Farfalle with Vegetable Sauce
Fettuccine with Asparagus
Formaggio di fossa di Sogliano al Rubicone
Formaggio Ragusano DOP
Fresh Scampi with Orange, Tomatoes and Mint
Fresh Tuna Carpaccio and Baby Greens
Gemelli with Cream, Prosciutto and Peas
Gli Oli Extravergini d'Oliva DOP
Green Olive Salad
Created by Academia Barilla
Grilled Lamb Chops Marinated with Rosemary and Sage
Lardo di Arnad DOP
Lardo di Colonnata IGP
A healthy veggie-lovers recipe with a blend of broccoli, asparagus, green beans, tomatoes, fava beans and Italian herbs.
Tags: asparagus, basil, bean, broccoli, cherry tomato, chicken broth, Classic Blue Box, fava beans, Main course, Parmigiano Reggiano Cheese, Medium, Short shapes, Summer, Autumn, 45 minutes, 20 minutes, 20 minutes
Keep Fettuccine quick and easy by adding some green goodness. Asparagus, Italian parsley make it healthy with cherry tomatoes for a splash of color.
Tags: asparagus, cherry tomato, chicken broth, Classic Blue Box, Long shapes, Main course, Parmigiano Reggiano Cheese, parsley, shallot, Spring, Medium, Summer, 45 minutes, 15 minutes, 20 minutes
Focaccia is an ancient flatbread. The Romans used to give a grain-based focaccia to their gods as a holy offering. Focaccia was also considered a sacred food in the Christian ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Liguria
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Tags: Spring, Cheese, Summer, Autumn, Winter, Valle d'Aosta
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna
Ragusano is a semi-hard cheese made from pasta filata (pulled-curd). It is rectangular in shape and is sold at different stages of aging.
Tags: Spring, Cheese, Summer, Autumn, Winter, Sicilia
The Italians are known for combining untraditional ingredients and creating fabulously distinctive flavors, like this recipe combining fresh shrimp scampi, the fresh citrus of sweet oranges, tomatoes and mint.
Tags: 0 minutes, Appetizer, mint, orange, scampi tail, tomato, Summer
Enjoy tuna Italian style, thinly sliced and rare, with capers, baby greens, grape tomatoes, basil and a hint of fresh squeezed lemon.
Tags: 0 minutes, lemon, salt, Side dish, Spring, tomato, Summer, more than 1 hour, 130 minutes
A creamy meal they’re sure to crave! Fun twisted Gemelli in a Parmigiano cream sauce with prosciutto, peas and roasted red peppers.
Tags: butter, Classic Blue Box, heavy cream, Main course, Parmigiano Reggiano Cheese, peas, red bell pepper, Medium, Short shapes, Summer, 30 minutes, 15 minutes, 15 minutes
Olive oil is an ancient food product, born along the shores of the Mediterranean Sea due to the presence of olive trees.
Tags: extra-virgin olive oil, Spring, Summer, Autumn, Winter, Spices-dressings-sauces
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lombardia
This fresh salad is quick and easy to prepare, with a rich, intense flavor.
Tags: 0 minutes, Belice olives, celery, Easy, Side dish, Spring, 20 minutes, Summer, 15 minutes, Brunch, Buffet, Sicilia, Picnic, Quick meal
Sink your teeth into succulent lamb chops marinated with simple but outstandingly Italian seasonings.
Tags: 0 minutes, clove, loin of lamb, Main course, rosemary, Summer
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables.
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Valle d'Aosta
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region. Marble caves have existed ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Toscana