Extra virgin olive oil

Piadina recipe PIADINA (ingredients for 4 people)


     400 g of type 00 flour

100 g of re-milled semolina

10 g of fine salt

2 g of bicarbonate

200 g of warm water

40 gr of BioSapori EVO oil

For the filling:

A BioSapori DRIED aubergine

A fresh spreadable cheese


Garlic sprout

BioSapori extra virgin olive oil


Mix the 00 flour, re-milled semolina, salt and baking soda. Pour the EVO oil into the flour, knead by hand, add all the water and continue to knead until you obtain a soft and homogeneous dough. It will take at most 10 minutes. Let the dough rest for about 30 minutes in a bowl covered with plastic wrap. After the resting time, divide the dough into four equal parts and roll out each part very thinly trying as much as possible to give it a circular shape. Place the piadina on a hot non-stick pan without any fat (no oil or butter). After about two minutes, check the lower part of the piadina and, if it has reached a nice color (typical of piadina), turn it over to the other side and cook another two minutes or so. At this point, remove the piadina from the heat and stuff it as desired. Some good ideas for filling it: a) dried aubergines with a cream cheese made by mixing cheese; b) BioSapori dried zucchini, spreadable cheese, natural tuna and BioSapori red onion compote

PASTA WITH PESTO AND EVO OIL (ingredients for 4 people)


• 320 g of butterflies

• 40 g BioSapori vegan basil pesto

• 30 g of Parmesan (to taste)

• 90 gr Bio BioSapori extra virgin olive oil

• 10 BioSapori cherry tomatoes

• a handful of pistachios

• Salt to taste.


Cook the pasta in abundant water, add salt. Put 50 ml of extra virgin olive oil in a pan on the heat and add the cherry tomatoes. Add the pesto to the tomatoes in the pan, continuing to heat, once the pasta is cooked, season it with the sauce, stir everything in and add the pistachios and garnish with a drizzle of BioSapori Gentile di Larino oil

  SHORT PASTRY with extra virgin olive oil


• 300 g type 0 flour

• 100 g granulated sugar

• 100 ml extra virgin olive oil

• 2 medium eggs

• 1 Vanillin sachet

• 1 teaspoon baking powder

• 1 pinch Fine salt


In a bowl, sift the flour with the baking powder and the vanillin and make a hole in the centre. Pour the eggs into a separate container, separating the yolks from the whites, keeping the latter aside. Add the oil to the yolks, beating with a whisk; also add the sugar, stirring constantly until the mixture is well blended. Pour it into the center of the flour together with the beaten egg whites and the salt, then start mixing all the ingredients until you get a soft and compact dough. Wrap the shortcrust pastry with extra virgin olive oil in plastic wrap and put it to rest for at least 1 hour in the fridge, it would be better to prepare it the day before. After resting, the shortcrust pastry with extra virgin olive oil is ready for all your sweet preparations. You can also freeze it wrapped in plastic wrap and then placed in a freezer bag, it will keep perfectly for up to 3 months. THE BASE IS READY TO BE FILLED WITH BIOSAPOR COMPOTES AND TO MAKE EXCELLENT NATURAL PIES WITHOUT PRESERVATIVES



• 500ml milk

• 120 g brown sugar

• 6 g salt

• 100 ml vegetable soya cream

• 100 ml BioSapori LEMON extra virgin olive oil

• 1 tablespoon honey

For decoration

• 50 g almonds

• 40 g brown sugar

• 12g water

• 10 g salt

• Grated lemon peel

Preparation time

15 mins

Freezing Time

30 min – 1h (in the ice cream maker) 6 – 12 h (in the freezer)

Considerations and reflections

The sweet/savory combination of the ice cream and the praline of the salted caramelized almonds gave us an unexpected but, at the same time, excellent and balanced taste! For a final touch of class we advise you to pour a few drops of raw oil on your ice cream to appreciate its flavor even more. Using extra virgin olive oil, combinations for oil ice cream that you can make are with berries, apricot and mint, mandarin and ginger, tintilia wine jelly, dried fruit, banana and apple,


Praline the almonds. Toast the almonds in a hot oven at 180°C for a few minutes, cut small pieces in half, the rest in half or 1/4. Make an emulsion of water and sugar and mix it with the almonds over medium heat and wait for them to caramelize, then let them cool. Bring the milk to a boil over low heat. Add the salt, honey and sugar to the milk and mix well. Leave to cool in the fridge and freeze. Once cold, add the EVO oil, the cream and the reduced praline almonds

into small pieces (leave the larger ones aside for final decoration). Mix well and add the mixture to the ice cream maker: it will be ready in 30 minutes – 1 hour. If you don’t have it, put your ice cream in the freezer for 6-12 hours and mix it every 30 minutes – 1 hour with a spoon to make it more homogeneous (until it reaches the desired consistency). Before serving, add a few drops of EVO oil and the rest of the almonds and grated lemon peel.

Savory tarallini with white wine and extra virgin olive oil (ingredients for 4 people)


• 250 g of 00 flour

• salt

• 45 ml of extra virgin olive oil

• 100 ml of tepid white wine

• 50 g Wild fennel


On the worktop, sift the flour, arrange it in a well and in the center add the warm wine, the oil and season with salt. You can also make the dough with the planetary mixer by adding all the ingredients to the bowl. Mix everything and knead until a smooth and homogeneous dough is obtained. Wrap the stick in film and let it rest for about 30 minutes. after the time has passed, divide the dough into many small pieces and make sticks that are not too thin from each one. Close the ends approximately every 8 cm to obtain the tarallo, sealing the joint well. Arrange the taralli obtained on the work surface. Put salted water in a saucepan to blanch the biscuits. Place the salted tarallini with wine and oil on a baking tray lined with parchment paper. Bake them in a preheated oven at 180°C for about 30 minutes. They should turn out well browned. Allow the taralli to cool and store them in an airtight container.



• 100 ML glass of TINTILIA red wine

• 100 ML glass of BioSapori extra virgin olive oil

• 80 g brown sugar

• a pinch of bicarbonate or ammonia

• 500 g of 00 flour


In a bowl, pour the wine, the oil and add the sugar. Mix everything well. Add the sifted flour and the baking soda tip a little at a time. Continue to work on the board. It is necessary to add the flour that is needed to obtain a dough with a soft consistency, like shortcrust pastry. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour or more. With small pieces of dough make rolls. Cut them to the length you prefer and make donuts. In a dish, add the granulated sugar. Roll the donuts in the sugar, making a lot of it stick to one side only. Arrange them on a baking sheet lined with parchment paper. In a preheated oven at 180°C for about 20 minutes. They must be well cooked.