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.
Sincero
Generous. Engaging. Thoughtful and kind. Transparent. It knows how to be appreciated for what it is, a condiment full of momentum. It seduces, convinces and makes you feel good. It is a great storyteller, and his is the language of good taste.
Melograno
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.
Sincero
A nice song. Of those that you never forget. A verse full of truth. Of those whom we remain impressed and that accompany us everywhere. There is something indelible in this dressing, like a beautiful friendship can be, those that last the test of time.
Melograno
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.
Sincero
Pork rolls: have a pork loin fillet cut into very thin slices. With each slice make a roll enclosing a walnut kernel and some diced scamorza cheese, salted and peppered inside. Heat a drizzle of extra virgin olive oil in a non-stick pan and lightly brown the rolls. Add the Sincero dressing and let it blend for some minutes to create a sauce. Serve with steamed or pureed potatoes.
Melograno
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.
