Borso del Grappa is one of the first sites in the Veneto region, where they are planted olive trees. Historical records dating back to 1561, makes mention of the importance of income, especially the cultivation of olive trees in the towns of Semonzo, Colle della Rocca and St. Martin and St. Ilaria Appocastello or Sant'Eulalia. Obtaining PDO., Protected Designation of Origin, has been achieved thanks to the constant efforts of the ATC. about a year ago as extra virgin olive oil veneto of grappa. Oil Borso del Grappa has a color ranging from bright green to green with golden highlights, the flavor reminiscent of the olive leaf, alfalfa hay and just the artichoke, the harmonious flavors reminiscent of the green tomatoes with the perfect balance between sweet, bitter and spicy, E 'oil classic match to the meat and grilled asparagus. The oil, if properly cultivated plant, and olives pressed at the appropriate time, is of very low acidity, peroxides optimal parameters, and an organoleptic Panel test very high.
Common Borso del Grappa
0423/542036 
Ingredients for 4 people:
500 g of pasta butterflies
4 artichokes
20 g pitted black olives
20 g of pitted green olives
6 teaspoons (coffee) oil d 'oil
3 tomatoes
6 fillets d 'anchovy
1 clove garlic pepper
To prepare:
Take the anchovy fillets and pass it underneath the running water to remove excess salt. Leads to ½ liter of boiling salted water and boiled tomatoes. When cooked pelali, crush with a fork and put it aside. Clean and cut the artichokes into wedges. Heated in a frying pan 3 teaspoons (coffee) of olive oil together with a clove of garlic. When it is browned, pour in enough already cut the artichokes and cook over low heat for 20 minutes. In the meantime, cut a floppy olives (green and black). Put a saucepan with 1 quart of salted water and when it reaches the first boil cook pasta for the time indicated on the package. In a large bowl collect cooked artichokes, tomatoes, anchovy fillets, olives and pasta. Stir well and season with a splash of olive 'oil and fresh pepper.
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2nd Recipe:: Second Recipe: Rabbit with olives
Ingredients for 4 people:
1 rabbit
1 onion
80 gr. olive green and black
1 rib of celery
50 gr. nuts
1 sprig of thyme, rosemary, bay
a generous glass of red wine, oil, pepper, salt.
To prepare:
Wipe the rabbit and cut into large pieces like a pair of nuts, brown them in oil, where the meat is already colored add the chopped onion and celery, thyme, rosemary and a bay leaf. Also add the walnuts and pour over the red wine. Season with salt and pepper and cook, lowering the flame. Half cooked (about 25-30 min.) Add the olives and continue cooking covered by a sheet of greaseproof paper or a lid, adding, senecessario, a ladle d 'water from time to time. Ten minutes from the end should add the liver (taken during the cleaning by animal 's), previously boiled (5 min) and chopped, follow your tastes.
{/magictabs}
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Where: Asolo, Teatro Eleonora Duse 
Treviso | Wednesday, 2 September 2009