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Amelia and Luca's recipes for Cascina Piano ... cooks for passion, they are giving us few secrets to using a typical product to connote their own dishes in a unique way... Here are their suggestions.


Donuts aniseed

Ingredients: 800 g flour, 1 cup sugar, 1 cup of Verboso Bianco , 1 cup of olive oil, 1 small glass of rum, 1 handful of anise seeds, grated lemon peel.

Mix the ingredients.

Work the mixture on a flat surface and form the "guts" as wide as a finger. Cut to the length of an open hand (thumb to little finger) and close into "donut".

Pass quickly into sugar (preferably brown sugar) and place in a hot oven, preheated to 180 degrees for about 20-25 minutes. (Check the time well).

Enjoy with a glass of Mott Carè .



Ingredients: Sweet wine Mott Carè, choice of fresh prawns, butter as seasoning, freshly squeezed orange juice, worcestershire sauce, mint for garnish, salt to taste.

First, take the prawns, wash them gently (eliminating the gut by making a small incision with a knife on the back). 

Dry them carefully.

Sear them gently in butter.

Simmer adding Mott Carè to the pan, followed by orange juice squeezed a few minutes before and a few drops of Worcestershire sauce.

Season with salt.

Serve the prawns on a dish and decorate with a few leaves of mint.

To combine with Mott Carè .

cuoco cena

Ingredients: Carnaroli rice, shallots, celery, carrots, onions, butter,  quadrella goat cheese, parmesan cheese, salt, pepper, olive oil, a mixture of Mediterranean spices.

Toast the rice in fried shallots and when the rice "sings" drown in Sebuino; only when evaporation is finished add the vegetable broth made ​​with celery, carrots and onion.

At ¾ cooked add the chopped quadrella goat cheese.

Season with salt.

Stir in butter and parmesan cheese, pepper and add the spices.






Ingredients: Sandra fillets with skin on one side, flour, lemon, wine San Quirico , salt, pepper, butter, Mediterranean spices.

In a pan melt a knob of butter and sear the fillets previously floured on the skinless side.

Turn them carefully, bath in wine and a dash of lemon.

Continue cooking over low heat with the lid on, season with salt and pepper and add a pinch of spice at the end.







Ingredients: Lavarello of Lake Maggiore of about 500 grams, white wine San Quirico , lemon, grass sage, peppercorns, garlic, coarse pink salt.

Scale, wash and gut the whitefish, stuff with a clove of garlic, half a slice of lemon, sage leaf, pink salt and a dash of wine.

Wrap the whitefish like a "candy" and bake in a preheated oven at 120 degrees for about 20/25 minutes.









cena vino

Ingredients:  Wild boar, butter, olive oil, celery, carrots, onions, garlic, cloves, juniper berries, peppercorns, wine Primenebbie , meat broth, bitter cacao.

Marinate the piece of wild boar overnight with the whole vegetables and spices, completely immersed in Primenebbie wine.

Wipe the meat and cut into small pieces (casserole style) and sprinkle with flour.

Sauté the wild boar in oil and butter with whole vegetables and add the marinade.

Cook with the lid on low flame for a couple of hours.

Eventually remove the vegetables, blend them in a blender and pour into the pot with the meat adding the broth to finish cooking.

At the end thicken the sauce by removing the lid, season with salt and pepper and spice with a hint of bitter cacao.





Ingredients:  Fillet of pork, flour, butter, Sebuino, gorgonzola, garlic, brandy, meat broth, salt, pepper, thyme, cream.

Cut the pork into small medallions about 1 cm thick, flour, blanch them in melted butter flavored with garlic.

Sprinkle with a dash of brandy and flambe.

Add the Sebuino and spicy gorgonzola cheese cut into small pieces melting it well.

Bathe with the meat broth, add a dash of cream, salt, pepper and a hint of thyme.

Serve with crispy golden toasted bread.





Ingredients:  Bottom sirloin of beef, flour, butter, broth, salt, pepper, rosemary, garlic clove.

Cut the beef into strips as thick as a finger and flour.

Melt in a pan knob of butter, add a clove of garlic and let it brown slightly. 

Blanch the strips in the sauce, sprinkle with the Angliano, then cover with broth and add a sprig of rosemary.

Let evaporate, season with salt and pepper.

Finish the sauce with a little cream.






vino cena

Ingredients:  3 lt. water, 2 cup of white vinegar, half a lemon, a stalk of celery, 3 cups of Verboso Bianco, salt, Ligurian olives, capers, mixed with Mediterranean spices, perch fillets, extra virgin olive oil.

Ingredients for the marinade: prepare with a slight advance chopped olives, capers both well washed, add extra virgin olive oil, thyme and marjoram lemonade.

Pour into a saucepan of water, Verboso Bianco and vinegar, add celery and salt.

Sear the fillets of perch paying attention to cooking, not raw but not overly cooked and place on a lined tray.

Pour the mixture over the fillets still warm to the Ligurian olives and let stand in a cool place, not in the fridge for about 30 minutes before serving.