Busti

Caseificio Busti at TuttoFood in Milan 2026

Chiara — Fri, 17 Apr 2026 10:52:38 +0000

We are thrilled to announce that Caseificio Busti will be present at TuttoFood Milano 2026 , the international fair dedicated to gastronomic excellence, from 11 to 14 May .

In this edition we will present some unmissable new products for all cheese lovers: Cremedì and 1955 Pecorino , two products that demonstrate our ongoing research into tradition and innovation.

We look forward to seeing you at our stand to discover, taste, and share all our specialties.

Hall 1 – Stand G/19
11–14 May 2026, Milan

We await you with a smile and a piece of dairy history.

Great success at the San Lucio Trophy, we come back home with 4 golden medals and 2 bronze medals!

Chiara — Mon, 21 Jun 2021 11:09:45 +0000

Yesterday, Sunday 20 June, the award ceremony of the 9th CaseoArt San Lucio Trophy took place at the Pandino castle (CR). It is a contest specifically established to promote the sensory quality of cheeses, as well as to enhance the work and the mastery of dairy sector technicians.

Six are the prizes we won, after the technical evaluation of the ONAF jury and the cheese masters of Saturday and the final evaluation of Sunday with the popular jury of consumers and the school guys. More than 300 are the cheeses arrived from about 100 dairies throughout the national territory, which were candidate in the 25 categories available.

Four are the gold medals we won in this edition: candidate for the first time, our Ricotta di Pecora La Pec in the category “Ricotta cheese” rises on the top step of the podium; the Tre Latti Lari with vegetable rennet confirms its first prize of the previous edition in 2018 in the category “Cheeses with mixed milk”, as weel as the Pecorino Toscano Aged PDO in the category “Pecorino Toscano PDO”. Lastly, a new award for the Blu del Gregge Blue Cheese, winner of the first prize for “Sheep cheese aged up to 90 days”, the only blue cheese of our Company, which was presented in occasion of the 2019 TuttoFood edition.

Third awarded the Pecorino Roncione Raw Milk in the category “Cheese aged more than 90 days” and the Pecorino Metello in the category “Sheep cheese aged more than 90 days”, this one already awarded with the same medal in the previous edition.

“It always flatters us to receive so many awards, especially at San Lucio, one of the Italian competition we are very attached to – comments Stefano Busti – We obtained this great result thanks to our team: the work of the cheese masters is surely hard, but absolutely rewarding! Finally, the excellence of Pecorino Toscano PDO, on the highest step of the podium, is once again recognized and appreciated, in confirmation of our committment and the efforts of the Consortium in promoting the quality on Made in Italy”.

Fettedì, a new line of sliced cheeses branded Busti

Chiara — Fri, 18 Jun 2021 15:35:14 +0000

Fettedì is a new line of sliced cheese in a 100 % recyclable tray, which comes from the will of Busti Family to invest in sustainable projects and commit to preserve environment.

Busti has decided to expand its offer and also enter the self-service market with practical 100 g packs, thus allowing the customer to buy more quickly and in complete autonomy.

Thin and ready-to-eat slices, free of preservatives and produced exclusively with Italian milk from rigorously selected farms from the controlled and guaranteed supply chain. The line is divided into five different proposals, one for every taste: the sweet Caciotta Toscana, the precious Pecorino Toscano PDO and three delicious variations of pecorino cheese such as Pesto with PDO Genoese Basil, Saffron and Truffle.

The packaging is innovative and eco-friendly: the trays are produced in FSC certified paper, deriving from an environmentally friendly forest management and are combined with a transparent film coating that keeps the flavor of the product unaltered without compromising the recycling of the entire tray in the paper container. PaperSeal® is the name of this sustainable, patented and certified Aticelca level B packaging.

The project, conceived by Stefano Busti together with his sons Marco and Benedetta, was studied and carried out with the close collaboration of the copacker All Food from Traversetolo (PR), who takes care of the cutting and packaging of the product.

