions (in particular against cancers affecting the intestine), counteracting the harmful effects of the feared free radicals

A precious ally for women of all ages: indeed, it is useful for counteracting both premenstrual syndrome and dysmenorrhea (painful menstruation), as well as being particularly effective In mitigating disorders related to menopause

Very useful in diets: the fibers contained in raspberries help to promote a general sense of satiety and therefore represent a precious support for those who are on a diet, but do not want to give up the taste.
Moreover, given the high water content, they are diuretic and refreshing

Support for the immune system, thanks to the contribution of Vitamin C, they help to support the natural immune defenses and to combat respiratory tract infections


Raspberry ice cream

for about 1kg of ice cream
  • 300ml fresh liquid cream
  • 350g fresh raspberries + 50g for the topping
  • 150ml whole milk
  • 100g granulated sugar
  • 1 tablespoon cornstarch
  • 3 little fresh mint leaves at will (per cup)

Blend the raspberries with sugar and milk. Add the tablespoon of cornstarch (previously sifted) and finally add the fresh liquid cream. Please note that every ingredient has to be very cold.

Place the mixture in the refrigerator for 25 minutes, then put it into the ice cream maker and turn it on. After 45 minutes, place the ice cream into a tray with a lid and put it in the freezer for at least 90 minutes before serving it. Garnish the cups with some fresh raspberries and mint leaves.

Raspberry risotto

for 4 people
  • 240g Carnaroli rice
  • 1 golden onion
  • 20g butter
  • 1dl white wine
  • 250g fresh raspberries
  • 1l vegetable broth
  • 100g cheese at will (it is better to choose a semi-seasoned cheese)
  • 3 little fresh mint leaves at will (per dish)

Wash the raspberries carefully, then dry them softly without breaking them.

Chop the onion finely, let it wither on a low flame in a saucepan with butter, then add the rice toasting it for 1 minute, finally fade with white wine until reduced and add half of the raspberries. Cook the rice following the time instructions written on the package, adding hot broth when needed.

Once cooked, remove the pan from the cooker and stir the rice adding the cheese previously cut in large cubes. Finally, add the raspberries and the mint leaves as a garnish.


precious allies!

Blueberry (Vaccinium Myrtillus), belonging to the Ericaceae family, is a powerful natural antioxidant. With a reduced caloric intake (about 50 kcal per 100 g), it is a real treasure chest of health: it is rich in Vitamins A, C, B, mineral salts (calcium, phosphorus, iron, sodium and potassium), anthocyanins, quercetin and tannins.

Not only good, but also benefits!

Antioxidants: rich in phytonutrients, such as anthocyanins, they help to counteract the action of free radicals, one of the main causes of aging and cell degeneration, cause of many diseases, including tumors

Support the immune system: thanks to their anti-inflammatory properties, they strengthen the body's natural defenses and immune responses

Liver friends: rich in Vitamin C, they help metabolize fat and reduce triglycerides and bad cholesterol (LDL), therefore beneficial for the liver

Support the circulation and the cardiovascular system: they facilitate blood circulation and protect the cardiovascular system, counteracting related diseases

Preziosi alleati del cervello: agiscono sulle funzioni cognitive, contribuendo a combattere gli inevitabili effetti del naturale degrado e aiutando a prevenire malattie degenerative


Blueberry Yogurt

for 4 people
  • 500g plain yogurt
  • 300g blueberries
  • 4 tablespoons icing sugar
  • 2 little fresh mint leaves at will (per glass)

Pour the yogurt, 2/3 of the blueberries (keeping the others aside for the topping) and the icing sugar into the blender glass. Mix them together delicately until you get a homogeneous and smooth mixture.

Compose the cups or glasses (it is better if they are clear) pouring the mixture and adding the remaining blueberries and some mint leaves (at will) on the top.

