ITO PERI Pasta Carbonara

Ingredients

400g spaghetti, 200g pancetta or bacon, 4 egg yolks, 100g Pecorino Romano, 1 tbsp ITO PERI, black pepper

Instructions

1. Cook spaghetti in salted boiling water until al dente.

2. Fry pancetta until crispy and golden.

3. Whisk egg yolks with grated cheese, black pepper, and 1 tbsp ITO PERI.

4. Drain pasta, reserving 1 cup pasta water.

5. Remove pan from heat, add pasta to pancetta, pour egg mixture over, toss quickly adding pasta water to loosen.

6. Serve immediately with extra cheese and a few drops of ITO PERI on top.

Sauce Tip

ITO PERI's floral heat cuts through the richness of the egg and cheese, adding a warm umami kick that lifts the whole dish.

ITO NERO Roasted Vegetable Medley

Ingredients

1 zucchini, 1 red pepper, 1 yellow pepper, 1 red onion, 200g cherry tomatoes, 3 tbsp olive oil, 2 cloves garlic, 2 tbsp ITO NERO, salt and pepper

Instructions

1. Preheat oven to 200C.

2. Chop all vegetables into bite-sized pieces.

3. Whisk olive oil with ITO NERO and minced garlic.

4. Toss vegetables in the ITO NERO dressing, season with salt and pepper.

5. Spread on a baking tray in a single layer.

6. Roast for 25-30 minutes, turning halfway, until golden and charred at the edges.

7. Drizzle with a little extra ITO NERO before serving.

Sauce Tip

ITO NERO's smoky habanero sweetness caramelises beautifully in the oven, giving the vegetables a rich, complex char.

ITO PERI Lemon Herb Chicken

Ingredients

4 chicken thighs (bone-in), 2 lemons (juiced and zested), 3 cloves garlic, 2 tbsp ITO PERI, 2 tbsp olive oil, fresh rosemary and thyme, salt and pepper

Instructions

1. Mix lemon juice, zest, minced garlic, ITO PERI, olive oil, and chopped herbs.

2. Marinate chicken thighs for at least 30 minutes (overnight is best).

3. Preheat oven to 200C.

4. Place chicken skin-side up on a baking tray, pour over remaining marinade.

5. Roast for 35-40 minutes until skin is crispy and juices run clear.

6. Rest for 5 minutes before serving with roasted vegetables or rice.

Sauce Tip

ITO PERI's floral chili notes blend with the lemon and herbs to create a bright, aromatic marinade that keeps the chicken juicy and full of flavour.

ITO NERO Garden Salad with Smoky Vinaigrette

Ingredients

Mixed salad leaves, 1 avocado, 100g cherry tomatoes, 1 cucumber, 1 small red onion, toasted seeds or nuts. Vinaigrette: 3 tbsp olive oil, 1 tbsp rice vinegar, 1 tbsp ITO NERO, 1 tsp honey, pinch of salt

Instructions

1. Wash and arrange salad leaves on a platter.

2. Slice avocado, halve tomatoes, dice cucumber and thinly slice red onion.

3. Arrange vegetables over the greens.

4. Whisk together olive oil, rice vinegar, ITO NERO, honey, and salt.

5. Drizzle the ITO NERO vinaigrette over the salad.

6. Top with toasted seeds or nuts and serve immediately.

Sauce Tip

ITO NERO transforms a simple salad into something special — the smoky sweetness in the vinaigrette pairs perfectly with creamy avocado.

ITO PERI Chocolate Lava Cake

Ingredients

100g dark chocolate (70%), 100g butter, 2 eggs, 2 egg yolks, 50g sugar, 30g flour, 1 tsp ITO PERI, pinch of sea salt

Instructions

1. Preheat oven to 220C. Butter and flour 4 ramekins.

2. Melt chocolate and butter together over a double boiler.

3. Stir in ITO PERI and a pinch of sea salt.

4. Whisk eggs, egg yolks, and sugar until thick and pale.

5. Fold the chocolate mixture into the eggs, then gently fold in flour.

6. Pour into ramekins and bake for 12-14 minutes until edges are firm but the centre jiggles.

7. Rest for 1 minute, then invert onto plates and serve immediately.

Sauce Tip

ITO PERI adds a subtle floral heat that hits you after the chocolate — an unexpected warmth that makes this dessert unforgettable.

ITO NERO Hearty Vegetable Soup

Ingredients

2 carrots, 2 potatoes, 1 onion, 2 celery sticks, 400g tinned tomatoes, 1 litre vegetable stock, 2 cloves garlic, 2 tbsp ITO NERO, olive oil, salt and pepper

Instructions

1. Dice all vegetables into small cubes.

2. Heat olive oil in a large pot over medium heat.

3. Saute onion and garlic for 3 minutes until soft.

4. Add carrots, potatoes, and celery. Cook for 5 minutes.

5. Pour in tinned tomatoes and vegetable stock. Season with salt and pepper.

6. Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.

7. Stir in ITO NERO and simmer for 2 more minutes.

8. Ladle into bowls and finish with a swirl of ITO NERO on top.

Sauce Tip

Adding ITO NERO at the end preserves its smoky complexity — it transforms a simple soup into something rich and deeply flavoured.