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.

WELCOME!

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

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

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