24/10/2025
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“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo’s refined recipes have an exclusive taste thanks to our Vibianini, concentrates of flavor and quality.
This week’s Lorenzo’s recipe creates a delicious dish prepared by Chef Enea Barbanera, Benedikto - Assisi (PG), Michelin Guide Restaurant - Baccalà mantecato with Jerusalem artichoke crumble, farmer’s butter and chilli and garlic oil.
Baccalà (cod) is a food deeply rooted in Umbrian gastronomic culture and represents one of the oldest culinary traditions of the region. Its presence in Umbrian cuisine is linked to historical, geographical and religious factors.
Finished with Vibianino Chilli Dressing.
Ready? Uno, due, tre... Oppelà! 🙌
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗳𝗼𝗿 𝟰 𝗽𝗲𝗼𝗽𝗹𝗲
1. 𝙁𝙤𝙧 𝙩𝙝𝙚 𝙗𝙖𝙘𝙘𝙖𝙡à 𝙢𝙖𝙣𝙩𝙚𝙘𝙖𝙩𝙤 (𝙬𝙝𝙞𝙥𝙥𝙚𝙙 𝙘𝙤𝙙)
1000 g water
1 fresh bay leaf
500 g stockfish, already soaked in pieces (or cod)
1 clove garlic
70 g olive oil with chilli and garlic
Salt to taste
White pepper to taste
2. 𝙁𝙤𝙧 𝙩𝙝𝙚 𝙘𝙧𝙪𝙢𝙗𝙡𝙚
150 g Jerusalem artichoke
100 g flour
100 g lard
150 g puntarelle (chicory)
3. 𝙁𝙤𝙧 𝙗𝙪𝙧𝙣𝙩 𝙤𝙣𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧
3 medium sized red onions