Taste of Zenato - Recipes

Seared sea bream with thyme, agretti and toasted Avola almonds

Seared sea bream with thyme, agretti and toasted Avola almonds

The Taste of Zenato together with the chef @SimoneLugoboni of the restaurant @ostescuro in Verona.

Pezzogna seared in thyme with friar's beard and toasted Avola almonds

A prized fish from the Mediterranean Sea, consisting of delicate yet flavory meat, excellent paired with Lugana Riserva Sergio Zenato, a wine of great structure and elegancy, in addition to compelling and very complex aromas with refined floral, citrus and exotic fruity notes.

Potato and spinach gnocchi stuffed with Stelvio cheese fondue melted butter and truffle flakes

Potato and spinach gnocchi stuffed with Stelvio cheese fondue melted butter and truffle flakes

Potato and spinach gnocchi stuffed with Stevlio cheese fondue, melted butter and truffle flakes
A dish that has become a classic of our tables ennobled by a product of excellence prepared by chef Andrea Fenoglio

Guinea-fowl, grapes, shallot and Lugana Recipe

Guinea-fowl, grapes, shallot and Lugana Recipe

Recipe created by Italian chef  Simone BredaORistorante Sedicesimo Secolosteria - Brescia

Watercress Risotto with Stracciatella and Roasted Cherry Tomatoes

Watercress Risotto with Stracciatella and Roasted Cherry Tomatoes

Recipe created by Italian chef  Tiziana Branca -  Osteria di Porta Cicca - Milano

Cresasso Pearl Barley

Cresasso Pearl Barley

Recipe created by Italian chef Gianfranco Vissani.

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