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TRADITION und INNOVATION
Die Rezepte für die Herstellung unserer Produkte sind das Ergebnis einer langen Familientradition und ständiger Innovation
ITALIA
Unsere Produkte werden vollständig in Italien verarbeitet
QUALITÄT
Für die Herstellung unserer Produkte verwenden wir ausschließlich Rohstoffe von Qualität EINFACHHEIT
Unsere Produkte sorgen für eine schnellere Zubereitung der Gerichte, auch in großen Restaurants KREATIVITÄT
Der Fantasie sind keine Grenzen gesetzt, wenn ausgewählte Zutaten gebrauchsfertig zur Verfügung stehen
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unsere Rezepte
koche mit uns
Shallot risotto with red wine reduction
Cook down the red wine with the other ingredients in a small saucepan over low flame to obtain a syrup.
In the meantime, toast the rice in olive oil for about 2 min. in a saucepan. Add just enough hot broth to cover and GIA Shallot Puree; cook over low flame, adding more broth as it is absorbed.
When cooked, remove from heat and add butter, Parmigiano Reggiano cheese, thyme leaves and salt if necessary, then serve topped with the red wine reduction.
Chicken roll-ups “ALLA DIAVOLA” with rocket and pear salad
Spread 3 cm GIA Chilli Puree and GIA Garlic Puree over one side of the chicken breasts, then sprinkle with minced rosemary, salt and pepper.
Put 2 chicken slices one on top of the other, roll up in a sheet of aluminium foil greased with olive oil, and fold over the short ends; prepare the other 2 slices in the same way, then bake in a 200° oven for about 25-30 min. Cut pear into strips and combine with rocket, then sprinkle with salt and pepper.
Combine the olive oil with the remaining Chilli Puree. Take the chicken rolls out of the oven, open the foil and cut them into thick rounds. Serve with the salad and the chilli-flavoured olive oil.
Pizza with sun dried tomato and buffalo milk mozzarella
Make the pizza dough: mound 1 kg flour, and dissolve 25 g yeast, a pinch of sugar and a pinch of salt in a glass of lukewarm water; add a little olive oil and pour over the mound.
Knead together, adding about half a litre of water and any extra flour that may be required. Set dough aside to rise for at least three hours, then roll it out to the desired thickness.
Dress the pizza: flavour tomato purée with olive oil and salt, then spread over pizza.
Add “Sun Dried Tomato Pasta” here and there on the pizza, then top with slices of drained buffalo milk mozzarella. Bake at 180°C until ready – the amount of time depends on the thickness of the dough.
GIA srl
Via Luneda 9
44047 San Carlo di Sant'Agostino (FE) - ITALY
Tel +39 0532 849 801
Fax +39 0532 849 800
info@giaspa.it
VAT IT00664970381
Capitale sociale € 114.000