Bresaola dalla Valtellina IGP
Created by Academia Barilla
Campanelle with Sautéed Asparagus, Diced Tomato and Basil
Canestrato di Moliterno IGP
Canestrato pugliese DOP
Capocollo di Calabria DOP
Cappero di Pantelleria IGP
Caprese Salad with Sautéed Vegetables and Thyme
Casciotta di Urbino DOP
Cavallucci (o morsetti) di Siena
Bresaola della Valtellina is salted and slightly aged beef that is can be eaten raw. It is cylindrical in shape, dark red in color with a delicate aroma and moderately ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Lombardia
Just bread, garlic and olive oil make up the simplest and most traditional recipe of this famous Italian appetizer.
Tags: 10 minutes, Appetizer, Easy, extra-virgin olive oil, garlic, tuscan bread, 5 minutes, Summer, 5 minutes, Brunch, In the oven/Baked, Picnic, Toscana, Quick meal
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Puglia
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Tags: Spring, Basilicata, Cheese, Summer, Autumn, Calabria, Campania, Winter, Puglia
You can never go wrong with sautéed asparagus, tomato and fresh basil on Campanelle.
Tags: asparagus, basil, Classic Blue Box, Easy, fresh tomato, Main course, Parmigiano Reggiano Cheese, Spring, 20 minutes, Short shapes, Summer, 10 minutes, 10 minutes
Canestrato is a type of pecorino made in the commune of Moliterno, located at the intersection of Campania, Calabria and Basilicata.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lazio
Canestrato Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind. The cheese itself is straw-colored, compact, friable and fairly dense.
Capocollo dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria. Still today, pork and pork products are made throughout ...
Tags: Spring, Summer, Autumn, Calabria, Winter, Meat and sausages
The caper plant is part of the Capparis Spinosa L. family and is a flowering shrub typically found throughout the Mediterranean.
Tags: Summer, Sicilia
A light and classic Italian salad boasting freshly sliced mozzarella, ripe tomato slices plucked from the vine, aromatic basil and extra virgin olive oil.
Tags: 0 minutes, 10 minutes, Appetizer, basil, Easy, fresh tomato, mozzarella, Summer, 10 minutes
A simple Neapolitan classic revisited.
Tags: Appetizer, buffalo mozzarella, Easy, ripe tomato, Summer, 30 minutes, Campania, Brunch, 20 minutes, Sautéed, Quick meal, 15 minutes
A light and colorful way to do Spaghetti with a kick, featuring red pepper flakes, plum tomatoes, mozzarella and oregano. Easy and delicious every time.
Tags: chili pepper, Classic Blue Box, fresh tomato, Long shapes, Main course, mozzarella, oregano, 20 minutes, Medium, Summer, 10 minutes, 10 minutes
Casciotta di Urbino, from the term “cascio”, is a cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Toscana
Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced. The quality of ...
Tags: Spring, Summer, Autumn, Winter, Piemonte
Cavallucci are traditional, rustic biscotti (cookies) that date back to the 16th century when they were frequently given as gifts at special occasions.
Tags: Spring, Summer, Autumn, Winter, Sweets and pastries, Toscana