Veggie Tortillas and a glass of chilled Corvo Bianco for a light, healthy lunch.


– Tortillas
– 1 Ripe avocado
– 1 Ripe tomato
– 1 Tin palm hearts
– Green frilly lettuce
– 1 Lime
– Salt & pepper
– Olive oil


Step 1 – Peel a ripe avocado, remove the stone and cut into approx. 1 centimetre cubes. Place the avocado cubes in a bowl and coat with lime juice to prevent it browning, add a drizzle of olive oil and season with salt and pepper to taste.


Step 2 – Drain the palm hearts and cut into rounds. Wash the ripe tomato and cut into cubes. Add the tomato and palm hearts to the avocado and gently mix together. Wash the frilly lettuce thoroughly and add to the mixture..


Step 3 – Finally, add the 12-15 months matured Parmigiano Reggiano petals to give an extra touch of flavour to this fresh, Mexican-inspired salad.


Step 4 – Take a tortilla, place a good amount of salad in the middle and fold closed. The intensely fruity, Mediterranean bouquet of a glass of chilled Corvo Bianco is the perfect accompaniment to this colourful dish that evokes holidays and fun.


A portion of delicious mixed berries will complete this light, healthy lunch. Bon appetite!


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