In an exclusive collaboration with Chef Renato Bernardi, we have developed a series of gourmet recipes, designed to be easily replicated in your kitchen, using our excellent products. Each month, we bring you a new culinary creation, and for the month of July, we are proud to present a summer dish full of flavors and colors: Filet of Porchetta Bardato with Marinated Zucchini and Salad of Puntarelle and Prickly Pears. This recipe is a perfect combination of Mediterranean flavors, combining the succulence of porchetta with the freshness of summer vegetables and the exotic touch of prickly pears.


  • Filet of Porchetta: 400g
  • Zucchini: 200g
  • Apple Vinegar: 100cl
  • Fresh Oregano: q.b.
  • Garlic: 1 clove
  • Puntarelle: 200g
  • Pink Salt and Pepper: q.b.
  • Prickly Pears: 2 units
  • Extra Virgin Olive Oil: q.b.
  • Fresh Chili Pepper: q.b.
  • Rosemary: q.b.


  1. Start by sautéing the garlic in a drizzle of extra virgin olive oil, add the rosemary and cook the meat, adjusting for salt and pepper.
  2. Thinly slice the zucchini and marinate them in a mixture of apple cider vinegar, chili pepper, oil and fresh oregano.
  3. Baste the pork tenderloin, using the crust as a decorative element in the dish.
  4. Prepare the salad of puntarelle, previously cleaned and soaked in water and ice for about an hour, dressing them in a glass bowl with the chopped prickly pears, oil, salt and pepper.
  5. Arrange the salad next to the meat in the dish and garnish with pink salt.

This dish is not only a triumph of flavors and textures, but also represents a unique culinary experience that blends Italian tradition with a touch of exoticism. Filet of Porchetta Bardato with Marinated Zucchini and Salad of Puntarelle and Prickly P ears is an ideal choice for a summer dinner where you want to impress your guests with a dish that speaks of passion, tradition and culinary innovation.

Product added to wishlist