Human Right Watch Event in London

Hello Foodies! Vado A Cena is not only importing food but tries to to build and hold a sustainable business based on ethical principals and ideals. We help small producers who use traditional, non-industrial processes and we are constantly looking for new suppliers who are concerned about sustainable production. As you know, our main wine supplier Marchesi Ginori Lisci, thanks to a biomass plant, produces the finest wine with green energy. A green world is a human right.
Also, with regard to our new art and packaging initiative*, we evaluated several fund raising projects in London and thanks to our friend Volinka we had the chance to give our little support to Human Right Watch.
A dance marathon, people from all over the world in a cool backyard in central London and the silent auction.
We thank all the participants for their interest in our food box full of Italian specialties and congratulations to Mark who won the hamper!

Buon appetito!


* contact us if you are interested to find out more: info@vadoacena.com

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RECIPE: Mamma Ester, Farro Salad from Garfagnana, Tuscany

Mamma Ester comes from the region of Garfagnana, in the north-west of Tuscany. Mountains, Valleys, The Marble Caves and the Tirreno Sea, makes the area a beautiful spot to visit a stunning nature and historical towns.
Food is of course an important part of the region. Our charcuterie foods come from there.
A special product from Garfagnana is Farro, a grain similar to pearl barley with a special flavour (halfway between couscous and rice), Romans used it to make bread and soups.

Here is the recipes of Mamma Ester's Farro Salad:

Ingredients for 4 people:
200 gr. Farro (soon in our stock!!)
8 cherry tomatoes, diced
1 zucchini julienne
1 carrot julienne
1 celery
15 green olives
basil
mint
extra virgin olive oil
salt and shredded black pepper

Wash the Farro well and soak it for about 3-4 hours in cold water, then drain it. Cook the farro in saucepan covered with cold water and bring to boil. Simmer for 20 minutes, until tender, and drain well. In the meantime cut julienne or dice all the vegetables and place them on a plate. Add the olives, the tomatoes, basil leaves and mint leaves and mix all.
When the Farro is cooked, wash it in cold water and drain it again.
Mix Farro with the vegetables, dress it with extra virgin olive oil and season with salt and black pepper.
A fresh, tasty and light salad is ready!

A glass of our delicious and fruity Bacio Rosé will pair perfectly with your salad!

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RECIPE: Zia Elisabetta pasta with asparagus and ham. Seasonal, delicate and delicious.

Mr. Asparagus acutifolius belongs to the family of Liliaceae, picked in springtime, healthy food for its specific properties: diuretic and ideal for a pre-bikini diet.
In the kitchen, just wonderful for a risotto, Italian omelette, or simply cooked flavored with olive oil and vinegar etc

Today recipe is an idea of Zia Elisabetta, simple, quick and very delicious. You can use Farfalle, Penne or Maccheroni pasta or Maccheroni pasta (see our special Martelli).

Ingredients for 2 people:
250 gr. wild asparagus spears
100 gr. Tuscan ham
1 onion
black pepper
extra virgin olive oil Triglifo
sheep cheese Pecorino Toscano
250 gr maccheroni pasta

Wash the asparagus, cut and select the spears. Chop the onion and make crispy in a large pan with extra virgin olive oil Triglifo. Add slices (or cubes) of the Tuscan ham for a few minutes.
Cook the pasta in plenty of boiling water until al dente. Add the asparagus spears to the boiling water for the last 2-3 min of the cooking time (this will give a special flavor to the pasta).

Drain the pasta and asparagus, then mix in the pan with the ham, sprinkling grated Pecorino and adding freshly grounded black pepper.

Healthy and tasty spring dish for all.

Perfect match with our red wine DOC Macchion Del Lupo

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