SCALLOP AND ENGLISH ASPARAGUS WITH GRANA PADANO
Grana Padano PDO is the famous hard and fine-grained cheese from raw cow’s milk.
Read more...It’s the raw material doing the difference: special recipes based on original products to cook with the real Italian taste.
Grana Padano PDO is the famous hard and fine-grained cheese from raw cow’s milk.
Read more...In a very large frying pan or saucepan, heat the olive oil. Add the rice and sauté gently until it looks translucent, about 5 minutes. Add the spring onions and cook for 2 more minutes.
Read more...In this recipe we taste together the intense fragrance of Mortadella di Bologna PGI and the delicate flavor of Grana Padano PDO.
Read more...In this recipe we can taste the mild and delicate Prosciutto di Parma PDO with Gorgonzola PDO soft cheese.
Read more...Speck Alto Adige PGI has a particular taste, intense and flavorsome, not salty, with smoky, grassy and spicy hints as well as touches of aromatic herbs.
Read more...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.
Read more...Prosciutto San Daniele PDO flavor is delicate, the typical aromas of the matured meat.
Read more...Prosciutto di Parma PDO’s taste is mild and delicate, slightly salty and it has a fragrant aroma.
Read more...Try Rigatoni with Prosciutto di Modena PDO. The taste of this ham is savory but not salty, with a pleasant, sweet and intense fragrance.
Read more...Its pink color and sligh spiciness but intense fragrance make Mortadella di Bologna PGI unique among charcuterie products.
Read more...In this recipe, we find Olio Terre di Siena PDO, its aroma is fruity as is its flavor, often with strong hints of spice.
Read more...In this recipe we find the Terra d’Otranto Extra Virgin Olive Oil PDO, his taste is fruity with light touches of bitterness and spice.
Read more...This recipe is served with Tuscany Extra Virgin Olive Oil, it has a fruity aroma with hints of almond, artichoke and mature fruit.
Read more...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.
Read more...In this recipe, we find Olio Cilento PDO, it has a fruity taste with delicate bitter and peppery hints.
Read more...In this recipe we find Sicilian Olio Val di Marzara PDO, it has a fruity aroma with a hint of almond.
Read more...In the famous Risotto we taste the intense aroma and the yellow color of Zafferano dell’Aquila PDO.
Read more...In this recipe we find Sale Marino di Trapani PGI salt and Pecorino Romano PDO cheese.
Read more...In this recipe we find Aceto Balsamico Tradizionale di Reggio Emilia PDO, it has a penetrating and persistent aroma with pleasant acidity.
Read more...French madeleines with an unexpected ingredient: Aceto Balsamico Tradizionale di Modena PDO , its flavor is well-balanced between sweet and sour.
Read more...Aceto Balsamico di Modena PGI flavor is well balanced between sweet and sour.
Read more...In this recipe, Provolone Valpadana PDO’s flavor enriches the traditional way to make gnocchi.
Read more...Pecorino Toscano PDO has a fragrant and pronounced flavor.
Read more...In this recipe, we can find Pecorino Romano PDO: a sheep cheese with a characteristic aroma and a slightly piquant flavor.
Read more...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.
Read more...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.
Read more...To prepare the mousse, warm the Asiago Aged PDO with a little cream.
Read more...Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water.
Read more...Coat the meat slices in white flour, then beaten egg and finally breadcrumbs. Fry in oil and butter, season to taste.
Read more...Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.
Read more...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.
Read more...The more advanced aging Piave PDO cheese has a fruity, rich taste, with a lasting persistence on the palate. In this recipe, Piave PDO cheese is with the intense and flavorsome taste of Speck Alto Adige IGP.
Read more...Taleggio PDO tastes sweet with a slight sour hint, sometimes with a truffle aftertaste.
Read more...The main ingredient of this recipe is the mild sweet Provolone of Valpadana, ripened for 2-3 months, it has a delicate flavor.
Read more...Pecorino Romano PDO is a sheep cheese with a characteristic aroma.
Read more...Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.
Read more...A recipe by Chef Rosanna Marziale.
Read more...This recipe, with Mature Montasio Cheese, is typical of the Region of Friuli-Venezia Giulia.
Read more...Gorgonzola PDO is a soft cheese, with bluish-green marbling. Taste the sweet one, melted with chicken.
Read more...Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.
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