Fattoria Ambrosio
The chef recommends
"PAIRINGS IN THE KITCHEN FATTORIA AMBROSIO"
EXTRA VIRGIN OLIVE OIL (EVO) PLAYS A MAJOR ROLE IN ITALIAN AND INTERNATIONAL CUISINE
Delicate or decisive, bitter or spicy? Each EVO boasts specific characteristics designed to enhance all courses by giving liveliness and character to your dishes as a fundamental ingredient of the Mediterranean diet.
On this page we have chosen to open a brief overview of classic or innovative combinations to amaze your diners.
Intense fruity – The combinations
An oil with intense fruity can be the best way to season spicy dishes. Focaccia, white meats and risotto with vegetables are the ingredients that receive a strong olfactory boost with a light but equally balanced seasoning. Harmonizing dishes can be a seemingly difficult task, but it only takes a little experience to understand how to structure a menu designed to enhance flavors with the right EVO. Experimenting and playing the stove is in our opinion the only way to get into the heart of the tricolor tradition! Here are some inviting preparations with our CRUX.
Chef: Giuseppe Maiese
Dish: Focaccia primavera
Oil used: Crux
Restaurant :Vineria Barbatella (SA)
Chef: Giuseppe Maiese
Dish: Focaccia primavera
Oil used: Crux
Restaurant :Vineria Barbatella (SA)
Chef: Maria Rina
Dish: Reddish cheek in cabbage guazzetto
Oil used: Crux
Restaurant :Il Ghiottone (SA)
Chef: Maria Rina
Dish: Reddish cheek in cabbage guazzetto
Oil used: Crux
Restaurant :Il Ghiottone (SA)
RISERVA is our extra virgin olive oil with hints of fresh grass, nuances of tomato leaf and a fragrance of almond and artichoke heart. The perfect flavor for lovers of spicy notes that warm the palate. Since RISERVA has a perfect balance between aromas and flavors, it is able to give thickness and personality to any dish. In any case, we can only advise you to experience the quality of our RISERVA both on simple and poor hot dishes, and on complex and refined dishes.
Chef: Maria Rina
Dish:Sicily red shrimp with mystique of vegetables emulsified with basil.
Oil used: Riserva
Restaurant :Il Ghiottone (SA)
Chef: Maria Rina
Dish:Sicily red shrimp with mystique of vegetables emulsified with basil.
Oil used: Riserva
Restaurant :Il Ghiottone (SA)
THE IMPORTANCE OF MEDIUM FRUITY.
Extra virgin olive oil has its own specific rules; just as a good wine is able to enhance the flavor of a dish, even the right EVO can give that extra touch of uniqueness to your creations in the kitchen. Medium intense fruity oils, such as IDRA and ALFA are perfect for enhancing quality ingredients combined in a complex way. We thus refer to fish dishes, salads, pasta with vegetables (among many, broccoli or mushrooms) or even risotto with citrus fruits and raw or grilled meats. Seafood becomes the ideal context for the combination of medium-intense fruity fruit; there is also no shortage of winning combinations with solid and full-bodied foods (legume soups, soups or barley soups, grilled red meats and game in general).
The result is outlined and decisive, harmonious and elegant.
Chef: Maria Rina
Dish: Grilled octopus with vegetables from the garden
Oil used: Alfa
Restaurant :Il Ghiottone (SA)
Chef: Maria Rina
Dish: Grilled octopus with vegetables from the garden
Oil used: Alfa
Restaurant :Il Ghiottone (SA)
Chef: Giuseppe Maiese
Dish: Fassona Tartare
Oil used: AlFa
Restaurant :Vineria Barbatella (SA)
Chef: Giuseppe Maiese
Dish: Fassona Tartare
Oil used: AlFa
Restaurant :Vineria Barbatella (SA)
An EVO oil,which is delicate and soft, can be the best way to enrich even sweetness. In addition to combinations with delicate fish, white meats and risottos, IDRA oil also stands out as an ingredient in sweets and ice cream.
