Versatile olive paste

Our olive paste is made using well-ripened olives, first preserved in brine, then pitted and crushed. The addition of extra virgin olive oil, thyme and a pinch of salt enhances its flavour and adds a touch of freshness. This paste, spread on a slice of Pugliese bread, a classic Italian loaf with a beautifully crunchy

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Àole salé

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

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Persimmon bundt cake

Ingredients: 300 g persimmons, 200 g wholemeal flour, 100 g brown rice flour, 100 g dark chocolate drops, 100 g extra virgin olive oil, 80 g almonds, finely ground, 2 eggs, 16 g baking powder, 1 orange, 1 pinch salt Instructions Whisk the egg whites till they form soft peaks. Using an immersion blender, mix the yolks with the olive oil and orange juice to

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