The collaboration with chef Stefano Fagioli of Trattoria Via Vai resulted in a unique recipe with a Mediterranean flavour.
Spaghettone pasta is sautéed with sardines, chopped sun-dried tomatoes and capers and garnished with chopped red chilli peppers and a sprinkling of garlic-flavoured breadcrumbs.
Delicious artichokes cut in half and flavoured with parsley and garlic.
‘Alla Villanella’ is a recipe studied and perfected over the years by the Belotti family, with which the founders wanted to give a stronger and more appetising flavour to the vegetables stored in the jar. Excellent as a side dish for meat plates.
Pairing them with a board of freshly sliced ham is another way to enjoy the fresh, delicate taste of our artichokes.
The segment of the artichoke allows us to appreciate all the layers of this magnificent product: from the soft heartto the crunchy leaves, everything is meticulously calibrated to enhance its taste and quality.
Excellent as a side dish for meat plates.
Pairing them with a board of freshly sliced ham is another way to enjoy the fresh, delicate taste of our artichokes.
For all supporters of 'eating with the eyes', capers in salt, with their smaller and more refined calibre, are perfect for the preparation of gourmet dishes.
Tender garlic cloves enriched with a mix of parsley and herbs.
The special processing and subsequent cooking of the garlic make it possible to offer a product that is easily digestible and, most importantly, that does not cause the annoying ‘bad breath’.
Garlic cloves can be enjoyed on their own as an excellent aperitif or appetiser, but they also go well with charcuterie and hams.
I moscatelli sono una tipologia di cetrioli tipici bergamaschi, leggermente più grandi e di un colore più tenue rispetto ai tradizionali cetrioli verdi.
Confezionati in aceto ne assorbono il sapore, diventano rossicci e acquisiscono un gusto irresistibile!
Da gustare tagliati a rondelle coperti da un velo di grana grattugiato e un filo di olio extra vergine di oliva.
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