Blueberry Cheesecake

(for a 18 cm Ø cake pan)

For the base

  • 200g digestive biscuits
  • 85g butter

For the cream mixture

  • 150g ricotta (Italian cheese similar to cottage cheese)
  • 250g spreadable cheese
  • 75g sugar
  • 10g gelatin sheets
  • 300ml fresh whipping cream
  • 2 tablespoons milk
  • 200g fresh blueberries
  • 10-12 little fresh mint leaves at will (for the topping)

Start from the base: melt the butter over low heat and let it cool down. Process the digestive biscuits in a mixer until finely crushed, then add the melted butter and mix thoroughly. Press the mixture on the bottom of the cake pan (previously lined with baking paper), level the surface and place the cake in the refrigerator until it hardens (at least the time needed to prepare the cake).

Put the gelatin sheets in a bowl with cold water. Then extract them and let them melt in boiling milk.

Make the cream mixture: mix ricotta, spreadable cheese and sugar in a large bowl, then add the milk with the gelatin and stir well to avoid lumps. At the end, add the fresh whipped cream gradually, gently mixing it too.

Take the base out of the refrigerator and spread it with the cream mixture, level the surface, and put it back in the refrigerator until it hardens. Turn out the cake, put it on a serving dish, and complete the cheesecake by decorating it with blueberries and mint leaves.


beneficial pearls of goodness!

The red currant (Ribes Rubrum) is a berry produced from a shrub belonging to the Sassifragaceae family. There are different colors (including black and white, in addition to red), all with beneficial properties. The red currant is a concentrate of phytonutrients, extremely precious for the health of the body: in addition to Vitamins A, of the B, C, and K groups, it is also very rich in mineral salts, especially calcium, iron, sodium, zinc, phosphorus and potassium. Currants have a low intake both in terms of calories (about 40 kcal per 100 g) and glycemic index, thanks to their low sugar content. In conclusion, they are true pearls of tastiness and well-being!

Beautiful, good and precious for your health.

Friends of the urinary system: valid allies against urinary tract infections, acting as regulators of diuresis and promoting the elimination of toxins that are concentrated in the kidneys. They are also very effective in counteracting cystitis

Beneficial for eyes and retina: a regular intake, thanks to the concentration of flavonoids, helps to combat myopia and improve the ability of the eyes to adapt to twilight or darkness. In addition, their antioxidant content protects the retina, fighting degenerative diseases related to aging

Portentous anticancer and antioxidants: Vitamins A and C, flavonoids and beta-carotene are an effective barrier against free radicals, contributing to slow cellular aging and counteract the onset of tumors and cardiovascular diseases

Skin ally: a regular consumption contributes both to preserve and keep intact mucous membranes and skin thanks to the intake of Vitamin A, and to mitigate disorders related to allergies, such as itching and a constipated nose

Useful for blood circulation: a systematic consumption provides valid support against the fragility of capillaries


Panna cotta with currants

for 4 portions
  • 225g red currants for the juice + 25g for the topping
  • 10g fish glue
  • 100g granulated sugar
  • 250g fresh liquid cream

Place the fish glue in a bowl with cold water for 10 minutes, then take it without draining it too much and place it in a pan. Let it melt softly while stirring.

Boil the fresh liquid cream with half of the sugar, then remove it from heat, and add half of the fish glue. Extract the juice of the currants: mash the berries and filter the juice using a sifter to remove the peels.

Boil 2dl of water and melt the sugar left. Remove from heat, add the remaining part of glue fish, mix carefully and let it cool down, then add the currant juice.

Pour a part of the current syrup in the molds, complete with the panna cotta and let it set in the fridge. When they are ready, take the panna cotta out from the fridge and garnish the last layer pouring the remaining currant syrup. Decorate with some fresh currant branches of the top.

Veal roast with currants

for 4 portions
  • 650g roast shoulder
  • 200ml broth
  • 300g currants + 35g for the topping
  • 2-3 leaves of sage
  • 1 white onion
  • 1 teaspoon coarse salt
  • 1/2 glass of Brandy
  • 10g butter
  • 1 tablespoon flour

Put the roast on a wooden chopping board and sprinkle it with salt, then rub the meat so the salt can adhere well.

