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Recipes
Acquerello rice mixed with Adriatic clams and Sorrento citron zest flavoured with Olitalia - Colline di Romagna (P.D.O.) extra virgin olive oil
Bavarian cream with white chocolate and lime, raspberry ice-cream and fresh fruit salad with drops of Olitalia - Balsamic Vinegar of Modena (P.G.I.) glaze
Caprese salad with guffanti selection campana buffalo mozzarella (P.D.O.) with tomato ice-cream and crispy basil
Carpaccio of red tuna with vegetable and oil pesto and Olitalia - 100% Italian Oro extra virgin olive oil, scallop muscles and steamed squid with a tomato and salted-anchovy tartare
Escallop of amberjack caramelised in citrus fruits on cervia sweet sea-salt block and Olitalia - Colline di Romagna (P.D.O.) extra virgin olive oil
Mazara red shrimp in a crust of angel hair pasta served on mashed Syracuse potato, with reduced Nero d'Avola red wine sauce and drops of orange blossom honey
Milk pudding with squash compound and Monocultivar Frantoio - Olitalia extra virgin olive oil
Pan-fried fillet of turbot with porcini mushrooms from the Alto Savio valley flavoured with Olitalia - Terra di Bari (P.D.O.) extra virgin olive oil and Roasted octopus kebabs in rosemary and coarse sea-salt from Cervia
Prawn tartare with orange served with lumpfish roe on crisp green beans and potato puree, pearls of truffle sauce and Olitalia - Colline di Romagna extra virgin olive oil granita
Ravioli stuffed with Olitalia - 100% Italian Oro extra virgin olive oil mousse with taleggio cheese fondue
Scallops in tempura with lard of colonnata and julienne vegetables
Small ravioli stuffed with squash on a tartar of squid and Vesuvian vine tomatoes aromatised with Monocultivar Nocellara del Belice – Olitalia extra virgin olive oil
