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Delicious

34,90

SKU: c-delizioso Category:

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.

Cherry
We are between the Caspian Sea and the Black Sea, a large territory that knows all about ancient, remote history. From here the cherry begins its long journey that takes it first to Egypt, then to Greece and finally to Italy around the 2nd century BC. And these Romans already knew a lot. Because if there is a delicious, sensual and joyful fruit, it is undoubtedly the beloved, lively and tasty cherry.

Raspbarry
Charming and creative. This is the essence of a fruity condiment, created to stimulate imagination in the kitchen and give a splash of vitality to game dishes, beef fillets, to green salads and even to ice creams.

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.

Cherry
When cherries arrive on our tables, it is a sign that school is ending. Yes, the cherry is a fruit of childhood, but it is also a fruit of love. First the amazing flowering of the trees and then the fleshy fruit, red like a heartbeat, like an unexpected kiss, tell us spring is arriving.

Raspberry
Summer and coolness. Clover, moss, pine needles. Strawberries, currants and blueberries are favoured friends. Gusts of wind. The sun’s rays filtering through the branches of trees. It’s a symphony of the forest which also resonates masterfully on the table.

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.

Cherry
Cherry plumcake: we have talked about childhood and here is a suitable dessert, which is fine even if you are older. For six people you need 300 g of pitted cherries, 2 eggs, 160g of butter, 100ml of milk, 120g of sugar, 200g of flour (Type 00), a sachet of yeast and our cherry flavored dressing to finish with a flourish. This desert is very simple. In a large bowl, put the eggs and sugar and whisk them with an electric whisk until fluffy. Add the softened butter and work again for a couple of minutes. Pour in the milk and mix. Separately, sift the yeast with the flour and add it a little at a time to the mixture. Do this gently to avoid the formation of lumps. Add the cherries and mix. Take a greased and floured loaf pan. Preheat the oven to 180 °C and bake for about 45 minutes. Test with a toothpick to check it is cooked. Remove from the oven and allow to cool. Add the icing sugar and pour on some of our cherry dressing. Serve.

Raspberry
Raspberry quail: clean the quails and pass them over the fire to facilitate the removal of their residual plumage. Place them in a large pan and brown them over a low heat together with two crushed garlic cloves, sage, rosemary, salt and pepper. When the quail skin is golden, pour in some raspberry condiment and cover with a lid, lowering the heat and checking from time to time. Continue to pour in the condiment gradually until the quail has a caramelized brown color. Meanwhile, put the quail eggs to boil in lightly salted water until hardened, calculating ten minutes from boiling. While the quails are cooking, put a pan with two liters of salted water on the stove. When the water boils pour in the polenta, which should be mixed with a spoon to avoid the formation of lumps, until cooked. Pour an adequate amount of polenta on a plate, top with a napped quail with its caramelised raspberry condiment sauce, and the eggs cut in half. Serve.

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.