Recipes > Chef

Stefano Agostini - Loison Salad with Classic Veneziana

March 12, 2019

 

Loison Salad with Classic Veneziana​

 

To learn how to make this recipe you can either read the instructions below or you can watch the video in which Chef Stefano Agostini explains how to recreate it.

 

To learn more about Stefano Agostini, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

 

♨︎ The Recipe

 

Yields 4

Ingredients

100 gr Loison Classic Veneziana, cubed and toasted

50 gr lettuce

50 gr variegated red radicchio

1 pear

5 walnuts

30 gr Tuscan pecorino cheese, shaved

100 gr smoked Prague ham

Extra-virgin olive oil and balsamic vinegar, to taste

Red currants

 

STEPS

Clean and wash the lettuce and radicchio leaves.

Cut the smoked ham into thin slices and place them in the middle of a serving ... [read more]

Stefano Agostini - Lemon Panettone dumplings

February 8, 2019

Lemon Panettone dumplings in a strawberry red beet soup with mango jelly and yuzu sorbet

 

 

To learn how to make this recipe you can either read the instructions below or you can watch the video in which Chef Stefano Agostini explains how to recreate it.

 

To learn more about Stefano Agostini, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Yields 4 - Ingredients

160 gr Loison Lemon Panettone

20 gr pistachio nuts, ground

Fresh mint, chopped

Lime and lemon peel, grated (from 2 lemons and 2 limes)

150 gr strawberries

50 gr red beet

150 gr mango jelly

Yuzu sorbet

 

INGREDIENTS AND STEPS FOR THE YUZU SORBET

Dissolve 150 gr sugar in 350 ml water, then add 100 ml yuzu juice and 3 gr stabilizer. Blend ... [read more]

Daniele Zennaro – Classic Panettone tiramisù, mille-feuilles style

January 31, 2019

3 desserts in 1: Panettone, Tiramisù and Mille-feuilles! Here’s how chef Daniele Zennaro created his version of a Loison Panettone-based layered cake.

 

An easy-to-execute recipe and an eye-catching dessert that will delight your guests.

 

To learn how to make this dessert, you can either read the instructions below or you can watch the video in which Chef Daniele Zennaro explains how to recreate it.

 

To learn more about Daniele Zennaro, click here. Remember to subscribe to our YouTube Channel, LOISON PASTICCERI, for the latest video recipes from our Chef Friends!

☞ The video (Italian)

 

 

♨︎ The Recipe

 

Yields 4

Ingredients

FOR THE TIRAMISÙ

  • 6 fresh golden-yellow eggs

  • 300 g granulated sugar

  • 500 g mascarpone cheese

  • 1 vanilla bean from Madagascar, seeds removed and set aside

 

FOR THE MILLE-FEUILLES

600 g Loison Classic Panettone

 

FOR THE GARNISH

  • Mixed wild berries

  • Cocoa powder

 

Preparation

Whisk the egg yolks with 2/3 of the sugar until they are foamy and compact. Add the vanilla seeds and the mascarpone cheese, then ... [read more]

Andrea Rossetti - Cuttlefish, Rose and Panettone

January 18, 2019

Cuttlefish, Rose and Panettone is a dish served three ways. Chef Andrea Rossetti developed this dish through research and skill: he paired cuttlefish, an unusual ingredient, with Rose Panettone. The latter is served both as a sauce and toasted, for a one-of-a-kind and very graceful effect.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Rossetti explains how to recreate it.

 

To learn more about Andrea Rossetti, click here. Remember to subscribe to our YouTube Channel or the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Serves 4

Ingredients

FOR THE MARINATED CABBAGE

  • 1 white, pointed cabbage
  • 1 liter of water
  • 100 g sugar
  • 90 g salt

Prepare a syrup with the sugar, the salt and the water. Allow to cool, then add the finely chopped cabbage and let soak in the fridge for 24 to 36 hours.

 

FOR THE ROSE PANETTONE SAUCE

Classic Panettone & Sabayon

December 20, 2018

Maria Grazia Soncini likes serving the guests at her Michelin-starred restaurant La Capanna di Eraclio Classic Panettone, simply as it is in the most traditional way. Her personal touch comes from the addition of her Sabayon Cream, the softest mousse one can dunk a nice slice of Panettone in. At Maria Grazia’s restaurant, you’ll actually find an unusually large slice of Classic Panettone, cut from the Magnum version that Loison makes available in the 10-kilo size.

 

To learn how to make this delectable mousse, you can either read the instructions below or you can watch the video in which Chef Maria Grazia Soncini explains how to recreate it.

