Recipes

Main courses
Timballo di cicorie e alici gratinate con pecorino. Oleificio Fratelli Vieste

Vegetable and fish timbale: chicory and anchovies au gratin with pecorino

The Chicory and Baked Anchovy Timballo is a dish that celebrates the perfect encounter between land and sea, a harmony of flavors that represents the essence of winter Mediterranean cuisine. When chicory is at its peak of characteristic flavor and...

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Desserts
Taralli dolci al cacao e vincotto con mandorle e cioccolato. Oleificio Fratelli Vieste

Sweet taralli with cocoa and vincotto: the holiday treat with almonds and chocolate

Our Black Taralli with Vincotto have been the silent stars of our holidays, those sweets that accompanied endless lunches, visits from relatives and friends, and moments of sharing around a set table. These taralli, with their intense color and enveloping...

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First courses
Minestra verde della Vigilia, zuppa di verdure della tradizione del Gargano. Oleificio Fratelli Vieste

Christmas Eve Green Soup: the Gargano tradition in a vegetable soup

Minestra Verde (Green Soup) is a dish that embodies the spirit of winter and the holidays, a preparation that each family interprets in its own way but always retains the same essence: celebrating the bounty of the earth through seasonal...

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First courses
Papillon al baccalà con crema di verza e pomodorini confit

Bow tie pasta with salt cod, savoy cabbage cream, and confit cherry tomatoes

A recipe that combines tradition and creativity: cod bow-tie pasta with savoy cabbage cream and confit cherry tomatoes is a first course that celebrates the flavors of the sea and the land. The strong character of our Vigoroso extra virgin...

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Side dishes
Tiella autunnale con patate, funghi e lampascioni gratinati. Oleificio Fratelli Vieste

Autumnal Tiella: potatoes, fresh mushrooms and baked lampascioni gratin

Potato, Mushroom, and Lampascioni Tiella is the ultimate autumn comfort food, a dish that warms the heart on evenings when temperatures drop and you long to retreat to the kitchen. When fresh mushrooms appear in markets and the air becomes...

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Desserts
Tortini morbidi alla ricotta con olio di oliva e miele di rosmarino. Oleificio Fratelli Vieste

Soft ricotta mini cakes: recipe with olive oil and rosemary honey

Ricotta, Honey, and Prickly Pear Mini Cakes are small treasures of sweetness that celebrate autumn, bringing with them the bright memories of summer. These individual desserts represent the evolution of home baking, where the use of extra virgin olive oil...

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First courses
Fave e zucca con olive e finocchietto selvatico. Oleificio Fratelli Vieste

Fava Bean and Pumpkin: Creamy Autumn Recipe with Olives and Wild Fennel

Fave e Zucca (Févè e Chècozz) is a dish that embodies the essence of autumnal peasant cuisine, where humble ingredients are transformed into a dish rich in flavour and substance. This preparation celebrates the meeting of dried legumes, guardians of...

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First courses
Troccoli mare e terra con cicoria, alici fresche e pomodori secchi. Oleificio Fratelli Vieste

Troccoli Surf and Turf: Recipe with Chicory, Fresh Anchovies, and Sun-Dried Tomatoes

Troccoli with Fresh Anchovies, Chicory, and Sun-Dried Tomatoes represent the perfect meeting of sea and land, a dish that celebrates autumn in its most authentic expression. This recipe originates from the peasant wisdom of those who, during the olive harvest...

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Side dishes
Funghi cardoncelli al forno con patate e panatura croccante. Oleificio Fratelli Vieste

Baked Trumpet Mushrooms with Potatoes: Autumn Recipe with Crispy Breading

Baked Cardoncello Mushrooms with Potatoes is a dish that celebrates autumn in its most authentic essence, when the woods begin to offer their most precious treasures. Cardoncelli, mushrooms particularly beloved in Apulian cuisine and absolute protagonists of the Gargano gastronomic...

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