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Monini
Monini North America Inc.
Since 2000 in USA
A Market Vision
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100 Years of History
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Monini in support of Umberto Veronesi Foundation
Monini and Van Gogh Museum ®
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Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Regional Extra Virgin Olive Oils PDO/PGI
Regional Extra Virgin Olive Oils PDO/PGI
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Our recipes
A selection of recipes to bring simple dishes and tasty creations to the table, matching them with the fragrances of our oils.
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Appetizer
First Course
Second Course
Side Dish
Monini GranFruttato 100% Italian
Monini Umbria PDO
Monini Toscano PGI
Monini Sicilia PGI
Glazed IGP Vinegar of Modena – Squeezable
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Appetizer
First Course
Second Course
Side Dish
Monini GranFruttato 100% Italian
Monini Umbria PDO
Monini Toscano PGI
Monini Sicilia PGI
Glazed IGP Vinegar of Modena – Squeezable
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Chef Made
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EASY for you
INTERMEDIATE
Course
First Course
Appetizer
Second Course
Side Dish
Bread & Cakes
Product
Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Monocultivar Nocellara
Rosemary
Lemon
Glazed IGP Vinegar of Modena FIG flavor – Squeezable
Basil
White Truffle
Monini Umbria PDO
Monini Olio di Puglia PGI
Monocultivar Frantoio
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Grapeseed Oil
Porcini Mushrooms
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Second Course
All Recipes
Crusted Salmon
Second Course
All Recipes
Smoked Duck Breast with Orange
Side Dish
All Recipes
Salad of Arugula, Parmesan, Artichoke, Poached Egg with Balsamic Vinegar and Extra Virgin Olive Oil
Second Course
Chef Made
Cotechino with Lentils
Second Course
Chef Made
Sea Bream (Orata) in Lemon White Wine Glaze
Appetizer
Chef Made
Pizza with Pecorino Romano cheese, Garlic and Onions
Appetizer
Chef Made
Avocado Toast
Side Dish
Chef Made
Raw Mushroom Salad
First Course
All Recipes
Homemade Cavatelli With Roasted Grape Tomatoes and Arugula
Side Dish
All Recipes
Grilled vegetables with scamorza and mint leaves
Appetizer
All Recipes
Herb and Olive Focaccia Bread
First Course
Chef Made
Barley And Swiss Chard Soup
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