Ingredients for 2 portions: 4 ice cubes, 4 spoons of Dry Gin, 2 spoons of orange juice, 1 spoon of red Vermouth, 1 spoon of Dry Vermouth.

After having energetically blended the ingredients in a cocktail shaker, pour into martini glasses and serve chilled.       

Ingredients for 15 portions: 15 oranges, 15 small ice cubes, 2 lemons, 2 bottles of dry white wine, 175 gr of powdered sugar, 1½  dl of water, 4 dl of vodka.

Heat the powdered sugar in water until it dissolves, then let cool. In a large punch bowl, pour the juice of the oranges and the lemons, add the white wine and vodka, the caramelised sugar and the small ice cubes. Decorate with thinly cut orange slices and finely grated orange peel and serve chilled.       

Ingredients for 4 portions: a 1,2 kg (approximately) lobster, 3 oranges, 2 egg yolks, 50 gr of butter, 1 glass of cream, 1 glass of white wine, 1 celery stalk, 1 onion, 1 carrot, 1 bunch of aromatic herbs, 2 laurel/bay leaves, brandy, water, salt and pepper.

Prepare a “court-bouillon” (short broth), bringing to a boil in a pot 4 litres of water, the celery, carrot, onion, aromatic herbs, bay leaves, a pinch of salt and the wine.

In the meantime, wash the lobster, tie it to a wooden kitchen spoon with cooking string and immerse in the boiling court-bouillon cooking for approximately 30 minutes, then let cool in the court-bouillon itself. When the lobster is completely cooled, strain and remove the pulp of the lobster cutting an incision into its underbelly.

Slice the lobster pulp into medallions and place in a oven pan over the previously melted butter, sprinkle with salt and a pinch of pepper, add a few drops of brandy and let cook on low heat for ten minutes. During this time, blend the egg yolks, previously whipped, with the required cream and the juice of 2 oranges. Let the contents blend together into a sauce-like consistency and in the meantime place the whole lobster onto a serving dish, then gently overlap the medallions. Drizzle the delicately prepared sauce over the medallions and decorate with finely cut leftover orange slices and serve immediately.

Ingredients for 4 portions: 2 skinless duck breasts, 25 gr of butter, 4 finely diced green onions, 2 large blood oranges, the juice of ½ a lemon, 2 spoons of bitter Orange marmalade, 50 gr of peeled almonds, 1 spoon of arrow-root, 1 spoon of vegetable oil, ½ glass of red wine, salt, black ground pepper, thyme and red peppercorns for garnish.

Heat the oil and butter in a large pan and begin cooking the duck breasts until golden on both sides. Place the breasts into a casserole and let stand, meanwhile adding the diced onions to the leftover pan juice to sizzle to a light gold, still solid consistency. Using a potato peeler, shave off parts of an orange peel into a cooking pan, then squeeze and add its juice to the blond, lightly sautéed onions together with the red wine, the lemon juice and the 2 spoons of marmalade. Bring the contents to a boil, then pour the salsa over the duck breasts and cover with aluminium foil, baking in a preheated oven at 180° degrees for 1½ hours.

In the meantime cut the almonds into thin slices and toast in a warm oven. Peel the other orange with a fine sharp knife, eliminating the peel along with its inner whiter skin, then cut into fine wheel-shaped slices.

When the duck breasts are well done, strain the sauce into a small pot, removing the orange peels, Keep the duck breasts warm. Bring the sauce to a boil, adding the arrow-root previously diluted with a spoonful of water. Heat until the sauce gains a caramelised, dense consistency and add a pinch of salt and pepper. Finally, pour the salsa over the warm duck breasts and garnish with the toasted almond slices, the red peppercorns, topped off with the wheel-shaped orange slices and thyme.

Ingredients for 2 portions: 1 kg bitter oranges, 2 lt of water, 2 kg of sugar.

