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 (27)
  • Desserts (13)
  • Appetizers (9)
  • Second courses (7)

Pappardelle with rabbit ragout with Amarone della Valpolicella DOCG

De-bone the rabbit, cut it into pieces and marinate it for at least two hours in a bowl along with Amarone wine, celery, onion, rosemary, bay leaf, sage and juniper.

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Risotto with Guinea Fowl Ragout and Apples

After boning the guinea fowl and removing the skin, dice it. Brown the chopped onion in a saucepan with a little extra-virgin olive oil, then add the chopped guinea fowl, thyme sprig, sage and rosemary.

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Veneto PDO oil cake

Beat the eggs in a bowl with the sugar until you get a frothy mixture. At this point, add the Veneto PDO oil and the milk. Keep stirring. Gradually, also add the sifted flour and grated lemon zest.

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Stick of Asiago PDO Fresh

Cut Asiago PDO Fresh into sticks about eight inches long.

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Fresh and Aged Asiago PDO Fondue

Prepare the sauce by boiling the Recioto della Valpolicella DOCG until it has lost its alcohol. Prepare the necessities for a bain-marie cooking: a bowl, saucepan, whisk, and a nonstick pan. Pour the milk into the bowl. Add the Asiago PDO Fresh and Aged cheese cut into small pieces and then let them sit in the refrigerator for 2 hours so that the cheeses soften in the milk.

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Duck breast with ristretto with Recioto Valpolicella DOCG

Prepare the sauce by boiling the Recioto della Valpolicella DOCG until it has lost its alcohol. Add the acacia honey and let the sauce thicken.Add the meat-which you will have first salted, peppered and floured-and brown it on all sides until it is sealed.

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