An amazing Parmigiana with salt cod brandade, pine nuts and tomatoes and thyme coulis.
Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.
Borlotti beans gnocchi sautéed with rosemary and decorated with a tempura battered peppers.
Cauliflower and ricotta soufflé with a spicy sauce.
Duck breasts in pastry with artichoke hearts au gratin.
Homemade bundles with mangetout, squids from Tigullio, carpet clams and pecorino cheese.
Fried egg with asparagus tops and pumpkin puree with a touch of Parmigiano Reggiano.
Paccheri in farcia di pomodorini sardi canditi e melanzane su crema di Parmigiano Reggiano.
Pansoti del Golfo stuffed with chard in a dried fruit sauce with Parmigiano flakes.
Tomatoes guazzetto with aubergines and mozzarella frittelline.
Venison carpaccio with baby carrots puree and a sprinkle of Parmigiano Reggiano cheese.
www.gruppo-orogel.it www.virtudifrutta.com
Ask our Experts
Product of the MonthDaily RecipesPopular TopicsJob
Google+
