Our Giardiniera was created in 2005 at the 5 Sensi Restaurant in Malo
to serve with a dish from the new menu. With an innovative spirit, Luciana convinced Morgan to prepare a takeaway version in a jar. It was an overnight success! In 2012, a laboratory dedicated to working with seasonal vegetables was opened; here, Morgan and his family’s specialties in jars come to life, with the same culinary approach as at the beginning, without compromises in search of maximum quality.
We select our vegetables from partner farms that use a well-structured cultivation technique. Attentive selection and no compromises ensure that our giardiniera is always delicious and crispy, a pleasure for all the senses.
Ingredients Pinkimonio Apples Roquefort Mixed salad leaves Extra virgin olive oil Salt Pepper Vinaigrette Method In a dish prepare a vinaigrette adding the liquid of Morgan's PinKimonio with extra virgin olive oil, salt and pepper. Cut the apples into thin slices...read more
Ingredients 1,2 kg Brill Fleur de sel Marjoram Giovanni's Giardiniera Method The brill is a lozenge-shaped fish. Preparing it is very simple: rinse the fish under running water and pat it dry with kitchen paper. Put the fish in a large dish and cook in the preheated...read more
Ingredients Lamb skewers Aromatic herbs: thyme, marjoram, mint Morgan's Sauce Anna's Sauce Vegetable Garden Sauce Black pepper Fleur de sel Method “Arrosticini” are skewers of lamb and are a typical dish from Abruzzo.. To make the arrosticini, cut the lamb into small...read more