Add in a bowl: 500 gr of Ventresca tuna in oil, 130 gr of ricotta cheese, 2 eggs, 100 gr of bread crumbs, 30 gr of grated Grana Padano and a pinch of salt and pepper.

Blend the mixture well and let it rest for about 30 minutes.

Once the 30 minutes have passed, take the tuna mixture and try to form little balls wide about 3 cm. In the meantime, preheat the oven at 190°.

Bread the tuna balls, place them in a previously lined baking tray and cover them with a drizzle of olive oil.

Let them cook in the oven for about 20 minutes.

In the meantime, whisk 20 gr of ricotta cheese with a teaspoon of extra virgin olive oil.

Once the 20 minutes have passed take the tuna balls out of the oven and garnish them with the ricotta’s mousse.

Serve the Ventresca tuna balls warm.

Starting with the vegetables: chop them into small dices.

Bring a pan filled with salty water to the boil and add the previously chopped vegetables, letting them cook for about 5 minutes. After this step, let them cool down and start with the omelette’s preparation.

For the omelette’s preparation, break and whisk 6 eggs into a bowl. Once whisked, add 2 tablespoons of milk, 30 gr of grated Grana Padano, a pinch of salt and pepper and a handful of parsley to the mixture.

Continue whisking the mixture till you obtain a soft and creamy batter without any lumps. In the meantime, preheat your oven at 200°C.

Add the previously cooked vegetables to the egg mixture. Once mixed, pour them into a previously lined baking tray.

Let the omelette cook for about 15 minutes. Once time has passed, take it out of the oven and let it cool down for some minutes.

Cut thin slices of smoked Scamorza cheese and spread them homogenously on the omelette.

Roll the omelette and let it cool down for about an hour. Once the hour has passed, cut it into round slices and serve it.

Firstly, start by preparing the filling of your savory pie: take a bowl and pour the ricotta in it. Mash it by using a little spoon. Add the beaten eggs, Grana Padano, salt, pepper and mix well all the ingredients.

At this point unroll the puff pastry in the mould where you will cook your cake. Riddle the base by using a fork.

Pour the ricotta mixture on the base of pasta disc by levelling the surface.

After washing the cherry tomatoes, cut them into half and place them on the ricotta mixture.

Garnish with a pinch of salt, oregano and a filet of oil. Bake in preheated oven at 180°C for 35 minutes. Once baked, take it out from the oven and let it cool down. Now it is ready to be consumed.