Put the butter in a saucepan and let it melt; brown the meat on every side on high heat, then swimmer with brandy until reduced. When the alcohol is evaporated, add the warm broth, the onion finely chopped, the sage and the currants (keep some small branches to garnish the dishes). Cook the meat with the lid on for 30 minutes, making sure you turn the meat halfway through cooking.

After the time needed has passed, take out the sage and mix the gravy in the food processor, then add the flour and cook for other 10 minutes until reduced. Finally, cut the roast, drizzle the gravy, and garnish the meat with currants.


a treasure chest of well-being!

Blackberries (Rubus canadensis), belonging to the Rosaceae family, are precious fruits, because they are rich in beneficial substances, as well as taste. In fact, they boast a good content of Vitamins A, C and group B, in addition to mineral salts, such as potassium, calcium, phosphorus, iron, sodium. They are also a source of antioxidants, fibers, and essential fatty acids. Another positive feature is their reduced caloric intake (about 40 kcal per 100 g).

In addition to taste, there is much more ...

Antioxidants: in addition to the known benefits of Vitamin C, polyphenols and anthocyanins help to effectively counteract oxidative stress, the basis for the emergence and proliferation of cancer cells

Useful during pregnancy, thanks to their high content of B group Vitamins and folic acid, as well as Vitamin A, involved in embryonic development processes

Natural anti-inflammatory: thanks In particular to polyphenols, regular consumption of these fruits helps to fight inflammation in a natural and effective way

Strengthening of the immune system: Vitamin C, a precious ally in various physiological processes, helps, among other things, to strengthen the body's natural immune defenses, thus promoting an effective immune response

Fiber concentrate: in addition to counteracting "bad" cholesterol (LDL), blackberries promote the absorption of glucose, optimizing blood glucose levels and facilitating intestinal transit. Moreover, the intake of fiber helps to ensure a sense of satiety, a very useful feature in case of low-calorie diets


Blackberry tartlets

for 8 tartlets

For the short pastry

  • 200 g flour
  • 90g butter
  • 80g icing sugar
  • 1 medium egg
  • 1 pinch of salt
  • the zest of an untreated lemon

For the custard and the topping

  • 2 yolks
  • 3 tablespoons granulated sugar
  • 1 tablespoon flour
  • 200 ml hot milk
  • 1 sachet of vanillin
  • 250 g blackberries
  • 2-3 little fresh mint leaves at will (per tartlet)

Start from the short pastry: mix butter and flour in a planetary machine (you will get a sandy mixture). Add the icing sugar while mixing, then add the egg and a pinch of salt, mixing until the dough is smooth. Form the classic ball and cover it with plastic wrap and leave in the fridge for at least 45 minutes.

Preheat the oven to 180° C. Place the short pastry onto a floured surface and roll it out with a rolling pin. Cut out 8 circles, pierce the bottom with a fork and line the previously buttered tartlet molds, covering the edges, too. Bake at 180° C for 15/18 minutes, checking the cooking.

Prepare the custard: beat the yolks with the sugar, then add sifted flour, hot milk, vanillin, and mix them. Cook over low heat, stirring constantly for about 10 minutes, until the cream thickens.

Finally prepare the tartlets: unmold the tartlets and fill them with a lot of custard. Then place them in the fridge for 45 minutes. Lastly, garnish the surface with fresh blackberries and mint leaves. Serve the tartlets.

Blackberry popsicles and yogurt

8 popsicles
  • 30g granulated sugar
  • 50g water
  • 200g blackberries
  • 450g plain yogurt
  • 2 tablespoons condensed milk

Put a small pan with the granulated sugar and the water on the pan and stir until the sugar is melted. When the syrup boils, cook for 5 minutes, then let it cool down.

Mix the raspberries and the syrup in the food processor, then pass it through a strainer to remove the seeds.

Carefully blend the yogurt with the condensed milk in a pot, then combine the mixture with the fruit, mixing accurately to obtain a homogeneous color.

Put the mixture in 8 molds for popsicles and put them in the freezer. After 1 hour, add the sticks needed to hold them. Let them in the freezer for at least 3 hours until they are very solid.


never again without!

