1. Dice the chicken and place it in a bowl.
2. Mix the EVO oil with the Grappa and 1 tbsp of oregano, and use this emulsion to marinate the chicken for 15 minutes.
3. Rinse the capers and mince them.
4. Cut the tomatoes into four pieces and keep them aside.
5. Cook the chicken in a pan for 5 minutes.
6. In the meantime, filter the emulsion, pour it over the chicken, and combine tomatoes, capers, and olives.
7. Sprinkle the remaining oregano on the chicken and cook it on high fire for about 7 minutes.
8. Season with salt and pepper, then serve hot.

1. Put a few grapes aside to decorate the dish and put all the other ones in a vegetable mill to get their juice.
2. Melt the butter, then add the chopped shallot.
3. After about ten minutes, raise the flame a little and pour the rice.
4. Leave it to toast for a few minutes: as soon as it becomes sheer, add the grapes juice and the Grappa, and begin blending all.
5. Once dried, add the hot vegetable stock, without mixing too much.
6. At the end of cooking, turn off the heat and stir in the risotto by adding the robiola cheese and a pinch of pink pepper.
7. Garnish with the grapes cut into quarters and the chopped parsley. Serve hot.
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1. Finely chop the coriander and mix it well with the softened butter.
2. Gently warm the Grappa and combine it with the butter.
3. Shape the flavored butter into a small cylinder, seal it with the plastic wrap, and refrigerate.
4. Marinate the swordfish in the mixture of EVO Oil, lemon juice, lime juice, salt, and pepper.
5. After 2 hours grill the swordfish steaks on both sides for a few minutes, slice the coriander butter into four parts and place a slice on the top of each steak.
6. Serve immediately.

1. Peel the orange and its wedges, then put them into a bowl with the pitted olives and the Grappa and stir.
2. In a frying pan, heat the EVO Oil with the orange zest and the cumin seeds for two or three minutes, then add this mixture to the olives.
3. Let the olives marinate for about 3 hours before serving as an appetizer.

1. Wash and finely chop the leeks, then peel and slice the potatoes.
2. Put all the vegetables in a large saucepan with the EVO Oil, and sauté.
3. Add the Grappa and stir until all the liquid evaporates.
4. Add the hot vegetable stock, cover the saucepan, and simmer for 40 minutes, or until the potatoes are soft.
5. Top with the chopped parsley and serve.

1. Clean the mushrooms, remove their stalks, and set them aside.
2. Heat 2 tbsp of EVO Oil in a large frying pan and sauté the mushrooms on both sides for a few minutes.
3. Then, add salt and pepper to taste and arrange them, with the stalk side up, in an oven dish.
4. Finely chop the stalks and mix them with the breadcrumbs, the parsley, the garlic, and the Grappa.
5. Add more the salt, the pepper, and the remaining EVO Oil, and mix.
6. Fill the mushrooms with the mixture and bake at 356° F for 20 minutes.