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    • Our Recipes
      • Ravioriselli® Mozzarisella® and Zucchini with Leek sauce, Capers, black Olives and Lemon
      • Ravioli with braised Seitan with Porcini Mushrooms Cream Sauce and Treviso Red Chicory
      • Tortelloni Walnuts and Blue Cheese with Pears and Ricotta cheese
      • Half moons Spreadable blue, Walnuts and Almonds with Red Chicory, Pumpkin and Red Wine sauce
      • Mediterranean Spelt Ravioli with Ginger-Zucchini cream, Beetroot and Lavender
      • Ravioli Lactose-free Mozzarella and Tomato with Basil and Cherry Tomatoes purée
      • Ravioriselli® Spreadable and Spinach with wild herbs Pesto
      • Half moons Spreadable blue, Walnuts and Almonds with Spinach cream and smoked Tofu
      • Ravioloni Lupine, Mozzarisella® and Basil with green Asparagus, Lemon and Ginger
      • Tortelloni with Porcini Mushrooms with Mushrooms, Walnuts and Parmesan
      • Ravioli Sheep Ricotta and Swiss Chards with mixed Aromatic Herbs and Pine nuts
      • Margherite with Pesto with Ricotta cream and mixed Flowers
      • Ravioriselli® Mozzarisella® and Zucchini with cream of Zucchini flowers
      • Potato gnocchi with raw tomato sauce
      • Spinach Spätzle with Blue Cheese sauce and Parmesan shavings
    • Your recipes
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      • MARCO BORTOLON – CUOCO VEGAN
      • Marco Boscarato
      • Il Sesto Sapore – Vegan Cookery School
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Home | Ricette | MARCO BORTOLON – CUOCO VEGAN

MARCO BORTOLON – CUOCO VEGAN

Recipe:

  • Ravioli MozzaRisella® and Zucchini con leek sauce, capers, black olives and lemon
Marco-Bortolo

ALBIO s.r.l.

Via Don Luigi Posocco, 6
IT-31020 Vidor (TV) Italia
Tel. +39 0423987767
Fax +39 0423989364
info@laspigabio.it
info@albiosrl.com

Prima di tutto la qualità The Quality before Zunächst einmal Qualität La qualité avant tout

ONLY HIGH QUALITY raw materials

• 100% italian ingredients
• certified flours of Cappelli wheat, Timilia Wheat, durum wheat, spelt
• fresh steamed potatoes
• non-freeze-dried vegetables from organic or biodynamic farming
• Spreadable, Mozzarisella® and Spreadable Blue from whole sprouted rice 		• high protein tofu and seitan
• ricotta and certified cheeses from organic or biodynamic farming
• eggs from free-range chicken
• water from the Pre-Alps of Belluno and Treviso
• glutamate-free, artificial flavouring-free, GMO-free
  • Company
    • Our history
    • Our Mission
    • Our choice
    • Vegan and Vegetarian
  • Products
    • VEGAN line
    • VEGETARIAN Line
    • CLASSIC line
    • Other products
    • Where to buy
  • Organic quality
    • Certifications
    • Ingredients
  • Recipes
    • Our Recipes
      • Ravioriselli® Mozzarisella® and Zucchini with Leek sauce, Capers, black Olives and Lemon
      • Ravioli with braised Seitan with Porcini Mushrooms Cream Sauce and Treviso Red Chicory
      • Tortelloni Walnuts and Blue Cheese with Pears and Ricotta cheese
      • Half moons Spreadable blue, Walnuts and Almonds with Red Chicory, Pumpkin and Red Wine sauce
      • Mediterranean Spelt Ravioli with Ginger-Zucchini cream, Beetroot and Lavender
      • Ravioli Lactose-free Mozzarella and Tomato with Basil and Cherry Tomatoes purée
      • Ravioriselli® Spreadable and Spinach with wild herbs Pesto
      • Half moons Spreadable blue, Walnuts and Almonds with Spinach cream and smoked Tofu
      • Ravioloni Lupine, Mozzarisella® and Basil with green Asparagus, Lemon and Ginger
      • Tortelloni with Porcini Mushrooms with Mushrooms, Walnuts and Parmesan
      • Ravioli Sheep Ricotta and Swiss Chards with mixed Aromatic Herbs and Pine nuts
      • Margherite with Pesto with Ricotta cream and mixed Flowers
      • Ravioriselli® Mozzarisella® and Zucchini with cream of Zucchini flowers
      • Potato gnocchi with raw tomato sauce
      • Spinach Spätzle with Blue Cheese sauce and Parmesan shavings
    • Your recipes
    • Our chefs
      • MARCO BORTOLON – CUOCO VEGAN
      • Marco Boscarato
      • Il Sesto Sapore – Vegan Cookery School
  • News
    • News&Events
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