Recipe Catalog
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Recipe from Maxim Klykov, chef of Farro Pasta Bar.
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Stracciatella with tomatoes and pesto sauce is a true embodiment of Italian gastronomy, combining the creamy texture of cheese with the freshness of summer tomatoes. The name 'Stracciatella' comes from the Italian word 'stracciare', meaning 'to tear', describing its unique fibrous structure. The addition of vibrant pesto sauce with basil and Taggiasca olives gives the dish a rich Mediterranean aroma. Crispy slices of white bread complete the composition, creating a perfect balance of textures. This dish is ideal as a light appetizer or a stylish sharing plate for a friendly gathering, filling the evening with the cozy atmosphere of an Italian restaurant.
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20
Pasta salad with farfalle, tomatoes, and pesto sauce is a refined dish of European cuisine that harmoniously combines freshness and rich flavor. Farfalle, known as 'butterflies,' create a delicate base, while aromatic pesto made from basil, parsley, pine nuts, and pecorino cheese adds an Italian touch. Sweet cherry tomatoes and soft avocado add freshness and textural contrast, while arugula and lettuce provide lightness. Grated cheese and pine nuts complete the composition, enriching the taste. This salad is an ideal choice for a summer dinner or light lunch, pleasing both gourmets and health-conscious eaters.
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Uniquely delicious pasta with a juicy and tender sauce.
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30
Pesto sauce is a legendary creation of Italian cuisine, hailing from sunny Genoa. Its rich flavor is a symphony of fresh basil, the nutty tenderness of pine nuts, the piquancy of two great cheeses—Parmesan and Pecorino—and the velvetiness of the finest olive oil. It embodies the spirit of the Mediterranean, where simple yet refined ingredients come together in perfect harmony. Pesto is traditionally served with pasta, especially trofie or Ligurian gnocchi, but its magnificence also shines when paired with meat, fish, vegetables or simply on toasted bread. Its preparation is an art that requires patience and respect for tradition: grinding in a mortar releases aromas that create something more than just a sauce—it becomes a true culinary masterpiece.
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The recipe was shared with us by Yuri Manchuk, chef of the gastronomic café Charlie (St. Petersburg).
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30
Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
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20
The recipe was shared by the chef of the Touché restaurant Taras Kirienko.
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Another composition by Andrey Zhdanov, similar to an edible painting. Bruschetta with chanterelles is perhaps the most common restaurant genre, but in this section it looks new. The chanterelles are fried in boiling oil until lightly golden and carefully laid out on super-crispy bread (for this it is dried twice - first on the grill, then in the oven) and a layer of cream cheese. White for gold is an obviously advantageous background, and drops of lingonberry sauce peeking out here and there finally turn the bruschetta landscape into a feast for the eyes.
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The recipe was shared by Mirko Zago, chef of the restaurant "Aist".
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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60
Buckwheat with tomatoes, pesto, and feta is a harmonious blend of Russian cuisine with modern Mediterranean notes. Buckwheat, traditionally popular in Russia, gains a new flavor thanks to creamy feta and aromatic pesto. Sweet cherry tomatoes add freshness, while tarragon provides a spicy green note. The dish is tender yet rich, with a pleasant balance of textures: the softness of buckwheat contrasts with the firm tomatoes and creaminess of cheese. It can be served warm or cold as a standalone dish or side. This is an excellent option for a light yet nutritious dinner that combines the simplicity of Russian traditions with the sophistication of Mediterranean cuisine.
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30
Spaghetti with pesto, anchovies, and sun-dried tomatoes is the embodiment of Mediterranean cuisine, combining the freshness of basil, the richness of anchovies, and the sweetness of tomatoes. The origins of this dish trace back to Italy, where pesto sauce has long been valued for its aroma and simplicity. The savory anchovies add depth of flavor while the sun-dried tomatoes contribute a slight tang and rich hue. The spaghetti is enveloped in a vibrant sauce, becoming tender and infused with aromas. This dish is perfect for a cozy dinner with a glass of white wine, bringing a touch of sunny Italian coastline into everyday life.
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15
Not a salad, but an instruction on how to eat in the heat, when you don't want anything hot and heavy. Pasta plays the role of a carbohydrate component, it is colored by tomatoes, pesto sauce and yogurt. All in all - a light, juicy, satiating and refreshing snack, after which no "second course" is needed. For the full holiday experience, it is important that the pesto sauce is made here and now, in a kind of rough village spirit, if you have a blender, it will take no more than two minutes. With a greenish fine-grained mass from a tin, it will turn out completely wrong.
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30
Ciabatta with pesto and sun-dried tomatoes is an exquisite example of European cuisine infused with the aromas of Italy. The airy ciabatta bread with a crispy crust creates the perfect base for the combination of delicate mozzarella, zesty pesto sauce, and sweet sun-dried tomatoes. A mix of salad leaves adds freshness and lightness, making this sandwich not only tasty but also refined. This snack is perfect for breakfast, a light lunch, or a picnic in nature. It is quick to prepare but offers a rich flavor experience that transports thoughts to the sunny shores of Italy.
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