With its vegetable and spicy notes, Chiaroscuro can enrich a wide range of appetizers – in particular, we would suggest you to use it on bruschetta with salami or with Ventricina Teramana, a soft spreadable made of pork fat seasoned with spices such as red peppers and fennel seeds; you can also add Chiaroscuro to bruschetta with ‘Nduja, a particularly spicy soft spread made of pork fat from Calabria, or on bruschetta with marinated salmon or tuna, or one with tasty sweet tomatoes. Chiaroscuro also gives delicious vegetable notes to meat carpaccio and legume soup (e.g. pork and beans soup).
Chiaroscuro tastes also perfect on meat dishes (grilled, braised or stewed meat), as it makes the flavour impeccably harmonious and rich; moreover, it is also good on grilled vegetables or fish, and fantastic on lamb (Agnello alla Romana, abbacchio), pizzaiola meat, lamb livers and onion, and Gulasch. Chiaroscuro has an ideal use on Tex Mex preparations such as chilli with meat, or spicy lacquered duck. (Thank you https://www.extraevo.com/chiaroscuro-de-robertis/ for the review)