We chose to make a spring risotto with fresh broad beans and guanciale, creamed with an excellent semi-seasoned pecorino cheese, to pair with Grand Cru Musignano.
Ramen is a typical dish of Japanese cuisine that has now spread all over the world. We prepared ramen with vegetable broth, pasta with Cappelli semola flour and buckwheat, loin, leeks, carrots and eggs. It is a rich dish, but with delicate flavors with Purpureum EVOO.
Calamarata is a typical Campania preparation, usually served with a calamari and tomato sauce. When it is cooked al Cartoccio is an over explosion of taste! Discover our EVOO pairing with this recipe!
One of the best ingredients autumn offers are mushrooms, which give their best during this season. We used them to prepare a homemade pesto sauce with champignons, walnuts, Mantenera EVO oil to go with Paccheri. Read our recipe!
Strangolapreti is a typical and ancient recipe from Trento, Italy. Read our recipe with EVOO Inserrata Organic!
We at Extraevo want to suggest a way to replace butter with extra virgin olive oil which will still make your risotto super tasty and creamy!