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ZUCCHINI

Presentazione zucchini

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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.
Fotografia caricata da OIP
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.
Fotografia caricata da OIP
OIP
07/07/2017 12:16:35
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.
Fotografia caricata da OIP
OIP
29/06/2017 11:04:57
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. .
Fotografia caricata da OIP
OIP
14/06/2017 11:23:20

News riguardanti zucchini

"La Fastuchera" Tumminia wheat Gemelli with zucchini and "Marchesini" sausages

La Fastuchera Tumminia wheat Gemelli with zucchini and Marchesini sausages
Ingredients for 4 people: - 400 g Gemelli "La Fastuchera" - 2 sausages "Azienda Agricola Marchesini" - Extra Virgin Olive Oil "Frantoio Cutrera" - 5 zucchini - 2 cloves of garlic from Nubia - Grated Parmesan matured 36 months

RICETTA- 20/12/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Macaroni with shrimp and zucchini

Macaroni with shrimp and zucchini
Ingredients for 4 people: - 400 g macaroni "Pastificio Mancini" - 200 g shrimp - 2 zucchini - 150 g fresh ricotta - 2 tablespoons liquid cream - Extra Virgin Olive Oil from Castelluzzo - Salt from Trapani - Salted ricotta - Pepper

RICETTA- 09/07/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Scialatielli with shrimp and zucchini

Scialatielli with shrimp and zucchini
Ingredients for 4 people: - 400 g scialatielli "in Gragnano Corsa" - 3 zucchini - 400 g shrimps - Organic extra virgin olive oil "BioColombini" - Chili - 1 garlic clove - Salt and pepper - 1 tablespoon of cream - A pinch of saffron

RICETTA- 12/06/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Busiate with swordfish fillets, zucchini and almonds

Busiate with swordfish fillets, zucchini and almonds
A recipe by our colleague Danielle! Ingredients for 4 people: - 500 g busiate "Pastificio Eocene" - 150 g swordfish fillets "Arconatura" - 3 zucchini - 7/8 fresh Pomodorini - 10 dried tomatoes in olive oil 'Casa Morana " - 20 ground almonds - 2 tablespoons cream - 1 pinch of saffron - 1/2 onion - Extra Virgin Olive "Frantoio Franci" IGP Toscano - 1 clove of garlic - Chili - Salt and pepper

RICETTA- 02/05/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Tuffoli with culatello, zucchini and almonds

Tuffoli with culatello, zucchini and almonds
Ingredients for 4 people: - 400 g Tuffoli "Pastificio Mancini" - 50 g culatello "Salumifico Rossi" - Grilled zucchini - Extra Virgin Olive "Frantoio Franci" - 10 peeled and roasted almonds - Parmigiano Reggiano DOP - Salt and pepper

RICETTA- 30/04/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Mezze Maniche with Zucchini Rigatino-Culaccia carbonara

Mezze Maniche with Zucchini Rigatino-Culaccia carbonara
Ingredients for 4 people: - 400 g Mezze Maniche "Pastificio Mancini" - 100 g Tuscan Rigatino (bacon) "Macelleria Ceccotti" - 100 g boneless raw ham "Al Berlinghetto" - 4 grilled zucchini "Arconatura" - Parmigiano Reggiano 36 months - Salt "Oro di Sicilia" - Organic Extra Virgin Olive Oil "Podere Spazzavento" - Black pepper

RICETTA- 20/03/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Macaroni with zucchini flowers, saffron and bottarga

Macaroni with zucchini flowers, saffron and bottarga
Ingredients for 4 people: - 250 g macaroni "La Campofilone" - Tuna bottarga "Stefano Rocca" - 15 Sicilian peeled almonds from Castelluzzo - Anchovies Colatura "Slow Food" - raisins - 5 zucchini flowers - Fresh wild fennel - saffron - Extra virgin olive oil with chili "Gradassi"

RICETTA- 18/03/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Stuffed Zucchini with bottarga

Stuffed Zucchini with bottarga
Ingredients: - 4 zucchini - Mullet bottarga "Stefano Rocca" - garlic - parsley - 50 g Primosale "Caseificio Poma" - 100 g of dry bread - 1 glass of milk - salt - Extra virgin olive "Franci" - pepper

RICETTA- 11/03/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Mezze Maniche with Culatello, roasted zucchini and almonds

Mezze Maniche with Culatello, roasted zucchini and almonds
Ingredients for 4 people: - 400 g Mezze Maniche "Pastificio Mancini" - 50 g Culatello di Berlinghetto - 4/5 pickled zucchini in olive oil "Arconatura" - Extra Virgin Olive Oil: Villa Magra dei Franci "Frantoio Franci" - 10 peeled and roasted almonds - Parmigiano Reggiano DOP - Salt and pepper

RICETTA- 18/12/2012 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Spaghetti with bottarga, buffalo burrata and zucchini

Spaghetti with bottarga, buffalo burrata and zucchini
Ingredients for 4 people: - 400 g spaghetti "Pasta Masciarelli" - 30 g mullet bottarga "Stefano Rocca" - 150 g Burrata from buffalo milk "Sapori del Sud" - 4/5 roasted zucchini in olive oil "Arconatura" - 15 almonds - Extra virgin olive oil Nocellara del Belice "Frantoio Cutrera"

RICETTA- 16/12/2012 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Domande su zucchini

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