Potato ravioli with codfish and taggiasca olives




     For the filling

    1 kg mountain potatoes

    2 eggs

    1 knob of butter

    3 spoonfuls of grated Parmesan



    For the dough

    400 gr “00” Italian flour

    50 gr whole wheat flour

    4 eggs

    For the sauce

    5 fresh tomatoes

    1 clove of garlic

    1 chili pepper

    200 gr Frantoio Portofino pitted olives in extra virgin olive oil

    Santagata extra virgin olive oil



    Boil and mash the potatoes. Prepare the dough mixing the two types of flour on a board. Make a well in the middle for the eggs. Knead until the dough is homogenous and elastic. Cover with a dump cloth and let it rest for about half an hour. Add the butter, eggs, parmesan, salt, pepper and nutmeg to the potatoes and knead until the mixture is smooth. Cut the rolled-out pasta into rather long rectangles. Spoon the filling at a regular distance on the rectangles and close it with a second layer of pasta. Cut the ravioli with a pastry wheel, seal and crimp the edges with a fork.

    Prepare the sauce frying on a low heat the peeled and seeded tomatoes, the codfish and the rest of the ingredients. Drop the ravioli in boiling water, drain and add to the sauce quickly stirring and drizzling with Santagata extra virgin olive oil.




    Spaghetti allo scoglio




      1 kg mussels

      1 kg clams

      500 gr shrimps

      500 gr prawns

      500 gr squids

      2 fresh tomatoes

      2 or 3 cloves of garlic

      Parsley to taste

      500 gr spaghetti

      Santagata extra virgin olive oil


      In a pan, lightly brown the garlic with extra virgin olive oil, stir in the diced tomatoes, add the seafood and cook for 10 minutes. Boil the pasta in salted water, drain it al dente and add it to the previously made sauce.

      Drizzle with Santagata extra virgin olive oil.

      Fritto Misto




        500 gr shrimps

        500 gr prawns

        500 gr squids

        3 eggs

        “00” Italian flour to taste

        Corn flour to taste

        Salt to taste

        500 ml Santagata olive oil



        Dip the shrimps and prawns in the beaten eggs and coat evenly with the corn flour. Dust the squids with the “00” Italian flour. Heat the oil in a large saucepan or wok and deep fry the seafood until crisp and golden, stirring to ensure that the pieces don’t clump together. Drain and arrange on oilabsorbing.

        paper to serve. Sprinkle with salt.

        Olive oil and lemon shortbread



          250 gr of flour

          1 whole egg

          1 egg yolk

          100 gr of sugar

          100 gr of Santagata Selezione Oro extra virgin olive oil

          Zest of one lemon

          Vanilla essence



          Whisk the sugar with the eggs, olive oil, flour, lemon,

          and vanilla. Fold the dough into cling-film and place in the fridge for at least half an hour.

          Roll out the pastry (about half a centimeter in height) and cut out the biscuits in the desired shape.

          Bake in the oven at approximately 180° for roughly 15 minutes.

          Powder with icing sugar.

          Frantoio di Portofino at Fine Food Australia

            The products of the Frantoio Portofino landed in Australia, one of the countries that appreciate the great culinary tradition and Italian food, at the Fine Food Australia (Melbourne September 12 to 15).

            Frantoio of Portofino, along with the products of Santagata brand, will be present at booth ISOLA H2 STAND N° 8. The extra virgin olive oil, one of the greatest Italian tradition, is ready to represent the Made in Italy in one of the most important international markets.

            Fine Food Australia

            Santagata Australia 1

            Santagata Australia 2

            Santagata Australia 3

            Santagata Australia 4

            Santagata Australia 5