Recipes
Bruschette with Rosemary and Calabrian EVO Oil
⏱ 15 min👥 4 servings📊 Easy ⭐📍 Calabria GalleryDescriptionRosemary bruschetta is one of the great Italian aperitif classics: simple, fragrant and able to bring out the quality of extra virgin...
Bruschette with Rosemary and Calabrian EVO Oil
⏱ 15 min👥 4 servings📊 Easy ⭐📍 Calabria GalleryDescriptionRosemary bruschetta is one of the great Italian aperitif classics: simple, fragrant and able to bring out the quality of extra virgin...
VEAL NUT IN SAUCE
Slow-cooked veal flank with a sauté of onion, celery, parsley, sage, and rosemary, served with tomato sauce. A tender and aromatic main course, best served sliced with its sauce.
VEAL NUT IN SAUCE
Slow-cooked veal flank with a sauté of onion, celery, parsley, sage, and rosemary, served with tomato sauce. A tender and aromatic main course, best served sliced with its sauce.
ROASTED VEAL NUT
Veal shoulder tied and slowly roasted in the oven with butter and oil, turning frequently for even cooking. A tender and flavorful roast, served whole or sliced.
ROASTED VEAL NUT
Veal shoulder tied and slowly roasted in the oven with butter and oil, turning frequently for even cooking. A tender and flavorful roast, served whole or sliced.
BEEF FILLET IN CRUST
Beef tenderloin wrapped in a puff pastry crust with tomato-infused mushroom puree, baked until golden brown. A striking and refined main course, served with grilled cherry tomatoes and buttered green...
BEEF FILLET IN CRUST
Beef tenderloin wrapped in a puff pastry crust with tomato-infused mushroom puree, baked until golden brown. A striking and refined main course, served with grilled cherry tomatoes and buttered green...
LAMB SHOULDER WITH SALMON
Boneless lamb shoulder stuffed with minced meat, salmon, and hard-boiled eggs, rolled and oven-roasted. An original and refined main course, best served with spinach purée.
LAMB SHOULDER WITH SALMON
Boneless lamb shoulder stuffed with minced meat, salmon, and hard-boiled eggs, rolled and oven-roasted. An original and refined main course, best served with spinach purée.
ROAST PORK SWEDISH STYLE
Pork tenderloin stuffed with prunes and roasted in the oven with apples. A sweet and aromatic Nordic-inspired main course, served sliced with its own juices and watercress leaves.
ROAST PORK SWEDISH STYLE
Pork tenderloin stuffed with prunes and roasted in the oven with apples. A sweet and aromatic Nordic-inspired main course, served sliced with its own juices and watercress leaves.