Love at first taste.

Tantalise your tastebuds with the quality of European PDO and PGI agri-food products.
Taste, well-being and creativity for your table.

Filter by product
Riceta Produto
  • Interregional Association of Olive Producers. (12)
  • Asiago Cheese Protection Consortium. (11)
  • Consortium for the Protection of Vialone Nano Veronese Rice (10)
  • Valpolicella Wine Protection Consortium (8)
Filter by product
  • First courses (22)
  • Desserts (12)
  • Appetizers (7)
  • Second courses (2)

Mojito with Recioto della Valpolicella DOCG

This particular cocktail was created by bartender Davide Vergine and was presented at Vinitaly 2012. Take a tumbler glass (the classic Old Fashioned glass typical of Americano and Negroni cocktails). Directly in the glass crush the ice with the mint leaves and add the lime juice.

Discover more

Savory strudel with Asiago DOP Fresco and vegetables

Let's start with the dough: pour the flour and salt into a bowl, then the egg and Veneto DOP oil. At this point, add the water and mix the dough until it becomes smooth and homogeneous.

Discover more

Risotto with Recioto della Valpolicella DOCG, radicchio and mascarpone cheese

Clean and wash the radicchio; drain it well and cut it into thin strips. Wilt the chopped onion in a pan with the butter and oil; add the radicchio and let it season for a couple of minutes, stirring.

Discover more

Carnival Crostoli with Veneto PDO Olive Oil

In a large bowl, add all ingredients together and knead until you get a smooth dough. Wrap the loaf in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Discover more

Panna cotta of Asiago PDO Fresh

In a small saucepan, heat the cream, milk and sugar to 90°C.Add the previously soaked gelatin and Fresh Asiago PDO. Pour the mixture into molds and let it thicken. Then, chill it in the refrigerator.

Discover more

Tiramisu with Recioto della Valpolicella DOCG and raspberries

Separate the yolks from the egg whites. In a bowl, beat the egg yolks with 100 grams of sugar until light and fluffy. As the oil freezes, it will separate from the gin, forming a film at the top of the jug.

Discover more
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram