La Locanda da Lino, officially recognised as a Historic Venue of the Veneto Region, has been celebrating the flavours of local tradition for over 50 years. With recipes passed down from mothers, grandmothers, and aunts, every dish tells a story of heritage and home.

Nestled in Solighetto—a charming hamlet in Pieve di Soligo—La Locanda lies along the renowned Prosecco DOCG route that winds from Valdobbiadene to Conegliano.

Marco Toffolin, who prefers to call himself a cook rather than a chef, stepped into the kitchen at just 19, guided by a singular mentor: his father, Lino. Over the years, Marco has added his own creative flair, always remaining true to the authentic flavours and traditional dishes that define this extraordinary region.

For us, he has prepared a classic:

Parmesan DOP Basket with ricotta, Taggiasca olives, and semi-dried cherry tomatoes.

Ingredients for 2 people

For the baskets:

  • 100 g grated Parmigiano Reggiano DOP

For the filling:

  • 200 g fresh Soligo ricotta
  • 12 pitted Taggiasche olives
  • 8–10 semi-dried cherry tomatoes
  • Extra virgin olive oil (to taste)
  • Salt and black pepper (to taste)

Preparation

1. Prepare the Parmesan baskets

  • Heat a non-stick frying pan (approximately 20 cm in diameter) over medium heat.
  • Sprinkle about 50 g of grated Parmesan evenly in the pan, forming a thin circular layer.
  • Let it melt and cook for 1–2 minutes, until the edges begin to turn golden.
  • Using a spatula, carefully lift the cheese disc and place it over an upturned bowl (heatproof) to shape it into a basket. Allow it to cool and harden.
  • Repeat the process for the second basket.

2. Prepare the filling

  • In a non-stick frying pan, heat a drizzle of extra virgin olive oil.
  • Add the Soligo ricotta and sauté gently over low heat for 3–4 minutes, stirring softly until it becomes creamy but firm.
  • Add the Taggiasche olives and halved semi-dried cherry tomatoes.
  • Season with salt and black pepper.
  • Cook for a further 2–3 minutes, just enough to bring the flavours together.

3. Assemble the dish

  • Place the Parmesan baskets on serving plates.
  • Fill each basket with the warm mixture of ricotta, olives, and tomatoes.
  • Finish with a drizzle of raw olive oil.

This dish finds its perfect match in our Valdobbiadene Superiore Nani dei Berti .
The intensity, freshness, and minerality of our Rive di Col San Martino Brut elevate the rich, complex character of Parmigiano Reggiano DOP.

A meeting of two Italian icons, a fusion of flavours that delights the senses.