Caramelle ossobuco

Altoni folder 033 copy

Caramelle of ossobuco with cream of Nduja, mi-cuit and gravy of gambero rosso

This nice pasta form with ossobuco confers surprisingly well with shellfish. We chose the combo with gambero rosso which we gently cooked (mi-cuit) on the one hand and served in a strong gravy from the heads on the other. As an absolute boost to this dish, we chose Nduja. The spicy sausage from Calabria of which we made an aïoli with orange. A surprising but very successful combination.


The dough of the caramelle, also called candy, is finely rolled out and folded by hand. Pure craftsmanship on the plate !

From our assortment

Stay tuned for our news !

© Alton-Kelderman NV.
made by
Your browser does not meet the minimum requirements to view this website. The browsers listed below are compatible. If you do not have one of these browsers, please click on the icon to download the desired browser.