Description
Mustard
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.
Oro
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.
Raspberry
A lively character, cheerful, alert. Always inclined to smile. Loves playing with ingredients and he knows how to be appreciated everywhere. Immediacy is his virtue, there are no shadows when he accompanies red meats and game, but a light that also illuminates cakes, ice creams and more creative ideas.
Parallel Worlds
Mustard
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.
Oro
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.
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.
Recipe
Mustard
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.
Oro
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.
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.
