Four Cheese-Stuffed Aubergine
Stuffed aubergines find a home everywhere in Italy every region, each with its own traditional and non-traditional ingredients. We have chosen the traditional four cheeses made with Fontina, Mozzarella, Parmigiano…
Stuffed Sage Leaves with Anchovy and Mozzarella
Here is a very crispy tasty Antipasto or appetizer. Sage is an aromatic herb with a strong flavor and accompanied by anchovy and mozzarella you’ll have an interesting combination. The…
Roasted Green Asparagus with Mozzarella and Pecorino
With the arrival of spring season, asparagus also appears on our tables. Asparagus is a very tasty vegetable and lends itself to many preparations as frittate, soups, risotti, savoury pies…
Mozzarella stuffing for Jacket Potatoes
We have baked the potatoes in their skin as the Anglo-Saxon recipe says, but then we have stuffed them with mozzarella, aromatic herbs and an aged 36 months Parmigiano. Perfect…
Oven-Baked Rice with Aubergine and Mozzarella
Flinging in the oven rice may seem a bit weird – but just wait until you taste the result! The cheese melts, rice get more of a bite, and the…