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As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.
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OIP
06/12/2017 12:11:46
This is probably the best period for a dish of tagliatelle with mushrooms, isn't it? So, if you want to make you recipe really unforgettable we suggest you to use Tagliatelle (egg pasta)- Caponi, an excellence among the artisanal Italian egg pasta. Indeed what makes this company products unique are the 24 yolks used per kg of flour, taking this pasta to another level. Ingredients: Tagliatelle (egg pasta)- Caponi, porcini mushrooms, Butter - Az. Agricola Frascio, Olio Extravergine di Oliva Garda Bresciano DOP BIOLOGICO - Podere dei Folli, Red garlic from Nubia, parsley, Coarse sea salt of Trapani, black pepper. Recipe: Cook the pasta in boiling salted water for 2/3 minutes. Meanwhile stir fry the mushrooms in a a pan with a garlic clove and EVO oil adding chopped parsley at the end seasoning with salt and black pepper Drain the tagliatelle, put them with the mushrooms and amalgamate them with some butter with truffle.
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OIP
27/11/2017 18:40:22
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.
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OIP
20/11/2017 18:32:57
If you have ever visited central Italy it's impossibile that you haven't come across a a shop or food truck selling a magnificent sandwich with Porchetta. It is difficult to establish precisely the year of the born of this product, but it was surely invented before the Romans. This recipe has reached its highest expression in a small village in the province of Rome called Ariccia, that nowadays, thanks to this gastronomic excellence, has an important place in the most famous culinary guides and books. What mainly characterizes the Porchetta di Ariccia IGP is the awsome crunchiness of the bacon rind, obtained thanks to a precise cooking. The meats used come exclusively from porks born, bred and butchered in Italy and are perfectly balanced in a 70-30% proportion between the thin and the fat parts. It is season using only products cultivated in Italy as rosemary, garlic, fennel seeds, finally a lot of black pepper and good sea salt. All the Ariccia porchetta producers would agree that the best way to appreciate this product is a simple sandwich, in this case "less is more". So we're giving you our personal recipe: sandwich with Porchetta di Ariccia IGP, argula and home made mayonnaise. Firstly toast 2 slices of a good Stonebaked organic Pugliese type bread - Forno Astori. Meanwhile in a mixer put two eggs and turn on the mixer adding the seeds oil little by little. When the mayonnaise will be beaten add some Sicilian lemons Verdelli juice and season with some salt (and a touch of mustard too if you like it). Put the mayonnaise on the lower slice of bread, then the arugula and finally abundant porchetta. With this sandwich we recommend to drink a decise character beer like OI Beer.
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OIP
03/11/2017 16:21:06
This is the Prosecco week, indeed we're making a 20% DISCOUNT on all the bottles of the kind of wine. The history of Prosecco began several centuries ago among the hills of Conegliano Valdobbiadene, during the Romans empire, this valley has always been a sort of wine paradise, where famers and wine producers have been working with passion and have been constantly improved their techniques during the passing of the years. The Prosecco nowadays is a D.O.C.G wine and the Valdobbiadene hills are even candidates to become part of the UNESCO heritage. The prosecco is the ideal for a perfect Italian style aperitif, but also adapt for being paired with delicate taste and recipes with raw materials maintaining the original taste.
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OIP
31/10/2017 10:15:19
When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agrič, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.
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OIP
25/10/2017 11:45:26
Today we're going to introduce you one of the greatest classics of the Northern Italy cuisine: his majesty the Risotto alla Milanese. The legend says that the birth of this recipe dates back to 1574. Indeed it was created during a wedding banquet as a kind of joke due to the passion of the bride's dad, a famous painter of Flemish origin, for the yellow colour. But surprisingly all the guests came up to fell in love with this unusual combination. Now we're going to give you our personal recipe. Ingredients: Carnaroli Rice Principato di Lucedio, Saffron from San Gimignano - IL Vecchio Maneggio, white onions, calf osso buco, Butter - Az. Agricola Frascio, white wine, meat broth (in this case we used the one obtained from the boiled meat we cooked the day before), Parmigiano Reggiano DOP, flour, Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande. First mince the white onion and put it in a pan with some butter. When it will be golden add the ossibuchi and down them on both sides seasoning with salt. Then simmer some white wine turning up the fire to make alcohol evaporate until reduced, so add some meat broth and make it cook for one hour and a half nearly. Take some chopped up onion and make it brownish with some butter in a pan, add the rice to make it toast for 1\2 minutes. Pour with the meat broth and make it cook for the time written in the box. Almost at the end add the saffron pistils. Cream with some butter and parmesan, finally take a soup plate, put the risotto ad the bottom flattening it out and put an ossobuco on it.
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OIP
19/10/2017 12:20:44
As Autumn is coming not only leaves fall from the trees, but also Chestnuts"Marroni" land on the ground. Chestnuts are not only a versatile allied in your cuisine recipes, but also an healthy food too as they contain phosphor, iron and potassium. Moreover They're a good source of vitamins too like Vitamin E,C,K and B, which are useful for the metabolism wellness. In Italy the most traditional way to taste chestnut are the "Caldarroste", that is to say roasting them as they acquire an incredibly pleasant smoked taste, which goes perfectly along with the sweetness of this kind of chestnuts.
