Our Recipes

The January Menu

  • Cheese Finger Food
  • Béchamel and Fontal Croquettes
  • Pasta with Taleggio and Speck
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The February Menu

  • Ricotta and Spinach Quiche
  • Hearts of Caprino and Chives
  • Castagnole
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The March Menu

  • Whole-wheat Pasta with Ricotta and Zucchini
  • Mini Croissant with Ciresino and Salmon
  • Party Balls (Cocoa Balls with Mascarpone)
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The April Menu

  • Quiche with Stracchino di Capra, Tomato and Basil
  • Robiola and Sausage Risotto
  • Traditional Yogurt Cake
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The May Menu

  • Clouds of Crescenza
  • Venere rice with Gorgonzola Sauce and   Saffron
  • Salad with Mozzarella and Peppers
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The June Menu

  • Asparagus Risotto with Mascarpone
  • Quartirolo Lombardo PDO Bianco Quiche with potatoes
  • Nutella and Ricotta Tart
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The July Menu

  • Panzanella
  • Paccheri alla Sorrentina
  • Skewers with Smoked Scamorza and Bacon
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The August Menu

  • Mozzarella and tomatoes skewers
  • Quattro formaggi (four cheeses) pizza
  • Grilled courgette rolls with Ciresa Crescenza
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The September Menu

  • Ham and Fontal Muffins
  • Radicchio Risotto with Taleggio DOP
  • Pecorino Romano DOP omelette with potatoes
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The October Menu

  • Courgette and Pecorino Quiche
  • Four cheese Lasagna
  • Coffee Cheesecake
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The November Menu

  • Gorgonzola DOP Soufflé
  • Tartiflette with Ciresa Taleggio DOP
  • Cimonino/Montanaro with olive oil and pepper
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The December Menu

  • Pizzoccheri
  • Veal steak with Gorgonzola DOP
  • Mascarpone cream
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