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Marinated anchovies are one of the most delicious cold appetizers ; thus prepared are kept in the fridge for days .



  • 500g of anchovies
  • 1 clove of garlic
  • 3 tablespoons of vinegar or white wine
  • 2 lemons squeezed
  • 1\2 cups oil “Oro d’Autunno” seiac
  • Pepper q.s.
  • 1 tablespoon chopped parsley


Clean well the  anchovies , eneliminating first the head, then pass  to open them along the belly just like a book, to  be diliscated  to deprive them of the trails  obtaining the fillets , without dividing the two ends of the fish .Make a marinade with the vinegar and the  lemon juice and pour a portion into a bowl where recline the first layer of the  anchovies , being careful not to break them. Continue in this way  until the end of the fish and  the marinating.
Let marinate for at least 5 hours before serving . Spent long enough you can throw the liquid of the marinating and season. In the meantime emulsifier in a mixer oil “Oro d’autunno” seiac, a pinch of salt , pepper , garlic and parsley finely chopped. Eliminated marinating drizzle with sauce made in a mixer.





Immergete il pane biscottato del Cilento nell’acqua per pochi istanti. Eliminate l’acqua, spezzate il pane in pezzi più piccoli e disponeteli in un piatto. Condite il pane biscottato con i pomodori, dopo averli opportunamente lavati e tagliuzzati, utilizzando sia il loro succo che la buccia. Aggiungete successivamente l’olio extravergine di oliva “Oro d’ Autunno” seiac, il sale e l’origano per insaporire il piatto e servite. L’acquasale, a secondo dei gusti, può essere arricchito ulteriormente aggiungendo anche altri ingredienti come il tonno, le alici, il mais, le melenzane, i peperoni, ecc.

Zeppole di sciuriddi


  • courgette flowers
  • flour
  • Warm water
  • 1 tablespoon salt
  • 1 small piece of yeast
  • goat cheese
  • oil for frying


Carefully wash the zucchini flowers in paying attention also clean the inside .Remove the stem and let dry. after which go cut . transfer it take the flour in a large bowl .In another smaller bowl and pour warm water , melt the yeast and a teaspoon of saltafter that pour into the flour and begin amalgamate gradually add the goat cheese grated and water if the dough is too thick . After working the dough vigorously for about 10 minutes , it must be soft , elastic and smooth. Only then you can add the final ingredient : the flowers .Let stand for about 30 minutes covered with a towel .after the indicated time , the mixture is grown and only then you can start cooking.

Take a pan and pour plentiful oil. Once brought to a boil the oil start to insert the dough in the form of small balls elongated with the help of a spoon. Simmer until these become golden.  After cooking recline theme on paper towels and repeat the process until the dough is finished. Serve at the time, very hot to taste their softness and fragrance.

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