Bolognese sauce
Everything you would like to know about the king of Italian sauces, the Bolognese Sauce or Ragù: ingredients, original recipe and use in the kitchen of his majesty the meat sauce.
Milk and lactose
Caciocavallo cheese
Caciocavallo is a typical cheese from southern Italy. Sweet or spicy, the strong flavour goes very well with lasagna, stuffed vegetables and savoury pies, but it can also be enjoyed along with bread or melted.
Provolone cheese
Provolone is a typical cheese of the Po Valley in Italy, it can be sweet or spicy and is a tasty addition both raw and cooked.
Ricotta cheese
Ricotta is contained in many traditional Italian dishes: from stuffed pasta to Sicilian sweets, from ravioli to savory pies.
Fontina cheese
Fontina is a typical Aosta Valley cheese, a great protagonist of fondues and recipes with melted melted cheese.
Pecorino cheese
Pecorino is a mature cheese used in many Italian dishes. It is a fundamental ingredient of carbonara and amatriciana.
Yogurt
Yogurt is a very versatile food, it’s a great snack or breakfast option with fruit, granola or a drizzle of honey.
Crème Fraîche
Crème fraîche is a French soured cream its used both hot and cold dishes, both sweet and savoury.
Parmesan
Parmesan is one of Italy most loved exports, it’s used to top pasta, risotto and much, much more!
Sour cream
Sour cream is most commonly associated with Tex-Mex food. It has a creamy texture and a slightly sour taste.
Double cream
Double cream is a super versatile ingredient. It has a smooth and thick texture and a rich flavour.
Mozzarella
Mozzarella is an integral pizza topping, you can use it in in pasta, salads and in meatballs! It is a soft cheese that becomes stringy when heated.