Create original and delicious dishes using our amazingly versatile dried products.
Put a pot on the stove with half a litre or 1 litre of water and 1 bag of Aromy vegetable broth. Cover the pot with a lid and bring to a boil. Simmer on a medium heat for about 10 minutes and then serve in cups or plates. After removing the bag, you can open it and add the content to the broth. You can enjoy the broth by itself or use it to prepare soups, risotto or other dishes. To season sauces, gravy, braised or roasted meat add a bag of Aromy vegetable broth while cooking.
Put a pot with 1 and half litre of water and 2 bags of Aromy vegetable broth on the stove. Place a lid on the pot and bring to a boil. Simmer on a medium heat for about 10 minutes. Add rice to a medium large saucepan and start adding the hot broth. Halfway through cooking open the 2 bags of vegetable broth and add the content to the rice. At the end of cooking time season with salt and pepper to taste. Add 3 or 4 spoons of grated Parmesan cheese to your liking.
Put a pot with 1 and half litre of water and 2 bags of Aromy vegetable broth on the stove. Place a lid on the pot and bring to a boil. Simmer on a medium heat for about 10 minutes. Heat 2 spoons of Extra Virgin olive oil in a saucepan. Add chopped onion and sauté until golden. Add the dehydrated Treviso Red Radicchio and stir for a few seconds. Add spelt and start adding the hot broth, a ladleful at a time, stirring often, until the spelt is cooked. One or two minutes before the end of cooking time, lower the heat and add Taleggio cheese cut in cubes. Simmer for a few seconds and then turn off the heat. Add 2 or 3 spoons of grated Parmesan cheese, allow to sit for another few seconds and serve hot.
Heat 2 spoons of Extra Virgin olive oil in a saucepan. Add chopped leeks and sauté until golden. Add dehydrated black kale and dehydrated Savoy cabbage, the bay leaf, potatoes cut in cubes, a pinch of salt, 2 litres of water and 2 bags of Aromy vegetable broth. Cook on a low heat until potatoes are cooked. Remove the excess broth, the bay leaf, open the bags of vegetable broth and add the content to the soup. Season with salt. Puree the mixture in blender or processor until smooth. Serve on plates or bowls, garnish with grated orange peel and season with pepper to taste. Serve hot with croutons.
Put a pot with 1 and half litre of water and 2 bags of Aromy vegetable broth on the stove. Place a lid on the pot and bring to a boil. Simmer on a medium heat for about 10 minutes. Heat 2 spoons of Extra Virgin olive oil in a saucepan. Add chopped onion and sauté until golden. Add the rice and stir. Start adding the hot broth and keep stirring, open the 2 bags of Aromy pomegranate tea and add the content to the rice. Continue to add broth gradually until cooked “al dente”, firm to the bite. One or two minutes before the end of cooking time, lower the heat and add Robiola cheese, simmer for a few seconds and then turn off the heat. Serve on plates and garnish with fresh pomegranate seeds.
Break 2 eggs into a bowl, separating the yolks from the whites. Whisk the whites to a froth and set aside. Break and beat the other eggs. Add the 2 yolks, all the other ingredients and stir thoroughly. At the last add the whisked whites and then mix. Grease a 28 – 30 cm baking tray, pour in the mixture and cook in preheated oven at 190°C until golden and cooked in the middle.
Soak the dehydrated carrot in cold water for 10 minutes and then drain. Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the carrot and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.
Soak the dehydrated carrot in cold water for about 10 minutes, drain and puree in a blender. In a bowl whisk the eggs and the sugar until foamy. Add all the ingredients little by little: first carrot and oil, then sifted flour, sifted baking powder, almond flour and vanillin. Mix thoroughly, grease and flour a 22 cm diameter baking tray, pour the dough and bake in the oven at 180°C for about 40 minutes.
Soak the dehydrated carrot in cold water for 5 minutes and than drain. Cut the fresh vegetables and place them with lettuce leaves into a bowl. Add the carrot and mix well to combine.
Cook the pennette in salted water. Sauté the smoked bacon cubes in a pan, add the dehydrated radicchio and 2-3 spoons of pasta water. In a bowl mix the egg yolks with the cream and the grated Parmesan cheese. Add the mixture and the drained pasta to the pan with the bacon and radicchio. Mix and serve warm.
