GREEN APPLES WITH ASIAGO AGED PDO MOUSSE
To prepare the mousse, warm the Asiago Aged PDO with a little cream.
Read more…It’s the raw material doing the difference: special recipes based on original products to cook with the real Italian taste.
To prepare the mousse, warm the Asiago Aged PDO with a little cream.
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…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…A recipe by Chef Rosanna Marziale.
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…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…Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.
Read more…Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.
Read more…Prosciutto di Parma PDO’s taste is mild and delicate, slightly salty and it has a fragrant aroma.
Read more…In this recipe we can taste the mild and delicate Prosciutto di Parma PDO with Gorgonzola PDO soft cheese.
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