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Hand–made cavatelli, with semolina of Senatore Cappelli type and flour from “Venere” rice, with sauce of mild Gorgonzola, melon...
Recipes
Every Moment Is an Emotion
DIFFICULTY
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First Course
With an immersion blender, mix the Gorgonzola with the milk and the oil, season to taste.
Cut the celery into regular...
Second Course
Put into a food processor the melon after having removed the peel and seeds and cut it into rough pieces, the spring onion, the...
Appetiser
Heat the sugar with vinegar and salt
Peel and clean the fruit, dice it and add to the vinegar
Peel, grind the ginger and add it...
Desserts
Salmon, Celery, Gorgonzola piccante, Wallnuts and pomegranate
Chef: Giampiero Cravero
Second Course, Video Recipes
For the pasta
Knead quickly all ingredients and let the dough stand in the refrigerator for at least 2 hours.
For the...
First Course
For the pennette
Put in a saucepan the Mantuan melon GPI smoothie and the gellan (when both are cool),
heat the mixture to 70 °C...
First Course
Stir Gorgonzola Pdo vigorously with a whisk adding a tablespoon of cream and teaspoon of wine
Carve the fruit and stuff it with...
Desserts, Empty Fridge
DIFFICULTY
5 min
Warm Cotechino, Gorgonzola Fondue, Pumkin Mash and Fruit Confit
Chef: Giampiero Cravero
Video Recipes
Whisk together dressing ingredients and season to taste.
Arrange tomatoes, salad leaves, red onion and pistachios on serving...
Second Course
Preheat oven to 200°C
Score 1cm rim around pastry squares. Prick centre with a fork. Brush pastry with beaten egg and sprinkle...
Appetiser
Place chutney ingredients in a heavy based pan, stir and bring to the boil.
Simmer for 20-25 minutes, stirring until nearly all...
Starter