Someone could define it a risk, from our point of view we can say that this is a dish conceived following a balance created by the contrasts between the ingredients flavors: The Amatriciana monkfish. Using the right products creativity is exalted: daily fresh fish accompanied by the multiple times rewarded San Marzano tomatoes DOP - Agrigenus, the Guanciale (jowl bacon) - La Cinta di Guido made by our friend and small artisanal producer La Cinta di Guido, Pecorino romano DOP and finally a toasted slice of organic spelt bread. The result is an explosion of tastes, possible thanks to a reinterpretation of a classic recipe of the Italian cuisine and the use of the best Italian products.

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.

When cold comes Italian cuisine is never found unprepared, above all in the North Italy culinary traditions. Today we're introducing you the typical recipe of the company native city, Brescia,which is the "Spiedo Bresciano". Maybe this plate isn't famous all over the world yet, but we assure you it is a real deliciousness when cooked in the right way using genuine meat and products. This plate is basically a selection of different kind of meats (rigorously from Italy) put on spits cooked in a specific machinery which makes the spits rotating and cooked with embers. Ingredients: pork loin rolled (the so called mombolini); chicken breast, thighs and wings; rabbit; small birds (you have to control which spices are forbidden); Butter - Az. Agricola Frascio; Lardo - La Cinta di Guido, Coarse sea salt of Trapani. Put the meats alternating the pieces with some slices of lard. Cook the meat pouring the melted butter on continuously for 5 hours (put a small pot under the hole from which the melt butter comes out from the machinery pouring it again and again). The result will be an amazingly tender and tasty meat served with cornmeal mush, the ideal for a winter Sunday lunch. Wine pairing: Groppello Garda Classico D.O.P. BIO organic - Podere Dei Folli.