In an exclusive collaboration with Chef Renato Bernardi, we have created a series of gourmet recipes designed to be easily replicated in your kitchen using our high-quality products. Each month, we bring you a new recipe, and for the month of December, we present a sophisticated creation: Spuma di porchetta with radish crudo and pineapple with mint and balsamic cream. This dish is a true symphony of flavors, combining the richness of porchetta with the freshness of pineapples and the crunchiness of radishes, all enhanced by a touch of balsamic cream.


  • Porchetta: 300g
  • Radishes: 150g
  • Pineapple: 1 unit
  • Soy milk: 100cl
  • Extra virgin olive oil: q.b.
  • Salt and pepper: q.b.
  • Fresh mint: q.b.
  • Balsamic cream: q.b.


  1. Start by removing the rind from the porchetta and cut the meat into strips. Blend the meat in the cutter along with the soy milk and a drizzle of oil until smooth. Transfer the cream to a piping bag and keep warm.
  2. Dice the pineapple and radishes and season lightly with salt, pepper and julienned mint.
  3. Using a ramekin, arrange the fruit salad in the center of the plate, then gently unmold and decorate with fresh mint leaves and a drizzle of balsamic cream.
  4. Separately, blow the porchetta mousse inside a glass, place it next to the fruit salad on the plate, decorate with pieces of crispy porchetta crust and serve.

Not only is this dish a triumph of flavors and textures, but it also represents a unique culinary experience that blends Italian tradition with a touch of creativity and innovation. Perfect for special occasions or a gourmet dinner at home, Spuma di porchetta with mint pineapple radish crudo and balsamic cream promises to leave a memorable impression on your guests.

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