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Crunchy Cannoli with grana mousse, Badoere IGP asparagus or Cimadolmo IGP and Garda DOP olive oil zabaione Extra Virgin
Chef Isidoro Consolini’s recipe Ingredients for 4 people: 2 layers of brik pastry 800 g of green asparagus Badoere IGP or Cimadolmo IGP 1 slice of garlic Read More
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Autumn Tagliatelle with herb scented olive oil
Ingredients:
200 g white flour
75 g chestnut flour
2 large eggs
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Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals
Ingredients for 4 people:
300 g of fresh dough
7 g of agar-agar
160 g of water
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Red fruit soup with Garda Dop extra virgin olive oil ice-cream
Ingredients for 4 people:
300 g of water
120 g of sugar
20 g of basil
10 g of green pepper
250 g of strawberry pulp
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