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Ingredients for 4 people 300 gr. Riso Carnaroli FERRON 6 decilitres fumet (fish broth) 150 gr. prawn tails 200 gr. zucchini 30 gr. chopped onion 30 gr. chopped carrot ½ chopped celery rib 1 garlic clove 1 laurel leaf 2 decilitres dry white wine 80 gr. extra virgin olive oil chilli pepper salt as needed …

Ingredients for 4 people 300 gr. Riso Carnaroli FERRON 150 gr. prawn tails 100 gr. Gorgonzola cheese 2 small ripe melons 2 chopped shallots 50 gr. chopped carrot 1 chopped celery rib 1 garlic clove 1 laurel leaf 2 decilitres of dry white wine 1 decilitre vin santo (sweet wine) 1 decilitre extra virgin olive …

Ingredients for 4 people 400 gr. Riso Vialone Nano FERRON 8 decilitres of vegetable broth 150 r. Smoked salmon 40 gr. extra virgin olive oil 1 rosemary sprig 30 gr. butter salt & pepper as needed   PREPARATION In a saucepan melt half the butter with the rosemary sprig. Add the cut up salmon, pepper …

Ingredients for 4 people 400 GR. Riso Vialone Nano FERRON 8 decilitres of vegetable broth 200 gr. raw pumpkin 1 garlic clove (diced) 30 gr. chopped onion 40 gr. extra virgin olive oil 30 gr. butter 40 gr. grated parmesan cheese 1 decilitre strong red wine a few basil leaves salt & pepper as needed …

Ingredients for 4 people 400 gr. Riso Vialone Nano FERRON 8 decilitres of vegetable broth 5o gr. basil leaves 40 gr. extra virgin olive oil 50 gr. grated parmesan cheese 3o0 gr. chopped onion 40 gr. butter salt & pepper as needed   PREPARATION In a pot sauté the onion with 20 gr. of extra …

Ingredients for 4 people 400 gr. Riso Vialone Nano FERRON 8 decilitres of asparagus broth 700 gr. small green asparagus 40 gr. extra virgin olive oil ½ glass dry white wine 50 gr. grated parmesan cheese 1 garlic clove, onion, celery, carrot, butter, salt & pepper as needed   PREPARATION Carefully wash and clean the …

Ingredients for 4 people 400 gr. Riso Vialone Nano – worked with pestles – FERRON 8 decilitres of vegetable and chicken broth 100 gr. pork loin 100 gr. lean veal 60 gr. grated Parmesan cheese 2 tablespoons extra virgin olive oil ground cinnamon rosemary 1 deciliter cognac or white wine salt & pepper as needed …

CHEF FERRON MAKES RICE EASY Italian chef Gabriele Ferron wants to save us all from the labour of risotto.  His is the fifth generation to head up the family company, Ferron, and so he seems to carry an unparalleled passion for the grain. Chef Ferron travels to Toronto frequently to demonstrate the purity and ease …

A LOCAL CONNECTION TO TOP-QUALITY OLIVE OIL How does a woman with a degree in forensic science and psychology find herself importing organic extra virgin olive oil from Crete?  For 31-year-old Kiki Tsourounakis, the answer is that oil and blood do mix. For years her grandfather had cultivated olive trees in the mountain village of …