Slices home-made bread, slightly stale. Ripe tomatoes cut in half and smeared onto the bread: the juice, pulp and seeds will rub off and remain trapped between the grains of the crumb. Evenly season the moistened surface with salt. Drizzle with olive oil. Take a slice of bread, holding it by the crust, squeeze […]
Bread, tomato, olive oil and salt Read More »
The best recipe to match with the new olive oil? Pasta and beans, the traditional recipe we always offer at our New Oil Party! Recipe of Antonia Polese Serves 6 500 g dry borlotti beans, 70 g braised pancetta, 1 carrot, 1 onion, 1 stick celery,100 g pasta (lasagna sheets, maltagliati or ditalini), 30
Pasta e fagioli (Beans and Pasta) Read More »
October is coming, it is time for harvesting but also for collecting the first red chicory, Radicchio Rosso di Verona, fresh and crunchy. In these evenings, almost autumnal, a glass of Valpolicella starts to be appreciated, especially with a good risotto.
Risotto with Valpolicella Ripasso wine and Radicchio Rosso di Verona Read More »
Bartolomeo Platina, a Renaissance humanist writer who worked as a tutor for the noble Gonzaga family, gained great fame for his treatise on gastronomy, food hygiene and recommendations entitled De honesta voluptate et valetudine (“On honourable pleasure and health”). This book examined in great depth the properties of vegetables and salads and inaugurated a
On the custom of starting a meal with a salad Read More »
Here we are with the warmest week of the year! For somebody this is the most awaited week, because finally holidays arrive. Perhaps we would like to cook and it would be better to find easy and simple things to prepare. We would like to suggest a recipe “Cruditès with cold sauce” taken from
Crudités for summer time Read More »
We go with the thought to the kitchen garden, because this is harvest time: zucchini, carrots, onions, celery and aromatic herbs will be abundant and fresh with with rainy weather. So we thought to suggest a recipe, a delicious zucchini cream, to serve with a little Extravergin olive oil, Garda Orientale DOP.
Rainy weather? Let’s cook! Read More »
The best combination for Garda olive oil is doubtlessly that with freshwater fish: common trout and Garda Lake trout (Salmo carpio L.) are best served with a drizzle of oil and the juice of our lemons, which emphasise their delicacy, aroma and fragrance. Whether boiled or baked, a pinch of salt and some olive
Our fish, from Garda lake Read More »
We would like to quote this interesting recipe dating back to the beginning of the Seventeenth century: it’s for a salad, which should be made in early spring, when the leaves of the cultivated and wild plants are young and tender, and savoured with a sprinkle of salt, pepper, a few drops of vinegar
Spring salad and Casaliva Garda Dop Read More »
Asparagus is a perennial plant species belonging to the Liliaceae family. It mostly develops underground and produces its young, tender shoots, which are the edible part of the plant, in early spring. These have a delicate flavour and if covered with sand as they grow, they remain white, whereas if they are exposed to
Let’s talk about asparagus spears, great addition to our Easter menu Read More »
Here is another interesting recipe given to us by our dear friend Antonia Polese, whose recipe for olive drops was published on our website last September. For the pilaf rice: 400 g carnaroli or basmati rice, 800 g vegetable stock or plain water, 1 onion, extra virgin olive oil, salt and pepper. Chop the
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