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

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Reschio srl | share capital of 3.500.000,00€ fully paid | Chamber of Commerce of Camera di Perugia N°PG-287943
Lisciano Niccone - 06060 - Perugia - Italia | P.Iva n. 05230420480
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