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OIP
15/10/2017 14:41:19
Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinčed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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OIP
03/10/2017 22:32:25
Today we're going to give you an idea for a dish suit for a good degustation menų. What does this stand for? This kind of menų, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.
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OIP
26/09/2017 11:58:36
Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.
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OIP
22/09/2017 16:00:35
The Pomodorino del Piennolo del Vesuvio DOP is available again from yesterday, but what does make this little tomato special and different from every other variety? Let's discover it together! The origin an history of this product has its root in the past and there are a lot of documents proving it. One of the most famous proof can be found the book "Degli ortaggi e la loro coltivazione preso la cittā di Napoli" published in 1858 by the writer Achille Bruni, in which the author wrote about these very flavorful cherry shape tomatoes that keep well until spring, as long as they are tied in bunches and and suspended in the air. The Pomodorino del piennolo DOP production area includes the entire Vesuvio volcanic complex, from the volcano slopes nearly to the sea level. The characteristics of the product for being part of the P.D.O. category are: the typical oval shape with a final tip, but the skin is what mostly differentiates this variety from the others. In fact as it is much more thick than the average, this allows the tomato to keep well for a very long time, also as a consequence of the long period of maturation too that leads to a longer endurance. Due to its skin thickness this tomato has to be cooked, so it is the ideal in dishes of pasta and many more Neapolitan recipes.
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OIP
19/09/2017 11:10:30
Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.
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OIP
12/09/2017 11:30:21
The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.
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OIP
08/09/2017 17:42:34
Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.
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OIP
05/09/2017 11:26:21
Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.
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OIP
28/08/2017 11:48:44
Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!
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OIP
21/07/2017 11:21:50
Pasta Bossolasco distinguishes itself from the other artisanal pasta thanks to the annulment of the production chain, in which now has the farmer become the pasta maker too, in a process similar to the wine making one where the vineyard product is then transformed in an excellent wine by the producer itself. The pasta produced is the result of a careful selection of the best durum wheat, bronze wire drawing and drying at low temperare and so slower but more natural too ( this leads, differently from the industrial pasta, to a less bright yellow color) also going to the detriment of the quantity yield. The final product is a 100% Italian origin, certified and naturale artisanal pasta, an important element as it concerns an absolute protagonist of a lot of every day recipes and diets.
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OIP
18/07/2017 15:19:37
Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.
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OIP
11/07/2017 11:18:17
Principato di Lucedio can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice is the fittest for risotto, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata. Ingredients: Carnaroli Rice Principato di Lucedio, shrimps, Burrata pugliese - Caseificio Voglia di Latte, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio, Organic extra virgin olive oil - Adamo. First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy. Put the risotto with shrimps in a plate, then add the zucchini and some burrata.
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OIP
07/07/2017 12:16:35
Sicily is a land full of many excellences as we talk about food products. But fewer and fewer companies can be said to make an artisanal and completely genuine product without using preservatives ora chemical additives. Agricultural Company Adamo is one of those companies which cultivates and realizes all their product without using any artificial tool or method. Today we're introducing you a very fresh, tasty and versatile product: Pistachio pesto - Azienda Agricola Biologica Adamo. Pistachio can be considered the "Sicilian land gold" and this pistachio pesto reflects the outstanding quality of this raw material. Adding it to a dish of good italian pasta or toasted bread it will enhance your recipe with its unique and incredible taste in a 100% natural way. Ingredients: Pistacchio 55%, Extra Virgin Olive Oil 44%, salt, balck pepper.
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OIP
03/07/2017 15:55:55
Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.
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OIP
29/06/2017 11:04:57
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.
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OIP
26/06/2017 12:03:11
Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .
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OIP
14/06/2017 11:23:20
Wine is not only something to drink during your meals, wine is culture, history, a tale about the land where it comes from and people who makes it. Wine is also something do add value to food, you have to choose the right wine in order to elevate you recipes at the highest level, but it isn't an easy matter, so how can you select the perfect wine according to what you're eating and your personal taste? OIP has invented the first online sommelier for helping you in this choice, only 5 clicks and our experts will give you the best Italian wine to pair for each Italian recipe or food among a selection over than 5000 great Italian wines completely for free. So what are you waiting for? Let's try it in our home page!
