VELLUTATA DI ZUCCA E PATATE CON SUGHETTO DI PORCINI, SALVIA E PANCETTA PIACENTINA PDO EN

Today we prepare a tasty cream of vegetables with a sauce of mushrooms, sage and Pancetta Piacentina PDO. When cut, the slice of this wonderful sausage, features typical alternation of circular layers of bright red and rosy white. The scent is delicate, but with pleasant spicy notes. On the palate, …

“RAVIOLI” OF TURNIP WITH CHANTERELLES AND PIEDMONT HAZELNUT PGI

Herebelow you can find a recipe selected by Italian Food Secrets and created by Emanuele Italian Food Secrets, chef of the region Piemonte. Today we create a vegetarian recipe with the scent of autumn. The cultivars of Piedmont Hazelnut PGI in Piedmont is the Tonda Gentile Trilobata, whose production is concentrated …

RED AUBERGINES OF ROTONDA PDO STUFFED WITH CACIOCAVALLO SILANO PDO CHEESE

Today we cook unique and precious vegetables, the Red Aubergine of Rotonda PDO. The Red Aubergine of Rotonda PDO is distinguished from other varieties of eggplant, not only for its unique appearance, that the nearer to a tomato, but especially for the low chlorogenic acid, responsible of the fruit, this …

RISOTTO WITH GRAVY OF ROAST MEET WITH SHALLOTS OF ROMAGNA PGI AND SCALES OF CASTELMAGNO PDO

” MEETING BETWEEN PIEMONTE AND EMILIA ROMAGNA TASTES” Today we prepare a very tasty risotto with a unique cheese. Castelmagno PDO is produced with cow’s milk, possibly supplemented with sheep and / or goat as a percentage of a minimum of 5% to a maximum of 20%. It comes in …

OCTOPUS WITH CRISPY POTATO SKIN OF BOLOGNA PDO, GENOVESE BASIL PDO AND OLIVE TAGGIASCHE CREAM

“MEETING BETWEEN EMILIA ROMAGNA AND LIGURIA TASTES” Octopus with potatoes, a great classic of the “slow cook”. Present in all the seas and oceans, it is also widespread in the Mediterranean Sea. In the Mediterranean it is fished mainly in two different periods of the year: from September to December …

FRESH TOMATO SAUCE SAN MARZANO OF AGRO SARNESE-NOCERINO PDO

Today we prepare a simple but fragrant sauce to taste during our summer vacation. We will use a wonderful product, the San Marzano Tomato of Agro Sarnese-Nocerino PDO. This sauce is ideal used cold after cooked and drained pasta in a bowl. Card: Difficulty: Easy Preparation time: 20 minutes Cooking …

LANGOUSTINES WITH BARLEY SEASONED WITH BASIL GENOVESE PDO AND PEPPER POWDER OF SENISE PGI

MEETING BETWEEN BASILICATA AND LIGURIA TASTES Today we know this wonderful product, the Pepper of Senise PGI. The Pepper of Senise PGI has a sweet taste with intense fragrance; this pepper, fresh, dried and powdered, is used in cooking in many traditional recipes. When the peppers are fresh, we use …

SARDINES “A BECCAFICU” SICILIAN STYLE

Today we prepare a fantastic Sicilian recipe revisited in two versions. We use these two excellent Italian products: the Orange of Ribera PDO and the Red Onion of Tropea PGI. Card: Difficulty: hard Preparation time: 20 minutes Cooking: 20 minutes Preparation for: 4 people Ingredients: 600 grams of fresh sardines …

SQUID STUFFED IN ALDO’S STYLE WITH QUARTIROLO LOMBARDO PDO

Today we prepare stuffed squid, one of the great classics of the food-sea. For the filling we use a wonderful cheese of Lombardia region, the Quartirolo Lombardo PDO, the lower-fat cheese PDO. It is a natural cheese, no additive must be employed during its production and during its eventual seasoning. …

VEAL ROLLS WITH PARMIGIANO REGGIANO PDO AND MORTADELLA BOLOGNA PGI

Today we prepare delicious veal rolls with two excellences of the region Emilia Romagna. The creaminess of the goat cheese, the savory taste of Parmigiano Reggiano PDO, the sweetness of Mortadella Bologna PGI and the aroma of spices, are balanced to perfection in this tasty dish. Card: Difficulty: Easy Preparation: …