In this section you can find all the recipes where you can taste and the smell of our oils
(Chef, Kety Iena)

Soup of “Cicerchia di Serra dei Conti” with oil Ventinove a.C.

Keep the grass pea in lukewarm water about 24 hours, adding a spoon of bicarbonate and a little salt. Subsequently, drain the grass pea and boil approximately for half-hour. In the meantime, prepare a fried of shallots, garlic, carrot and celery adding a portion of boiled grass pea and tomato puree, add salt and pepper as necessary and let mix. Whisk the remaining part of the grass pea and boiled and add it to the soup by boiling for a moment the whole thing. Serve in a bowl with croutons of rosemary and a hearty round of Ventinove a.C. oil.


Guazzetto of wild Mosciolo by Portonovo with croutons.

Fry in a large skillet the Ventinove A.c. oil with garlic, rosemary and a bit of chilli; then put the moscoli, respectively brushed and cleaned thoroughly. Shade with white wine, adding parsley and lemon. Add salt and pepper if necessary. When the wine has evaporated and when the moscoli will be open, releasing their juices, serve it with slices of toasted bread seasoned with oil Theophilia Ventinove a.C.


Pork with pink apples of the Sibillini Mountains and mayonnaise of orange.

Cut the pork into slices without detaching and insert between them a thin slice of pink apple of the Sibillini Mountains; season with salt, pepper, rosemary, garlic, wild fennel and a little Ventinove A.c. oil. Mix the whole things with slices of bacon and tie well with kitchen twine. Bake at 180° for about an hour by wetting with wine and lemon juice. In the meanwhile, prepare the orange mayonnaise putting in a mixer one egg yolk with half of an orange juice at medium speed by adding a little Ventinove A.c. oil, season with salt and pepper. When it starts to thicken, add the other half of the juice. Put it in the fridge to keep it dence.
Serve a slice of pork with her apple complemented by orange mayonnaise.