DOP Umbria – Hills of lake Trasimeno


Light Fruity Flavour: ideal for bread, season fish and white meats.

Pork cheek and spinach sandwich served with stuffed squid and shrimp mayonnaise

using Extra Virgin Olive Oil ‘Pietraia’

area of production

Ronti, Città di Castello


Frantoio, Leccino, Pendolino, Dolce Agogia, Moraiolo

average altitude

300 – 350 mt

average age of olive trees

30 years

type of pruning

Open pot, single-cone

harvest type

By hand

crushing method

Continuous cycle


Cold 27°

available sizes

0,10 – 0,25 – 0,50 – 0,75 e 3 litre

For the sandwich, grill the pork cheek in a pan with extra virgin olive oil, garlic and sage and keep warm.
Clean the squids, separating the heads from the body. The heads should be processed together with extra virgin olive oil, scallions, garlic, pepper, salt, egg white, parsley and breadcrumbs. Sauté together diced carrots, courgettes and celery until they are crunchy. Mix together the processed squid head mixture and the vegetables, stuff the squid and cook in the oven for 10-15 minutes at 200°C.
For the shrimp mayonnaise, purée together the shrimp heads and shell with some oil, shrimp tail, salt, parsley, oil, garlic and ice. When all has been processed together, pass through a sieve, with the help of a spatula.
To serve, start with some crunchy spinach, then a piece of the pork cheek, the sliced squid, some more spinach with the crunchy pork cheek again on top. Place some drops of the shrimp mayonnaise around the plate and finish with a drizzle of Pietraia oil.

They are five splendid oils with different characteristics; perfect ingredients for a cuisine of both meat and fish “earth and sea” capable of exacting the raw materials.
This is the reason way I chose the olive oils of Azienda Dante Sambuchi, devoted lover of quality and wellness.