In May 2012, after a strong earthquake struck his home region of Emilia-Romagna in Italy, chef Massimo Bottura created Riso Cacio E Pepe, using Parmigiano Reggiano as a twist on the traditional Pecorino Romano.

The earthquake cracked more than 300.000 wheels of locally produced Parmigiano Reggiano.

Massimo’s widely promoted recipe helped the selling of the damaged wheels and supported local producers and jobs during a difficult time.

I liked the story, and because I enjoy both risotto and Parmesan, I decided to try something similar.

Another summer pasta recipe, this time bringing together eggplants and peppers. A light tomato sauce, fresh basil leaves, and of course grated Parmesan to keep Italy closer.

Another interesting choice for seafood lovers. This dish sits somewhere between a nourishing salad and a complete meal. Grilled octopus, new potatoes, and ripe tomatoes are brought together with a simple olive oil and lemon dressing, then finished with fresh chopped parsley.

A nourishing warm salad that celebrates small new potatoes and flavoured tomatoes.

Roasted salmon and baby spinach complete the picture.

Finish simply with olive and fresh lemon juice, this is a dish that lets a few good ingredients shine.