If you want some nice ideas for a aperitif with friends, one snack with children or a fresh summer appetizer, read ours recipes.

He prepared them Stefano Grandi, chef of Il Santa Bistrò Moderno, during a live on our page Facebook. And since many have asked us for recipes … well, here they are!

To prepare them, the chef used the Irresistible Citteriosoft, cheerful and tasty prêt à porter cured meats: in the practical tray they are immediately ready for any occasion and, in the new "out of the fridge" formulation, they are also well preserved as snacks to take with them for a lunch break or a snack outside the home.

For this project we also collaborated with Anna Fracassi, Marianna Manzi is Stefania Fracasso, who declined the Irresistibles in three different ways, for a creative aperitif, a snack with the children and a romantic occasion.

PINZIMONIO
of ice fennel with licorice powder and irresistible
CITTERIO classic and spicy salami sticks

Ingredients for 4 people

Quantity to taste CITTERIO SALAMI STICKS
2 fennel
licorice powder
salt and pepper
extra virgin olive oil

Cut the fennel into large pieces, place them in water and ice and serve with the licorice powder.

The OVE
mountain egg with a soft, breaded and fried heart
with irresistible CITTERIO salami slices and a hint of horseradish

Ingredients for 4 people

quantity to taste CITTERIO SALAMI SLICES

For the EGGS
4 mountain chicken eggs
flour and breadcrumbs
sparkling water
fry oil

For COOKING EGGS
Cook the eggs in boiling water for 5.30 minutes and cool in running water, peel and pan them with the tempura and then with the bread.
Fry in plenty of oil for a few seconds.

TUNA SALAMI
irresistible CITTERIO salami with tuna sauce
homemade in the old way

Ingredients for 4 people

any quantity CITAMIAN SALAMI

For the CLASSIC SAUCE

home made mayonnaise
juice of half a lemon
1 whole egg
salt and pepper
1 pinch of smooth mustard
olive oil as required
tuna in oil, Nardin anchovies and capers according to quantity

For the SAUCE
With the help of a mixer and a tall container, whisk lemon, salt, pepper and mustard; add the egg and then whip everything with olive oil.
Add tuna and anchovies; if needed, sprinkle with a little white wine.

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