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Cut a few slices of bread, preferably home-made and at least one day old; toast them on the grill.
Once toasted rub a clove of garlic on both sides of the slices and drizzle with plenty of Extra Virgin Olive Oil; add a pinch of salt.
To savour the full fragrance eat while hot.

Mushroom tagliatelle

Ingredients for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
400 g Champignon mushrooms
400 g spaghetti



Accurately clean the mushroom and grate them roughly. Brown the garlic in hot oil until golden: add the grated mushrooms; cover the pan and cook on a low heat for 10 minutes.

Add the sauce to the spaghetti cooked “al dente”.
If you wish you can add a pinch of pepper for an extra touch.

Buffalo mozzarella and tomato millefeuille

Ingredients for 4 people

2 large buffalo mozzarellas from the Campania region
1 tin tomato fillets
1 bunch of basil
Extra Virgin Olive Oil
Salt, pepper and brown sugar


Wash the basil leaves, shop with a chopping knife and prepare an emulsion with the chopped basil, olive oil, salt and pepper.

Carefully drain the tomato fillets, and place then on the oven tray, previously lined with baking parchment. Drizzle with extra virgin olive oil, add salt, pepper and three tablespoons of brown sugar. Cook in the oven for half an hour at 150°.

Slice the buffalo mozzarella and layer the slices of mozzarella with the tomato fillets; garnish with the basil oil and serve.