The scientific name of this plant comes from the greek words for strength, for courage. Odysseus and Nausicaa meet. The rocky cliff and the waves. Love and sweetness. The light becomes infinite and the delicacy of clouds in transit. This dressing is a beautiful oxymoron: force and good gracefully dance together on the plate.
Cooked must of our Lambrusco grapes and wine vinegar. A balanced blend, aged in barrels that give body and perfume to the final product. A perfect accompaniment to all kinds of Italian dishes, according to taste, to region, to tradition.
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.
The remote, the old, the night of times past. The sea gleams that flood our shores. A Mediterranean full of life and full of grace. Amphorae and trapezoidal sails. Myths that never cease to exist, thus as immortal as the waves kept by the Pillars of Hercules.
Regional cuisine. Tradition. Roots. From Pellegrino Artusi to ‘slow eating’. And then the seasons, which alternate lights, colors, sensations. Sculptures in parks, benches in the gardens, the poplar and the elm, the oak and the horse chestnut. Unpaved country roads, farmhouses with rows of vines. Emotions that vibrate in the past to suddenly re-emerge in today’s tastes.
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.
Fresh tuna tartare: fresh thyme. Take the tuna steak and cut it into slices. Cut each slice cut into small cubes one centimeter thick. Season with extra virgin olive oil, sea salt of Cervia, chopped basil and sprinkle with our white dressing with thyme.
Wrapped pork fillets: Take a nice whole pork tenderloin. Cut it into slices of three / four centimeters thick. Wrap each piece of fillet with strips of bacon. Brown them in a pan with a little extra virgin olive oil, a bay leaf and a sprig of rosemary, turning them from side to side often. As soon as they are cooked, place them on a serving dish and sprinkle them with a few drops of Smeraldo. Excellent with roasted potatoes or sweet and sour onions.
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.