Energy and fluency. Verve. The personality of this dressing is strong-willed and persuasive. It ignites the palate without burning, bringing a smile to the diner. This vinegar has a beautiful character.
A great dreamer. Engaging and convincing, it knows how to deal with any kind of situation. Self-confident, with its acidity it draws cheeses with a strong character and fruits from every continent. It never backs down, it’s courage is contagious. It is a driver. Great company, it has a bright smile, which seduces at any latitude.
Delicate, pleasant, lovable. Soft and sugary, this dressing makes everything softer, as if his virtue were to bring sweetness everywhere. So be it then.
There is the north, reaching the Atlantic. There is straw yellow. There is the taste of summer burning in the sun. There is the force of an aroma that gives energy to everything. There’s the wind that ruffles the stalks of wheat bringing joy to the plate.
It shares with art the sparkle of colour, with music luminous sheet music, with architecture tapered gothic bell towers and skyscrapers that rise to infinity. With literature it shares a love of emotion, with cinema that for intrigue and suspense. In the kitchen it finds harmony with those who know how to combine creativity and fantasy.
The yellow of certain impressionist painters. Hay, flowers, fruit and ambrosia. Echoes of an ancient, epic world, classic. Sweetness of the rural landscape. Streams wedged into the ground. There is something magical in honey: a delightful sweetness that flies lightly on the table.
Pork fillet with mustard: Take a nice fillet of pork and cut into slices two or three centimeters thick. Put some sweet mustard on each side and leave to marinate for a few hours. When the guests are at the table, heat a frying pan and crumble in a few grains of salt, chopped rosemary, a bay leaf and a clove of garlic cut in two. When the pan is hot fry the fillets for a few minutes on each side adding a little white mustard dressing. Once cooked place the fillets in a dish garnished with blueberries and raspberries in summer or with pieces of orange in the winter. Finally add a drizzle of olive oil extra virgin olive oil – buon appetito.
Salad in a basket: first of all, the basket must be created, one for each diner. Take two tablespoons of grated Parmigiano Reggiano. Heat in a non-stick pan until an amber-colored wafer forms. Work it while it is still hot by modeling it on an inverted bowl. Let it cool. Fill the basket with wild salad leaves garnished with strips of bacon sautéed in a pan to make them crunchy. Add a drizzle of extra virgin olive oil, salt and season with a spoonful of Oro.
Prawn skewers with honey: peel and grate the fresh ginger, crush a clove of garlic. Grate the zest of a lime, squeeze the juice and then strain it through a colander. Pour the honey into a saucepan and add the lime juice, garlic, ginger, chopped chilli and lime zest. Add salt and pepper. Heat and thicken by cooking over a moderate heat for a few minutes, stirring repeatedly. Let the sauce cool. Clean the prawns: remove the head and legs, remove the carapace and extract the intestine with a toothpick. Cut another lime into very thin slices. Skewer three shrimp on a wooden skewer and alternate with a slice of lime. Brush the skewers with the honey sauce and cook them on a hot grill on both sides for a couple of minutes. Serve the honey-roasted skewers sprinkled with Honey condiment accompanied with a mint flavored mayonnaise.