San Lorenzo’s Kitchen

This wonderful dessert is so decadent and elegant that it will never go out of style! And it’s so simple…

400 ml of heavy cream
2 tablespoons of Grappa di Moscato San Lorenzo
8 tablespoons  of Prosecco di Valdobbiadene San Lorenzo
4 tablespoons of sugar

Place cream and whiskers in the freezer for 5 minutes. In the mean while, in a big bowl, dissolve the sugar in the alcohols. Add the chilled cream and begin to whisk until you obtain a smooth, silky but consistent mixture.
Divide in serving glasses and refrigerate until serving.
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Scritto da Sara - Piperita alle 10:17, in La ricetta, Dolce

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This little Austrian puffs are the perfect accompaniment for you breakfast or the afternoon tea!
The hidden hearth of Blueberry extra Jam is a happy surprise for any one who’s tasting them!

For the dough
350 g of flour
100 ml of milk, warm
10 g of fresh yeast
35 g of butter, melted
30 g of sugar
A pinch of salt
1 egg

San Lorenzo’s Blueberry extra jam

Sift the flour in a big bowl and make a wheel in the centre. Melt the yeast in the warm milk and pour it in the centre of the flour wheel. cover it with a thin layer of flour, cover the bowl with a tea towel and let it rest for 15 minutes.
Mix butter, sugar, salt and egg. Add it to the flour and begin to knead until you have a smooth and dry dough. Add more flour if necessary. Let it rest for another 15 minutes.
Divide the dough in little balls, 25 g each. Roll them on a floured surface, then lay them down. Add a little spoon of blueberry jam in the centre of each disk, close firmly and lay every little ball in a buttered mould.
Let them rest until they triplicate their volume.
Preheat the oven at 200° C.
Brush the surface of the of the dough with some butter and cook in the hot oven for 20-25 minutes, or until golden.

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Scritto da Sara - Piperita alle 12:19, in La ricetta, Merenda

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Those little frittata are a super quick and chic appetizers that just enlighten the wonderful flavour of San Lorenzo’s Speck.

Serves 3-4
4 eggs
Salt and pepper
Butter
100 g of Speck del Trentino San Lorenzo
Blanched asparagus
Few drops of Aceto Balsamico di Modena San Lorenzo

Beat the eggs altogether with salt and pepper.
In a small non stick pan, melt a little nob of butter, and add enough eggs to cover the bottom. Let it cook for a few minutes, then turn it and cook it on the other side. Reserve, and continue cooking the rest of the eggs in the same way.
Lay on each frittatina a few slice of speck and few asparagus. Roll it and sprinkle it with few drops of balsamic vinegar.
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Scritto da Sara - Piperita alle 9:54, in Antipasto, La ricetta

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Risotto is one of our traditional dish, love from the Alps to Sicily, we are really proud of it!
It’ fairly simple to make, you just have to be patient and stir for 20 minutes, that’s all… If you carefully follow this instruction, you will experience a creamy, tasty dish…

Serves 2
200 g Organic Carnaroli Rice
1 small spring onion
1 tablespoon of extra-virgin Oilive Oil San Lorenzo
1 glass of white wine
100 g of Bitto D.O.P., diced
10 g of butter

Hot chicken broth

Mince the onion. Hot the oil in a heavy bottomed pan, with high edges. Stir fry the onion, without letting it colouring. Add the rice and stir-fry it fro few minutes, until all the grain are hot. Add the wine and let it evaporate. Begin to add three ladle of broth, and keep stirring until is mainly absorbed. Add again and again broth, until the rice is cooked (about twenty minutes in all). Five minutes before the rice is cooked, add the diced cheese.
Away for the heat, when the rice is cooked, add the butter, stir, let it rest for a few minutes, then serve with a good sprinkle of freshly grind pepper.
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Scritto da Sara - Piperita alle 8:37, in Primo, La ricetta

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In my French husband family, Moules au Champagne are legendary! More then 10 years ago, my mother-in-law cooked mussels with an entire bottle of Champagne! And my father-in-law is still protesting against it!
But we have to say: they were the best mussels I’ve ever had!

