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VideoRecipes

Tomato and mozzarella risotto

by Chef Danilo Bortolin of the “La Beola” restaurant

We would like to present you today is  Tomato and mozzarella risotto.

 

Yoghurt Meringue

with fruits of the forest in balsamic vinegar

We would like to present you today is Yoghurt Meringue with fruits of the forest in balsamic vinegar

 

Perch fish with beets mayonnaise and sugar snap pees

We would like to present you today is Perch fish with beets mayonnaise and sugar snap pees.

 

Lamb meatball salad

Today’s recipe takes inspiration from the hotel seasonal opening during Easter holiday Lamb is traditional for Easter and we revisited it and created ‘Lamb meatball salad’.

 

Pasta and beans - Lake Version

By Danilo Bortolin Chef at Ristorante “La Beola” At “Grand Hotel Majestic” located in Verbania Pallanza

We would like to present you today is ‘Pasta and beans – lake version’, so to the traditional ‘Pasta and beans’ we add some fish right from our lake.

 

Rice, frog and black garlic

Today’s we are on the terrace of the Grand Hotel Majestic in Verbania Pallanza to present you a new recipe “Rice, Frogs and Black Garlic".

 

Sea Bass slice with ‘panzanella’

of variegated tomatoes

We would like to present you today is Sea Bass slice with ‘panzanella’ of variegated tomatoes.

 

Cappellacci stuffed with guinea fowl on chestnut cream with crunchy black truffle

The recipe that we present today are Cappellacci stuffed with guinea fowl on chestnut cream with crusty black truffle.

 

Artichokes cream, sweetbread and mullet

The recipe that we present today is an Artichokes Cream with Sweetbread and Mullet by Danilo Bortolin Chef at Ristorante “La Beola” at “Grand Hotel Majestic” located in Verbania Pallanza.

 

Saffron Poached Eggs

with Green Asparagus and Ricotta Goat Cheese

Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef. Today’s recipe is Saffron Poached Eggs with Green Asparagus and Ricotta Goat Cheese.

 

Red tuna with Bloody Mary gelly and caramelized soy sauce

By Michael Morandi, sous-chef of Danilo Bortolin Chef at Ristorante “La Beola” At “Grand Hotel Majestic” di Verbania Pallanza

We would like to present you today Red tuna with Bloody Mary gelly and caramelized soy sauce

 

Risotto with pumpkin cream

mushrooms and fondue of bufala camambert

We are right at the Grand Hotel Majestic, the recipe we present today is Risotto with pumpkin cream, mushrooms and a buffalo camambert cream.

 

Cherries cooked in red wine with ice cream and fugascina

We would like to introduce you to a special recipe with cherries as main ingredient.

 

Linguine with clams, seabass bottarga and creamy potatoes

We are right on the beach of Grand Hotel Majestic, the recipe we present today are the linguine with clams, seabass bottarga and creamy potatoes.

 

Salmon cooked in extra vergine olive oil

broccoli and anchovies sauce

We would like to present you today is Salmon cooked in extra vergine olive oil, broccoli and anchovies sauce.

 

Carnaroli rice with pumpkin puree

baby squids, garlic, oil and chilli pepper

We would like to present you today a carnaroli rice with pumpkin puree, baby squids, garlic, oil and chilli pepper.

 

Roasted gnocchi on mountain cheese cream and mushrooms

Today, we would like to introduce you to a special recipe with gnocchi and mushrooms.

 

Lentils soup, black cabbage and stockfish

We would like to present you today is Lentils soup, black cabbage and stockfish.

 

fioca from formazza in a soft version

with Panettone and Marron Glacé

We would like to present you today, from FTL Domus 3000 in Domodossola, a dessert recipe ideal for your Christmas holidays: Fioca from Formazza valley in a soft version with panettone and marron glacé.

 

Cannellini beans cream, prawns and burrata

We would like to present you today a cannellini beans cream with prawns and burrata cheese.

 

Saltimbocca with perch fish and mellon fluff

A summer recipe, km0 with Perch fish from lake Maggiore and ham from val Vigezzo, it’s ideal for warm evenings and light lunches. Danilo Bortolin, chef at Restaurant “La Beola” at the Grand Hotel Majestic in Pallanza, presents this Saltimbocca made with the king of the lake rolled around a local kind of ham, all of which on a sweet Mellon fluff. Some lettuce on top to add some crunchiness.

 

Risotto with beet cream

and goat ricotta cheese foam at lemon scent

Risotto is a traditional preparation for rice in northern Italy, it is commonly considered a winter recipe, but the chef of the restaurant "La Beola" at the Grand Hotel Majestic in Pallanza wants to dispel the myth and give the prerequisite to lovers of risotto to taste it in a lighter summer version.

 

Jelly of spumante alta langa

with berries and basil scented lemon sorbet

We would like to present you today is Jelly of spumante alta langa with berries and basil scented lemon sorbet.

 

Marinated trout with vodka and citruses of cannero

A dish typical of the lake with a twist: salmon trout is pink and tasty just like salmon, less oily but equally rich, and for the restaurant "La Beola" at the Grand Hotel Majestic is really km0. The choice of Cannero citrus, very fragrant and tasty, and precious like only local and niche production can be, to marinate the trout with, makes Chef Danilo Bortolin’s recipe a real bite of Lake Maggiore excellence.

 

Piedomont fassona beef tartar with raspberries, balsamic vinegar and foie gras

We would like to present you today is Piedomont fassona beef tartar with raspberries, balsamic vinegar and foie gras

 

Red shrimps soup

The Sicilian red shrimps are one of Italian excellences, they are good raw, blanched and cooked. In today’s recipe, Chef Danilo Bortolin prepares them in a summer soup, dense but fresh, strong flavoured but sweet, ideal for summer dinners. There's also a version with lobster instead of shrimps, and you can find it in the menu of the restaurant "La Beola" of the Grand Hotel Majestic.

 

Bianco mangiare alla frutta

We would like to present you today is Bianco mangiare alla frutta.

 

Leg of capon stuffed with dried fruit

and pomegranate reduction

Ingredients: - Capon leg, boneless - Chicken sausage - Fig and dried apricots, dates - Celery, carrots, onions and herbs - Pomegranate - Turnip tops - Mashed potatoes The capon is a typical Christmas meat, appreciated for being very tender. Capon represents for Italy what turkey does to United States of America, it is not unusual, infact, t...
 

Tagliolino alla chitarra

with Goat’s chopped meat, artichokes and turmeric

We would like to present you today is Tagliolino alla chitarra with Goat’s chopped meat, artichokes and turmeric.

 

Cooked onion with salt

with the toma mottarone and sausage of deer

We would like to present you today is Cooked onion with salt with the toma mottarone and sausage of deer.

 

Rabbit in porchetta

beets with oil

We would like to present you today is Rabbit in porchetta beets with oil

 

Stuffed anchovy amatriciana style

with curry mayonnaise

We would like to present you today is Stuffed anchovy amatriciana style with curry mayonnaise.

 

Lasagnetta Au Gratin

with buffalo ricotta and zucchini flowers

We would like to present you today is Lasagnetta Au Gratin with buffalo ricotta and zucchini flowers.

 

Perch ravioli

by Chef Danilo Bortolin of the “La Beola” restaurant

We would like to present you today is Perch ravioli.

 

Seared Tuna

with black and white sesame seeds and sea urchin mayonnaise

We would like to present you today is Seared Tuna with black and white sesame seeds and sea urchin mayonnaise.