The vacations and Christmas and New Year's banquets are approaching... and our chefs' proposals for the holiday menu, strictly Under the banner of simplicity, genuine flavors and quality raw materials.

ZUCCHINI AND ROBIOLA EUROVERDE CREAM SAUCE – for a tasty aperitif

In a martini glass pour up to half the lightly microwaved velouté (3 min), only before serving add a spoonful of popcorn and mill pepper.

EUROVERDE MANTOVAN PUMPKIN VELUTADE with ricotta and amaretto cheese – ideal as an appetizer

Heat the pumpkin velouté in the microwave 3 min, add ricotta flakes and crumble an amaretto on top. Finally, a sprinkle of mill pepper.

EUROVERDE chickpea puree with salmon fillet crusted with pistachios, almonds and hazelnuts – For a flavor-packed second course

Dip the salmon barbed slices, about 200gr each, in lightly beaten egg white. Coarsely chop 50g pistachios, 50g almonds, 50g hazelnuts and 100g pesto bread. Mix the mince and bread the salmon fillets. Season with salt, heat the oven to 200 gr, and bake the salmon on baking paper for about 12 minutes. Meanwhile, heat the chickpea puree and spread it on the bed of the dish, add the crusted salmon and serve hot.

Enjoy your meal from Euroverde e Bontà di Stagione!