Our friends at Sanpellegrino know a thing or two about summer entertaining. We loved their fun, fruity mocktails at Christmas – now they’re back to rescue us from BBQ boredom.
Set your Italian table – preferably alfresco – with delicious antipasto, fresh seafood and steaming focaccia. Add some zest to your outdoor grazing with Sanpellegrino’s Aranciata and Limonata garnished simply with just a little mint or fresh fruit. With a little sunshine, you’ll be on the Italian coast – without leaving the back yard.
Sanpellegrino have given us two recipes to share with you. Fresh, light and colourful, these traditional Italian salads raise the bar at your next BBQ. Visit the Sanpellegrino website for more great ideas for year round entertaining Italian style.
Fennel and orange salad is a quick and easy recipe combining sweet, salty and acidic flavours, bringing a perfectly balanced dish to life.
The origin of fennel and orange salad is not completely known but it’s thought to have originated in Sicily after the Arab invasions. Today, the fennel and orange salad is known all over the world and in Italy it is served as an appetiser or as a final dish after a special meal.
Enjoy with Sanpellegrino’s Limonata, served cold without ice and garnished with raspberries or mint for an expert finish.
- 3 Oranges
- 1 fennel bulb
- Extra virgin olive oil
- Red onion (optional)
Peel the oranges, removing the white fibres keeping only the pulp. Cut the edges off and peel with a knife, removing all the white parts. With a smaller knife, cut the segments off and arrange on a plate.
Clean the fennel, removing the hard external leaves and slice thinly. Wash the fennel and arrange on top of the oranges.
For those who love strong flavours, add a small portion of red onions. Slice the onion and add to the salad, then season with salt and extra virgin olive oil.
Garnish with the washed fennel tops and a few sprigs of mint for colour.
The fennel and orange salad, as with all traditional recipes, varies from city to city. In some areas of Sicily it is seasoned with freshly ground black pepper, and in some cases it is enrichened with pitted black olives.
The caprese salad is an all-Italian recipe born in the Mediterranean Island of Capri, as the name suggests it. Between the well-known faraglioni and the famous via Krupp, enjoying a fresh caprese salad for lunch is a must.
The exact origins of the recipe are unclear with some suggesting that it was first prepared in a restaurant in Capri in the 20s to promote the futuristic vegetarian cooking of Filippo Tommaso Marinetti’s Manifesto which supported the removal of pasta to favour lighter flourless dishes of smaller portions.
Although the origins of this dish are still unknown, the taste of the caprese salad continues to shine on tables worldwide.
Pair with a refreshing Sanpellegrino Aranciata garnished with a fresh orange slice or juniper berries.
- 2 mozzarellas fiordilatte (or buffalo mozzarella)
- 4 ripe tomatoes
- Fresh basil
- Extra virgin olive oil
Rinse the tomatoes and cut into slices. Arrange on a plate and season with a drizzle of olive oil, fresh basil and a pinch of salt.
Drain the mozzarella fiordilatte, slice it and place on top of the tomatoes.
Like most Italian dishes, the caprese salad has many variations. For example, some regions add dried oregano to the tomatoes, others may add a drizzle of sweet vinegar like balsamic.