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.

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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)
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Ricete-Tipologia
  • 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.

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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.

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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.

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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.

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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.

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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.

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