“You can always visit I Roccoli to taste the oil free of charge before purchasing.”
I Roccoli oil is gentle on the nose, with sensations of freshly mown grass, herbs, sweet almond and artichoke. It is velvety and sweet on the palate, building in equal measure to a slight bitterness and a spicy note. An elegant, balanced and persistent oil.
I Roccoli oil is the ideal partner for every dish. It can be combined with many fish and meat recipes, including carpaccio. It is ideal for seasoning vegetables, both cooked and raw for a pinzimonio dip, as well as for bruschettas and fresh soft cheeses. We often surprise our guests with a dessert made with Garda PDO Olive Oil, which can be teamed with chocolate and ice-cream, as well as with fruit by adding a little vanilla to the oil.
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Cosmetics with Garda PDO oil.
A FOGASSA DE CAVAION, A LOCAL SPECIALITY
- 250 g 00 flour;
- 3 tbsps extra virgin olive oil;
- 1/2 glass milk;
- 4 tbspA pinch of salt;
- 1 tsp baking powder (or half tsp bicarbonate)
- Grated lemon rind.
Mix all the ingredients together into a smooth, even dough.
Divide the dough into two pieces, place them on a floured surface and roll them out with a rolling pin to a thickness of about 1 cm.
Place the two pieces of dough to cook on an electric grill, or over embers on the fireplace. When the embers are hot, turn down the heat (to prevent the pastry from burning on the outside).
Cook for 15 minutes, turning about 2-3 times on each side.