Potato ravioli with codfish and taggiasca olives




 For the filling

1 kg mountain potatoes

2 eggs

1 knob of butter

3 spoonfuls of grated Parmesan



For the dough

400 gr “00” Italian flour

50 gr whole wheat flour

4 eggs

For the sauce

5 fresh tomatoes

1 clove of garlic

1 chili pepper

200 gr Frantoio Portofino pitted olives in extra virgin olive oil

Santagata extra virgin olive oil



Boil and mash the potatoes. Prepare the dough mixing the two types of flour on a board. Make a well in the middle for the eggs. Knead until the dough is homogenous and elastic. Cover with a dump cloth and let it rest for about half an hour. Add the butter, eggs, parmesan, salt, pepper and nutmeg to the potatoes and knead until the mixture is smooth. Cut the rolled-out pasta into rather long rectangles. Spoon the filling at a regular distance on the rectangles and close it with a second layer of pasta. Cut the ravioli with a pastry wheel, seal and crimp the edges with a fork.

Prepare the sauce frying on a low heat the peeled and seeded tomatoes, the codfish and the rest of the ingredients. Drop the ravioli in boiling water, drain and add to the sauce quickly stirring and drizzling with Santagata extra virgin olive oil.




Spaghetti allo scoglio




1 kg mussels

1 kg clams

500 gr shrimps

500 gr prawns

500 gr squids

2 fresh tomatoes

2 or 3 cloves of garlic

Parsley to taste

500 gr spaghetti

Santagata extra virgin olive oil


In a pan, lightly brown the garlic with extra virgin olive oil, stir in the diced tomatoes, add the seafood and cook for 10 minutes. Boil the pasta in salted water, drain it al dente and add it to the previously made sauce.

Drizzle with Santagata extra virgin olive oil.

Fritto Misto




500 gr shrimps

500 gr prawns

500 gr squids

3 eggs

“00” Italian flour to taste

Corn flour to taste

Salt to taste

500 ml Santagata olive oil



Dip the shrimps and prawns in the beaten eggs and coat evenly with the corn flour. Dust the squids with the “00” Italian flour. Heat the oil in a large saucepan or wok and deep fry the seafood until crisp and golden, stirring to ensure that the pieces don’t clump together. Drain and arrange on oilabsorbing.

paper to serve. Sprinkle with salt.