Vio's Cooking – Violante Guerrieri Gonzaga – An exclusive experience in the heart of Rome

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Art of the Table

Tenuta San Leonardo

One of Italy’s finest wines is part of Violante’s family heritage: the iconic San Leonardo. Produced in the Vallagarina Valley in northern Italy, this award-winning wine combines depth, structure, and refined elegance. Originally created by her father, Carlo Guerrieri Gonzaga, the estate is now led by her brother, Anselmo Guerrieri Gonzaga, who continues the family’s legacy of excellence and authenticity.

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Grazie @danielafrancesca.colucci x questa bella in

Grazie @danielafrancesca.colucci x questa bella intervista su @tg2rai @instarai2 eatparade, piccoli consigli su come creo una tavolata. #eatparade #instarai2 #vioscooking #tavolata #tabledecor

A Romantic dinner in a cozy corner of my terrace,

A Romantic dinner in a cozy corner of my terrace, lit by the glowing Roman sunset and our signature and unique rechargeable lamps 💡✨🥂creating a magic atmosphere. 🎼 you can find all items in vioshop.it
#sunset #terraceview #vioscooking #rechargeblelamp #gardenparty

A colourful summer table setting for a cozy and jo

A few shots from my TV episode 5 , a colorful tabl

A few shots from my TV episode 5 , a colorful table on a Roman sunset with our flower plates ,
You can find all items in vioshop.it . My vegetable & saffron pennette crust cake 🍆🍅🫑🧅🌶️🥒
.I will post the recipe here below. Love my flower bouquets 🌺 and the magic atmosphere on the terrace waiting for my guests.
Photo credit @giannifranzo
Recipe:

For the tart crust:
• 300 g flour
• 3 egg yolks
• 180 g butter, cut into pieces
• 2 tablespoons of milk
• A pinch of sugar

Crust preparation:
1. Mix all the ingredients and form a ball of dough.
2. Place it in the fridge for at least 30 minutes.
3. Butter a springform pan and roll out the dough, making the edges slightly high.
4. Prick the bottom with a fork.
5. Bake at 180°C (350°F) for about 40 minutes.
6. Once baked and cooled, remove from the pan and place the crust on a serving dish, ready to be filled.

For the filling:
• 500 g pennette pasta
• Olive oil
• 4 zucchinis
• 1 red bell pepper
• 1 yellow pepper
‘. 1 eggplant
• 400 g cherry tomatoes
• 1 fresh spring onion
• A handful of olives
• Salt, pepper, chili pepper
• 2 sachets of saffron
• A handful of toasted pine nuts
• A handful of raisins
• 1 tablespoon of white vinegar
• 3 tablespoon of sugar
• 1 bunch of fresh basil

Filling preparation:
1. In a saucepan, place all the vegetables: tomatoes, pepper, eggplant, and zucchinis chopped into small cubes, along with a bit of olive oil and the chopped spring onion.
2. Let cook, then add the sugar, vinegar, saffron, salt, pepper, and chili.
3. After about 20 minutes (once the sauce is cooked), add the raisins and olives.
4. Meanwhile, boil the pasta. Drain it, mix it with the vegetable sauce, and then pour the mixture into the tart crust.
5. Top with toasted pine nuts and sprinkle generously with chopped basil.
#vioscooking #tvshow #romanterrace #pennetteincrosta #romansunset #terraceview

A few shots from my TV episode 4 , all around lila

A few shots from my TV episode 4 , all around lilac colours 💜, our lilac collection that has been all sold out! But already back in stock ! Cooking one of the recipes:my mini crème caramels!🍮 here is the recipe:
200 ml milk
200 ml cream
3 eggs🥚
1 vanilla bag
Zest of 1/2 lemon 🍋
150 gr sugar
Pirex and water

200 gr sugar for caramelizing the top

Mix 150 gr sugar with 3 eggs
Then pour in a pan milk and cream, lemon zest and vanilla powder or batch and heat. Then pour in the egg mix and stir well.
In another pan pour 200 gr sugar on low heat and stir till it caramelizes, not too much then insert in each mould then insert the cream and bake in bain marie (water must cover 1/2 of the mould) for 1 hour at 160’ then set in the fridge for another hour then reverse them up side down . Now they are ready and exquisite to serve!
Photo credit @giannifranzo
#cremecaramel #cremepatissiere #cremecaramelcake #gamberorossotv #vioscooking