Serves 2
1 kg of clean, fresh mussels
1 tablespoon of Extra-virgin olive oil San Lorenzo
2 garlic cloves
Basil
1/2 bottle of Champagne Grande Réserve Sélection San Lorenzo

In a big pan, put, in order, oil, garlic, mussels, basil and drizzle everything with the half bottle of Champagne Grande Réserve Sélection San Lorenzo. Put the pan on high heat, cover. Shake after 5 minutes, then let it cook for 10-15 minutes, until all the mussels are cooked and open.
Serve straight away, drinking the rest of the Champagne Grande Réserve Sélection San Lorenzo.
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Scritto da Sara - Piperita alle 8:32, in Antipasto, La ricetta

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This wonderful, moist chocolate and hazelnut cake, is inspired by one of my favourite cooks in the world, Nigella Lawson, How To Be a Domestic Goddess. Baking and the Art of Comfort Cooking. A bible…

3 eggs
A pinch of salt
50 g soft butter
200 g Hazelnut & Chocolate Cream [GB]
1 teaspoon sake (optional, and it can be substitute with rum)
50 g minced hazelnut
65 g melted dark chocolate

For the icing:
60 g toasted hazelnut
60 ml heavy cream
1 teaspoon sake (optional, and it can be substitute with rum)
65 g dark chocolate

Preheat the oven at 200° C. Grease a 20 cm cake mould.
In a bowl, with hand whiskerd, beat hazelnut & chocolate cream with the butter. add the egg yolks, sake and minced hazelnut.
beat the egg white until stiff and add it to the hazelnut and chocolate mixture. Add the cooled, melted chocolate.
Pour the mixture in the buttered cake mould, and cook in the hot oven for 25 minutes.
In the meanwhile, heat the heavy cream, add sake and chocolate e let it melt at a very low heat. Let it cool. Whisk the chocolate cream until fluffy and completely cooled.
Cover with this glazed the cooled cake and decorate it with the toasted hazelnut.
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Scritto da Sara - Piperita alle 7:27, in La ricetta, Dolce

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What there is more simple, yet satisfyng, that a good plate of Trofie al Pesto, 100% San Lorenzo?

Do you really need a recipe for boiling salted water, add San Lorenzo’s Organic Trofie, let it cook for the stated time and then dressing it with San Lorenzo’s Pesto?
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Scritto da Sara - Piperita alle 8:13, in Primo, La ricetta

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Since Yesterday the giro is around Emilia Romagna, the home of many many wonderful and tasty food!
Among them, the Coppa di Parma…
And here’s a new way to taste, allowing the heat to enhance all its flavours…

For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil [GB]
125 ml warm water

200 g of Coppa di Parma [GB]
Sage leaves

To make the dough, dissolve the yeast in the warm water, add the sugar and leave to rest for 5-10 minutes, until it starts frothing on top. For dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and mix until the dough is smooth and only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with oil, covered with a damp cloth, in a warm place. Turn the oven on to 200°C.
Once the dough has tripled in volume (this will take between 1-2 hours, depending on the weather), knead it quickly and begin to rool out many little tongues of dough.
Lay on each tongue few thin slices of Coppa and a tiny sage leave. Roll the tongue and put it, swirl part up, in a cake mould. Continue like that until you used all the ingredients and the tubes took all the cake surface.
Cook in the hot oven for 25-30 minutes, until risen and golden.
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Scritto da Sara - Piperita alle 12:00, in Antipasto, La ricetta

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The Giro d’Italia is heading in those days through Lazio, Umbria and Toscana, home land of one of our quickest, simplest and yet rewarding antipasto: bruschetta!
With a good piece of bread as a base, you can choose among all the San Lorenzo sauces and pickles as topping: in he picture you can see Volviarelle Mushroom, but even any of our pesto or pasta sauces or preserves will rock, fulfilling all the expectations of your guests!
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Scritto da Sara - Piperita alle 8:43, in Antipasto, La ricetta

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Still following the Giro d’Italia, today we head to Campania. homeland of wonderful products, among which the Buffalo Mozzarella.
This Parmigiana is slightly different from tradition, as we used fresh cherry tomatoes, but you can substitute them with Organic peeled tomatoes.

Serves 4
2 large eggplants (aubergines), thinly sliced
1 lt of Olive Oil
1 Buffalo Mozzarella Campana D.O.P.
Cherry tomatoes

Fry the eggplant in the hot olive oil, until golden. Drain them on kitchen towel.
Cover with most part of the fried eggplants 4 one-size moulds or a big one, layer sliced mozzarella and halved tomatoes and finish with a layer of fried eggplants.
Cook in a pre-heated oven for 20 minutes and serve immediately.
Salt and pepper
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Scritto da Sara - Piperita alle 7:56, in Secondo, La ricetta

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