Spring is back, and if you enjoy rambling across the countryside, observing plants and flowers, you will certainly come across young shoots of bladder-campion or maiden’s-tears sprouting in the meadows.
Campion is back, get ready to make a risotto! Read More »
Brasadèla is a ring-shaped, Easter-time cake that is extremely popular all over the Veneto region, with only minor differences from town to town.
This variety of radicchio, which twenty years ago was granted PGI (Protected Geographical Indication) status, boasts a centuries-old tradition.
Verona radicchio spread Read More »
Have you decided what to prepare for Christmas dinner? Here is an easy and tasty proposal, which will resolve the impasse of the main course: pork tenderloin with mustard seeds according to an idea of Antonia Polese. Ingredients 1 sprig rosemary, 1 sprig sage, 1 sprig thyme, 800 g pork tenderloin, 1 clove garlic, 1
The recipe for Christmas Read More »
Here is the recipe for Fogassin su la gradela, the traditional cake lovingly baked by the ladies in Cavaion Veronese that was served last Sunday at our Fête for the new oil. Ingredients: 300 g all-purpose flour – 3 or 4 tablespoons sugar – 1 pinch salt – 1 pinch baking soda – zest of
Traditional cake, fogassin su la gradela Read More »
Let’s return to our subject of pairing, starting from light, fruity oils. They are ideal for delicate ingredients cooked in a simple manner. Examples of such dishes are fried vegetables, sauces such as mayonnaise, risotto or pasta with pesto. These oils also go well with white meats, either grilled or sautéed, lake fish and mackerel,
Pairing: three types of olive oil Read More »
Ingredients: Caponata: 2 eggplant, 2 stalks celery, 3 ripe tomatoes, 1 onion, chopped, 20 g salted capers, washed and dried, extra virgin olive oil, salt and pepper Sweet and sour sauce and decoration: 60 g sugar, 100 ml white vinegar, 20 black olives stoned and cut into quarters, 15 g toasted pine nuts How to
August, it is time for eggplant caponata Read More »
Ingredients: 450 g of penne, coarse salt Pesto: 30 g of fresh basil leaves, 1 clove garlic, 30 oasted pine nuts, 50 g grated Pecorino cheese, 150 ml extra virgin olive oil, salt and pepper Vegetables: 4 vine tomatoes, 1 yellow pepper, 2 gloves garlic, 1 pinch dry chili pepper, 100 ml extra virgin olive
Summer Penne with Pesto Sauce and vegetables Read More »
June heralds the beginning of summer, and Nature bestows many good things to eat. On the sides of the hills, cherries hang ripe from the branches of their trees, while peaches and apricots start changing colour.
In June, from the countryside to the sea, along the river Po Read More »
Seared scallops, on green asparagus cream, with carpet shell clams and Turri’s extra virgin Garda PDO oil Below is a splendid recipe, offered by the Caesius Hotel in Bardolino, the ideal place for a relaxing and health-restoring holiday on the shores of Lake Garda. This hotel, located only a few minutes away from the heart
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