- Pane, Pizza & Co - Minestre& Zuppe - Vegetable - Pasta - Eggs - Meat - Fish - Dessert Carciofi alla romana (Roman-stlye artichokes) (serves 4) Prepare 8 globe artichokes by cutting off the stalk, removing the tough outer leaves and the choke from the centre. Chop 50g of parsley, 2 sprigs of mint, and a clove of garlic add 2 tablespoons of Mantova Golden extar virgin oil and season. Fill the centers of the artichokes with this mixture and place them side by side, face down in a dish where they fit neatly. Add some salt and cover them with a mixture of oil and water (the latter being less). Cook in a medium-hot oven for one hour, or on a moderate flame till cooked through and all the liquid has evaporated.   Havucsalatasi (Carrot salad) (serves 4) Cook one kilogram of unpeeled carrots in plenty of boiling salted water till just tender but not mushy. Drain them thoroughly. Beat some plain greek yogurt with some Mantova Golden extra virgin olive oil and a pinch of salt, add a crushed clove of garlic and combine with the grated carrots and some whole olives.   Insalata di merluzzo e peperoni (Cod salad with peppers) (serves 2) Boil a fillet of cod and place on a serving dish. Slice two red peppers into strips, a white-skinned onion into fine rings and a boiled potato into large dice; arrange these around the fish. Season and pour over a generous amount of delicate flavored Grand'Aroma Marinara extra virgin olive oil and a sprinkling of lemon juice.

Insalata andalusa (Andalusian salad) (serves 4) Cut up a head of curly endive and place in a salad bowl with 500g of green olives stoned, a few salad onions chopped and a pinch of salt. Hard-boil an egg, work the yolk to a paste with mantova Golden extra virgin olive oil and salt and cut the white into segments. Break up 100g of tuna fish and combine everything with the endive adding more olive oil and salt if necessary.

Insalata Calabra(Calabrian salad)

(serves 4)

Bake 4 potatoes, peel them and cut into slices. Thinly slice 2 red onions and 2 green peppers. Place everything in a salad bowl, sprinkle with salt and a generous amount of Mantova Golden extra virgin olive oil.

Olive fritte all ascolana (Fried stuffed green olives)

(serves 4)

Brown 100g of chopped bacon fat in some oil with 100g of pork and 80g of beef cut into small pieces. Add one tablespoon of tomato passata and some warm water with some previously cooked chicken livers. Remove the meat from the heat then chop and put in a bowl adding some stale bread soaked in stock and squeezed dry, the cooking liquid from the meat, some grated parmesan, a pinch of salt, pepper, nutmeg and cinnamon; mix everything carefully together adding a little finely grated lemon zest. Stone 40 large green olives and stuff with the mixture. Toss in some flour, dip in beaten egg and roll in breadcrumbs; Finally deep fry the olives in hot oil.

Insalata greca (Greek salad)

(serves 6)

Slice 5 ripe tomatoes, 3 small cucumbers and cut 3 green peppers into strips. Finely slice a white onion into rings, take a handful of cubed feta cheese and some black olives. Combine the above ingredients together with chopped fresh parsley and magoram and dress with a vinaigrette.

Panzanella (Bread salad)

(serves 4)

Soak 10 slices of stale bread in cold water to which a little wine vinegar has been added. Squeeze the water from the slices of bread and break them roughly into a serving dish, dress with a generous amount of Mantova Golden extra virgin olive oil; add some chopped anchovy fillets in oil, a finely sliced salad onion, 5 basil leaves and chopped ripe tomato; season with salt and serve.

Peperoni alla pugliese (Pugliese style peppers)

Put 2 liters of wine vinegar in a pot with a tablespoon of sugar, a pinch of salt and two cloves of garlic; bring to the boil, wash, seed and core 3kg of mixed sweet peppers, cut into strips and boil for 10 minutes in the vinegar; drain and leave to cool on kitchen paper. Place the peppers in jars with a little chopped garlic, some capers, some chopped anchovy fillets and basil leaves. Pour Mantova Golden oil over the peppers in the jars pushing down with the back of a spoon to get rid of any trapped air bubbles. Close the jars and place in a cool dark place for at least 20 days before serving.

Pinzimonio (Raw vegetable sticks)

Wash and clean various types of seasonal vegetables egg::- fennel, carrots, artichokes, onions, peppers etc. Cut into strips and place in a large serving bowl. Prepare 4 tablespoons of mantova Golden extra virgin olive oil, 1 teaspoon of salt and one of pepper per person in small individual dipping bowls and mix thoroughly. Serve.

Insalata di scarola con frutta (Endive salad with fruit)

(serves 6)

Cut a head of curly endive salad into a salad bowl and add a diced rennet or granny smith apple, a segmented orange previously peeled. Add the seeds of a pomegranate, a teaspoon of sugar and dress with a vinaigrette.