{"id":81284,"date":"2025-11-24T16:27:19","date_gmt":"2025-11-24T15:27:19","guid":{"rendered":"https:\/\/aziendasabina.it\/the-perfect-ingredient-face-to-face-episode-of-november-22\/"},"modified":"2025-11-24T16:37:12","modified_gmt":"2025-11-24T15:37:12","slug":"the-perfect-ingredient-face-to-face-episode-of-november-22","status":"publish","type":"post","link":"https:\/\/aziendasabina.it\/en\/the-perfect-ingredient-face-to-face-episode-of-november-22\/","title":{"rendered":"The perfect ingredient face to face \u2013 Episode of November 22"},"content":{"rendered":"

The garlic from O.P. Sabina<\/strong> was used in the November 22<\/strong> episode of the culinary program \u201cL\u2019Ingrediente Perfetto \u2013 A tu per tu\u201d<\/strong>, broadcast on La7<\/strong> and hosted by Maria Grazia Cucinotta<\/strong>. An important opportunity to showcase the quality of our product through signature recipes created by two talented chefs.<\/p>\n

The chefs\u2019 recipes<\/strong><\/h2>\n

Garlic fusilloni with broccoli and anchovies<\/strong><\/h3>\n

Prepared by chef Mirko Balzano<\/strong>, gastronomic director of the Dopolavoro Ferroviario Bistrot<\/em> in Avellino Scalo (AV).
A rich and harmonious dish, in which the aroma of our garlic enhances the sweetness of the broccoli and the savory notes of the anchovies.<\/p>\n

Pumpkin and black truffle risotto<\/strong><\/h3>\n

Created by chef Antonio Cozzolino<\/strong> of the restaurant La Rosina 1917<\/em> in Marostica (VI).
An elegant recipe that uses garlic to create an aromatic base capable of enhancing both the creaminess of the pumpkin and the complexity of the black truffle.<\/p>\n

A context of excellence<\/strong><\/h2>\n

During the broadcast, O.P. Sabina shared the space with other important Italian food and beverage brands, including:<\/p>\n