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Pasta, rice, farro and fregola are four popular staples in Italian regional cooking. We mostly see them presented as cold weather foods being served steaming hot usually with other wintery ingredients. But Italians use them all year round to add flavour, texture and nutritional value to cold dishes too. Here are four delicious salads that show how versatile these ingredients can be. They are ideal for summer entertaining and picnics, as you can prepare them well in advance and keep them chilled until you are ready to serve them.

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It is cuttlefish ink that makes this pasta black, but don’t expect a very noticeable seafood flavour. In fact it’s only when the pasta is prepared with seafood, does the cuttlefish ink really become apparent.

 This recipe harnesses the flavours of this pasta and looks stunning on the plate.

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