Anchovies are one of the favourite allies by the chefs, and non professional cooks too, in their creations. Their versatility, sapidity and strong flavour add every recipe a strictly personal touch so difficult to find in other ingredients, and, if they’re high quality ones, if you taste them purely as an appetizers they sound like a true call from the sea. Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro come directly from the Sicilian Mediterranean Sea, they’re fished and then processed within 24-48 hours after the fishing, in order to preserve both their taste and organoleptic properties at their best. The preservation of the Mediterranean Sea anchovies in high quality extra virgin olive oil is fundamental element to obtain a final product which is an intense explosion of sea flavors.

The Valdobbiadene is the mother land of the Prosecco par excellence, a hill area dedicated to the viticulture for more than a thousand years as some ancient scripts dating to the middle age testify. It is in the heart of the DOCG Conegliano Valdobbiadene area that in 1968 nine small wine cellars united their resources to create the highest quality possible wines, it’s here that the Prosecco Valdobbiadene DOCG - La Marca is born. A wine that has been rewarded with many prizes as the 90/100 score by Wine Spectator, and represents the most sincere expression of the Prosecco DOCG and its territory. The color is straw yellow with some golden shades, aromas are mainly floral and a little fruity, at the palate it prove to be very balanced, soft, with some interesting citrus notes and a pleasant mineral finale. Certainly the ideal as an aperitif, great paired with fish or appetizers too.

Truffle is a product endowed with a truly unique and characteristic flavor, it is exactly this particularity to give it great value, so it is needed high skills to exalt it in the right measure. This is Tartufi Dominici objective, a specialized company in fresh truffles and truffle based sauces, dressings and evo oil, which after many years of study and field experience has succeed in finding well balanced recipes which bring out the raw material precious aroma. The White truffle and parmigiano cream - Tartufi Dominici is particularly adapt to crostini (little slices of toasted bread) and appetizers, while in the preparation of a risotto it can be a good idea amalgamating in the end using a Preparation based on butter with white truffle - Tartufi Dominici, other great products for first dishes recipes are Pumpkin Cream with Summer Truffle - Tartufi Dominici or Mushroom sauce and summer truffles (truffles 15%) - Tartufi Dominici.

It’s the moment of the year when a must of the fall gastronomic tradition take its place both in the restaurants and home tables: pumpkin. Talking about this product, it is necessary to mention the Mantua Pumpkin, the queen of the Italian pumpkin varieties. Due to its sweet and velvety flavor it has an amazing versatility, indeed it can be used from the appetizers to the desserts, and paired with some marked flavor ingredients, as it could be some guanciale, it can create some exalting contrasts for the palate.

The bruschetta can’t be part of your appetizers, or aperitifs, as they’re simple, quick and tasty. What can make yours different is an careful selection of high quality products and raw materials, from the moment that the simplicity of the recipe exalts and highlight their natural taste, without the possibility of hiding it with many other tastes. The Paté of green Nocellara Etnea olives - SoloSole is an authentic surprise for the palate: tasty and decise, like the variety of Sicilian olives it is made up of, the Nocellare Etna ones, typical of the volcanic area. The consistency is fragrant and inviting, the finely chopped olives give a really thin crunchy feeling which is very pleasant for the senses, so much that often you find the pot empty without even realizing it.

In the hot summer nights the white wines, thanks to their characteristics, help to refresh the palate and make the dinner more tasty. LE TENUTE Riesling Garda D.O.P. - Tenute del Garda is a wine mostly made up of riesling grapes, a semi-aromatic vine variety, a peculiarities that makes it particularly perfumed and consequently adapt to the current season. At the sight it turns out to be pale yellow with some golden shades, the typical aromaticity suggests floral and exotic fruit notes. At the palate the aromas perceived at the sense of smell are found again, an alcoholic but not invasive note (13% vol) and a lightly sapid final. Ideal pairing: appetizers, first courses, fish main courses.

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste Monte Olivi San Martino della Battaglia 2015 - Cobue, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste S.Martino della Battaglia, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.

Today we’re introducing you a new entry on OIP catalogue: Lumè. The company is specialized in the breeding and then the processing of snails, a gastronomic product as rare as fine. This production line is born from the union of small Italian agricultural realities, associated by the rigorous observance of the disciplinary that allows to obtain a complete organic cycle product. Every production phase is Made in Italy, included the culinary transformation, that is assigned to a family run artisanal lab. Here the best snails and the best Italian raw materials are selected to obtain a final result of excellence. Bring them on your table as an appetizers in the available varieties Lumache al naturale - Lumé, Lumache erbette e speck - Lumé, Ragù di lumache – Lumé and many more.

Appetizers are the ideal course to stimulate fantasy in the kitchen and try different taste within the same meal, going from cold cuts and meat from raw fish and vegetables. Today we're giving you a good idea for a tasty, fresh but also healthy appetizer: shrimps tartare with avocado sauce, zucchini and carasau bread. Ingredients: fresh shrimps, avocado, lime, Red onion Tropea / Montoro Onions (second season) or Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Fine sea salt, black pepper, zucchini, Carasau bread. Clean the shrimps taking out the intestines, then cut them into very small pieces. Put some pieces of the minced shrimps together between 2 sheets of oven paper and flatten with a meat mallet, so put the tartare in the freezer until they will be served. For the avocado sauce is better use an avocado as mature as possibile (it will be softer), so peel the avocado e put its pulp in the mixer together with some lime juice, minced onion or garlic (less), Evo oil, salt and black pepper. Cut the zucchini (or any seasonal vegetable you like) into small cubes and stir fry them in a pan with some evo oil seasoning them with black pepper. Finally take the tartare out of the freezer and put it on a flat plate, place the zucchini and carasau bread on, while the avocado sauce beside to garnish.

Usually an excellent product as raw ham is should be eaten pure as it is with only a piece of good bread. But today we're trying to suggest you a recipe with raw ham using the most adapt product Piece of Prosciutto di Parma (parma ham) aged 18 months - Ghirard Onesto because , in our opinion, is an high quality parma ham which thanks to its sweetness and short seasoning can go along perfectly with other ingredients. So here you are our raw ham rolls, a good recipe for you aperitif or appetizers. Ingredients: 4 slices of parma ham, a bunch of chives, 150g of fresh soft cheese, 4 eggs, soft inside of bread, salt and pepper. Prepare the hard-boiled eggs in boiling water for 5 minutes and then make them cool down. Open the bread and take the soft inside, extract the yolks from the hard-boiled eggs, mice them and mix them with the soft inside of bread. Add to this mixture the fresh cheese and season with salt and pepper, amalgamate all the ingredients and add chives. Finally prepare singularly the rolls using two spoons making a quenelle to put on each slice, roll up the raw ham and close each roll with a blade of chives.