IDEAS, PASSION AND CARE.

We are in the Italian Food Valley, a land which is not only a place but also a way of seeing and doing things. Here, the farmland is transformed into food delicacies like cheeses, cured meats and wine, the soil turns into ceramic tiles and the engines become industry. This is where it all happens.

What characterizes our land is our love for a craft that even as it becomes an industry it still retains an artisanal closeness to things – to one’s own hands, to hard work and with that pleasure of making things that is necessary in order for the products to maintain a strong connection with the environment, the earth and the air.

But above all, here, like nowhere else in the world, we speak the language of food. And while in the rest of the world people share their ideas in meeting rooms and lounges, here we do so in the kitchen.

POLLO ALLA CACCIATORA

Cut the chicken into medium-sized pieces.
Cut the peppers into medium-sized strips, having removed the seeds and filaments.

Add the oil, butter and garlic cloves to a pan. Then add the chicken.
Pour in the white wine and the tomato paste, then cook for five minutes.
Add the peppers and salt to taste.

Cover the chicken with a lid and simmer over a medium heat for about 60 minutes, checking it from time to time.
Once cooked, leave to rest with the lid on for at least 30 minutes before serving.

Serves: 4 people

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Prep time: 10 mins

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Cook time: 1 hour

LASAGNE ALLA BOLOGNESE

Prepare the ragù, the dough and the besciamella.

Now it’s time to assemble your lasagne: pour a thin layer of besciamella on the bottom of your casserole dish.
Arrange the pasta sheets, cover them with a layer of besciamella, a layer of ragù and sprinkle some Parmesan cheese on top.

Repeat the process in the same order as above until you reach 3 layers of pasta.
On the very last layer, add some flakes of butter.

Place the casserole dish in a pre-heated oven at 180 °C (350 °F) for about 30 minutes.
The lasagne is ready when a golden crust forms around the outer edge of the top layer.

Serves: 4 people

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Prep time: 3 hours

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Cook time: 30 mins

TIRAMISU

To make the cream, whisk the egg yolks with sugar for a long time until the mixture is pale yellow.
Next, add the mascarpone cheese and mix everything together until fully incorporated and smooth.

In a ceramic or glass baking dish, spread a thin layer of cream.
Arrange a layer of Savoiardi on top of the cream, dipping them in coffee before placing them in the dish.
Top with another layer of mascarpone cream, followed by a layer of coffee-dipped Savoiardi, continuing until you have used all the ingredients. Finish with a layer of cream.

Sprinkle the cocoa powder on top and keep in the fridge for at least 2 hours before serving.

Serves: 6 people

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Prep time: 30 minutes

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Rest time: 2+ hours

TAGLIATELLE AL RAGÙ

Start by preparing the ragù. In the meanwhile, prepare the tagliatelle.
Place the flour onto a large wooden board and shape it into a volcano with a large hole in the center, then crack the eggs and pour them into the middle. Using a fork, mix the eggs and begin to gradually incorporate the flour and the eggs.
Once you have finished mixing the eggs and flour, start kneading by hand.

When the dough is smooth, wrap it in cling film and refrigerate for at least 30 minutes.

Dust the wooden board with some flour.
Unwrap the dough and flatten it with a rolling pin.  Roll out the dough into thin pasta sheets, less than 1 mm thick.
To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾ cm strips.

Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to prevent them from sticking.
Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.

Serves: 4 people

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Prep time: 2 hours

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Cook time: 10 mins

COTOLETTA ALLA MILANESE

Flatten the meat with a tenderizer. Whisk the eggs in a bowl, season with salt.
Dredge each cutlet in flour, then in egg, then in breadcrumbs, making sure they stick by pressing down with the palms of your hands.

Melt the butter in a frying pan over a high heat. Fry the cutlets until golden brown.
Transfer to paper towels to drain any excess fat.
Sprinkle with salt and serve warm.

