THE RECIPE BOOK

DREAM CREAM LINE

Dream Creams are liquid creamy delights, perfect for filling, garnishing, or creating spoon desserts, semifreddos, mousses, and other sweets. Available in Chocolate, Pistachio, Coffee, and Hazelnut flavors, these creams are ideal for sweet dishes, from the simplest preparations to the most complex.

CHOCOLATE GANACHE WITH BITTER DIVENTO FLOREALE
A rich and aromatic ganache for desserts or fillings.

Ingredients:

200 g dark chocolate
100 ml Dream Cream Chocolate
50 ml fresh cream
3 ml Bitter Divento Floreale

Preparation:

  1. Melt the chocolate with the cream in a double boiler.
  2. Add the Dream Cream and Bitter Divento Floreale, stir until you obtain a smooth consistency.
  3. Use as a filling for cakes or as a sauce for desserts.
Bottiglia
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Bottiglia

PISTACHIO SEMIFREDDO
A creamy dessert with the rich flavor of pistachio.

Ingredients:

250 ml whipped cream
100 ml Dream Cream Pistachio
50 g chopped pistachios

Preparation:

  1. Combine the whipped cream with the Dream Cream Pistachio.
  2. Pour into molds and freeze for at least 4 hours.
  3. Decorate with chopped pistachios before serving.

BIANCONEVE AND ROSABELLA LINE

The Bianconeve and Rosabella liqueurs are Sicilian essences that evoke traditional flavors: the Sicilian cannolo and prickly pear, ideal for fresh and aromatic desserts.

BIANCONEVE MOUSSE WITH BITTER DIVENTO FLOREALE
A delicate mousse with a Sicilian touch.

Ingredients:

150 g whipped cream
100 ml Bianconeve
5 ml Bitter Divento Floreale

Preparation:

  1. Whip the cream and add Bianconeve and Bitter Divento Floreale.
  2. Gently mix and serve in cups decorated with chocolate shavings.
Bottiglia
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Bottiglia

PRICKLY PEAR CHEESECAKE WITH ROSABELLA
A rich and creamy dessert with the exotic flavor of prickly pear.

Ingredients:

300 g dry biscuits
100 g melted butter
250 g cream cheese
100 ml Rosabella

Preparation:

  1. Prepare the base with crushed biscuits and melted butter.
  2. Mix the cream cheese with Rosabella and pour over the base.
  3. Refrigerate for at least 6 hours and decorate with prickly pear slices before serving.

ZAGARO LINE

Zagaro Liqueur is a delicate orange blossom liqueur, perfect for fresh dishes and savory dishes that require a floral note.

ZAGARA PANNA COTTA
A creamy dessert, perfect for those who love the delicate fragrance of orange blossoms.

Ingredients:

500 ml fresh cream
80 g sugar
6 g gelatin sheets
50 ml Zagaro Liqueur

Preparation:

  1. Soak the gelatin in cold water.
  2. Heat the cream with the sugar, without boiling.
  3. Add the gelatin and Zagaro Liqueur, stir until you obtain a homogeneous mixture.
  4. Pour into molds and refrigerate for at least 4 hours.
Bottiglia
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Bottiglia

CITRUS AND ZAGARO CHEESECAKE
A dessert with fresh citrus fruits and the fragrance of orange blossom, ideal for adding a Sicilian touch to dessert.

Ingredients:

200 g dry biscuits
100 g melted butter
250 g mascarpone
100 ml fresh cream
50 ml Zagaro Liqueur

Preparation:

  1. Crush the biscuits and mix them with melted butter to create the base.
  2. In a bowl, combine mascarpone, cheese and whipped cream, adding Zagaro Liqueur.
  3. Pour over the biscuit base and refrigerate for at least 6 hours.

BITTER DIVENTO LINE

Bitter Divento liqueurs are aromatic spirits that add a spicy and floral touch to dishes. Available in Floreale, Cinnamore (cinnamon), and Zagara variants, they are perfect for sweet and savory dishes.

FLAVORED PASTRY CREAM WITH BITTER DIVENTO FLOREALE
A perfect cream for fillings or spoon desserts with a floral note.

Ingredients:

500 ml milk
4 egg yolks
120 g sugar
50 g flour
5 ml Bitter Divento Floreale

Preparation:

  1. Prepare a classic pastry cream and, at the end of cooking, add Bitter Divento Floreale.
  2. Let it cool before using it to fill cakes, profiteroles or as a base for spoon desserts.
Bottiglia
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Bottiglia

TIRAMISU WITH BITTER DIVENTO AROMATICO
A dessert that combines classic tiramisu with a spicy touch.

Ingredients:

200 g ladyfinger biscuits
300 ml coffee
100 ml mascarpone
10 ml Bitter Divento Aromatico

Preparation:

  1. Soak the ladyfingers in coffee and arrange them in a baking dish.
  2. Mix the mascarpone with Bitter Divento Speziato and layer the mixture over the ladyfingers.
  3. Refrigerate for 3 hours before serving.

SPRAY INVENTO LINE

Spray Invento are food essences that add freshness and refinement to dishes. Available in Jasmine, Zagara and Pomelia variants, they are ideal for sweet or savory dishes.

LEMON AND JASMINE TART
A fresh dessert with the delicate fragrance of jasmine.

Ingredients:

1 shortcrust pastry base
200 g lemon cream
3 sprays of Jasmine Spray

Preparation:

  1. Fill the shortcrust pastry base with lemon cream.
  2. Bake in the oven and, once cooled, decorate with 3 sprays of Jasmine Spray.
Bottiglia
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Bottiglia

POMELIA SHRIMP
A fish dish with an exotic touch thanks to Pomelia Spray, ideal for delicate meats.

Ingredients:

500 g fresh shrimp
2 tablespoons extra virgin olive oil
2 sprays of Pomelia Spray

Preparation:

  1. Clean the shrimp and sauté them in a pan with extra virgin olive oil.
  2. Add the sprays of Pomelia Spray during cooking to enhance the dish.

GRAPE SEED OIL SEME DIVINO LINE

Grape seed oil, derived from grape seeds, is a versatile and healthy ingredient, rich in unsaturated fatty acids, antioxidants and vitamin E. It is particularly appreciated in cooking for its delicate flavor and resistance to high temperatures, which makes it ideal both for frying and for seasoning dishes raw.

PUMPKIN VELOUTÉ WITH GRAPE SEED OIL

Ingredients:

500 g pumpkin
1 onion
1 potato
1 liter vegetable broth

Preparation:

  1. In a pot, sauté a chopped onion in grape seed oil for a few minutes.
  2. Add 500 g of cubed pumpkin and 1 chopped potato, cover with 1 liter of hot vegetable broth and cook for 20-25 minutes over medium heat.
  3. Blend everything with an immersion blender until you obtain a smooth consistency.
  4. Season with salt and pepper, and add a drizzle of raw grape seed oil before serving.
Bottiglia
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Bottiglia

QUINOA SALAD WITH GRILLED VEGETABLES AND GRAPE SEED OIL

Ingredients:

200 g quinoa
1 zucchini
1 red pepper
1 eggplant
4 tablespoons grape seed oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh mint leaves (optional)

Preparation:

  1. Cook the quinoa in salted water following the package instructions. Drain and let cool.
  2. Cut the vegetables (zucchini, pepper and eggplant) into slices and grill them on a very hot griddle until tender and golden.
  3. In a bowl, combine the cooled quinoa with the grilled vegetables, add the lemon juice, grape seed oil, salt and pepper.
  4. Mix well and serve with fresh mint leaves for an aromatic touch.