Servings: 4

• 350 g wholemeal fusilli
• 300 g Coppiello horse sausage, casing removed and crumbled
• 2 medium courgettes, raw
• 1 bunch of fresh basil (plus leaves for garnish)
• 30 g blanched almonds
• 40 g grated Parmigiano
• 1 garlic clove
• Extra virgin olive oil to taste
• 200 g cherry tomatoes, diced
• 1 garlic clove (for the osmosis)
• 1 fresh or dried chilli
• Salt and pepper to taste
• Pasta cooking water to taste

Servings: 4 | Difficulty: Easy | Time: 30 min

• 180 g Coppiello beef shredded meat
• 200 g pearl barley
• 100 g fresh goat's cheese
• 1 Granny Smith green apple
• 30 g shelled walnuts
• Lamb's lettuce (mâche)
• Apple cider vinegar, extra virgin olive oil, acacia honey, salt
   

Servings: 4 | Difficulty: Easy | Time: 25 min

• 150 g Coppiello beef shredded meat
• 200 g pre-cooked polenta, sliced and fried/grilled
• 250 g boiled cannellini beans
• 1 garlic clove, rosemary
• Extra virgin olive oil, salt, pepper, smoked paprika

Servings: 4

• 350 g calamarata pasta
• 150 g bresaola, cut into thin strips (julienne) — to be added raw at the end of cooking
• 300 g button mushrooms, sliced
• 300 g cherry tomatoes
• 2 garlic cloves
• Extra virgin olive oil to taste
• Fresh chopped parsley
• Salt and pepper to taste
• Fresh thyme (optional, for the confit)
• Sugar (a pinch, to balance the acidity of the tomatoes)

Servings: 4 | Difficulty: Easy | Time: 20 min

• 150 g Coppiello horse shredded meat
• 8 slices of Puglian bread
• 200 g oven-roasted datterino cherry tomatoes
• 150 g buffalo stracciatella
• Fresh basil
• Extra virgin olive oil, sea salt, oregano

Servings: 4 | Difficulty: Medium | Time: 35 min

• 200 g Coppiello horse shredded meat
• 320 g fresh maltagliati pasta
• 1 shallot
• 1 glass of dry white wine
• 200 ml whole Greek yogurt (can be substituted with fresh cream if preferred)
• Truffle butter to taste
• Parmigiano Reggiano shavings
• Extra virgin olive oil, salt, black pepper

Horse carpaccio: 200 g of high-quality horse meat, thinly sliced

Savoury chestnut cream:

• 200 g chestnuts
• 100 ml vegetable stock
• Salt and pepper to taste
• Extra virgin olive oil to taste

Marinated radishes:

• 4–5 radishes
• 50 ml raspberry vinegar
• 1 tablespoon sugar
• A pinch of salt

Garnish: pink peppercorns, fresh herbs (optional)

• 1 pumpkin (seasonal, approx. 1.2–1.5 kg)
• 480 g Carnaroli rice
• 1 sprig of rosemary
• Parmigiano Reggiano
• 100 ml white wine
• 1 l vegetable stock
• 6 tablespoons extra virgin olive oil
• Salt to taste
• Pepper to taste

• 700 g potatoes
• 200 g mild provola cheese
• 200 g Horse Cooked Ham
• 200 g black kale (tender leaves only)
• 1 pinch of nutmeg
• 200 g flour
• 50 g grated cheese
• 1 egg
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 1 garlic clove
   

Difficulty: Easy
Servings: 8
Preparation time: 15 minutes
Cooking time: 50 minutes

• 250 g slices of Tuscan bread
• 200 g black kale
• 200 g horse sausage
• 100 g semi-aged pecorino (or Grana Padano)
• 2 garlic cloves
• Extra virgin olive oil
• Salt
• Mustard (for spreading)
   

Time: 45 minutes
Servings: 4

• 2 Coppiello horse sausages
• 160 g square spaghettoni no. 5
• 300 g yellow datterino cherry tomatoes
• 150 g buffalo burrata
• Oregano to taste
• Olive oil to taste
• Salt to taste

• 150 g Coppiello bresaola julienne
• 160 g fusilloni
• 80 g butter
• Crushed walnuts to taste
• Caper powder to taste
• Olive oil to taste
• Salt to taste