Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.

One of the principles of our company philosophy is always use what nature gives you without forcing it, because eating and cooking seasonal vegetables is fundamental in order to have the healthiest and best tasty diet as possible. So we're giving you a recipe whose protagonist a typical Italian summer vegetable: the courgette flower. Courgette flowers have been cooking as a summer delicacies for centuries, mostly in the central-southern regions of Italy. They are considered one of the first street food of the history, they're cooked in different ways from region to region but all of them were fried. Today we're giving you our recipe for delicious stuffed courgette flowers fried in batter. Ingredients: courgette flowers; 110 g of Organic flour soft wheat type 0; 100 ml of ice-cold Blonde Beer Ale Tavolara - CONTE DE QUIRRA or Sparkling water and a pinch of yeast, 100g of Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, some Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Organic extra virgin olive oil - Adamo, black pepper, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande First let's make the batter: amalgamates in a bowl the flour and the beer\water and yeast using a whisk. For the stuffing cut the anchovy fillets in rough and not too small pieces and mix them with the buffalo ricotta and season with some black pepper and e little EVO oil. Then stuff the courgette flowers, immerge them in the batter, deep fry them in frying oil, when they will be ready dry them and season with some sea salt.