Dinner for two – the perfect Valentine’s Day menu

Want to surprise your partner on Valentine’s Day? How about a romantic, home-cooked dinner for two? Here are some Vapiano-inspired ideas for your Valentine’s Day menu.

Valentine’s Day is a time to show your partner how much you care. And what could be more thoughtful than a romantic, homemade dinner for two? We’ve come up with three delicious Vapiano recipes for you to recreate at home. All you need to add are the candles!

Starter: Insalata Fagiole e Verdure

Kick the evening off with this colourful starter. For two portions of Insalata Fagiole e Verdure you will need: 


Insalata Fagiole e Verdure


  • 15 ml olive oil for frying
  • 80 g mushrooms
  • 140 g grilled vegetables (e.g. bell peppers, tomatoes, courgettes)
  • 120 g pureed beans (see below)
  • 10 g rocket leaves
  • 25 g green beans
  • Roasted garlic oil (see below)
  • 10 ml Balsamic vinegar
  • 10 g Grana Padano, grated


For the pureed beans


  •  Olive oil for frying 
  •  Approx.1 tablespoon of diced onions 
  • 100 g white beans, soaked 
  • White wine vinegar 
  • 140 ml vegetable stock 
  • 20 ml extra virgin olive oil 
  • Salt
  • Pepper


For the roasted garlic oil


  •  1 clove of garlic
  • 20 ml olive oil

Make the pureed beans and the roasted garlic oil before prepping the salad. 


Soak the beans in water for 24 hours beforehand and chill. Drain the beans and heat them with the diced onions in olive oil. Pour in the white wine vinegar and vegetable stock, bring to the boil and leave to simmer for 30 minutes. Add the spices and whizz with a stick blender until you have a smooth puree. Drizzle in olive oil while pureeing to keep the consistency smooth. 


The roasted garlic oil is easy to prepare. Chop the garlic finely and heat with the olive oil. Once the garlic turns a golden brown colour, the oil is ready. 


And now to the salad. Blanche the green beans briefly in boiling water. Fry the mushrooms and grilled vegetables in olive oil and then season with salt and pepper. Spoon the bean puree onto each plate and arrange the mushrooms, grilled vegetables, rocket, green beans and garlic oil on top. Drizzle with Balsamic vinegar, sprinkle the Grana Padano on top and serve. 

Main: Pasta Fragole e Olive

After that delicious starter, it’s time to up the stakes with a very special Valentine’s Day recipe. Here’s what you will need to make our Pasta Fragole e Olive. 

Pasta Fragole e Olive


  • 30 ml olive oil
  • 360 g pasta
  • ½ small white onion
  • 240 ml green olive sauce
  • 120 ml vegetable stock
  • Salt
  • Pepper
  • 40 g sliced green olives
  • Chopped thyme 


For the green olive sauce 


  • Olive oil
  • 1 garlic clove
  • ½ small white onion
  • Approx. 80 g diced celeriac 
  • 35 ml white wine
  • 160 ml vegetable stock
  • 100 ml cream
  • 135 g green olives
  • Salt
  • Pepper




  • 160 g strawberries, cubed
  • 20 g Ricotta Salata
  • 40 g black olive rings 
  • Thyme

First make the green olive sauce. Chop the onion, celeriac and garlic finely .Quick fry the garlic, half of the onions and the celeriac in olive oil. Add the white wine, the vegetable stock, the cream and the olives, then allow to simmer on a low heat for 20 minutes. Season with salt and pepper and then whizz to a smooth sauce with a stick blender.  


Now the sauce is ready, you can prepare the dish. Cook the pasta and the transfer it to a hot pan with the rest of the diced onions. Add the green olive sauce and the vegetable stock and bring to the boil again. Season with salt and pepper and add the sliced olives and thyme to the pasta. 


Arrange on a plate and scatter the strawberry cubes and olive rings on top. Add small splashes of Ricotta Salata and a few sprigs of thyme before serving. 

Dessert: Crema di Cocco

We’ve saved the best until last! Our creamy Cream di Cocco Dolci is easy to make and totally gluten-free. 


Crema di Cocco


  • 1 sheet of gelatine
  • ¼ vanilla pod
  • 1 egg
  • Approx. 30 g sugar 
  • 75 ml cream
  • 25 g coconut milk
  • Approx. 60 g mascarpone
  • 45 g egg white


Pineapple mix


  • ¼ of a pineapple
  • 25 g butter
  • 1/8 vanilla pod 
  • 50 g brown sugar
  • 25 ml Havana rum

Start by soaking the gelatine in ice cold water for 15 minutes. Beat the cream until stiff. Crack the egg and separate the yoke from the white. Mix the yoke with half of the sugar until stiff. Then mix the coconut milk, mascarpone and the remaining sugar with the egg yoke-sugar mix and the vanilla. Continue mixing until the cream has a pale yellow colour and a light, smooth consistency. 


Dissolve the gelatine in hot (not boiling) water and leave to cool. Add most of the mascarpone cream to the liquid gelatine and stir until smooth. You’ll need to be quick or the gelatine will begin to stiffen. Beat the egg whites until stiff and fold these into the whipped cream and the remaining mascarpone cream. Chill for 20 minutes. 


Now prepare the pineapple mix. Cut the pineapple into small cubes. Melt some butter in a pan and add the pineapple cubes, the vanilla pulp and the sugar. Once the pineapple is soft, add the rum and allow the mix to cool.

Here’s how to fill your Dolci dessert glasses. To make sure your dessert looks as good as it tastes you’ll need a piping bag. Add a layer of coconut cream, then a later of pineapple, then another layer of coconut cream and so on until the glasses are almost full. Chill until ready to serve. Buon appetito! 


Here’s to an unforgettable dinner in the privacy of your own home. Light some candles and pour the vino. Happy Valentine’s Day!