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With Chef Fabio Viviani




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BBQ Tip 1

Always brush your meet or fish with Bertolli olive oil

If you brush your meat or fish with Bertolli olive oil, it will cook evenly without sticking to the grill. Apply the olive oil to the meat or fish and not to the grill itself. Bertolli extra light and Classico are ideal for use on the barbecue.

BBQ tip 2

Asparagus on the barbecue

500 gr fresh asparagus
cleaned 1 tablespoon of Bertolli Classico
Coarse sea salt and freshly ground black pepper to taste

First make the barbecue nice and hot, Brush the asparagus with Bertolli Classico. Season with salt and pepper to taste. Cook the asparagus over a hot fire for 2-3 minutes, or till well done.

BBQ tip 3

Bruschetta with tomato

4 slices of ciabatta or other suitable bread
1 clove garlic
2 tablespoons of Bertolli Original extra virgin olive oil
4 cherry tomatoes
1 red onion
1.5 tablespoons of Bertolli Gentle taste extra virgin
3 tablespoons of basil

Cut the tomatoes into quarters and remove the seeds. Finely chop the onion. Mix the onios with the tomatoes, extra virgin olive oil and basil. Season with salt. Cut the clove of garlic in half. Grill the bread slices on both sides until you see brown grill marks. Rub the cut edge of the garlic clove over the slices of ciabatta and drizzle them with Bertolli Gentle taste extra virgin olive oil. Pile the tomato mixture onto the bruschetta.

BBQ Tip 4

Make garlic bread with Bertoli extra virgin

Drizzle sliced French or Italian bread with Bertolli extra virgin, sprinkle with chopped or crushed garlic, wrap in aliminium foil and cook on the edge of the barbecue for 5 or 10 minutes.

bbq tip 5

Grilled chicken, sausage and pancetta kebabs

3 chicken fillets, cut into pieces
5-6 sausages, cut into pieces
8-10 slices of pancetta
20 cherry tomatoes
Fresh basil
4 tablespoons of Bertolli extralight
Salt and pepper

Make up the kebabs, alternating between pieces of sausage and pieces of chicken. Wrap a few of the kebabs with slices of pancetta (max. 2 slices per kebab). Place the kebabs on the barbecue. During cooking, brush on some extra Bertolli extra light. The cooking time depends on when the chicken is cooked (around 5-10 minutes).
Put the halved cherry tomatoes, chopped basil and olive oil into a flame-proof pan on the barbecue. Cook gently until the tomatoes have formed a sauce. Season with salt and pepper. Serve the grilled kebabs on a plate with the tomato sauce. Decorate with fresh basil.