Ingredients for 1 serving:

* 8 peaches (240 g approximately)
* 4 tablespoons of fruit juice to peaches
* 4 macaroons
* 1 tablespoon powdered sugar
* 1 sheet gelatin
* 100 g whipped cream

Preparation:
Peel peaches, remove the core, cut it into pieces and mash them in a blender with 3 tablespoons peach juice, macaroons and sugar icing. Blend until a smooth cream. Soften the gelatine in cold water, squeeze it, let it melt on low heat with 1 tablespoon peach juice, add the mixture to peaches and whipped cream. Divide the cream into bowls and refrigerate for several hours. Garnish with whipped cream.

Nutritional information per serving:

* Lipids 19 g
* Carbohydrates 26 g
* Calories 291 calories
* Proteins 4 g

photo credit: del frate claudio

Ingredients for 4 people:

* 1000/1200 gr. trout
* 1 cup white wine
* A generous handful of chopped parsley
* 20 gr. butter
* 2 tablespoons extra virgin olive oil
* Garlic
* Salt

Preparation:
Clean the trout, and fill the belly with chopped garlic, parsley, butter and salt. Place in a greased baking pan with oil. Sprinkle with white wine and salt. Let marinate for several hours then bake in preheated oven for 20 minutes.
Nutritional values per serving:

* Proteins 37.9 g.
* 21 g. fat
Carbohydrate * 2 g.
Calories 374.8 *
* Vitamins A, B1, B2, B6, C

photo credit: Dèsirèe Tonus

Ingredients for 5 servings:

* 1 kg chicken clean one.
* 1 lemon and half (150 g)
* 4 tablespoons extra virgin olive oil
* Half red pepper, salt, pepper
* 50 g butter

Preparation:

1. Wash lemons
2. Squeeze the whole lemon
3. Cut the lemon pieces
4. Mix the lemon juice and olive oil and add the chopped chilli (if you like spicy) salt and pepper.
5. Place the chicken pieces in lemon and butter.
6. Take a baking dish and season the chicken with oil, lemon and chilli preparations, salt and pepper.
7. Bake in oven at 180 degrees for about an hour, basting chicken occasionally with his sauce.
8. Serve the chicken with hot sauce accompanied.

Nutritional values (indicative) per serving:

* Carbohydrates
4 gr.
* Calories
570Kcal.

photo credit: mararie

Ingredients for 4 people:

* Romaine lettuce 200 g
* 200 g Belgian Endive
* 200 g Catalonia
* Radicchio 100 g
* 4 tablespoons extra virgin olive oil
* 1 sprig rosemary
* 2 carrots
* 2 stalks celery
* 1 onion (140 g)
* Salt and pepper

Preparation:
Remove leaves and strands of celery, wash, dry and cut into 2-3 pieces. Trim the carrots, wash and cut in half. Peel onions, wash and cut into slices of 2 cm.

Put the vegetables into a pot with 2 liters of water and washed and dried rosemary. Cover the pot, bring to a boil over medium heat. Simmer over low heat 20 minutes. Remove carrots, celery and rosemary with a slotted spoon.

Remove the core and outer leaves, dry the romaine lettuce, Belgian endive and chicory. Cut the vegetables into strips of 2 cm thick with a sharp knife.

Wash and drain. Put the chicory in the hot broth, bring to a boil, simmer 10 minutes. Add the salad in the broth, cook another 10 minutes over low heat.

Remove the leaves and spoiled the core radicchio, cut into strips of 2 mm thick, wash and dry. Salt and pepper the soup, divide it in dishes, supplemented with raw radicchio. Sprinkle each portion with a tablespoon of oil, serve immediately

Nutritional values (indicative) per serving:

* Calories
115 Kcal
* Carbohydrates
4.5 grams.

photo credit: FotoosVanRobin

Ingredients for 4 people:

* 2 avocados (150 gr.)
* The juice of a lemon weighing 100 grams
* 200 grams of meat (already cooked) prawns
* 1 dl cream
* 4 mint leaves
* 4 whole shrimp (lightly cooked in hot water)
* Salt and pepper

Preparation:
Cut avocados in half lengthwise and remove the kernels (taking care to sprinkle the avocado lemon to prevent oxidation). Using a spoon, empty avocado trying not to pierce the shell. In a bowl mix the pulp of the avocado, lemon juice, the chopped shrimp, cream, and two mint leaves chopped. Salt and pepper to taste. Fill the empty fruit and refrigerate for two hours. Serve garnished with mint leaves and whole prawns.

Preparation time:
Preparation: 25 minutes
Cooling system: 2 hours

Nutritional values per serving:

* Carbohydrates 3 g
* Calories 300