Recipes & Pairings

Spicy Guinea Fowl

Ingredients: 1 free-range guinea fowl, about 1.2kg 50 gr sage, thyme, rosemary, and mint (finely chopped) 5 gr chilli powder Salt and pepper Extra Virgin Olive Oil DOP Fonterutoli Preparation: Gut all

Stewed Veal Cheek

Ingredients (for 4 persons): 800 gr fresh veal cheek 4 white onions - 6 sticks of celery - 2 carrots - 6 cloves of garlic 50 gr juniper berries 4 bay leaves 1 lt chicken broth 100 ml Extra Virgin all

Chicken Marinated with Balsamic Vinegar and Truffled Oil

Ingredients (for 4 persons): 4 chicken thighs of about 450gr each (free-range chicken is best) 250cl balsamic vinegar 2 medium heads of red chicory Lemon juice Truffled oil Salt and pepper Extra all

Pork Fillet Wrapped with Lard

Ingredients (for 3 persons): 1 pork filet of about 500gr 3 slices of lard (fatty bacon) Salt and pepper 50 gr flour 00 (all purpose) Vegetable broth Extra Virgin Olive Oil DOP Fonterutoli Process: all

Herb Marinated Sirloin

Ingredients (for 4 persons): 1 kg of beef sirloinSalt and pepper For the marinade: 100 gr of Extra Virgin Olive Oil DOP Fonterutoli 25 gr of sage, thyme, rosemary, marjoram and mint (finely chopped) all