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, after removing the seeds and filaments.

In a pan brown it in oil, butter and garlic cloves.

Add the white wine, then the tomato paste and cook for five minutes.

Add the peppers and salt to taste.

Cover the chicken with a lid and simmer over medium heat for about 60 minutes checking from time to time.

Once cooked, leave to rest with the lid on for at least 30 minutes before serving.

Serves: 4 people

avicola

Prep time: 10 mins

avicola

Cook time: 1 hour

LASAGNE AL FORNO

Prepare the ragu, the dough and the bechamel.

Now put your lasagna layers together: pour a fine layer of besciamella on the bottom of your casserole dish. Place the pasta rectangles, cover them with a layer of beschamel, one layer of ragu and sprinkle some parmesan cheese on top.

Repeat the process in the same order as above until you reach 3 layers of pasta.

Cover the last layer with béchamel and flakes of butter and bake at 180 degrees for about thirty minutes.

When the surface is golden brown, the lasagna is ready!

Serves: 4 people

avicola

Prep time: 3 hours

avicola

Cook time: 30 mins

TIRAMISU

To obtain the cream whisk the egg yolks with sugar for a long time.
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.
Then arrange a layer of coffee-dipped Savoiardi and top again with mascarpone cream, continuing until the ingredients are used up and ending with a layer of cream.
Sprinkle the surface with the cocoa powder and keep in the fridge for at least 2 hours before serving.

Serves: 6 people

avicola

Prep time: 30 minutes

avicola

Rest time: 2+ hours

TAGLIATELLE AL RAGÙ

Place the flour onto a large wooden board and shape it into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.

Using a fork, mix the eggs and begin to gradually incorporate the flour with the eggs.

Once you have finished mixing 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 a bit of flour.

Unwrap the dough and flatten it with a rolling pin.

Roll out the dough into thin pasta sheets, less than 1mm thick.

To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips.

Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop 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

avicola

Prep time: 2 hours

avicola

Cook time: 10 mins

COTOLETTA ALLA MILANESE

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

avicola

Prep time: 30 minutes

avicola

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 and until you have a smooth ball. 

Once a homogeneous mixture is obtained, wrap it in plastic wrap and place in the fridge for half an hour.

Remove dough from the fridge and and set aside a third of the dough.

Distribute the rest of the dough in a tart pan.

Top the dough with jam and spread it out evenly.

Cut strips from remaining dough, and make a lattice pattern on the crostata. 

Fold in the edges of the crostata over the lattices.

Bake crostata in the oven at 180 degrees for about 30 minutes.

Serves: 10 people

avicola

Prep time: 1 hours

avicola

Cook time: 30 mins

SPAGHETTI ALL'AMATRICIANA

Cut the guanciale into slices about 1 cm thick. Reduce the slices into strips by about half a cm.

In a pan heat a little bit of olive oil and add the whole chili and guanciale.

Brown everything.

When the fat has melted, blend with the white wine, raise 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 are cooked, drain and add them 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

avicola

Prep time: 45 minutes

avicola

Cook time: 2 hours

FRITTATA DI CIPOLLE DI TROPEA

Peel the onions and mince fine. 

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

Meanwhile, break the eggs into a bowl, add the Parmigiano Reggiano, basil, mint and salt. 

When the onions are fully softened, add them in the bowl too and stir everything together,

In a saucepan pour the egg mixture, swirling the pan round to make sure the mixture spreads evenly. Cook 8 minutes or until the mixture on the bottom and 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 8 minutes longer.

Remove from the pan and serve. 

Serves: 4 people

avicola

Prep time: 30 minutes

avicola

Cook time: 10 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