Tantalise your tastebuds with the quality of European PDO and PGI agri-food products.
Taste, well-being and creativity for your table.
Pour 200 ml gin into a jug and then the Evo Veneto PDO oil. Stir with a bar spoon and place the container in the freezer. As the oil freezes, it will separate from the gin, forming a film at the top of the jug.
Preheat the oven to 200°. Meanwhile, peel the pears, remove the stones and dice them. Grate the Asiago PDO Vecchio and combine it in a bowl with the goat ricotta, stirring until the mixture is lump-free.
Preparation of the syrup: In a saucepan, dissolve the sugar in the water over medium heat. Stir continuously until the sugar has completely dissolved. Bring the mixture to the boil and let it boil for 2-3 minutes. Then remove from the heat and allow to cool completely. In a large bowl, now sift the flour and add the salt. Gradually pour in the activated yeast and start kneading.
In a bowl, dissolve the dry brewer's yeast in warm water with the sugar. Let it rest for about 5-10 minutes, until bubbles form on the surface. In a large bowl, now sift the flour and add the salt. Gradually pour in the activated yeast and start kneading.
Bring the milk to the boil in a saucepan, add the rice and cook over a low flame for 15 minutes. Turn off the heat and add the sugar and then 70 g of bitter cocoa; mix and leave to cool for about an hour.
Bring 1 litre of water to 70 degrees, add the cheese rinds and leave to infuse for about 30 minutes. Strain and leave to one side.