Hall 5.2   stand  D055

Vi informiamo che saremo presenti alla edizione Anuga 2019. Nous vous informons que nous serons présents à l’édition Anuga 2019. We inform you that we will be present at the Anuga 2019 edition. Wir informieren Sie, dass wir bei der Anuga 2019 anwesend sein werden.


In un programma di ricerca nuovi clienti e contatti si è partecipato alla edizione 2015

di RistorExpo svoltasi presso il Lariofiere di Erba,

La partecipazione è stata interessante e utile.

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L’ edizione di Tuttofood 2015 è stata una edizione importante e storica in quanto è stata contemporanea

alla apertura di EXPO 2015 salone internazionale che si realizza ogni 5 anni nei vari paesi.

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La Valtellina meta ti appassionati degli sport invernali.

L’ immagine scelta rappresenta un paesaggio invernale dopo una nevicata.

Si tratta di un paesaggio in un ambiente non facilmente raggiungibile.

Ambienti e luoghi nei quali l’uomo non vi ha costruito strade, con conseguenti sviluppo urbanistico.

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Gruppo del Bernina  con Piz Roseg.

Possiamo definire il massiccio del Bernina tra i più belli e imponenti delle Alpi .

Il versante sud del gruppo del Bernina è in alta Valmalenco, vallata che sale da Sondrio.

In estate è meta ambita da escursionisti e scalatori e come si può vedere dalla immagine, ci sono ancora dei ghiacciai.

Le escursioni che si possono fare in Valtellina possono essere dalle più semplici a quelle per esperti scalatori.





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  • 1 cup unbleached all-purpose flour
  • 3 large eggs
  • 1 cup coarse plain white breadcrumbs
  • 2 tablespoons sesame seeds
  • 1 pound Bite cheese, cut into 24 rectangular pieces about ½ inch thick and 1¼ -x-1¾ inches
  • About 1½ cups extra-virgin olive oil



Place flour in a shallow bowl. In a second bowl, lightly beat eggs. On a large plate, stir together breadcrumbs and sesame seeds; spread out mixture. Lightly flour cheese; dip in egg, shaking off excess egg, then firmly press into breadcrumbs to coat all sides.

Heat about 1 inch oil to 355° in a small saucepan over medium-high heat. In batches of 3 or 4, leaving enough room to flip cheese, fry cheese until golden on all sides and starting to melt, 2 minutes total (reduce heat, if necessary, to maintain temperature). Using a slotted spoon, transfer to paper towels to drain. Serve warm.

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INGREDIENTS: x 6 people

2 long eggplants
250 grams pork sausage
200 grams of Bitt cheese
15 rectangles of fresh pasta with spinach
1/2 white onion
50 grams butter for the white sauce + a little to brown
50 grams flour 00
half litre milk
extra virgin olive oil
1 sprig of rosemary
a dash of white wine


Wash the eggplants and cut from the short side, into thin slices.
Salt the slices and let them bleed for 10 minutes. Dry with paper towels. Heat a griddle and grill the eggplant on both sides.
In a pan fry a bit of white onion with 2 tablespoons of oil and a sprig of rosemary. Add the sausage, cut into small pieces and cook for 10 minutes. Add the wine and remove from heat.
Prepare a bechamel sauce: make the roux with 50 grams of flour and butter and add warm milk. Cook until thicken. Add a pinch of salt and nutmeg.
Remove the rind to the cheese and grate it.
Take a baking dish large enough, put to the bottom few spoonfuls of béchamel.
Place the sheets of pasta (3 per layer), previously boiled in water for about 4-5 minutes, and start stuffing the lasagna. Put in each layer a few slices of grilled eggplant, a bit of sausage, two tablespoons of Bitto cheese and 4-5 tablespoons of bechamel.
Overlaying a second layer of dough with the filling and continue until you close the top layer only with the pasta . Distribute on the surface the remaining bechamel and a few flakes of butter. Bake at 200 ° C for about 20-25 minutes. The last 5 minutes turn on the grill until the surface is golden brown.

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These gnocchi have a particular flavour, the main ingredient is the potato, of course, but the other vegetables make them taste really savoury and hard wheat flour gives them a good consistency. The fonduta is simply gorgeous, especially if you savour it when hot and use bitto cheese.

Serves 2 – 3 people


Ingredients: 350gr (1.6cup -12.8oz) potatoes* – 100gr (½cup-3.5oz) carrots* – 30gr (0.125cup – 1oz) onion – 20gr (0.1cup – 0.8oz) celery – 150gr (0.7cup – 5.6oz) hard wheat flour – 1 egg yolk.
* without the skin

For the fonduta: 70gr (0.3cup – 2.4oz) bitto cheese – ½ glass of milk – 2tbs whipped cream.

Steam potatoes with carrots, onion and celery. Smash potatoes, then crush the other vegetables and mix all together. Cool down, add egg yolk and flour little by little. Knead and eventually add some more flour, till you’ll get a smooth and non-sticky dough. Take a small quantity and, on a floured surface, form a stick thick as a finger, and cut it into pieces of 2cm (0.8inch). After that, using a fork with the prongs facing upwards, press the fork down on to one side of each gnocco (singular of gnocchi) so that it leaves a row of ridges on each one (or you can use the appropriate tool). The ridges are there to absorb the sauce effectively. Place them on a floured tray and continue till you finish all the dough.

Now prapare the fonduta. Melt in a saucepan at very low heat bitto cheese cut into pieces with milk, stirring often. When done, add cream.

To cook the gnocchi, bring a large pan of water to a simmer, then add salt and drop the gnocchi. When they will start to float to the surface they’re ready. Remove them with a draining spoon and transfer them directly into the dishes. Pour the fonduta and serve immediately.


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