Mature Cheese Omelettes

We paired Diodoro, Primitivo di Manduria Dop, San Giorgio, to the “Mature Cheese Omelettes”. The wine boasts a deep red colour, an enveloping flavour with a good body and a persistent and intense finish.

The recipe was created by Chef Vanessa Lorenzetti – La Sanamente Cucina Naturale.


  • 6 eggs
  • 1 bunch of baby spinach
  • Dried onion
  • 1 bunch of parsley, chopped
  • Fresh oregano, chopped
  • Extra-virgin olive oil
  • Salt
  • Pepper

For the sauce:

  • 70 gr Parmesan cheese
  • 50 gr Taleggio cheese
  • 50 gr Pecorino cheese
  • 50 gr clarified butter
  • 30 gr potato starch
  • 40 cl broth or water
  • Salt
  • Pepper


Beat the eggs with all the ingredients.

Heat a lightly-oiled non-stick pan with a diameter of 10 cm, pour in a ladleful of mixture and cook the omelettes 2 minutes each side.

Repeat the operation until the mixture is finished.

Prepare the sauce: melt the butter, add the starch, toast it in the butter and dissolve with the broth.

Bring to the boil, turn off the heat and add the 3 cheeses, add salt and pepper.

Build a stack of omelettes alternating them with the cheese sauce.