It’s the raw material doing the difference: special recipes based on original products to cook with the real Italian taste.      

RECIPES

TRADITION, HEALTH, TASTE: IT'S ITALIAN

It’s the raw material doing the difference: special recipes based on original products to cook with the real Italian taste.



“FRICO” WITH POTATOES AND MONTASIO PDO CHEESE

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

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BAVETTE PASTA WITH CARDOONS

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

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CHICKEN BITES WITH GORGONZOLA PDO

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

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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.

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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.

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CLASSIC BRUSCHETTA

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

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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.

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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.

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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.

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FETTUCCINE WITH ASIAGO AGED PDO AND BUTTER

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

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