Baccalà Mantecato

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!

Tropical Salmon Tartare

We had fun creating a salmon tartare with a tropical-Mediterranean twist. The special touch? Tangere Stellas EVOO! Read our recipe.

Frisella with Swordfish & Burrata

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!