First Courses probably are the real heart of Italian cuisine. They are the element that has allowed our gastronomy to become well known and be appreciated all over the world. Without our recipes for pasta, rice or soups, we would actually lose our culinary identity, which has allowed gastronomy made in Italy to become a real seal of quality
Jewel in the crown of our cuisine, recipes for First Courses also stand out for their exceptional variety and their countless possible combinations. Pasta, just like rice, is a versatile food that blend well with most of ingredients and seasonings. The result? A wide range of recipes, different from region to region, often fruits of a combination of tradition and desire for innovation, passed-down customs and wish to experience new tastes.