Veneto
Walnut bread crostini with Caciotta cheese, radicchio, Gran Biscotto and pear
Welcome to Veneto, where cuisine celebrates the diversity of the landscapes. Let’s discover the products par excellence of the Lessini Mountains, from fruit to cheeses and some very interesting combinations.
Walnut Bread
The traditional local ovens create the rustic fragrance of Walnut bread…
which goes perfectly with the sweet softness of two slices of Gran Biscotto…
Radicchio
…and the surprising flavour of grilled Venetian radicchio.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Walnut bread crostini with Caciotta cheese, radicchio, Gran Biscotto and pear
Ingredients:
- 2 slices of walnut bread
- 50 g Caciotta Erbezzina cheese
- 1 Radicchio di Verona PGI
- 1 Misso pear
- 2 tbsp Aceto Balsamico di Modena PGI
- 100 g Gran Biscotto
- marjoram
- extra-virgin olive oil
- pepper
Instructions:
Wash the radicchio and cut it into thin strips. Heat a drizzle of extra-virgin olive oil in a frying pan and soften the radicchio for a few minutes, stirring frequently. Add the balsamic vinegar and simmer until reduced.
Dice the Misso pear and season with a drizzle of oil, pepper and marjoram.
Toast the slices of walnut bread on a grill until golden brown. Top with the thinly-sliced Caciotta cheese, sautéed radicchio, Gran Biscotto and pears. Sprinkle with ground pepper and serve.
In Veneto with Lello Panello and Samuele, Marghe e Samu
We stop at Sorato Il Fornaio Camposampiero, Padova) to enjoy a Ciabatta with Gran Biscotto, Treviso radicchio cream, herb-roasted cherry tomatoes and Asiago PDO.. Enjoy!
Veneto
The unique agri-food landscape of the Lessini Mountains, in the province of Verona, stand out among the many Venetian culinary delicacies, ranging from fruit to dairy farming. Some of the most noteworthy products are ancient varieties of fruit, such as Misso Pears, used to make desserts and drinks following a ripening process called “ammezzimento”, or over-ripening. The best cheeses, such as Caciotta Erbezzina, a cow’s milk cheese that takes its name from the municipality of Erbezzo, are produced in mountain huts. The local breads, enriched with walnuts and wild herbs, also reflect the region’s biodiversity.
Discover all the recipes
Lazio
White pizza stuffed with Gran Biscotto, Caciotta cheese, Roman artichokes and black truffle
Molise
Fresh Molise bread sandwich with Gran Biscotto, Pietracatella cheese and Tortarello melon
Umbria
Torta al Testo with Gran Biscotto, Umbrian pecorino cheese, olive paste and mesclun salad
Sicily
Cucciddatu with Gran Biscotto, Vastedda Palermitana cheese, courgettes and pistachio pesto
Campania
Jumbo Cafone bread crostini with Gran Biscotto, buffalo mozzarella, Cilento fig and olives
Piedmont
Lingue di Suocera crackers with Tortona tomato, Gran Biscotto, Robiola cheese and Bagnet Verde
Tuscany
Caprese bruschetta with Tuscan bread, Gran Biscotto, Caciotta cheese and tomato
Trentino Alto Adige
Kaisersemmel rolls filled with Gran Biscotto, Stelvio PDO, yogurt sauce and Terlano asparagus
Friuli Venezia Giulia
Cornbread sandwich filled with Gran Biscotto, Montasio cheese, chestnut mayonnaise and chicory
Apulia
Jumbo bread crostini with carrots, burrata cheese, Gran Biscotto and lampascioni
Calabria
Rye bread sandwich with goat’s cheese, Gran Biscotto, Tropea onion and Calabrian pesto
Basilicata
Toasted Matera bread with Gran Biscotto, Caciocavallo and Crusco pepper spread
Liguria
Triora bread bruschetta with robiola, Gran Biscotto, and pesto artichokes
Sardinia
Carasau bread lasagna with Gran Biscotto, Zafferano di Sardegna PDO béchamel, Fiore Sardo PDO and artichokes
Emilia Romagna
Crescentina flatbread with ricotta and Parmigiano PDO spread, herbs, Gran Biscotto and balsamic vinegar
Valle d'Aosta
Black rye bread sandwich with Gran Biscotto, fontina and caramelised apples
Marche
Crescia flatbread with Caciotta cheese, Gran Biscotto, paccasassi and black olive paste
