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  1. Cut the Urgèlia cheese PDO into cubes.
  2. Roll the anchovies.
  3. Dice the quince jelly, apple and pear like the cheese. Arrange all the products on the plate, forming a mosaic, together with a few rocket leaves.
  4. Crush the pistachio nuts and peeled hazelnuts and mix with extra virgin olive oil and chopped chives.
  5. Add oil and a pinch of salt. Season and serve.

Recipe by Pep Nogué


Ingredients serves 4 people