Morgan’s Eccellenze

Crisp, unusual and full of colour like an artist’s palette: le Eccellenze di Morgan (The Excellences of Morgan) have all the scents and flavours of the best vegetables in the Italian tradition. Here there is only one rule: to combine creativity with the use of excellent ingredients discovering new and inebriating variations of taste. Le Eccellenze are the result of the long journeys by Morgan up and down Italy in search of unusual and surprising vegetables to reinvent.

Pinzimonio with PGI Balsamic Vinegar of Modena

Morgan’s Pinzimonio is a small revolution in the kitchen: PGI Balsamic Vinegar of Modena for the first time is used pure, reinterpreting the traditional preparation.

A no-frills, vertical recipe without added sugars, created for everyone who loves bold flavours. Carrots, borettane onions, bell peppers, fennel, celery and daikon together with PGI Balsamic Vinegar of Modena, pure extra virgin olive oil and Cervia salt give rise to a new and exciting flavour experience.

Pairing

It can simply be poured into a large dish and enjoyed by itself, with warm durum wheat bread to dip into it, or it can be served with cured meats, boiled meat, anchovies and preserved mackerel.

Pinzimonio with PGI Balsamic Vinegar of Modena

It can simply be poured into a large dish and enjoyed by itself, with warm durum wheat bread to dip into it, or it can be served with cured meats, boiled meat, anchovies and preserved mackerel.Morgan’s Pinzimonio is a small revolution in the kitchen: PGI Balsamic Vinegar of Modena for the first time is used pure, reinterpreting the traditional preparation.

A no-frills, vertical recipe without added sugars, created for everyone who loves bold flavours. Carrots, borettane onions, bell peppers, fennel, celery and daikon together with PGI Balsamic Vinegar of Modena, pure extra virgin olive oil and Cervia salt give rise to a new and exciting flavour experience.

Pairing

It can be simply poured over a large plate and enjoyed with bread, cold cuts, boiled meats, anchovies and preserved mackerel.

PinKimonio

When Morgan casts his sweet and sour spell, Cherry Belle radishes magically take on a pink hue, thus astonishing both the eyes and the palate. White wine vinegar, sugar and Cervia salt transform the pungent taste of baby radishes into an unusual sweet-and-sour alchemy with magic tastes and flavours.

Pairing

It can be served with seasonal and mixed salads, light and fresh cheeses, and steamed fish. It can also add a refined touch to traditional Italian dishes.

PinKimonio

When Morgan casts his sweet and sour spell, Cherry Belle radishes magically take on a pink hue, thus astonishing both the eyes and the palate. White wine vinegar, sugar and Cervia salt transform the pungent taste of baby radishes into an unusual sweet-and-sour alchemy with magic tastes and flavours.

PinKimonio is not only good, but it also does good: for every jar bought, part of the proceeds will go to support the Veronesi Foundation and its project “Pink is Good”, for the prevention and study of breast cancer.

Pairing

It can be served with seasonal and mixed salads, light and fresh cheeses, and steamed fish. It can also add a refined touch to traditional Italian dishes.

PDO Red Aubergines of Rotonda

The sunshine of the Southern Italian region of Basilicata is encapsulated by this new recipe, which contains aubergines like you have never seen them before. PDO Red Aubergines of Rotonda look like tomatoes, smell like prickly pears and have a delicately piquant flavour. Morgan has used the firm, crunchy aubergines in a light, clean-cut recipe. The sharp, slightly bitter aftertaste with citrus notes is contrasted with his trademark sweet and sour qualities.

Pairing

The PDO Red Aubergine of Rotonda is delicious with cheese, grilled white meat and roast fish. It can add character to the filling of a gourmet sandwich or offer an original way to enhance the flavour of a mixed leaf salad with rocket and fresh basil.

PDO Red Aubergines of Rotonda

The sunshine of the Southern Italian region of Basilicata is encapsulated by this new recipe, which contains aubergines like you have never seen them before. PDO Red Aubergines of Rotonda look like tomatoes, smell like prickly pears and have a delicately piquant flavour. Morgan has used the firm, crunchy aubergines in a light, clean-cut recipe. The sharp, slightly bitter aftertaste with citrus notes is contrasted with his trademark sweet and sour qualities.

Pairing

The PDO Red Aubergine of Rotonda is delicious with cheese, grilled white meat and roast fish. It can add character to the filling of a gourmet sandwich or offer an original way to enhance the flavour of a mixed leaf salad with rocket and fresh basil.

Tomatoes with Bourbon Vanilla

This product combines delicious tomatoes from southern Italy, which we source when available (the weather can sometimes be temperamental), with the subtle intensity of Madagascar Bourbon Vanilla. It gives rise to velvety soft flavours, as the simplicity of the tomatoes is given a refined touch by the elegant, exotic vanilla.

Roma tomatoes have been chosen because of their fleshy, rather sugary properties, which make this creation by Morgan a real ode to sweetness.

Pairing

Savour the product on its own, on a slice of crusty durum wheat bread. It can also be served with fresh dairy products and raw fish dishes. In addition, it marvellously complements al dente spaghetti. Add it cold after you have drained the pasta and simply crush it with a fork to release all of its juices and delights.

Tomatoes and Bourbon Vanilla

This product combines delicious tomatoes from southern Italy, which we source when available (the weather can sometimes be temperamental), with the subtle intensity of Madagascar Bourbon Vanilla. It gives rise to velvety soft flavours, as the simplicity of the tomatoes is given a refined touch by the elegant, exotic vanilla.

Roma tomatoes have been chosen because of their fleshy, rather sugary properties, which make this creation by Morgan a real ode to sweetness.

Pairing

Savour the product on its own, on a slice of crusty durum wheat bread. It can also be served with fresh dairy products and raw fish dishes. In addition, it marvellously complements al dente spaghetti. Add it cold after you have drained the pasta and simply crush it with a fork to release all of its juices and delights.

PDO Red Aubergines of Rotonda Pesto

The sunshine of the Basilicata region of Southern Italy is captured in this pesto made with red aubergines from Rotonda PDO. These aubergines, which look like tomatoes, smell like prickly pears and have a mild spicy flavour, have been turned into this stylish rustic pesto by Morgan. The aubergines are finely chopped and seasoned with extra virgin olive oil, fresh garlic and orange zest.

Pairing

It is an excellent accompaniment to goat’s cheeses, white meat, grilled or steamed fish and gourmet sandwiches, can be used to season cooked legumes or simply give a bruschetta extra flavour.

PDO Red Aubergines of Rotonda Pesto

The sunshine of the Basilicata region of Southern Italy is captured in this pesto made with red aubergines from Rotonda PDO. These aubergines, which look like tomatoes, smell like prickly pears and have a mild spicy flavour, have been turned into this stylish rustic pesto by Morgan. The aubergines are finely chopped and seasoned with extra virgin olive oil, fresh garlic and orange zest.

Pairing

It is an excellent accompaniment to goat’s cheeses, white meat, grilled or steamed fish and gourmet sandwiches, can be used to season cooked legumes or simply give a bruschetta extra flavour.

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