Description
Speciale
Invisible and pungent. It dances with voluptuousness on food with casual delicacy. Sincerity is its prerogative. Brings joy with tact but never exceeds in exuberance.
Fig
Ancient wisdom combined with slow and calm rhythms. There is no stress in this dressing, just one infinite sweetness that comes from afar and that knows how to look far into the distance.
Pear
We have talked of the numerous varieties and of the beneficial effects. However, not everyone knows that one pear is enough to satisfy our daily fiber requirement. In addition to the richness of fiber, the fruit is generous in vitamin C and potassium, is diuretic and low in calories. An antioxidant par excellence, the pear is good for the heart and helps athletes’ performance. It is also delicious.
Pomegranate
Rosehip. Persimmon. Vine leaves tinged with red. The summer that slips into autumn. Jazz and syncopated rhythms. A lightheartedness that dances on food with unscrupulous pleasure.
Parallel Worlds
Speciale
Yellow-green grapes, of course. Straw-yellow reflections everywhere. Wood forgotten on the beach. The scent of past summers. The moon that shines in the sky and inspires the soul of poets. An acidity that flickers lightly without a trace.
Fig
Exotic fruits. The routes of the trade winds. Holy scriptures. Starry skies in summer, breathtaking sunsets, the breeze that caresses clumps of earth when the sun makes them hot during the day. Solo singing and all that enchants those who know how to appreciate the good things.
Pear
We are in the autumn. The leaves turn from green to red, to yellow and to brown before lightly dancing to the ground. The pear keeps the same colors of this season that the widespread stereotype suggests melancholy. But it isn’t so. It’s enough to nibble on a pear to understand that autumn is wonderful. The sweet juice and the sinuous shape recalls the silhouette of belly dancers and gypsy guitars. What more do you want to dream?
Pomegranate
A flash of unexpected brilliance that makes autumn salads even more appetizing. Its bold enough to be married with roast beef and lamb. And even with ice cream, fresh fruit and fruit salads.
Recipe
Speciale
Lobster with white dressing: prepare a brunoise with carrots, spring onion and zucchini a few hours before and put it in infusion in the White dressing. Cook the lobster in boiling water for seven minutes. In parallel, heat a saucepan with a tablespoon of extra virgin olive oil flavored with garlic and insert the homemade bread cubes. Cut the tail of the lukewarm lobster into slices. Cut the cherry tomatoes into wedges, a Tropea onion and a thinly sliced nectarine. Add the hot bread cubes Place everything in the center of a sheet of parchment paper and season with extra virgin olive oil and brunoise with white dressing. Salt and pepper to taste. Close the parchment paper with string and serve.
Fig
Curry rice with vegetables: wash the aubergine, cut it into cubes, put it in a colander and sprinkle with a little salt; let it rest for 15 minutes. Peel the courgettes, wash them and cut them into rings. Peel and finely slice the onion; clean the mushrooms, wash them quickly and cut them into slices. Wash the pepper, peel and chop; chop the garlic clove. Peel the tomatoes and cut them into cubes; drain the aubergine, wash and drain again. In a pan, heat two spoons of oil, add the diced eggplant, brown, then place on a paper towel. Pour into the pan the remaining oil, sauté the onion and garlic; add the zucchini, pepper and brown for a few minutes; add the mushrooms, add salt and cook for two minutes over high heat, stirring often. Add the tomatoes and the curry, previously soaked in a little hot water for twenty minutes; sauté for a few minutes, add the rice, cook for one minute and add the broth. Cook for about twenty minutes, stirring occasionally; a few minutes before the end of cooking, add the diced eggplant. When cooked sprinkle with parsley, drops of Fig condiment and serve.
Pear
Cheese and pear is an appetizer, dish or dessert that has been known and appreciated since the Middle Ages. What makes the combination amazing, however, is the choice of cheeses and the quality of the fruit. Roquefort, Bleu d’Auvergne, Fourme d’Ambert or Montbrison, Camembert, Neufchâtel, Brie or Coulommiers, Asiago, Fontina, Caciotta or Gorgonzola are accompanied in a sublime way with Abate pears and a little honey. If you then wash it all down with our dressing, the sublime becomes heavenly.
Pomegranate
Exotic fruit salad: peel the pineapple, cut it into slices and then these into cubes. Cut the papayas in half, remove the black seeds, divide them into quarters, peel them and cut them into cubes. Peel the kiwis and cut the pulp into cubes. Divide the mangoes in half, remove the pits, don’t peel but remove the pulp by pushing from underneath with your fingers -then cut the pulp into cubes. Peel the lychees, remove the stone or use the canned ones, drained. Put the fruit in a cup, sprinkle with four tablespoons of sugar, add a glass of wine and two spoons of rum. Cover the surface with the pomegranate seeds. Seal the cup with cling film and refrigerate for 4 hours. Mix gently, leave for 10 minutes at room temperature and season before serving with pomegranate condiment.
