VideoRecipes

Spring is about to be here, that is why I present you a recipe that could be a good idea of appetizer for your Easter menu, the Flan of Chards with Bruschetta di Variegated Cherry Tomatoes and Crescenza Cheese Cream.

Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef.

Today’s recipe is Fassona beef fillet with eggplant BBQ cream, dried red pepper and Burrata cheese.

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

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

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

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

We would like to present you today is Perch ravioli.

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

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

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

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

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

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

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.

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

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.

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

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.

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.

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

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.

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

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

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

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

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.

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

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

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

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.

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.

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

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

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".

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.

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’.