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Fresh bowl of food

Why you can expect the best from Europe's fruit and vegetables

When you choose seasonal ingredients from Italy and the rest of the EU, you can be sure of their freshness, sustainability and quality

As the nights draw in and the temperature drops, our thoughts naturally turn to hearty, comforting food to warm and nourish us. So, unsurprisingly, good old soups, stews and pasta dishes come into their own during the autumn and winter months – but they needn’t be boring, with the right ingredients!

By using seasonal Mediterranean produce in your recipes, not only will your dishes taste delicious, but they’ll also be full of colour. Plus, they’ll help give your wellbeing a much-needed boost at the time of year you need it the most. After all, it’s no secret fresh fruit and vegetables offer numerous health benefits, providing a rich source of vitamins, minerals, fibre and antioxidants.

Plus, when you choose fruit and vegetables from Italy and other EU countries, it means you can rest assured you’re enjoying the very highest European standards of freshness, food safety, quality and respect for the environment – not to mention variety and versatility.

Find out more

Pickled radish and steak tacos
Bacon and chilli breakfast scones and Pear and chocolate sponge traybake

Made with love

With so many wonderful ingredients to choose from, it can be hard to know where to start, but that’s where I Love Fruit & Veg From Europe can help. It has created a wide range of delectable recipes to inspire your meals.

Need a quick and easy main dish the whole family will love? Try the comforting creamy pasta recipe below or these pickled radish and steak tacos. Or, for a lighter bite or even breakfast, give these bacon and chilli breakfast scones a whirl. For dessert, who can resist a pudding packed full of sumptuous fruit? This lovely and warming pear and chocolate sponge traybake is sure to be a crowd pleaser.

Tagliatelle with basil cream & gorgonzola

Tagliatelle with basil cream & gorgonzola

PREP 10 mins | COOK 10 mins | SERVES 4 | COOK 10 mins | EASY


150g basil, torn, plus extra to serve

1 garlic clove, chopped

2 tbsp extra virgin olive oil

500g tagliatelle

300ml whipping cream

150g gorgonzola

4 tbsp pine nuts, toasted


1.  Whizz the basil, garlic and olive oil in a blender until it forms a thick green paste, then season to taste and set aside.

2.  Cook the pasta according to the pack instructions. Meanwhile, add the cream to a large frying pan over a medium heat. Remove from the heat once bubbles start to form around the edges, then crumble in the gorgonzola – there’s no need to stir.

3.  Drain the pasta, reserving some of the cooking water. Toss the pasta into the cream over a medium-low heat until completely coated – you can add some of the cooking water if the sauce is too thick. Add the basil mixture, then mix well and season to taste.

4.  Scatter over the pine nuts and extra basil, then serve immediately.

TIP: You can use green fettucine if you’d like to enhance the colour of the dish.

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The I Love Fruit & Veg from Europe campaign is led by five organisations based in Italy - A.O.A., Asso Fruit Italia,
La Deliziosa, Meridia and Terra Orti, along with the support of more than 600 producers and growers.


The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission does not accept any responsibility for any use that may be made of the information it contains.

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