2 People
1 pack of Pork and Beef Hamburger “Carne al fuoco” AIA
½ loaf of Durum wheat
1 slice of pumpkin
1 Red onion from Tropea
Brown sugar to taste
3 sprigs of Rosemary
3 sprigs of Thyme
1 clove of Garlic
Salt and pepper to taste
Extra virgin olive oil


Paolo and Giacomo, food bloggers from Chefs4Passion, offer us the chance to taste an incredible Club Sandwich, prepared with all the creativity and passion that distinguishes them, and of course, with the quality and excellence of AIA products.

The Club Sandwich Prince of Autumn is the name of the recipe that Chefs4Passion has thought up for us! A dish prepared with all the flavors and colors of autumn, which elegantly combines the strong taste of the Pork and Beef Hamburger, with the delicacy and sweetness of pumpkin and red onion from Tropea.



Take the slice of pumpkin and season it with oil, salt, pepper; then add the clove of garlic and the sprigs of rosemary and thyme. Put everything in a baking dish and bake.


Bake in a fan oven at 160° for about 45 minutes (depending on the size of the pumpkin). Once the pumpkin is cooked, remove the garlic, rosemary and thyme. Blend everything with a mixer and adjust the salt and pepper if necessary.


Clean the puntarelle, take the tops and pass them in a solution of ice and lemon, so they do not darken. Cut into strips and season with oil, salt and pepper. To give an extra touch of acidity, add a splash of lime.


Peel the onion and cut it into not too thin slices. Heat a pan with a drizzle of oil, add the onion slices and sprinkle them with brown sugar. If you want a more intense aromatic note, add a few drops of balsamic vinegar. Remove the onions from the heat as soon as they are caramelized.


Cut the bread into slices no more than 1 cm thick. Heat a pan without adding oil, toast the bread slices.


Heat a pan with a drizzle of oil over very high heat, salt and pepper the hamburgers, cook on both sides for about 2-3 minutes, until a crust has formed on the outside.

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