May 2013

Reschio's fennel pesto

In May we love to make fennel pesto:

Chef Marco creates his rich pesto from wild fennel shoots now sprouting all over the estate;

for his home-made tagliatelle he uses eggs laid by our free range chickens;

he picks fresh basil for his sauce of cherry tomatoes grown seasonally –

add a shot of Reschio’s own extra virgin olive oil before starting.

Things we love

Our monthly musings on the very best of Reschio

Stay at Reschio

Your opportunity to be in a magnificent house, where design, style and comfort are second to none

follow us


follow us

Reschio and its designs and products are protected by Registered Trademark
Reschio srl | share capital of 50.000€ fully paid | Chamber of Commerce of Camera di Perugia N°PG-287943
Lisciano Niccone - 06060 - Perugia - Italia | P.Iva n. 05230420480
Privacy Policy | Cookies Policy
General terms and conditions of sale

Book Now

Link copied to the clipboard


Questo sito utilizza tecnologie più recenti per garantirti un’esperienza di utilizzo semplice e funzionale.
Per visualizzarlo scarica e installa un browser più recente, per esempio
Google Chrome, Mozilla Firefox o Microsoft Edge