1 bulb fennel, shaved fine
2 cups arugula
2 oranges, cut into Supremes
2 TBS Sogno Toscano Apple Cider Vinegar
1 TBS Sogno Toscano Oregano Olive Oil
1 TSP Sogno Toscano Garlic Olive Oil
2 TSP Sogno Toscano Basil Olive Oil
1 TSP Sogno Toscano Lemon Olive Oil
a/n Salt
a/n Fresh ground black pepper

Combine all ingredients into a large bowl and drizzle with oils and vinegar; then season with salt and pepper.
Serve and enjoy!

2 Tbs Sogno Toscano Garlic Olive OIl
1 TBS Sogno Toscano Truffle Olive Oil
½ TSP Sogno Toscano Pepper Olive Oil
3 TBS Shallots, minced
2 cups Arborio rice
4 cups Chicken broth
Salt and Pepper
1 TBS Preserved Truffle (optional)
½ Cup grated Parmigiano-Reggiano

1. In a big non stick pot sauté chopped shallots with your extra virgin olive oils
2. Add a handful per person of Arborio rice and start stirring for a minute or two till your rice is dry and it tells you is thirsty:-))
3. You can now start adding the hot chicken broth you have on the side one ladle at the time . Each time make sure you stir till it absorbs and then you repeat. When you think your rice is almost done ( usually 20 to 25 minutes of cooking time) try a bite and if it's still a bit al dente that's when is the perfect time to add the fresh grated Parmigiano-Reggiano Cheese and the minced truffles if you are using them.
4. Keep stirring on heat till is the desired consistency, serve hot!

1 cup sugar
6 egg yolks
⅔ cup lemon olive oil
3 cups milk
1 cup heavy cream
1 tsp. kosher salt

Using a mixer, beat sugar and egg yolks on low speed until pale yellow, about 5-8 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3-5 minutes. Add milk, cream, vanilla, and salt, and beat until just combined DON’T OVERWHIP. Pour into an ice cream maker and freeze according to manufacturer's instructions.

1 TBS Sogno Toscano Amante Picante Olive Oil
1 TBS Sogno Toscano Rosemary Olive Oil
1 TBS Sogno Toscano Garlic Olive Oil
1 med onion, diced small
1 cup carrots, diced small
¼ cup Sogno Toscano Cherry Tomatoes, halved
¼ Sogno Toscano Baked Olives, pitted and chopped
2 cups quinoa, rinsed and drained
4 cups vegetable stock
Salt and pepper to taste

Heat oils in large skillet on medium-high heat
Add onions and carrots, cook till just soft, about 4 min
Add quinoa, tomatoes and olives cook for 3 minuets
Add stock and bring to boil, reduce heat to medium-low and simmer 20 minutes or till liquid is absorbed
Fluff and season with salt and pepper

1 3/4 cups warm water
1 package active dry yeast
1 tsp sugar
2 tsp honey
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt
1/2 cup rosemary olive oil
AN coarse sea salt for topping
1 sliced onion for topping

Combine water, yeast, sugar and honey. Set aside for at least 3 min or until the top of the liquid is foamy
Combine kosher salt and AP flour, add the liquid and mix well
Knead dough for 5- 10 minutes, until dough is firm and stretchy
Spread dough on to liberally oiled baking sheet (using same flavor oil from the dough)
Cover with plastic wrap and let rise in a warm place for 45 min
Preheat oven to 425
Sweat onions in skillet till limp, DO NOT BROWN!!!!
Unwrap dough and top with onions and salt
Bake for 25-30 until top is firm and crusty
Cool, cut, and enjoy!