Basil leaves

The recipe is taken from the magazine "Culinary Workshop".

Grilled pineapple and burrata bruschetta is a vibrant combination of sweet, creamy, and crunchy. This dish evokes a sunny Italian summer with a creative twist. The grilled pineapple caramelizes, enhancing its natural sweetness, while the soft burrata adds tenderness. Cherry tomatoes provide a light tanginess, and fresh basil refreshes the flavor. Pistachios add crunch, and balsamic cream brings rich depth. This snack is perfect for a light aperitif or appetizer before the main course.

Recipe from Eduard Pînzaru, head bartender at Lark Café. The tincture has a rich, deep color. It tastes bright and multifaceted, the sweetness and berries harmoniously combine with ginger spicy notes and herbal notes of fresh basil, leaving a long aftertaste. Instead of fresh currants, you can use frozen ones.

Crab and celery salad is a refined combination of seafood and fresh vegetables, creating a harmony of flavors and textures. The tender crab meat, shredded into strands, pairs perfectly with the crunchy celery stalks, bringing freshness and a hint of spiciness. The mayonnaise-based dressing highlights the dish's marine character, while capers and red onion add notes of exquisite tanginess. Tomato sauce with basil gives the salad a pronounced flavor and completeness. This dish is perfect as an appetizer for a festive dinner or a light summer salad that provides gastronomic pleasure. Author's cuisine has allowed for the combination of classic ingredients in a new interpretation, creating a true culinary masterpiece.

This aromatic salad with basil, bacon, and tomatoes is a true symphony of flavors that combines freshness, crunchy texture, and spicy notes. Basil, known for its spicy and slightly sweet undertones, adds Mediterranean sophistication to the dish while juicy tomatoes contribute moisture. Crispy fried bacon creates an appetizing contrast with the tenderness of avocado, making this salad harmonious and rich. The dressing of olive oil and wine vinegar highlights the natural flavors of the ingredients, while chilling before serving allows them to unfold better. This salad is perfect as a standalone dish or as an exquisite complement to main courses of European cuisine. Light yet nutritious, it can adorn any table while delighting not only the taste buds but also the eyes with its vibrant colors.

This refined Italian salad combines an unexpected blend of flavors — the sweetness of ripe strawberries, the juiciness of tomatoes, the creaminess of burrata, and the aromatic freshness of pesto. It is believed that experiments with berries and cheese in Italy date back to Mediterranean culinary traditions, where the simplicity of ingredients creates gastronomic harmony. The dish has an amazing balance of sweet and salty, while the creamy texture of burrata perfectly complements the acidity of tomatoes and the freshness of basil. It can be served as a light appetizer or an elegant accompaniment to main courses. Each bite is a play of flavors that awakens the appetite and inspires culinary discoveries.

Ragu Tucci is a true embodiment of soulful Italian cuisine, where aromatic spices, tomatoes, and rich meat come together in harmony of flavors. This recipe, inspired by family dinner traditions, has roots in Southern Italy. The rich and deep flavor is achieved by slow simmering beef and pork ribs in red wine and tomatoes, giving the meat tenderness and a rich aroma. Basil and oregano add freshness and Italian authenticity. It should be served with your favorite pasta, allowing it to soak up the thick sauce. This dish is not just food but an expression of Italian hospitality and warmth, perfect for leisurely family dinners where every bite carries a story of taste and home comfort.

Almost shakshuka, only Italian - eggs need to be cooked in a fragrant tomato sauce, making sure that the whites curdle and the yolk remains liquid. Such eggs are served with grated cheese, and you can leave the choice at your discretion . Recipe from the book by Allen Rucker and Michelle Scicolone "The Sopranos Family Cookbook.

Ziti is a type of pasta traditional for the southern regions of Italy, which is a wide and fairly long tube (25 cm). Baked ziti is a typical Italian-American food, and the phrase " ziti box ", used in "The Sopranos" to denote a thousand dollars, quickly became popular. Recipe from the book "The Sopranos Family Cookbook" by Allen Rucker and Michelle Scicolone.

A seasonal winter appetizer for a buffet. Firstly, this canape looks very festive (due to the orange color, for which persimmon is responsible). Secondly, the rich taste of blue cheese is set off by the sweetness and softness of persimmon, and the brightest note, both in texture and color, is added by prosciutto. Thirdly, it is very satisfying: a couple of such canapes, and you can safely wait for the banquet to begin, without fear of getting hungry.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!

Eggplant casserole is a vibrant representative of Italian cuisine, harmoniously combining the creaminess of stracciatella cheese, the nutty tenderness of pine nuts, and the aroma of basil. The eggplants are first salted and baked, then smoked to give the dish a light smokiness. The eggplant filling with breadcrumbs and egg yolks is shaped into an appetizing patty that hides the softest stracciatella inside. The final touch is that the casserole is covered with breadcrumbs and baked until golden brown. This dish is a true delight for Mediterranean cuisine lovers, offering a rich flavor bouquet where sweet eggplant, creamy cheese, and crunchy nuts create a unique texture and richness. The casserole pairs excellently with fresh vegetables and light wine, turning the meal into a gastronomic pleasure.

Tincture of nasturtium, basil, and kale is an exquisite drink inspired by the harmony of herbs and spices. Its roots trace back to the art of herbal tinctures used for medicinal and culinary purposes across cultures. Nasturtium adds a light spiciness and floral notes, basil brings freshness with a hint of sweetness, while kale contributes an earthy, slightly bitter tone. A sharp note of chili and allspice complements the rich bouquet of flavors. This tincture is perfect as a standalone tasting drink or as a base for cocktails, adding depth and complexity to them. It can be used in gastronomy to flavor sauces and marinades, adding a unique herbal freshness. The refined combination of ingredients makes it an excellent choice for connoisseurs of unconventional flavor solutions.