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Rice with vegetables, curry of Madras and balsamic vinegar

Ingredients for 6 people:

Half a teaspoon madras curry

350 g boiled rice al dente and drained

1 clove of garlic

2 ripe tomatoes

300 g green beans

1 shallot

1 leek

1 Eggplant

1 yellow pepper


2 red peppers

2 Zucchini

Ratatouille of vegetables

200 gr. of peas

a few leaves of Basil

2-3 tablespoons balsamic vinegar

3 boiled eggs


Once blanched green beans, and peas separately cooked but crisp, cut to small cubes all vegetables.In a saucepan rather off oil and pour the crushed garlic. As soon as this local remove, place vegetables (courgettes you 10 minutes later). Add salt, curry powder, balsamic vinegar and basil leaves, turn gently, cover and cook at low heat. At this point, let cool. Place the ratatouille at the center of a serving dish, surround the illness with laughter (or vice versa). Finally garnish with land boiled eggs that have cut into slices.