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At Il Luogo we carry on the heritage of the rich history of national cuisine, made of flavors and tastes, ancient and new techniques, enriching and layering it with new meanings and signs. An Italian cuisine, neither traditional nor innovative, in which coexists: a special attention to the story that the product brings, a great work in the analysis of the unique caratheristic the product has, as well as the processing techniques and a human care so that in the dish can be found those qualities and the rich history that characterize the best raw materials of our country. Dishes seemingly simple, are indeed memorable because they can tell something even after having tasted them number of times, as well as the most complex and innovative preparations, where many elements are layered and interact each other. The result of a work by many hands and many minds.

Marinated Smoked Duck

Sprinkle the duck breast with salt and the spices, rest for 40′, then remove the salt, wash and place on a grid. In a pan…

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Green fiocchetti

Clean nettles keeping only the leaves and wash them, cook for 3 minutes in boiling salted water, drain, allow to cool…

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Fusilli with Warty clams and mussels

Heat oil, add the bread and herbs, let it go 1 minute and remove from heat. Let cool then add the bottarga. Knead the …

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Fennel Moretto

Heat hazelnuts to 60 ° C in an oven for 5 minutes. Dissolve sugar in water and bring it to 119 ° C, add hazelnuts and…

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Egg with citron with purée of mashed bread and Sarawak Pepper

Heat oil with garlic, sage and rosemary for 3 minutes then remove all the spices; add the bread, mix well, remove from…

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Piedmontese veal tenderloin cooked rare

Clean the artichokes, divide them into two parts and cook for about 8 minutes in hot water and wine with thyme, garlic…

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Spaghettoni with spring onions and hot pepper

At slow fire, in a large skillet, heat 3 tablespoons of oil with bay leaves, add the garlic and onions and cook for about…

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Il Cipollotto (rock version)

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