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Raw ham from the Calabrian Black Pork (Suino Nero di Calabria)

Raw ham from the Calabrian Black Pork (Suino Nero di Calabria)

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Ham of black calabrian pig- 1,7/1,8 Kg.
180.00 €
Ham of black calabrian pig- 2,30/2,40 Kg.
186.66 €

Tuscan Pici  - Arconatura

Tuscan Pici - Arconatura

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Pici (bag) - 500 gr.
4.90 €

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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 menù: 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

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. )

A recipe by Salvatore: Mezzi Paccheri Rigati with Amberjack, tomatoes and pistachios

A recipe by Salvatore: Mezzi Paccheri Rigati with Amberjack, tomatoes and pistachios
Ingredients: - Organic Mezzi Paccheri Rigati "Petrilli" - 20 pistachios - 1 clove of garlic from Nubia - 300 g fresh Amberjack - 10 tomatoes in water and salt "Masseria Dauna" - Extra Virgin Olive Oil "Valli Trapanesi" - A little white wine

RICETTA- 31/12/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Domande su recipe

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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