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OIP
13/06/2017 16:06:15
Today we are going to tell you an ancient story from the south Italy, the freselle story. The freselle or friselle origin dates back to the XIV century as a true popular food, in fact at first they were only slices of stale bread which we're cooked in the oven again to toast and then when they got dampened with some current water they become ready again to be eaten sided with fresh vegetables. Freselle were also known as the sailor's food, in fact as sailors had to face long voyage, so the friselle were adapt as they never go bad because they can't dry out. Freselle are a typical summer recipe as they're quick, simple, they don't contain fats and they are garnished with fresh vegetables and other ingredients like anchovies or mozzarella, so, her's our recipe. Ingredients: 4 freselle, 6 leaves of basil, 1 red garlic clove, 400 g of cherry tomatoes, 30 g of ancovy filets under oil, extra virgin olive oil, oregano, salt. Dumped the freselle with cold water and cut the cherry tomatoes into small pieces. Put the cut tomatoes in a bowl seasoning them with the EVO oil, salt, oregano, Cut the anchovy filets into small pieces and put them with the tomatoes salad adding also half of the garlic clove after having squashed it and the basil leaves broken into pieces by hand (if you used the knife they would get back) and finally season with salt. Mix all together to amalgamate well the ingredients and put them on the friselle. Why don't eat freselle with a fresh Campania buffalo mozzarella? You'll have an exceptional combination for you fresh summer meals.
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OIP
12/06/2017 10:22:30
Today we want to describe you one of the symbol, maybe the symbol, of the Roman gastronomy: the Pasta all'Amatriciana. The Pasta alla'Amatriciana is a direct descendant of the pasta alla gricia, which is a dish of spaghetti seasoned with EVO oil, clack pepper, Roman Pecorino and guanciale, born in a village called Grisciano. The adding of tomato to the recipe is attributed to a Roman chef called Franceso Leonardi who cooked the first Amatriciana at the end of the XVII century at the court of the Pope, serving during an important institutional banquet a popular dish in perfect Roman style. The amatriciana, as many other pasta recipes, hasn't a strict and well defined disciplinary, there are different adding even depending on which ingredients you have at home, many variants which anyway maintain 3 fundamental ingredients as base: guanciale, tomato and Roman pecorino. Here you are our recipe Ingredients: 400 g of bucatini, 200 g of guanciale, 300 g of tomato sauce, 75 g of grated Roman pecorino, red chili pepper. Put the basta in boiled salted water looking at the cooking time on the pasta box and mixing it in order not to make it attach to the pot. Meanwhile brown the guanciale cut into small cubes (not too small) in a pan until it will be crispy. Then add the tomato sauce and the sliced red chili pepper and make it cook at low flame until the sauce get the right consistency. When the bucatini will be al dente drain them and amalgamate with the sauce stir frying them together adding the roman pecorino, serve them well hot.
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OIP
07/06/2017 11:32:40
Today we're suggesting you an elegant but simple and quick recipe thanks to the quality of our red tuna which doesn't need much cooking or processing to show its incredible taste and freshness. For this recipe we are using the so called ventresca which is red tuna belly that is to say the finest and fattest part of red tuna. So here you are Black and white sesame crusted red Sicilian tuna with soaked black chickpeas hummus and coffee mayonnaise. Ingredients: 100 g of red tuna ventresca; hummus; mayonnaise and coffee powder For the hummus: 50 g of sesame seeds, 300 g of pre-cooked chickpeas; 75g (cl) of hot water; the juice of a lemon; sesame oil; 1 spoon of paprika; 1 garlic clove; parsley; salt and pepper. (normally hummus should be made in a "Suribachi" but a mixer will be ok too) Peel the garlic eliminating the core and chopping it up and chop up parsley too. Toast the sesame seeds in a pan for 2-3 minutes. Put the seeds in a mixer adding flush sesame oil, salt, water; then unite the cooked chickpeas and continue to amalgamate them adding the rest of the ingredients until the result will be uniform. For the mayonnaise: 2 eggs; seeds oil; juice of half lemon. Put the eggs in a mixer and add gradually slush seeds oil until the sauce reaches the right consistency. When the sauce consistency will be fine add the lemon juice and in the end only a little coffee powder (not too much as coffee has a very strong taste). Put the ventresca on a baking tray in an hot oven at 180 degree with some olive oil putting some sesame seed on the tips of the tuna and cooked for nearly 4 minutes (but you have to control it in order not to make it too cook). Put the hummus first in a soup plate, garnish with coffee mayonnaise and put the red tuna on the top.
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OIP
30/05/2017 11:18:32
When it's dealing with Italy's culinary traditions, you have always to give an important position to the 3 typical Roman pasta: Amatriciana (Gricia too, which is Amatriciana ancestor), Carbonara, Cacio e Pepe. Today we're giving you Pasta alla Carbonara recipe, which origin dates back to the world war two when american soldiers traditional breakfast (eggs and bacon) was mixed with pasta using Italian ingredients and touch discovering this incredible bond of tastes. Ingredients: 400 g of spaghetti Cavalieri, 5 egg yolks 150 g of guanciale - La Cinta di Guido; 100 g of grated Roman Pecorino; black pepper ground at the moment and salt. Unite the egg yolks with the grated pecorino and black pepper (be generous) mix them making a dense cream. Stir fry the guanciale cut into small cubes until it will be crispy (also adding to the cream a little of the fat released by the guanciale to give more flavor). Boil the pasta in salted water, when spaghetti will be cooked "al dente", drain them and amalgamate in a bowl with the cream and guanciale, add a final touch of black pepper and serve it well hot.
