Home Page
Italy Europe Germany France USA ??  

RECIPES: Appetizers
The appetizers can be defined as the calling card of a lunch or dinner because they have a duty to whet your appetite without quench, to enjoy the next course.

Bruschetta San Giuliano
Rustic bruschetta
Tasty kebab
Anchovy and onion in marinade
   
 
Bruschetta San Giuliano Bruschetta San Giuliano
Welcome bruschetta
Some friends drop by unexpectedly. Here's a simple, quick way to welcome them with a tasty snack.
INGREDIENTS (yeld 4 servings)
Peasant bread (sliced about 1 inch thick)
San Giuliano olive cream
One hot chili pepper (fresh)
San Giuliano extra virgin olive oil

Slice the bread and toast in as many slices as you need. Then rub each slice with the chili pepper (both sides for extra spiciness).
Spread the olive cream lightly, topping with a few drops of extra virgin olive oil, and ... enjoy the pleasures of friendship and of the palate!
   
 
Rustic bruschetta Rustic bruschetta
Bread, love and fantasy
We had some bread, we added some love and immagination, and...
INGREDIENTS (yeld 4 servings)
4 slices peasant bread (about 1 inch thick)
8 slices sharp provolone
8 anchovy filets
4 San Giuliano sundried tomatoes
6 tbsp San Giuliano extra virgin olive oil

Cover each slice of bread with 2 slices of provolone. Over a moderate fire, mince and melt the anchovies in 6 Tbsp. of San Giuliano extra virgin olive oil.
Dice the sundried tomatoes and add to the anchovy mixture.
Spread the sauce on the prepared slices.
Place the slices on a cookie sheet, and put in a preheated oven (about 320°F) for 5 to 10 minutes, or until the bread is golden crisp and the cheese melted.
   
 
Tasty kebab Tasty kebab
The Kids in the Kitchen
A tasty recipe with an advantage. You can have the kids help you! They'll love it so much that they will forget the TV at once.
INGREDIENTS (yeld 4 servings)
2 lbs peasant bread, sliced
1 lb sheep cheese (Caciotta sarda, not too aged)
Eggs, flour, bread crumbs, one pinch of salt for breading
1 1/2 cups tomato puree
4 tbsp San Giuliano extra virgin olive oil
Give the kids a cookie cutter (preferably a centered, symmetrical shape; like a star, a flower, or a diamond); they will have to cut the shapes into the bread and cheese slices.
Have them put the stenciled bread and cheese pieces on a kebab stick, alternated and starting and ending with the bread.
In the meantime you can prepare a light sauce with the tomato puree and the oil (you can add, if you like, a garlic clove and some basil leaves).
If everything is coming along smoothly, you can let the kids sprinkle the kebabs with flour and dip them in the eggs (that you'd have previously beaten with a pinch of salt), and then pass them in the bread crumbs.
They will love it.
The last step is up to you: deep fry the kebabs in San Giuliano extra virgin olive oil.
When they are golden crisp, serve hot, with the hot tomato sauce on the side for dipping.
   
 
Anchovy and onion in marinade Anchovy and onion in marinade
Appetite Teaser
The main ingredients for this recipe are anchovies and olive oil, therefore make sure you use the top quality available on the market.
Note: This dish needs to be prepared a day in advance.
INGREDIENTS (yeld 4 servings)
1 1/4 lbs salted anchovies (if not replace with anchovies in oil)
3 large white onions (about 3/4 lb: sliced very thin)
2 tbsp white vinegar
3/4 cup San Giuliano extra virgin olive oil
8 peppercorns
Clean the anchovies from the salt and any bones. Slice the onions very fine.
Layer the onions and anchovies in a large, deep serving plate.
Add the peppercorns and cover with the oil and vinegar.
Cover tightly with a plastic wrap and let it stand in a cool place. Serve the next day with bread and crudités.
It keeps for several days.
   
 
   
Appetizers
Appetizers
The appetizers have a duty to whet your appetite without quench, to enjoy the next course.
See all the Appetizers' Recipes
Main Courses
Main Courses
Recipes for first courses in classic Mediterranean style. The sea and the sun on your table.
See all the Main Courses' Recipes
Second Courses
Second Courses
Lobster, sardines, mackerel ... flavors from our sea enriched by the oil from our land.
See all the Second Courses' Recipes
OUR OILS Our Oils
Our range of oils has
been created to meet
the demands of
consumers, to satisfy
the requirements of
the ever more
sophisticated palates.
DISCOVER SAN GIULIANO OILS
FINE FOOD
The passion for quality
and good food is the
basis of San Giuliano
Specialities: a proposal
for a tasty
Mediterranean
delicacies
Fine Food
DISCOVER SAN GIULIANO SPECIALITIES
BEAUTY LINE
From San Giuliano
olives we created a
prestigious beauty line
with anti-aging properties.


Cuor d'Olivo Beauty Line
Cuor d'Olivo Beauty Line
DISCOVER OUR CUOR D'OLIVO BEAUTY LINE
COUNTRY RESIDENCE
AND RESTAURANT
Country Residence and Restaurant
A gorgeus residence surrounded by the green of the Sardinian country close to the sea.
A restaurant/pizzeria to taste the typical dishes from Sardinia and tasty pizzas with fresh ingredients.
THE RESIDENCE AND THE RESTAURANT

OIL CULTURE
Oil Culture
The origins of organoleptic and nutritional qualities of extra virgin olive oil lie in the simultaneous coming together of many different factors. Great attention to each phase is essential for top quality.
ALL ABOUT OLIVE OIL

THE COMPANY
The Company
The Manca family vocation for olive oil production is the result of great experience and of unmatched technical skills.
A COMPANY DEVOTED TO QUALITY

NEWS - EVENTS
Fine Food Australia
10 September 2018 - 13 September 2018
Melbourne, Australia

Fine Food Australia


ALL THE NEWS AND EVENTS