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Our Chef’s recipes

Food and wine in Aosta Valley

food and wine in Aosta Valley

Food and wine is a very important aspect in Aosta Valley culture. The Aosta Valley population is in fact always been devoted to farming and mountain agriculture and this aspect has led the local food culture at being characterized by dishes of animal origin, such as dairy products, cheeses and meats or dishes that combine the flavor of the mountain vegetables to …

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Italian Recipe : Prawns with dill with raw tomato on pesto beans

Italian Recipe

The italian recipe of fish proposed today by the Chef of the Le Rascard Restaurant of the Saint- Vincent Resort & Casino, Ginacarlo Duce, is a recipe very fresh and light fish recipe, ideal for the summer season, made ​​from jumbo shrimps , dill with crudités cherry tomatoes, pesto and fava beans. Ingredients for 4 people 20 prawns cleaned, 3 tomatoes, 300g …

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Fusion Recipe: ​​tuna lacquered with honey with Azuki humus and pumpkin

tuna steack

The fusion recipe of tuna lacquered with honey with Azuki humus and pumpkin with Azuki humus  combines wisely the classic Mediterranean flavor of freshly sliced ​​tuna seared with the Azuki humus, a type of beans with oriental origin. The fusion recipe of tuna steak glazed with honey and pumpkin with Azuki humus is a Emanuele Lattanzi’s creation, from the Gaya Fusion Restaurant of …

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Italian recipe: mille foglie of sea bass with artichokes and emulsion of butter and marjoram

Recipe mille foglie of sea bass with artichokes and emulsion of butter and marjoram

The fish recipe of the mille foglie of sea bass with artichokes and emulsion of butter and marjoram is a delicious proposition for the spring season of Giancarlo Duce , first Chef of the Restaurant Le Rascard of the Saint- Vincent Resort & Casino. mille foglie of sea bass with artichokes ingredients This fish recipe includes the following ingredients for 4 people : …

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