Pantesca Salad

Pantesca Salad – Salad from Pantelleria – Recipe from

The first time we prepared this salad inspired by Pantelleria’s flavor gems – capers – we were not in the tiny island of Pantelleria, in Sicily. We were actually upstate New York, in New Paltz, at the dreamy farm of Ray Bradley. We were kicking off a new Gustiamo tradition: a Ferragosto (15th of August) celebration with Ray, our absolute favorite farmer. We cooked a full menu for 60 (sixty!) people, marrying together Ray’s fantastic produce and some Gustiamo staple ingredients. Here’s an adapted version of the recipe for a smaller crowd and with a variation for those months when tomatoes are not in season.


Serves 4

Five potatoes, boiled in salted water
Six fresh tomatoes, or a jar of Piennolo tomatoes
Three shallots
A handful of chives
Five anchovies, rinsed and filleted
30 capers
Eight caperberries, soaked overnight

How to make Pantesca Salad

  1. When cold, cut the boiled potatoes into large cubes.
  2. Wash and cut the tomatoes into big slices. If using Piennolo tomatoes, add them as they are, straight out of the jar.
  3. Thinly slice the shallots.
  4. Carefully rinse the capers.
  5. Cut each anchovy fillet into three parts.
  6. Finely chop the chives.
  7. Drain the caperberries and combine all the ingredients in a big bowl.
  8. Season with abundant extra virgin olive oil and NO salt. Set aside for up to 2 hours before serving, allowing all the ingredients and flavors to blend.
  9. Serve with a slice of bread.

Regional recipe from Sicily

Involtino di verza con formaggio Stelvio

Courtesy of

Savoy cabbage roll with Stelvio cheese

A recipe from Simply good by Hannes Haselrieder

Basic information

people: 4


    800 g Savoy cabbage
    50 g onions
    40 g butter with South Tyrolean Seal of Quality
    50 g cold butter with South Tyrolean Quality Mark
    2 tablespoons of fennel seeds
    100 ml cream with South Tyrolean Quality Mark
    100 ml vegetable broth or water
    100 g Stelvio cheese PDO
    24 chives stems

How to make Involtino di verza con formaggio Stelvio

First, remove the outer and woody leaves of Savoy cabbage, detach the individual leaves, remove the central core, and wash the leaves.
Then boil the green leaves in salted water until soft, cool them in cold water, and drip them on kitchen paper.
Cut the remaining leaves into cubes.

Peel the onions cut them into small cubes and fry them in a pan with 40 g of butter.
Add the cabbage cubes and continue to fry.
Add the nutmeg, fennel seeds, a pinch of salt and cream and continue cooking for about 10 minutes.

Spread the boiled cabbage leaves, fill them with the sautéed cabbage cubes and roll them up into a small roll.
Close the roulade with the help of two stalks of chives.
Place the cabbage rolls in a heat-resistant mold or deep baking tray, pour the vegetable stock, grate the Stelvio cheese on top of the rolls and bake in the oven for 10 minutes at 170 degrees.
Finally, remove the baking tray from the oven and tie the cabbage sauce with cold butter and fennel seeds.
Let everything cook briefly and the cabbage roll with Stelvio cheese is ready!

Regional recipe from Südtirol

Insalata Di Carciofi E Parmigiano Reggiano


Three raw artichokes pared down to the tender hearts and cut into skinny lengthwise slices
One tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
Three tablespoons olive oil
Salt and pepper

How to make the Insalata Di Carciofi E Parmigiano Reggiano – Artichoke Salad with Parmigiano-Reggiano ®:

Sprinkle the artichoke slices with lemon juce. Combine with the other ingredients and toss.

Serves 4-6

Insalata Mista


1/2 pound romaine lettuce, torn into pieces
5 or 6 red radishes, sliced
Two diced celery hearts
One diced carrot
One fennel, sliced thin
4 ounces Parmigiano-Reggiano®, cut into slivers
Two tablespoons olive oil
One tablespoon balsamic vinegar

How to make the Insalata Mista – Mixed salad:

Combine all the ingredients, toss thoroughly and serve.

