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Today I present cherry chutney N°35 with balsamic vinegar of Modena IGP. The only chutney to be made with balsamic vinegar instead of apple vinegar. Made...
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Today I present chutney No. 52 Williams pear, celery and sweet mustard . Chutney
creamy and crunchy thanks to the celery cubes and mustard seeds , excellent...
Come the warm season, try the Kir Royale with our GB rosolio, Champagne and a squeeze of lemon peel.
In a large glass mix the rosolio with plenty of ice,...
Today I present chutney N°33 Fig, fennel and pink pepper.
Delicate and perfectly balanced between the sweetness of the fig and the acidity of the
organic...
.jpg "Porcini mushrooms, duck and plum and radicchio chutney, risotto")
Risotto recipes are also perfect to enhance our chutneys. Contrasts are the soul of cooking and the acidity of the chutney is perfect for degreasing a...
Easter is coming and as usual lamb is on the menu! Today I'm showing you a variation on the usual cutlets or suckling lamb: the roast leg of lamb.
A bit...
Today I present red beetroots, plum and fennel chutney. Elegant, delicate and perfect for red meats or cured meats of all kinds.
Undoubtedly the most...
.jpg "New Bolognese sauce, pork and beef!")
First ragù recipe made with 2 different meats, pork and beef. Obviously we went in search of particular meats, and if for the beef we remained faithful to...
Have you tried the spritz with our rosoli! Refreshing, fruity and thirst-quenching. Of course also completely natural!