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OIP
29/05/2017 11:09:16
Musetto - Salumificio Lovison is the exclusive product by Lovison Friulian agricultural company, this specialty was invented 110 years ago by the company's founder Agostino Lovison. But the reason that distinguish theirs from other great quality producers's too is the use of the noble parts of the pork head from only Friulian pork meat bred using ogm free animal feeds and a secret mixture of spices among which cinnamon,coriander,nutmeg,cloves and pepper. The great Italian 2 michelin stars awarded chef Carlo Cracco has introduced a recipe with the Musetto Lovison in his restaurant menų: Ravioli stuffed with Musetto with vegetable mostarda. Ingredients: For the pasta: 1 kg of 00 flour, 8 egg yolks, 1 whole egg, 20g of Italian extra virgin olive oil For the stuffing: 200g of Musetto Lovison, 80g of stewed savoy mash (make the savoy brownish with 50g of onion, pour with some water and salt, cook fro 1 hour at least. blend with the mixer adding the Musetto Lovison, season with salt and pepper. For the mostarda: 80g of vegetables mostarda (cut into pieces), 80g of celeriac julienne cut. With the flour, eggs, evo oil and salt make an Italian fresh pasta. Roll out the dough, put some stuffing and give the cappelletto shape. Cook the ravioli for 3 minutes in boiling salted water and then stir fry with some calf juice. Put in the plate together with mostarda, celeriac and serve it.
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OIP
26/05/2017 11:57:58
If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".
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OIP
24/05/2017 12:02:06
Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.
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OIP
23/05/2017 10:40:28
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.
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OIP
22/05/2017 11:57:09
Not all the people know that Sicilian red tuna fishing is regulated by a EU disciplinary, in which only few fishermen for every nation,and only during certain short periods of the year, are allowed fish pre-determined quantities of red tuna which are controlled and certified. In fact if you will buy our Sicilian fresh red tuna we will attach the ICCAT certificate too. As in these days the fishing period of red tuna has just started we are suggesting you a very simple but delicious tuna recipe which needs and will exalt the real taste of red tuna and its extreme freshness : the tuna tartare Ingredients: an extremely fresh red tuna slice, extra virgin olive oil (a delicate one is recommended in order not to cover the tuna taste), Thin Raw Sea Salt Picked by shoulder, white pepper, fresh mint and a few Sicilian lemon skin. Cut the red tuna into small cubes, marinate the tuna with EVO oil, a few lemon skin and white pepper. Then adjust with a pinch of raw sea salt and minced fresh mint an serve it with a new pouring of oil.
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OIP
19/05/2017 10:58:33
Today we start in our flash news section the recipes column, as our web site name we will write only Italian recipes. The first one is a very historical and tasty Italian street food, we're talking about the original Mozzarella in Carrozza. The origin this recipe dates back to the XIX century, it was invented to avoid wasting when ingredients began to be less fresh, so people tried to put this spun curd cheese between two slices of stale home made bread and frying it: the result was outstanding! Ingredients for four people: a 350g Buffalo Mozzarella (the only kind allowed!); 8 slices of home made or natural Italian bread, 2 eggs, 4 anchovy filets in EVO oil#, flour, oil to fry. Cut the mozzarella into slices and make it drain, eliminate the bread crust. Put the mozzarella slices on the bread slices and add the anchovy filets, close with another bread slice and push them together. Pass the stuffed bread first into flour and then into whisked eggs; warm abundant frying oil and ,as soon as it reaches the temperature, fry the mozzarella in carrozza. Drain them and serve them well hot!
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OIP
18/05/2017 11:32:32
If you have already been in Sicily you know Sicilian Caponata is a must. The simplicity and freshness of the ingredients make this recipe unique and sublime. So Agricultural Company Adamo as a true Sicilian has decided to produce the Sicilian Caponata Azienda Agricola Adamo following the recipe of their grandparents and using only fresh Sicilian ingredients.
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OIP
28/04/2017 10:42:17
Solo Sole has the power to put the true essence and tastes of Sicily in a glass can. The company is family-run and they pass down the traditional recipes through generations. The Sugo alla Norma is one of the most famous and traditional sauce of Sicily containing aubergines, tomato pieces, EVOO oil, garlic, salt and sugar. When you mix it with your pasta dish add a sprinkle of Mature salted sheep ricotta.
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OIP
24/04/2017 10:42:50
If you're searching for a new plus in your pasta dishes the Mature salted sheep's ricotta is suit for you. it is an 100% hand made product by Caseificio Poma, it will give your recipes a sprint and a unique salty shade.
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OIP
21/04/2017 11:25:14
Pizzoccheri of Valtellina a buckwheat pasta that belongs to the Valtellina traditions. Seasoned with Casera cheese and butter it is a popular cuisine recipe.
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OIP
05/03/2017 12:25:38

