Piazza Matteotti 5, 00010 Italy


Via dei Monti della Farnesina 77, 00135 Italy

It is very satisfying with a dinner salad and a nice glass of wine. It is really important that you use fresh, tasty cherry tomatoes.




  • 375 g spaghetti
  • 2 tablespoons of Libellula Extra Virgin olive oil
  • 2 cloves garlic
  • 400 g Italian cherry tomatoes, sliced in half (approximately 1.5 cups)
  • 2 tablespoons fresh basil, chopped
  • Salt and garlic


Cook pasta according to directions on package. While the pasta is cooking, saute the garlic and the red pepper flakes in Extra Virgin olive oil over medium heat. Don't let the garlic get brown. After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan. When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well. Add salt& pepper as you like.



  • 5 tsp of boiling water
  • 1/3 cup of cocoa powder
  • 2 tsp vanilla extract
  • ¾ cup of flour
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • 1 cup of sugar
  • 3 eggs
  • 2/ cup of Libellula Extra Virgin olive oil


 Step by step


Preheat oven to 325F. Lightly coat a 9-inch springform pan with Libellula Extra Virgin Olive Oil and line the bottom with parchment paper. Pour boiling water over cocoa powder and whisk to combine. Whisk in vanilla.

Combine flour with baking soda and salt in a small bowl and stir until uniform.

Combine sugar with eggs and Extra Virgin Olive Oil. Beat until mixture is fluffy and pale yellow. Scrape in cocoa mixture and beat until smooth. Gradually add flour mixture and beat until combined. Pour batter into prepared pan.

Bake until a cake tester inserted into center of cake comes out almost clean (about 50 min). Let cool in pan for 10 min, then run a knife around the sides of the pan and release sides from base. Remove cake from pan and set onto a rack to cool completely. Peel off parchment paper before serving.





A perfect salad alternative, especially in summer months, when you can get tomatoes and basil fresh from the garden. Caprese is made to reflect the colors of the Italian flag: red, white, and green. In Italy, it is served as an antipasto (starter), not a contorno (side dish).