 

To learn more about Maria Grazia Soncini, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Yields 6

Ingredients

Loison Classic Panettone

6 egg yolks

75 g granulated sugar

140 g Marsala wine

 

Steps

Whip the egg yolks with the sugar, then add the Marsala wine and mix well.

Cook in a double boiler until the cream reaches a fine frothy consistency, then transfer the container to a large bowl filled with water and ice.

Chef’s tip

It is necessary to cool ... [read more]

Stefano Agostini - Crunchy ravioli with NeroSale Panettone, mascarpone cheese cream, pear sorbet and salted caramel

December 18, 2018

 

 

To learn how to make this recipe you can either read the instructions below or you can watch the video in which Chef Stefano Agostini explains how to recreate it.

 

 

To learn more about Stefano Agostini, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Yields 4

Ingredients

1 sheet of phyllo dough

160 g Loison NeroSale Panettone

1 scoop pear sorbet

100 g mascarpone cheese cream

50 g salted caramel

1 pear, diced

Powdered sugar

 

INGREDIENTS AND STEPS FOR THE PEAR SORBET

Dissolve 150 gr sugar in 350 ml water, then add 250 gr pureed pear and 3 gr of stabilizer. Blend everything, then transfer to a blast chiller.

INGREDIENTS AND ... [read more]

M. Grazia Soncini - Panettone & Rum Chocolate Pudding

November 23, 2018

For Maria Grazia Soncini, Christmas and Classic Panettone go hand in hand, especially when the latter comes in the 10-kilo Magnum size! At her Michelin-starred restaurant La Capanna di Eraclio, she likes serving Panettone with her finger-licking good rum chocolate pudding.

 

To learn how to make this decadent dessert combination, you can either read the instructions below or you can watch the video in which Chef Maria Grazia Soncini explains how to recreate it.

 

To learn more about Maria Grazia Soncini, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Yields 4

Ingredients

Loison Classic Panettone

200 ml milk

100 g dark chocolate, broken into pieces

40 g butter

40 g sugar

20 g flour, sifted

1 shot of rum

1 cinnamon stick

 

 

Steps

In a saucepan, heat the milk with the cinnamon stick. In a separate saucepan, melt the butter, then add the sugar and mix well. Add the chocolate pieces and melt.

Pour in the flour ... [read more]

Martino Scarpa - Cream of soup with Loison Licorice & Saffron Panettone and imperial prawns

October 21, 2018

Today’s recipe by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice, is colorful, fresh and light. It features red prawns beautifully paired with delicate Panettone turned into a cream of soup. This dish can also be served in shot glasses, paired with Panettone croutons.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Scarpa explains how to recreate it.

 

To learn more about Martino Scarpa, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The Video (Italian)

 

 

 

♨︎ The Recipe

 

Serves 4

Ingredients

 

  • 200 g Loison Licorice & Saffron Panettone, plus extra for garnishing
  • 50 g onion
  • 300 ml vegetable stock
  • 24 imperial prawns
  • 250 g raspberries
  • 1 lemon
  • 30 g sugar
  • 1 celery stalk
  • Pork cheek, cut into 8 thin slices
  • 100 g ricotta cheese
  • Zest from half a lemon
  • Salt, pepper and extra-virgin olive oil, as needed

 

 

Preparation

 

Cut the Panettone into small pieces and place in a saucepan ... [read more]

DANIELE ZENNARO - Veneziana sandwich with speck by Sauris, Dobiacco cheese and black truffle

September 6, 2018

 

Daniele Zennaro shares his version of a sandwich featuring slices of Veneziana, speck made by Sauris, Dobiacco cheese and black truffle. This wonderful creation brings together the flavors of three Italian regions: Veneto, Friuli and Alto Adige (South Tyrol). Although this is a quick recipe, using premium ingredients is a must.

 

The secret to this tasty sandwich lies in the combination of the sweet Veneziana with the fragrance of black truffle, all blended in with delicious melted cheese and smoked speck.

 

To learn how to make this sandwich, you can either read the instructions below or you can watch the video (Itaian) in which Chef Daniele Zennaro explains how to recreate it.

 

To learn more about Daniele Zennaro, click here. Remember to subscribe to our YouTube Channel, LOISON PASTICCERI, for the latest video recipes from our Chef Friends!

Yields 4

Ingredients

250 g Loison Classic Veneziana

300 g speck by Sauris

300 g Dobiacco cheese, sliced

200 g black truffle paste

 

 

Preparation

Cut the Veneziana into 2-cm thick slices in the shape of a 12x4cm rectangle. Flatten them through a dough sheeter* and toast them on one side. Place a slice of Dobiacco cheese on the toasted side, spread the truffle paste and top with the speck. Cover with another slice ... [read more]

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | next | >>