Preparation:

To prepare the pasta with salmon, first bring a pan with plenty of water to boil for the pasta. In the meantime, remove the skin from the salmon and cut it into 1-2 cm cubes. Finely chop the chives. When the water comes to the boil, add salt and cook the pasta for about 9 minutes. While the pasta is cooking, fry the garlic in the oil in a large frying pan, then add the salmon, cut into pieces. Season with salt and pepper and cook over a high heat for 2-3 minutes, stirring gently so the cubes don't disintegrate. Deglaze with the white wine, then lower the heat and remove the garlic from the pan. Finally, add the olives, stir gently and turn off the heat. Now put the Robiola in a bowl, add a ladleful of the pasta cooking water and mix to obtain a creamy sauce. Pour the Robiola cream into the pan with the salmon and stir gently. When the pasta is al dente, drain it in the pan with the salmon and stir over a low heat just enough to mix the pasta with the sauce, then turn off the heat and season with the chives. Finally, add the grated lime zest, drizzle with raw oil and serve.

Preparation:

First clean the squid, remove the insides and the skin. Then cut by first separating the tentacles from the rest of the squid and cutting into rings of about 1.5 cm. Then halve the cherry tomatoes and set aside. Finally, slice the chilli pepper thinly and remove the stalk and seeds. Pour a little olive oil in a saucepan and add the whole cloves of garlic, with their skins removed, and soften briefly over a low flame, together with the chilli pepper, to allow the flavours to mingle. Remove the garlic and add the squid rings together with the tentacles and cook over a high heat for just 1 minute to prevent the squid from becoming too tough. Add the white wine and let it evaporate for a couple of minutes. Add the cherry tomatoes and the tomato passata. Stir and cook over a low heat for 5-6 minutes. In the meantime, cook the pasta in plenty of boiling, salted water, then drain the pasta (keeping some of the cooking water to one side) after 8 minutes and transfer directly to the pan with the sauce. You will need a few ladles of the pasta cooking water to finish cooking the pasta, so add just a little at a time as needed and stir gently but frequently. In the meantime, finely chop the parsley and when cooked, sprinkle it over the paccheri. Serve piping hot.

Preparation:

First, cut the boiled octopus into small pieces of about 1.5 cm. In a saucepan put some chopped onion, a little oil and 250 g of diced pumpkin flesh. Sauté, stirring frequently, then cover completely with water and cook. After 25-30 minutes, the pumpkin should be very soft and almost falling apart. You can now blend until you obtain a cream consistency that is neither too liquid nor too thick. Put two tbsp. of oil in a frying pan together with ½ clove of garlic, the octopus and a little chopped parsley. Sauté, stirring continuously. Add the wine and let it evaporate. In the meantime add salt and pepper. When the wine has evaporated, turn off the heat. Cut the 150 g of pumpkin into slices about 2 mm thick using a mandoline, a slicer or a large, sharp knife. The evenness of the slices will ensure even cooking. Turn the oven on to 180 °C. Line a baking tray with baking paper and place the pumpkin slices very close together without overlapping. Brush them with oil and sprinkle them with chopped rosemary. Bake the pumpkin for 25-30 minutes until golden brown, but not toasted. Remove the pumpkin from the oven and sprinkle with salt. Cook the pasta in plenty of boiling, salted water for 8 minutes. Put the creamed pumpkin in the pan with the octopus and drain the pasta. Mix everything together gently but quickly. Serve and decorate by placing the pumpkin chips on top and sprinkling with coarsely chopped pistachios.

Preparation:

Prepare an extract of yellow tomatoes, cooked or raw according to preference, and season with salt and oil. Bring the water to the boil and cook the pasta. In the meantime, in a frying pan, lightly blanch the baby squid, adding a little of the pasta cooking water, salt, parsley and garlic. Drain the pasta and toss with the baby squid. Divide the yellow tomato extract between the plates, pour over the pasta and garnish with the basil.