Ingredients: bread, Fontìfette, fresh tomato, roast beef and balsamic vinegar.
Preparation: put the Fontìfette on slices of bread with diced fresh tomato. Cook them on the grill for a few minutes, then lay them down on the slices of roast beef or ham. Season with 2 drops of balsamic vinegar.
Ingredients: dried beef, Fontìfette and apple.
Preparation: arrange slices of dried beef on a plate, cover with Fontìfette, roll them up to make them into cylinders that are held together with toothpicks. Cut the roll into slices while taking care that each slice is held together by a toothpick, and serve skewered on an apple.
Ingredients: eggplant, Fontìfette, zucchini and tomatoes.
Preparation: Grill the eggplant, zucchini and tomatoes; add salt, then arrange them in layers in a baking dish and add Fontìfetta in each layer. Put in oven for 10 minutes at 160° and serve hot.
Ingredients: potatoes and Fontìfette.
Preparation: boil the potatoes in their skins, then peel and cut into slices with a thickness of about 1 cm. Arrange in a baking dish, salt, pepper and cover with Fontìfette. Gratinate for 3 minutes in the grill.
Ingredients: chicken breast, Fontìfette, ham, flour, butter and white wine.
Preparation: Take 4 slices of white meat (chicken or turkey) of about 100 g each. Add salt and pepper and cover each steak with Fontìfetta and a slice of ham; roll them up and close with toothpicks; flour them lightly and let them brown in a skillet with a little butter, then moisten with white wine and cook covered for a few minutes.