Here’s an inviting idea for a traditional first course with a unique and surprising touch: Raviolo of Lavarello with butter, thyme and Traditional Balsamic Vinegar of Modena PDO.

Directly from the kitchen of Mario Marco Nasazzi of Cavatappi Wine&Food, in Varenna (LC), a recipe that reinvents the typical raviolo with originality and high quality raw materials

Ingredients for 4 people:


Clean the fish and cut it into cubes. Season with salt, pepper, chopped dill (to taste, add a pinch of coriander, minced or ginger). Prepare the pasta with half a tablespoon of extra virgin olive oil. Assemble the ravioli with the stuffing of fish and cook them.


Arrange the ravioli on the plate, sprinkle with grated Parmigiano Reggiano, season with melted butter flavored with the sprigs of fresh thyme and with a drizzle of Traditional Balsamic Vinegar of Modena P.D.O.

Et voila, you can begin to lunch or dinner with a main course signed Acetaia del Cristo!