Discover our Oil-Vù-based recipes

From the heart of the Lucanian Apennines, in soil of volcanic origin, comes Vù, a precious oil and unique gastronomic experience thanks to a perfect balance of aromas and flavours.

 

Vù oil has a well-defined sensory profile, the essence of the entire area. It is a versatile, all-round oil, either drizzled raw or used in cooking. It takes just a few drops to add taste, palatability and a pleasant tang to any dish. Excellent on vegetable appetizers, cooked or raw, or in fish and meat dishes. Ideal for baked goods, bread, focaccia, and soups. Thanks to its soft, fine and elegant taste, it is ideal with any fish dish, and with any cooking method. Its sensory notes of medium intensity make it perfect for meat dishes, too. There is nothing like it when drizzled over dairy products and cheeses, every vegetable possible, both farmed or wild herbs.

 

Olio Vù is the best ingredient to enhance the flavours of every type of food.

APPETIZERS

SALT COD AND VÙ OLIVE OIL BRUSCHETTE

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

FIRST COURSES

STRASCINATI PASTA WITH SAUSAGE AND RICOTTA

We’re in southern Italy, where hand-made pasta is de rigour. The tools of old are still used, things like “cavarole” in this case, the small ridged wooden boards that shepherds used to make during the long and solitary hours tending their flocks.

SIDE DISHES

VÙ OLIVE OIL MASHED POTATO

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

MAIN COURSES

SALT CODE WITH SWEET SENISE PEPPERS

Salt cod with Senise sweet peppers is a traditional recipe from the Basilicata region and perfect for Lent; it is a very tasty delicacy characterized by the contrast between the crispy peppers and the soft, savoury cod.

CAKES

ORANGE AND VÙ OLIVE OIL CIAMBELLA CAKE

The orange ciambella is an effortlessly easy sponge cake to make: the Vù olive oil and orange juice give it lightness that makes it suitable for all palates, especially those with a dairy allergy, as no milk is used in this recipe.

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