To prepare a genuine orange marmalade, first gather one kg of bitter oranges, wash well, divide into 2 halves and squeeze into a pot adding 2 ltrs of water. Subsequently, take the orange peels and remove the rest of the orange pulp leftover using a spoon and/or knife for complete removal. Save the orange peel for later and place the leftover contents in a white cloth bag (no tinted coloured cloths), including all the leftover seeds, skin and pulp of the oranges used. Next, tie the cloth bag with contents to the pot handle using a cooking string, allowing its complete immersion in the pot’s liquid contents but taking care so as to not allow the bag to touch the bottom of the pot. Add to the pot the leftover orange peels, sliced into thin strips. Turn the heat on and bring the contents of pot to a boil for at east 1½ to 2 hours. In the meantime, measure out approximately 1½ to 2 kg of sugar. At the end of boiling process, wring out and remove the cloth bag from the pot, add the sugar, and place back over low heat. Stir and amalgamate from time to time. Let boil very, very slowly. To verify the consistency, place a drop onto a small plate, if the mixture produces a threadlike string at the touch of a finger, the contents are ready. Remove from heat and let stand to cool the Orange Marmalade before serving.

Ingredients for 4 portions: 4 oranges, 1 lemon, 2 large onions, 12 baked black olives, extra virgin olive oil, salt, pepper, a few rocket salad (rucola) leaves, chives.

Peel the oranges, removing the contents entirely, including the inner white skin from the outer peel. Cut wheel-shaped slices of the oranges, leaving out the core thread skin and taking care to remove all seeds using a fine pointed knife. Wash and prepare the salad leaves and the onions. Remove the green bitter part of the onion skin then cut into thin clove-like slices. Place all the ingredients into a large recipient in the following order: lay the rocket salad leaves at the very bottom, followed by the wheel-shaped orange slices, then sprinkle over the onion cloves and finally the olives. In a small bowl, beat the juice of one lemon, add 3 spoons of extra virgin olive oil, a sprinkle of salt and a pinch of pepper. To top off your Sicilian Salad add a delicate sprinkle of chives.

Ingredients for 4-6 portions: a 500 gr sponge cake, one glass of orange brandy, ½ lt of cream, 2 shot glasses of orange liquor, the juice of 2 oranges, 6 sheets of agar, 2 oranges, 10 candied cherries and mint leaves.

Cut the sponge cake in half (horizontally) and splash both open halves with the orange brandy. Whip the cream and aromatize with the orange liquor and orange juice. Place the sheets of agar in a bowl, covering them in water for softening, then wring out before placing them in boiling water to lightly dissolve. Following, pass the agar through a sieve and mix with the whipped cream, stirring well. Place contents in refrigerator for approximately 20 minutes in order to lightly solidify the mixture. Following, spread the whipped cream over the bottom half of the sliced sponge cake, then carefully cover with the other half of the cake, taking care to gently set down the layer, and lastly, covering the entire top surface and sides with the remainder of the whipped mixture.

Ingredients for 6-8 portions: 2 ½ dl of milk, the grated peel of  1½ oranges, 4 egg yolks, 200 gr of  fine sugar, 6 gr of agar, 5 dl of whipped cream.

Begin by bringing the milk to a boil, then remove from stovetop and mix in 2/3 of the grated orange peel. Cover and let stand for 15 minutes. In a casserole, whip the egg yolks, adding 125 gr of sugar. As the contents amalgamate and appear smooth, dilute with the aromatized milk, taking care to pour in small doses at a time; keep whipping with a whisk. Then add the agar, previously soaked in warm water and subsequently wrung out. Mix the cream content, avoiding the boiling point, keeping the heat down to a moderate degree, until the mixture adheres to the whisk. Remove the pan from the fire and pass the contents through a fine strainer. Once again let stand until lukewarm and consistent. Following, add the whipped cream, mixed with 50 gr of sugar previously screened through a sieve. Lightly dampen a mould, filling it with the contents and keep in a cool place for about an hour. When serving, wet the mould in lukewarm water to release the formed Orange Bavarese. Decorate with fine orange peels and mint leaves.    

Ingredients for 4 portions: 400 gr of oranges, 200 gr of sugar, the juice of 1 lemon, 1 glass of water.

Place the sugar and water in a ceramic casserole. Peel the oranges, taking care to remove only the yellow part of the peel. Cut the peel in slices and add the sugar. Cover the casserole, place over stovetop and let boil on low flame for 30 minutes. Let stand until the syrup has cooled down completely before passing the contents through a strainer to remove the peels, then pour into a mixing bowl. Mix the orange juice with the lemon juice. Pass the contents through the strainer yet again, adding 1 glass of cold water. Following, pour the contents into the ice tray and place in freezer for approximately 2-3 hours, stirring the mixture about every half hour. After the allotted time, place and serve the chilled Orange Granite in individual decorative cups.