Strawberries are the fruit of the “Fragaria Vesca”, a plant belonging to the Rosaceae family. They represent one of the richest food sources in terms of bioactive compounds with beneficial properties and therefore they should never miss in a wisely balanced diet to preserve the health of the body without sacrificing taste. Indeed, you can eat this fruit, so sweet and with sugary flavor, but a very low caloric intake (about 35 kcal per 100 g), without any sense of guilt. They are a concentrate of Vitamins (they contain Vitamins A, C, E, K and those of the group B), mineral salts (in particular manganese, potassium, phosphorus, iron, magnesium, calcium, sodium) and beta-carotene.

Love yourself, with taste!

They strengthen the immune system: Vitamin C and mineral salts (in particular, iron, magnesium, and calcium) provide a natural barrier against seasonal illnesses, helping to strengthen the body's timely immune response

They promote diuresis and help to purify: therefore, they represent a precious ally of the kidneys and, thanks to the phosphorus contained, also of the liver

Precious anticancer: anthocyanins, responsible for the red color of the fruits, are very powerful natural antioxidants contributing, among other things, to slowing down the natural cellular aging process. Strawberries also contain other antioxidants, such as Vitamin C, flavonoids, and folic acid: a true concentrate of health

Figure friendly: in addition to being rich in fat burning enzymes, and to boasting a low caloric intake, they are also able to activate the metabolism, thus promoting weight loss with a constant and regular consumption, in combination with a healthy and balanced diet


Strawberry smoothie

for 4 portions
  • 400g strawberries
  • 400ml whole milk
  • 4 tablespoons sugar or honey
  • 12 ice cubes

Wash the strawberries gently and cut them into small pieces. Put some strawberries aside (one or two per portion) to garnish the smoothies.

Crush the ice cubes in a food processor, making sure they do not melt completely, then add the cold milk, the small pieces of strawberries and the sugar (or the honey) mixing for about 30 seconds until the smoothie is homogeneous and foamy.

Pour the smoothie in the glasses and add a strawberry. You can put it on the glass if you choose a tall glass or put it directly on the smoothie if you prefer a large one. Complete with a matching straw.

Strawberry pie

for a 26 cm Ø mold

For the short pastry and the topping

  • 350 g flour 00
  • 150 g butter
  • 110g granulated sugar
  • 1 egg
  • the grated zest of an untreated lemon
  • 1 sachet of vanilla
  • 700g strawberries

For the custard

  • 6 yolks
  • 45g corn starch
  • 125g granulated sugar
  • 400ml whole milk
  • 100ml fresh cream
  • 1 vanilla bean

Mix the butter (leave it at room temperature for 30 minutes) and the sugar in a bowl until you obtain a smooth cream, then add the egg and mix it well too. Then add the sifted flour, the grated lemon zest, the vanilla and mix them. When they are mixed, compact the dough, wrap it in a plastic film and place it in the fridge for 45 minutes.

In the meanwhile, prepare the custard: place the milk, the fresh cream, and the vanilla bean without the seeds in a pan and bring close to the boiling point, then take out the vanilla bean. Mix the yolks, the vanilla seeds, and the sugar in another bowl until you obtain a homogeneous mixture, then add the sifted corn starch and mix very well. Put the two mixtures together (the milk one and the egg one) little by little, make it reduce on low heat, stirring with a whisk until the cream thickens. Finally, pour it in a bowl, cover it with plastic wrap and let it cool down: before at room temperature and then in the fridge.

Roll out the short pastry (thickness: 4mm), place it in a buttered and floured springform pan, so that bottom and edges adhere well. Remove the excess pastry. Pierce the bottom with a fork and fill the crust with dry beans, then bake it at 180° C for 30 minutes. Remove the beans halfway through cooking. Finally take the pie out of the oven and let it cool down.

Now compose your strawberry pie: pour the custard in the short pastry crust with a pastry bag (or with a spoon). Wash and dry the strawberries and then place them on the custard in concentric circles with their tips upwards. Let the strawberry pie in the fridge for 30 minutes and then serve it.