The Mediterranean diet is on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The common denominator of this wide array of dishes is extra virgin olive oil, which is the only fat present in this diet
Extra virgin olive oil and the Mediterranean diet Read More »
Today we are going to revisit a classic, i.e. asparagus risotto, combining it with this vegetable’s veritable soul mate, egg. The result is a simple, almost minimalistic dish. Ingredients: 350 g rice of your preference, even basmati 250 g asparagus 2-3 eggs Extra virgin Garda PDO olive oil Salt and pepper After cleaning and rinsing
Rice salad with asparagus and eggs Read More »
Àola, as the common bleak is referred to in our local dialect, is a small fish indigenous of Lake Garda. Though excellent fresh, especially fried, they are even more delightful after they have been left steeping for some time in brine: they are then usually used to make a sauce for the traditional, spaghetti-like extruded
First of all, let us clear that there is no oil that is suited for, say, meat, fish or salad.
A simple recipe combining the most delicious figs with ricotta and pancetta,
Figs, ricotta and pancetta Read More »
A rich, nourishing dish, yet fresh and easy to make. This recipe is offered to us by La Cucina di Casa Ingredients (serves 6) 300 g pearl barley, 150 g Spanish white beans, tinned, 200 g kidney beans. 100 g black-eyed peas, 2 litres vegetable broth, 20 baby tomatoes, 2 sticks white celery, 1 spring
Beans-and-greens salad Read More »
Shin of heifer with shallots INGREDIENTS (serves 6) 1 boneless hind shin 5 kg shallots peeled tomatoes rosemary bone marrow extra virgin olive oil raisin wine or vin santo coarse sea salt pepper Cooking time: 3 hours Preparation Remove any excess nerves or fat from the meat, and season with salt, the crumbled bone marrow
Bruno Bassetto’s recipe Read More »
This dish is perfect for a summer evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. Ingredients (serves 6) 150 g quinoa, 150 g small lentils, 150 g carrots, 1 shallot, thyme, sage and rosemary, 700 ml vegetable stock, salt and pepper, extra virgin olive oil, 400 g
Quinoa and lentil casserole Read More »
Risi e bisi has always been an extremely popular dish, with an ancient tradition dating back to the days of the Republic of Venice. At that time, it used to be made on St. Mark’s day to celebrate the patron saint of Venice, and was presented with much ceremony to the Doge. This creamy springtime
Risi e bisi, a typical dish of our region Veneto Read More »
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