News riguardanti recipe

Turnips tops: tasty and hot, an unique touch for your recipes

Turnips tops: tasty and hot, an unique touch for your recipes
It is a typical vegetable of some Italy specific areas, particularly Apulia, but it is cultivated in Campania and Lazio too. The turnip tops are vegetables endowed with a very peculiar taste, lightly hot with a bitter shade. Both the leaves and the flower hidden in te vegetable can be eaten. This food is healthy too, rich in minerals, calcium above all, phosphor, iron but it also contains vitamins specifically A,B2 and C vitamins which have detoxifying properties and it is hypo caloric too. The turnip tops are the main character in many recipes, for example in the well known Orecchiette with turnip tops (a tasty Apulia first course).

ARTICOLO- 04/10/2017 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

A recipe by Gianluca: Ruote Pazze with aubergine and black pork 'Nduja

A recipe by Gianluca: Ruote Pazze with aubergine and black pork 'Nduja
Ingredients: - 500 g Ruote Pazze "Benedetto Cavalieri" - 1 aubergine - 2 tablespoons black pork 'Nduja "Azienda Agricola Adriano Ferrari" - Extra virgin olive oil "Valli Trapanesi" - Salt from Trapani - Salty, mature sheep ricotta

RICETTA- 02/07/2014 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

A recipe by Luca: Fusilli with seasonal vegetables

A recipe by Luca: Fusilli with seasonal vegetables
Ingredients for 4 people: - 500 g Fusilli "Mancini" - 3 zucchini - 4 small onions - Cherry tomatoes - Primo Sale "Cheese Factory Poma" - Extra virgin olive oil "Frantoio Franci"

