Latest from RAVIDA
(Italiano) A good drizzle of RAVIDA gives these red mullet fillets a distinguished spicy note. Moist and flavorsome, they have since become a staple at home. Try with any white other fish fillets, it takes only a few minutes to make.
Nothing reminds me me more of summer than cold grilled eggplants with the fragrance of oregano and fresh mint, drenched in olive oil, eaten as we return from the beach 4 Medium sized eggplants, about 900 gm RAVIDA Extra Virgin Olive Oil RAVIDA Oregano Sea Salt RAVIDA Vinegar and Wine Must 2 cloves of new […]
We are not exhibiting but we will be there. Natalia and Stephane will be at SIAL in PAris on Monday October 20th and Tuesday 21st. Please let us know if you will be visiting the Paris food show so that we may set up a time to meet. See you!
Champagne? No. RAVIDA Olive Oil. Japanese love our oil so much that Top Chefs in Tokyo pour it abundantly over sushi and sashimi, grilled fish and meats, rice and fresh tofu and, when not fully satisfied yet, they just…
A generous grating of ricotta infornata – baked ricotta – until recently only available in the province of Messina is the key to this dish. However, if you are missing the key ingredient, try with pecorino, a dried ricotta or a dry goat cheese. You can also try replacing basil with mint or oregano. It is still absolutely delicious, fresh and summery.
Sicilian cauliflowers are a popular staple food but this delicious pasta combining north african flavors such as pine nuts, black currants and saffron will unlikely appear on a restaurant menu. It also makes a savory side to a Sunday roast. Serves 4 1 cauliflower weighing about 600gms/1 ½ lbs 1/4 cup pine nuts 1/4 […]
(Italiano) Un’altra delle mie paste preferite, nella sua semplicità. Non risparmiate sulla qualità degli ingredienti, è tutto lì. Harusada Shimizu, lo chef della trattoria Mangia Pesce nell’elegante quartiere di Shibuya a Tokyo, l’ha inserita nello speciale menu ‘Colazione a Casa Ravidà’ e la perfezione giapponese non ha tradito: la migliore pasta al limone che abbia mai assaggiato.
A Sicilian salad of Northern European origins.