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.



GREEN APPLES WITH ASIAGO AGED PDO MOUSSE

To prepare the mousse, warm the Asiago Aged PDO with a little cream.

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MARINATED SALT COD WITH CAPERS AND OLIVES

In this recipe we find Aceto Balsamico Tradizionale di Reggio Emilia PDO, it has a penetrating and persistent aroma with pleasant acidity.

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MINI WELSH BEEF BURGERS WITH GORGONZOLA PDO

In this recipe we taste the soft piquant Gorgonzola PDO and Aceto Balsamico di Modena PGI, with its well-balanced taste between sweet and sour.

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PANZAROTTI WITH HERBS AND PROSCIUTTO TOSCANO PDO

In this recipe we find three Tuscan products: from the delicate taste of Prosciutto Toscano PDO, to the piquant flavor of Pecorino Toscano PDO. The olive oil is the Toscano PGI.

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PAPPA AL POMODORO

This recipe is served with Tuscany Extra Virgin Olive Oil, it has a fruity aroma with hints of almond, artichoke and mature fruit.

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PARMIGIANO REGGIANO PDO AND SEAFOOD LINGUINE

Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.

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PARMIGIANO REGGIANO PDO CHEESE SOUFLÉ

Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.

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PROSCIUTTO DI PARMA PDO WRAPPED ASPARAGUS

Prosciutto di Parma PDO’s taste is mild and delicate, slightly salty and it has a fragrant aroma.

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PROSCIUTTO DI PARMA PDO WRAPPED FIG POUCHES

In this recipe we can taste the mild and delicate Prosciutto di Parma PDO with Gorgonzola PDO soft cheese.

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