Ingredients 100 g of Pecorino Toscano DOP Fresh 8 slices of bread Black cabbage Olive oil Salt Pepper Preparation Clean the black cabbage cutting out the hard part from the larger leaves. Cook it in a pot of boiling water for about 20 minutes. Drain it, making sure to save a ladle of cooking water. […]
Bruschetta flavored with Pecorino Toscano and black cabbage Read More »
Ingredients 5 cl of Vermouth di Torino 20 cl of soda Garnish 1 slice of Costa d’Amalfi Lemon Glass Highball Preparation In a bowl add Olives from Greece, the juice of 1 Costa d’Amalfi Lemon, fennel sprigs, cloves of garlic, fresh chili peppers, sprigs of thyme, cumin, pepper to taste, and mix. Move the olives
Vermouth di Torino & Soda Read More »
Ingredients 30 Olives from Greece Pickled peppers as needed 30 anchovies Preparation Remove the pits from the Olives from Greece. Dice the pickled peppers. The pieces should be small enough to fill the cavity of Olives from Greece. Wrap each olive with an anchovy and thread it with a skewer. Place them in a plate,
Stuffed Olives from Greece and anchovy skewers Read More »
Ingredients 450 g of Olives from Greece 2 Costa d’Amalfi Lemon 4 fennel sprigs 4 cloves of garlic 2 fresh chili peppers 4 sprigs of thyme 2 teaspoons of cumin Pepper to taste Extra virgin olive oil to taste Preparation In a bowl add Olives from Greece, the juice of 1 Costa d’Amalfi Lemon, fennel
Olives from Greece marinated with spices and Costa d’Amalfi Lemon Read More »
Ingredients 100 g of Olives from Greece 2 cherry tomatoes Olive oil to taste The juice of half Costa d’Amalfi Lemon A couple of basil leaves Salt to taste Pepper to taste Preparation In a food processor, combine Olives from Greece, tomatoes, lemon juice, and basil leaves. Pulse 2 to 3 times until coarsely chopped.
Olives from Greece Tapenade with Costa d’Amalfi Lemon PGI Juice Read More »
Ingredients 3 cl of Gin 3 cl of Vermouth di Torino PGI Red 3 cl of Bitter Campari Garnish Orange slice Glass Old fashioned Preparation Add the Gin, the Campari and Vermouth di Torino PGI to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over a large ice
Ingredients 20 pre-cooked shortcrust pastry tartlet shells 100 g of butter 200 g of caviar 2 Costa d’Amalfi Lemons PGI Preparation Put the butter into a bowl, and mix it with two dashes of Costa d’Amalfi Lemon juice till it becomes soft. Cut both ends of one Costa d’Amalfi Lemon and throw them away. Stand
Caviar tarts with Costa d’Amalfi Lemon PGI Read More »
Ingredients 6 cl Gin 2,5 cl Vermouth di Torino PGI Dry or Extra Dry Garnish 1 Olive from Greece Glass Martini glass Preparation Add the Gin and the Vermouth di Torino PGI Dry or Extra Dry into a mixing glass with ice, and stir until very cold. Strain into a chilled Martini glass. Garnish with
Ingredients 5 cl Rye whisky 2,5 cl Vermouth di Torino PGI Red 5-6 drops of Angostura bitters Garnish Maraschino cherry Glass Martini glass Preparation Add the Rye whisky, Vermouth di Torino PGI Red, and Angostura bitters into a mixing glass with ice, and stir until well-chilled. You can either add 1 part of Rye whisky
Cannoli dough: 250 g of flour 125 g of red wine 25 g of red wine vinegar 1 tablespoon of lard 1 teaspoon of sugar Seeds oil Pecorino Toscano PDO cream: 230 g of Pecorino Toscano PDO 400 g of cheese Poppy seeds Honey mushroom cream: 500 g of honey mushrooms (preferably fresh) 1/2 onion
Savory cannoli with Pecorino Toscano PDO, served with honey mushrooms cream Read More »
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