Some classics of the gastronomy are doomed to remain in the cooking history, leaving an indelible mark. They may certainly be reinterpreted, or presented in different versions, but the real secret are the tastes they’re made up of. We can insert in this field the risotto alla milanese with ossobuco, a recipe symbol of the Lombardy region capital whose flavors are shaped in a perfect harmony of which we’re giving you our version: starting from a goof meat broth that exalts the delicacy of Acquerello - Carnaroli Rice and saffron (Saffron pistils Principato di Lucedio), the full and enveloping taste of the ossobuco and the marrow, cooked with some thinly chopped anchovy fillets that add sapidity, contrasted by the Sicilian lemons from Ribera zest (true secret touch of this recipe, for our palate). Finally creamed with some icy Butter - Beppino Occelli and Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months.

The balance between flavors and the high quality products are the means through which bringing your dishes at high levels. Apparently simple recipes can hide pleasant surprises too, stimulating mind and palate, as it happens for this risotto with anchovies, toasted hazelnuts and Sicilian lemon zest. The base is the Baldo Rice Principato di Lucedio, by an organic rice producer and the most ancient in Italy too, the Sicilian anchovy filets - La Bottarga di Tonno Group, a company located in the province of Trapani that brings the tastes of the Sicilian sea directly on your table. The Toasted and Shelled Hazelnuts - Nama Mandorle are from Siracusa, precisely Avola, a place where only few people know that not only almonds grow naturally, the creaming is made with the Butter - Beppino Occelli, and finally zest from non treated Sicilian lemons from Ribera. A risotto all’onda (fairy fluidi texture), to which the hazelnuts give crunchiness, while the strong and sapid taste of the anchovies meets the freshness of the lemon zest, closing the circle perfectly.

When we talk about Italian cuisine the risotto can’t be out of the discussion. A tasty, showy and full of substance dish at the same time, but its preparation hides many difficulties, so which are the secrets for a good risotto? At the first place there’s the choice of good raw materials for sure, so the rice must be a Carnaroli, that needs to be toasted at the right point before being covered by the broth and finally the creaming amalgamating with butter directly from the freezer, so that the heat-cold shock will make it whip and being perfectly creamy. For the risotto with clams in the picture we used the Carnaroli Rice Principato di Lucedio directly from the most ancient Piedmontese rice plantations, Mediaterranean clams, the Butter - Beppino Occelli renowned worldwide in the gastronomic field for its quality and the Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera chopped and toasted as garnish.