recipes.

le troi chef

Venchiaredo has developed this initiative in order to promote and disseminate the quality of Stracchino produced in the Friuli region with combinations and flavours typical of our territory. Le Troi Chef catering interprets Friulian Stracchino according to the four seasons.
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Spring
White Asparagus from the Pordenone “Grave” area with ground pepper, Carso olive oil
and Friulian Stracchino cheese.

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Summer
Sautéed pumpkin flowers stuffed
with Stracchino cheese and anchovies.

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Autumn
Heart of red Treviso Radicchio
with scones and Friulian Stracchino cheese.

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Winter
Half shell of pomegranate, bed of arugula, walnuts and pomegranate,
cubed Friulian Stracchino cheese, ground pepper and a drizzle of oil.

Chef Iacuzzi - Villa Curtis Vadis

The recipes below were inspired by the collaboration between Venchiaredo and chef Luigino Iacuzzi from the Curtis Vadis restaurant in Sesto al Reghena, Pordenone, Italy. The recipes interpret the quality of Friulian Stracchino cheese, offering combinations and fruity flavours typical of the Friulian territory.

Carpaccio-di-Sedano-Bianco_web1-300x213White celery carpaccio with truffle infused Stracchino cream

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Breast of Guinea fowl with Stracchino cheese and porcini mushrooms

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Roast beef rolls marinated in Stracchino cheese

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Stracchino cheese risotto with balsamic vinegar glaze