We taste our Baccalà Mantecato on a bruschetta, adding confit cherry tomatoes, Taggiasca olives and a final touch of grated organic lemon zest. And of course, Grand Cru Capo Terzo EVOO!
We had fun creating a salmon tartare with a tropical-Mediterranean twist. The special touch? Tangere Stellas EVOO! Read our recipe.
We love to experiment with fish-based recipes! We choose to prepare a licorice and gin scented steamed trout. Discover our tasy recipe with A1980 EVOO. Discover our tasy recipe with A1980 EVOO.
Summer is ending, but if you still want to enjoy a delicious summer dish try our frisella with burrata cheese, cherry tomatoes and marinated swordfish, a truly mouth-watering easy recipe!
Do you want a fresh summer bruschetta to eat also for breakfast or for a brunch on the beach? So the answer can only be one: EVO oil, salmon, onion and orange!