Creamy Sorbetto, almond and olive oil with Olio Poldo Blended

Ingredients for 4 persons

  • 40 g of shelled and peeled almonds
  • 20 g of cane sugar
  • 400 ml of sugar-free almond milk
  • 70 g of citrus honey
  • 400 ml of pastry cream
  • Extravirgin Olive Oil Olio Poldo Blended
  • salt

Method of cooking:

  1. Toast the almonds in the hot oven at 160 degrees for about 5 minutes, cool and shrink to powder in combination with cane sugar
  2. Heat the almond milk briefly with honey until dissolved, mix the cream, ground almonds and a pinch of salt, put in a refrigerator for 2 hours
  3. Transfer the mixture to an ice-cream maker by mixing it with 4 tablespoons of Olio Poldo Blended, Operate the machine and form the ice cream according to the time of the instrument used

Transfer the ice cream into glass cups and complete it with dark chocolate in small flakes and some drops of Olio Poldo Blended Oil.

Chef Giuseppe Capano on Cucina e Salute

Carrots Flan on curry cream

Ingredients for 2 persons

  • 3 medium carrots
  • 1 egg
  • 100ml kitchen towel
  • 2 Parmesan spoons
  • Salt and Pepper To Taste
  • 3 ml of Extravirgin Olive Oil Olio Poldo Monocultivar Leccino
  • 3 tablespoons of seed oil
  • 1 knob of butter

For curry cream:

  • 4 tablespoons of cream
  • 1 teaspoon curry
  • Olio Poldo Monovarietale Leccino as needed
  • Salt


  • caramelized bacon (as needed)
  • Militancy (as needed)

Curry cream process

Put Olio Poldo Oil and Cream in a pan, when it begins to simmer, be careful not to tear it. Remove from the heat and add the curry spoon. Amalgamate and adjust salt.

Flan procedure

Boil the carrots and finish cooking under cold water. Once cooled, put them in a bowl and add the egg, Olio Poldo Oil, cream, butter and two spoons of Parmesan cheese. With the help of a minipimer roll to get a creamy compound.
Add seed oil to the flour and continue to blend so as to incorporate air into the compound which must be sparkling and smooth. Adjust salt and pepper. Cook the Flan in two peeled milled tomatoes at 175 °C for 18 minutes and decorate as you like.

 Chef Carlo Le Rose