Serves 4-6

Insalata Di Funghi


1 1/2 lbs. ovolo or porcini mushrooms
One lemon, squeezed
One pinch tarragon
Six tbs. extra-virgin olive oil

How to make the Insalata Di Funghi – Mushroom Salad :

Clean and slice the mushrooms very thin. Add olive oil, lemon, tarragon, salt, and pepper to taste and toss delicately so that the mushrooms do not crumble. Serve.

Note 1:
A variation adds very thin shavings of Parmigiano on top.

Note 2:
Even better: add thinly sliced Parmigiano and white truffle shaving.

Serves 4

Insalata Di Funghi Con Prosciutto Di Parma


Eight cremini or white mushrooms
1/2 stalk celery
4 slivers Parmigiano Reggiano cheese
12 slices Prosciutto di Parma®, thinly sliced
freshly ground black pepper
One lemon (juice only)
2 ounces olive oil, extra virgin
Four sprigs basil

How to make the Insalata Di Funghi Con Prosciutto Di Parma – Mushroom Salad with Prosciutto di Parma ® :

Place 3 slices Prosciutto di Parma® on each plate. In a small mixing bowl, add the finely minced celery. Take the mushrooms and wipe them with a damp cloth to remove dirt. Slice them as thin as possible and add to the celery.

Crumble the Parmigiano Reggiano into the mushroom and celery, sprinkle with lemon juice, salt, black pepper, and olive oil and mix well. Place the mushroom salad into the center of each plate and garnish with basil leaves.

Courtesy of Mark Straussman, COCO PAZZO Restaurant, New York City

Serves 4

Insalata Di Formaggio


1/2 pound Parmigiano-Reggiano® cheese, cut into slivers
One roasted pepper cut lengthwise into strips
2 ounces chopped green olives
1 cup diced celery hearts
Two tablespoons olive oil
One tablespoon Aceto balsamico

How to make the Insalata Di Formaggio – Cheese Salad:

Combine all the ingredients, toss and serve.

Serves 4-6

Insalata Di Finocchi Rucola E Prosciutto Di Parma


Two medium-sized fennel bulbs
Two bunches arugula
8 slices Prosciutto di Parma®
Two tablespoons extra virgin olive oil
One teaspoon lemon juice
freshly ground black pepper
4 – 8 large green olives preserved in brine

How to make the Insalata Di Finocchi Rucola E Prosciutto Di Parma – Prosciutto di Parma ® Fennel and Arugola Salad:

Clean the fennel, removing the challenging bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into skinny slices. Soak the fennel slices in a bowl of cold water for 1/2 hour. Clean and wash the arugula.

Arrange two slices of Prosciutto di Parma® on each plate, covering half the dish. Distribute the arugula to the other half of the container. Drain and pat dry the fennel and make a small mound on each plate over the arugula.

Mix the olive oil, lemon juice, and salt and pepper to taste. Pour over the salad as a dressing. Garnish with one or two large green olives.

Courtesy of Giuliano Bugialli

Serves 4

Insalata Di Finocchi In Cestini Di Formaggio Bra


For the cheese baskets:
3 oz. aged Bra cheese
3 oz. fresh Bra cheese
a dab of butter

For the salad:
Two medium-sized fennels
Ten chopped walnut kernels
1/4 lb. Bra cheese

How to make the Insalata Di Finocchi In Cestini Di Formaggio Bra – Fennel Salad in Bra Cheese Baskets:

The baskets:
Using the larger holes in a cheese grater, grate the two kinds of cheese, mix them, and separate them into four equal amounts. Line a cookie tray with buttered wax paper. Place the four parts of cheese on the paper and press them into circles about 6-7 inches wide. Bake for a few minutes until golden brown in a preheated oven at 400°F.

Remove the discs from the oven, lifting them from the paper with a steel spatula, and place them into four small bowls. Shape the discs gently with your fingers against the sides before they cool to achieve an attractive shape.

The salad:
Clean the two fennels by removing the hard outer layer and rinse well. Cut them into very fine slices and place them in a salad bowl. Mix in the chopped walnuts and the thinly sliced Bra cheese.

Make a dressing by whisking together the extra virgin olive oil, the apple cider vinegar, and the salt, then toss it with the fennel.

Gently lift the cheese baskets from the cups, placing them onto serving plates. Fill them with the salad and serve immediately so that the dressing won’t ruin the shape of the baskets.

Serves 4