We recommend the use of extra- virgin olive oil CLETUS raw and for the preparation of food, perfectly enhancing the flavours of e.g.: shellfish, middle old aged cheeses, fish in general as well as raw and cooked vegetables;
This oil has a light and refined taste and can thus be combined with different culinary cultures and traditional kitchens.
Some tasty recipes from chef Giorgio Maria Pastafiglia:
Aspic tartar with olives
Artichoke salad with pecorino primo sal , cherry tomatoes , lupines and herb sauce
E.v.o. Marinated salmon with oil CLETUS and citrus fruits, potato Ice Cream, celery