The Demetra Food Academy Recommends...

Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Summer salad
Summer salad
Artichoke, onion and potato stuffed with gypsy-style vegetables
Artichoke, onion and potato stuffed with gypsy-style vegetables
Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cod salad on a bed of Antipasto Valtellina and citrus fruits
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The Demetra Food Academy Recommends...

Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Summer salad
Summer salad
Artichoke, onion and potato stuffed with gypsy-style vegetables
Artichoke, onion and potato stuffed with gypsy-style vegetables
Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cod salad on a bed of Antipasto Valtellina and citrus fruits

PIZZA WITH PARMESAN CREAM, CULATELLO AND VINEGAR CREAM

PIZZA WITH PARMESAN CREAM, CULATELLO AND VINEGAR CREAM
Ingredients for 1 pizza

40g Demetra Parmesan cheese cream
80g mozzarella
n.4 slices of culatello
songino salad to taste
Wiberg vinegar cream to taste

Method

Top the pizza base with the parmesan cream, mozzarella and bake in the oven. Once cooked garnish with salad, culatello and vinegar cream.