Piazza Matteotti 5, 00010 Italy


Via dei Monti della Farnesina 77, 00135 Italy

There is no butter at all in this delicious pie bursting with apples!


    • 2 1/2 cups all purpose flour
    • 2 Tablespoons sugar
    • 1/2 teaspoon salt
    • 1/2 cup low fat milk 
    • 1/2 cup Libellula Extra Virgin olive oil
  • 3/4 cup sugar
  • 3 Tablespoons Minute tapioca (or all-purpose flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith
  • [a Tablespoon of milk + a Tablespoon of sugar for topping]


  1. Preheat oven to 400° F.
  2. Combine flour, sugar, and salt in a bowl.
  3. Stir in milk & Libellula Evoo all at once and combine using a fork. Shape into a ball by hand.
  4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
  5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
  6. Refrigerate both while you prepare filling.
  1. Combine sugar, tapioca, and spices in a large bowl.
  2. Peel, quarter & core apples. Cut into 1-inch chunks.
  3. Stir apples into the tapioca mixture and place in prepared pie pan.
  4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
  5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
  6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
  7. Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely (about 3 hours).


  • Any mixed greens just no iceberg (I like to mix gem lettuce, rucola and mache)
  • Walnuts (toasted if you like and have space on the stove top or oven to do so)
  • Pomegranate seeds removed from the fruit
  • 1/2 cup of Extra Virgin Olive Oil (I recommend Hojiblanca for its low bitterness and peppery aftertaste)
  • 2 tablespoons of balsamic vinegar (I used Modena but pomegranate balsamic or other flavor would be great)
  • A scant tablespoon of apple cider vinegar
  • Salt and pepper to taste (about 1/2 teaspoon of each)


Put the greens in cold water so that they are nice and crisp when ready to serve. Rotate the pomegranate in your hand as you hit the outside of the flesh. Let the seeds fall into a bowl. Remove any fruit lining that may have fallen into the bowl. You only want the garnet colored seeds.
Wisk together all of the ingredients for the dressing.
Right before you are ready to serve, spin dry your lettuce leaves and put the salad together either in a bowl or plate by plate.

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.