Serves: 2 people

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Prep time: 30 minutes

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Cook time: 10 mins

CROSTATA DI VISCIOLE

In a bowl, stir together flour, sugar, butter (previously melted and cooled) eggs, milk and baking powder.
Mix everything quickly until you have a smooth ball.
Once you have obtained a homogeneous mixture, wrap it in plastic wrap and place in the fridge for half an hour.

Remove dough from the fridge and set one third of it aside.
Spread out the rest of the dough in a tart pan. Top with jam and spread to form an even layer.

Cut the remaining dough into strips, and arrange in a lattice pattern on top of the jam.
Fold in the edges of the crostata over the lattices.

Bake the crostata in the oven at 180 °C (350 °F) for about 30 minutes.

Serves: 10 people

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Prep time: 1 hours

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Cook time: 30 mins

SPAGHETTI ALL'AMATRICIANA

Cut the guanciale into slices approximately 1 cm thick. Reduce the slices into strips of about half a cm.
In a pan, heat a little olive oil and add the whole chili and guanciale. Brown everything.
When the fat has melted, blend with the white wine, increase the heat and let it evaporate.
Set the guanciale aside and cook the tomatoes in the same pan for about 10 minutes.

In a pot of salted boiling water, cook the pasta until al dente.

In the meantime, season the sauce with salt, remove the chili pepper, add the strips of guanciale and stir everything well.

Once the spaghetti is cooked, drain and add it to the pan with the sauce.
Stir the pasta very quickly to mix well with the sauce.
Serve straight away with plenty of grated Pecorino Romano.

Serves: 4 people

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Prep time: 45 minutes

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Cook time: 2 hours

FRITTATA CON CIPOLLE DI TROPEA

Peel and finely mince the onions. In a large pan, add extra-virgin olive oil and butter, followed by the sliced onions, and cook over a low heat for about 20 minutes.

Meanwhile, break the eggs into a bowl, add the Parmesan cheese, basil, mint and salt.
When the onions are fully softened, add them to the bowl and stir everything together.

Pour the egg mixture into a saucepan, swirling the pan round to make sure the mixture spreads evenly.
Cook for 8 minutes or until the mixture on the bottom and at the edges of the pan sets.

Place a plate on top of the pan and carefully flip the frittata onto it.
Slide the frittata back into the pan and cook on the other side for another 8 minutes.
Remove from the pan and serve.

Serves: 4 people

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Prep time: 30 minutes

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Cook time: 10 minutes

CIAMBELLA

In a large bowl put flour and sugar and mix them together.
Add the eggs one at a time.
Add the butter, previously melted, and mix well.
Add a little milk.
Add a bit of grated zest of lemon.
Lastly, the baking powder.
Mix everything well.
Pour the batter in a tube pan.
Sprinkle the white sugar on the surface of the batter.
Bake in pre-heated oven at 180 ° static oven for about 30 minutes.
You can check if it’s ready by piercing the cake with a toothpick. If it comes out clean, the cake is ready.
Let cool and then remove the bottom of the pan and place on your serving plate.

Serves: 8 people

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Prep time: 1 hour

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Cook time: 30 minutes

HEADQUARTERS:

Vetagro S.p.A.
Via Porro 2 42124 Reggio Emilia – Italy
info@vetagro.com
infowesteu@vetagro.com
tel: +39 0522 186 1500
fax: +39 0522 927025
www.vetagro.com

OTHER LOCATIONS:

Vetagro Eastern Europe Kft.
Váci utca 81 1056 Budapest – Hungary
infoeasteu@vetagro.com
tel: +39 0522 186 1500
fax: +39 0522 92 7025

Vetagro Yem Ticaret A.Ş.
Levent Mahallesi, Cömert Sokak, No: 1
Yapı Kredi Plaza C blok Kat:17 No:40-41 Ofis:16
34330 Beşiktaş – ISTANBUL
info@vetagro.com
tel: +90 212 318 9059
fax: +90 212 317 4701

Vetagro Inc.
116 W. Jackson Blvd Suite # 320 Chicago, IL 60604 – USA
infousa@vetagro.com
tel: +1 773 610 2087
fax: +1 773 442 0131