RICETTA- 02/06/2014 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

A recipe by Silvia - Tomato and bread soup

A recipe by Silvia - Tomato and bread soup
Ingredients for 6 people: - 700 g peeled tomatoes "Agricola Paolo Petrilli" - 2 cloves of garlic red from Nubia - 1 liter of vegetable stock "Well" - 4 tablespoons of extra virgin olive oil "Adamo" - Salt and chilli - 400 g of dried white bread - 10 leaves of basil - Grated Parmesan matured 36 months

RICETTA- 25/03/2014 - http://www.italianqualitysauces.com/ ( Network O.I.P. )

A recipe by Danielle: "Pastificio Campo" busiate with yellowfin tuna bottarga and aubergine

A recipe by Danielle: Pastificio Campo busiate with yellowfin tuna bottarga and aubergine
Ingredients for 4 people: - 400 g busiate "Pastificio Campo" - 1 aubergine - 20 Sicilian almonds from Castelluzzo - Yellowfin Tuna Bottarga "La Bottarga di Tonno Group" - Salty ricotta "Marzolina" - 1 clove of garlic from Nubia - Extra Virgin Olive Oil "Valli Trapanesi"

RICETTA- 14/03/2014 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata
Ingredients for 4 people: - 400 g Carnaroli rice "Pricipato di Lucedio" - 400 g fresh asparagus - 1 liter of vegetable stock "Well" - 1/2 onion - Extra Virgin Olive Oil "Valli Trapanesi" - 1 glass of white wine - Some saffron - 250 g Apulian Burrata "Caseificio Olanda" - Apulian Caciocavallo "Caseificio Olanda"

RICETTA- 05/03/2014 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

A recipe by Francesco: macaroni with bell pepper and black pork 'Nduja

A recipe by Francesco: macaroni with bell pepper and black pork 'Nduja
Ingredients: - 500 g macaroni "Pastificio Mancini" - 1 yellow bell pepper - 50 gr black pork 'Nduja - Organic Extra Virgin Olive Oil "Adamo" - Grated Sicilian Caciocavallo "Poma" - salt

RICETTA- 30/01/2014 - http://www.italianqualitysalami.com/ ( Network O.I.P. )

A recipe by Francesca: beef in in olive oil

A recipe by Francesca: beef in in olive oil
Ingredients: - 1kg beef - 20 g of tuna bottarga "La Bottarga di Tonno Group" - 4 cloves of garlic from Nubia - 1/2 liter of Organic extra virgin olive oil "Adamo" - 2 glasses of water - Salt from Trapani - 1 tablespoon bread crumbs - 1 tbsp grated caciocavallo - Chopped parsley

RICETTA- 18/01/2014 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

A recipe by Donatella: Macco di Fave (Broad bean soup)

A recipe by Donatella: Macco di Fave (Broad bean soup)
Ingredients: - 250 g broad beans from Leonforte "Agrirape" - 1 carrot - 1 onion - 1 potato - Organic extra virgin olive oil "Adamo" - 1 clove of garlic from Nubia - 1 tsp wild fennel "Campisi" - chili

RICETTA- 07/01/2014 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

A recipe by Carlo: Tagliatelle alla Siciliana

A recipe by Carlo: Tagliatelle alla Siciliana
Ingredients: - 2 cloves of garlic from Nubia - Chili - Organic extra virgin olive oil "Adamo" - Tomato sauce "Casa Morana" - Fresh tomatoes - Lamb - Sausage (fresh Italian sausage) - Beef - 2 tsp sugar - Wild fennel "Campisi"

RICETTA- 02/01/2014 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Domande su recipe

I came upon a recipe for pasta 'ncasciata that uses a pasta called magliette di maccheronina. Do you carry this pasta?
User: jrmjimoip ( 03/11/2017)

I bought this Mullet bottarga from OIP and tried some of your many recipes. At first I thought that a small piece of bottarga wouldn't last long. But the I was surprised of how much taste it has! It's delicious and yields a lot.
User: ( 10/10/2013)

Do you have a great recipe for Busiata Trapanese please?
User: Old Cal. Gal surfer ( 28/07/2013)

I love your recipes, I've already cooked 3 of them and I'll try the one with the quadrucci as well.
User: bean ( 09/01/2013)

There are so many types of pasta I've never seen before. It's really helpful that you post recipes for this pasta types like Zitoni and Orecchiette. Very useful for the clients so they can know how to prepare them.
User: ( 14/11/2012)

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