Prepare the broth using 1 bag of Aromy vegetable broth. Chop and sauté the onion with a bit of oil, add the dehydrated radicchio and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.
Prepare the broth using 1 bag of Aromy vegetable broth. Chop and sauté the onion, add Aromy dehydrated radicchio, a ladleful of broth and allow to sit. Add béchamel sauce, grated Parmesan cheese and mix until it forms a smooth paste. Layer the lasagna sheets in the baking dish and add the béchamel sauce with radicchio. Repeat the process creating several layers. To make the dish tastier, add bacon strips and/or Gorgonzola cheese. Put in the oven at a temperature of 160 degrees C for 40-50 minutes.
Beat the eggs, add 150 g of sugar, soft butter and the flour. Melt 50 g of sugar with 5-6 spoons of water on a low heat and add the dehydrated radicchio. Allow to sit for a few minutes and then add to the dough along with the ground almonds, yeast, vanillin and a glass of milk. Mix until creamy, grease and flour a 20 cm diameter baking tray, pour the dough and bake in the oven at 160-170 degrees C for 45 minutes. Let the pie cool and then sprinkle it with icing sugar.
Cook the sliced apples with the dehydrated radicchio, icing sugar and granulated sugar. Add a pinch of cinnamon powder, half glass of white wine and the grated peel of half a lemon. Cook under a low flame and mix every once in a while.
Radicchio jam can be used as topping for short crust or flaky pastry sweets as well as for vanilla or plain ice cream. It also pairs with extra mature cheese and blue cheese.
Soak the dehydrated celery in cold water for 10 minutes and then drain. Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the celery and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.
Soak the dehydrated celery in cold water for 5 minutes, drain and puree in a blender together with grated Parmesan cheese, garlic, salt, pepper, a bit of oil, walnuts and some spoons of pasta water. Cook the shell pasta and drain it, add the pesto and slivers of Pecorino cheese.
Cook in plenty of salted water peeled potatoes cut in cubes. Add dehydrated Savoy cabbage. When half cooked, add the pizzoccheri and cook for 10 minutes. Drain the pizzoccheri, the potaoes and the Savoy cabbage. In a casserole make alternating layers of pizzoccheri, grated Parmesan cheese, Valtellina Dop cheeses, melted butter and sage leaves. Serve hot.
Prepare 1 litre of broth using 1 bag of Aromy vegetable broth. Sauté a sliced shallot with a bit of oil, add the dehydrated Savoy cabbage and a ladleful of vegetable broth, cook for 3-4 minutes. Add rice, the remaining broth, salt and pepper. When it is ready, add the grated Parmesan cheese and serve hot.
Prepare 2 litres of broth using 2 bags of Aromy vegetable broth. Sauté the onion and add the dehydrated Savoy cabbage, brown for few minutes, add the potatoes cut into dices, broth, salt, pepper and cook for 30 minutes. When it is ready, add grated Parmesan cheese. Serve very hot.
Peel and cut the potatoes into chunks. Peel and chop the onion. Put a pot with 1 and half litre of water and 1 bag of Aromy vegetable broth on the stove. Add potatoes, onion, chestnut flour, the bay leaf and dehydrated pumpkin. Place a lid on the pot and cook for 20-25 minutes. At the end of cooking time remove the bay leaf, open the bag of vegetable broth and add the content to the soup. Puree the mixture in blender or processor until smooth. Season with salt and pepper to taste. Serve hot on plates or bowls with croutons.
Soak the dehydrated pumpkin in cold water for 10 minutes and then drain it. Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the pumpkin and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese.
Find out how to use it!
Soak the dehydrated pumpkin in cold water for 5-10 minutes and then drain. Cut the onion into dices and cook it in a large pan with a bit of oil until it is brown. Add the pumpkin and some water to avoid burning, cook for 10-15 minutes. Cook the pennette in salted water, drain and add them to the pumpkin sauce. Add speck ham and Scamorza cubes, turn off the heat and stir well. Serve very hot.
Prepare a little more than 1 litre of broth using 1 or 2 bags of Aromy vegetable broth. Chop the leeks and sauté them. Add dehydrated black kale, peeled potatoes cut into dices and vegetable broth. Cook for 25 minutes. Puree in a blender until smooth, add 2-3 spoons of Extra Virgin olive oil and serve hot with croutons.
Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the dehydrated green asparagus and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.