Good food in Asiago, Italy.

Very High quality raw ham and various local cheeses.

Beautifully composed Salad.

Beer fried chicken.

Raw meat (tartar) and vegetables composition.


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Tagliatelle with spring onion, fresh and dried tomatoes

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For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
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Fish Fillet Méditerrané.

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Not a tipical Italian recipe, could be French or Portuguese, but very We used Perch, a sweetwater fish from Africa, with a very delicate taste, but you could use Cod or any other fish fillet, even the deep frozen ones.  For 4 persons you need: - 600/800 grams fish fillets  - fresh garlic 1 pc.   - fresh capers 2 tbl. spoons. - black olives 4 tbl spoons. - small tomatoes 10 - parsley chopped 1 teacup. - origano 2 tea spoons - salt / pepper - olive oil 3 tbl spoons. - water 1 teacup.    What to do: Take a pan and add the olive oil. Place the fish fillets in the pan and start adding garlic, parsley, capers, olives, tomatoes and origano on top of the fillets and a little around it. Add salt and pepper. This is how it should look:   Cook on low fire for about 5 minutes. After this add a cup of water and cook for about 15 minutes (cover with a lid) until all the water has evaporated. This is how it should loo...
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Tagliatelle con cappesante e carciofi

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Tagliatelle with scallops and artichoke For 4 persons you need: -400 grms tagliatelle - 12 Scallops - 2 Artichoke - 1 pc. Garlic - 4 tbl. Spoons olive oil - 1 tbl. Sp. Butter - parsley Clean the artichokes and boil 15 minutes. When done, gather all the eatable soft parts and throw away the rest. Simmer the scallops in 2 tbl. Sp. Olive oil for 10 minutes together with garlic and pepper. When done cut scallops in smaller pieces. Mix with artichokes and 2 tbl. Sp. Olive oil and simmer for about 3 minutes.  Boil the pasta al dente. When done mix everything in a pan with the butter and cook on a high flame for about 2 minutes. Garnish with parley and pepper. Buon Appetito!!  
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