Via Nastro D'argento, 9

80065 Sant'Agnello (NA)



+39 081 8072300 | +39 081 8073730

Lorem ipsum dolor sit amet
Lorem ipsum dolor sit amet


06/08/2018, 10:43



The beef carpaccio with rocket, parmesan and Sorrento’s Orange Oil is a quick and easy dish to prepare that does not require any cooking and for this you can define a dish fresh and fast: it is very thin slices of raw meat, usually beef or veal, which are arranged on a platter, sprinkled with arugula and parmesan cheese and seasoned with olive oil, lemon, salt and pepper. 

INGREDIENTS ( serves 4 ):
  • 400g beef fillet or sirloin
  • Salt and Pepper
  • Sorrento’s Olive OilRocket and Grana flakes 
Prepare the sauce citronette squeezing lemons and placing the filtered juice in a bowl : add the oil, salt and pepper, then emulsify the sauce with the help of a fork.If you have not purchased the slices ready for carpaccio but have opted instead for a whole piece of sirloin , please remove the butcher every rib cartilage or grease getting a nice piece of sirloin thin cylindrical and the final weight of 400 gr .
If you do not have a slicer at home , you should make finely cut meat from the butcher himself. Once you cut the meat into thin slices , divide and place them on four serving plates, sprinkle each dish with the sauce citronette, then sprinkle each dish with 25 g rocket leaves and 25 g Grana or Parmesan and Olive oil with Oranges Gargiulo of Sorrento
If you prefer, you can flavor the meat with the sauce prepared , leaving it to marinate for about ten minutes (or more , to taste ) in a refrigerator but no rocket and parmesan.
Proceeding in this way, however , know that the meat will lose its natural pink color giving way to the color of cooked meat.After the marinating time , remove the carpaccio from the refrigerator, add the arugula, parmesan and serve the bringing to the table even the Orange oil, pepper and salt, so that diners can add more seasoning to taste.  
06/08/2018, 10:41



by Imma Gargiulo from MasterChef Italy       

Ingredients for 4 people:
  • pure liquorice 
  • caciotta cheese 
  • Roman chicory
  • garlic
  • Oil Syrrentum Gargiulo
  • Lemon oil Gargiulo
  • artisan cereals and olive oil crackers 

Clean separating the leaves from the chicory and wash them well.In a saucepan, saute a clove of garlic with a tablespoon of oil Syrrentum and let leaves simmer.
Cut the florets of the chicory in two length wise, season with, salt, lemon juice and oil Syrrentum; set aside in a cool place. Raw vegetables are seasoned only a few minutes before serving.Dissolve with a little water and the licorice with the help of a brush to "dirty" the walls of a jar with high sides.Then enter the cooked chicory and lean over a Caciotta cheese. 
Complete with Gargiulo lemon oil and grated of Sorrento lemon rind.Finally insert some chicory and a cracker.
Serve quickly.
06/08/2018, 10:01



Fast and fun dish to prepare and made even tastier by a drizzle of Gargiulo’s Oranges Olive Oil of Sorrento.

INGREDIENTS (serves 4):
  • 16 Red Shrimps
  • 100 grams of butter
  • 1 glass of white wine
  • 1 carrot - onion - parsleySalt - pepper and Gargiulo’s oranges oil
Chop the onion and the carrot and leave it in the pan with the butter, once golden add the washed and peeled shrimps and the chopped parsley previously.
Then add the wine and let cook for 10 minutes on very low heat.
Then put the shrimps on a serving plate with the cooking sauce and enrich all with a pinch of salt, a few slices of orange and a drizzle of Gargiulo’s oranges oil of Sorrento