Recipes

Here is another super recipe by Chef Fabio Aceti of Tenuta le Cave with products from the Eligere Food selection: Old Milan style cold spaghetti salad and Anchovies from the Cantabrian Sea Ingredients x 2 servings Mancini Spaghetti 170 gr. Lemon zest cut into julienne strips 10 gr. Lemon juice...

In this difficult period for everyone, we believe one thing can cheer our hearts "EAT AT HOME", because perhaps this moment of sharing can make us savor a little pleasant normality. By virtue of this Eligere Food offers you a great traditional dish, simple to make, which will make us...

Today we want to tell you about the preparation of another recipe by chef Marco Zilindo of the Cappuccini Resort: Risotto creamed with sour butter, honey, cinnamon, chilli and anchovies from the Cantabrian Sea. For sour butter: 1 shallot 100 vinegar 100 wine Butter Reduce the shallot, vinegar and white...

Today we propose a recipe by Chef Bravetti Francesco del Vittoriano from Civitanova: Red shrimp tortello with Burrata di Andria PGI and lemon sauce, mullet bottarga and Calvisius traditional royal caviar. Ingredients: 100g tortelli stuffed with red shrimp 150g of Andria burrata 50g semi-seasoned goat cheese Grated lemon peel to...

Today we want to tell you about the preparation of a recipe by chef Marco Zilindo of the Cappuccini Resort: the 36-month Parmigiano Reggiano pudding with black truffle, its water and crunchy vegetables. Recipe: 500 grams of cream 250 grams of Parmigiano Reggiano 36 months "selection" Eligere Food 4 eggs Preparation:...