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Soup with bread and olive oil with cherries, savoy cabbage and cheese crisp

A relaxed style, the view of Lake Garda and of the olive trees garden are the perfect background for good products, elegant and imaginative cuisine. The flavors of the Garda area are well cooked by the one Michelin Star chef. 



Ingredients (serves 10 people)

To  prepare the soup

250 gr of bread with oil

30 gr. of extra virgin olive oil

800 gr of water

2 cloves of garlic

salt and pepper q.b.


To prepare candied cherries

300 gr of cherries

30 gr of lemon juice

70 gr of sugar

120 gr of glucose

120 gr of water


To prepare cheese crisp

200 gr of crust of Monte Veronese cheese

600 gr of water

oil for frying


To prepare the savoy cabbage candied

100 gr of savoy cabbage

200 gr of sugar syrup

salt q.b.



The Soup

Chop the bread, put in a casserole some garlic and some olive oil, then add the toasted bread and sprinkle it with water. Let simmer to have a cream of medium density.


Candied cherries

Put in a pan some sugar, glucose, lemon juice and cook. Then, add the pitted cherries and cook slightly. Let stand it for at least 1 day.


Crispy cheese

Boil the water and cook the cheese crusts until they will be very soft. While they are still warm, spread them with a rolling pin to a thickness of about 2-3 mm, then cut into small pieces and fry in hot oil until they become crispy.


Savoy Cabbage

Pour into a pan some sugar syrup and boil. Add the cabbage, cut à la julienne and candy it.

When everything is ready, you can assemble the dish with hot soup, cherries, cabbage and crispy cheese.



"The recipe was inspired by simple and poor products transformed into dishes that are able to satisfy the palate and inspire people: there are no poor raw products, but only chef without ideas."



Vecchia Malcesine

Via Pisort 6

Malcesine (Vr)


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