RECIPES

“FRICO” WITH POTATOES AND MONTASIO PDO CHEESE

This recipe, with Mature Montasio Cheese, is typical of the Region of Friuli-Venezia Giulia.

PDO/PGI CHEESE Appetizer

A cardoon, or artichoke thistle, reflected in a black shiny surface

BAVETTE PASTA WITH CARDOONS

In this recipe we find Sale Marino di Trapani PGI salt and Pecorino Romano PDO cheese.

PDO/PGI CONDIMENTS Main Course

CHICKEN BITES WITH GORGONZOLA PDO

Gorgonzola PDO is a soft cheese, with bluish-green marbling. Taste the sweet one, melted with chicken.

PDO/PGI CHEESE Second Course

CHICKEN NUGGETS WITH TALEGGIO PDO CHEESE SAUCE AND CURRY

Cut the chicken into cubes and fry, then brown in a pan with butter on high heat. Add the curry and let it toast for about 1 minute.

PDO/PGI CHEESE Second Course

Healthy eating concept: Top view of quinoa salad plate shot on rustic wood table. Some vegetables and an olive oil bottle are visible on the table. DSRL studio photo taken with Canon EOS 5D Mk II and Canon EF 100mm f/2.8L Macro IS USM

CITRON, CHERRIES AND QUINOA SALAD

In this recipe, we find Olio Terre di Siena PDO, its aroma is fruity as is its flavor, often with strong hints of spice.

PDO/PGI OLIVE OIL Main Course

CLASSIC BRUSCHETTA

In this recipe, we find Olio Cilento PDO, it has a fruity taste with delicate bitter and peppery hints.

PDO/PGI OLIVE OIL Appetizer

CREAM OF MONTASIO PDO WITH STRAWBERRIES, GELATO AND ACETO BALSAMICO DI MODENA PGI

Aceto Balsamico di Modena IGP, with its balanced sweet and sour flavor, is used also used for desserts. Montasio PDO is used to create a full flavor cream.

PDO/PGI CHEESE Dessert

Shrimp salad with lettuce, avocado and cream sauce.

EVOO SEAFOOD SALAD

In this recipe we can find Colline Salernitane PDO Extra Virgin olive Oil, it has a medium intensity fruity taste with clear overtones of tomato, artichoke and almond.

PDO/PGI OLIVE OIL Appetizer

FETTUCCINE PASTA WITH AGED ASIAGO PDO, BUTTER AND THYME

Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.

PDO/PGI CHEESE Main Course

FETTUCCINE WITH ASIAGO AGED PDO AND BUTTER

Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water.

PDO/PGI CHEESE Main Course

TRADITION, HEALTH, TASTE: IT'S ITALIAN