In the years Morgan Pasqual spent learning his trade, his studies and research took him to London, Africa and Asia. When he finally settled in Malo and opened his restaurant ‘Cinque Sensi’ with his wife Luciana, this international experience inevitably influenced his cooking. It was here, in the restaurant, that he created his first pickled vegetables to serve with meat. It was so delicious, his regulars started asking for some to take home and this was how his new business began. The vegetables Morgan uses in his recipes are all grown on local farms using ethical and sustainable methods, with no chemical additives, and all the products are processed by hand.
Morgan’s Pickled Vegetables
Malo (VI)
We make no compromises in our approach to food.
The concept of purity and the importance of quality ingredients are at the heart of Morgan’s Giardiniera. So it follows that the machinery he uses to prepare them must be effective but not aggressive. An oven that preserves the organoleptic qualities of the ingredients and cooks them evenly using different cycles according to their type is what gives Morgan’s recipes their crunchiness.
The products in Morgan’s La Giardiniera range have won numerous awards and are featured in the top spot in many Italian guidebooks as examples of Italian excellence. Maybe a bit of the merit is due to our Steambox Evolution too?