“For our family and our collaborators, sustainability and respect for the environment are fundamental principles – says Stefano Busti, owner of the company – In this last year, due to the Coronavirus emergency, consumption has shifted a lot towards pre-packaged products, we therefore wondered how much more plastic we would have used to distribute our cheese. Not wanting to contribute to the pollution of the planet and not finding anything satisfactory on the market, we believed in a new type of product packaging, almost entirely in paper. For us, it is a first important step towards a totally sustainable production chain. I say thanks to my father Remo who passed on to me the love and respect for our land and for those who live there. “

The slices are suitable for multiple occasions of consumption and use, from a healthy and genuine snack while away from home, to delicious hot dishes and fancy gourmet preparations. The QR-code on the product labels points directly to the company web page with many recipes and food matches.

The market launch of Fettedì will be accompanied in all advertising campaigns by the #busti4planet tag which, in addition to making the Busti brand immediately recognizable, underlines the Company intention to move towards a more sustainable development.

Panino al Salame con Pecorino lo Zafferano

Chiara — Fri, 23 Apr 2021 09:55:24 +0000

Schiacciata Lunigiana

Chiara — Fri, 23 Apr 2021 09:50:40 +0000

Pizza Tirrenia

Chiara — Mon, 01 Mar 2021 10:40:11 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

70 g Pecorino Marzolino Bio vegetable rennet Lactose-free
50 g smoked swordfish carpaccio
some lemon thyme
e.v.o. oil

Preparation:

Cut the Pecorino into 4-5 mm cubes. Roll out the dough that you have already prepared. If you are going to bake in a brick oven, top the pizza with the Pecorino cubes and bake for 3 minutes. If you are going to use an electric oven, cook the pizza for 7-8 minutes at 220 °C, then top with the Pecorino and bake until cheese is melted. Remove from oven, then lay the swordfish carpaccio slices on the pizza and garnish with some lemon thyme leaves.
Drizzle with olive oil and serve immediately.

Pizza il Rifocillo

Chiara — Mon, 01 Mar 2021 10:37:33 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

80 g Caciotta Nonna Emma
10 cherry tomatoes cut in 4
20 gr rigatino toscano (tuscan bacon)
mesclun salad

Preparation:

Roll out the dough that you have already prepared.
If you are baking in a brick oven, add the Caciotta Nonna Emma, the tomatoes and bake for about 3 minutes at 220 °C. If you are using
an electric oven, bake the pizza for 7-8 minutes at 220 °C, then add the Caciotta Nonna Emma, the cherry tomatoes and cook until melted.
Remove from oven, then lay the rigatino on the pizza and garnish with the salad. Drizzle with olive oil and serve warm.

Greedy Pizza

Chiara — Mon, 01 Mar 2021 10:21:52 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

50 g Pascoli di Pienza e Val D’orcia Stagionato (fondue)
milk
60 g mozzarella
10 cherry tomatoes, cut in 4
40 g lard in slices (italian Lardo di Colonnata)

Preparation:

For the fondue, grate the Pecorino in a little saucepan, then add milk and cook in a bain-maire until cheese has melted. Use a whisk to remove all lumps.
Roll out the dough that you have already prepared. If you are baking in a brick oven, add the mozzarella, the cherry tomatoes and bake for 3 minutes. If you are using an electric oven, bake for 7-8 minutes at 220 °C, then add the mozzarella, the cherry tomatoes and bake until mozzarella is melted. Remove pizza from oven, drop some cheese fondue on it and top with the lard slices.
Serve warm.

Erotic Pizza

Chiara — Mon, 01 Mar 2021 10:19:19 +0000

	Difficulty: Low
	Preparation: 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

80 g Pecorino con Peperoncino Raw Milk
70 g San Marzano tomatoes
10 asparagus

Preparation:

Roll out the dough that you have already prepared.
Cut tomatoes into pieces, then whisk with a blender and salt to taste. If you are baking in a brick oven add the tomato sauce, the
asparagus, the Pecorino with chilly and bake for about 3 minutes. If you are using an electric oven, bake the pizza with the tomato sauce and the asparagus for 7-8 minutes at 200 °C, then add the Pecorino with chilly and cook until cheese is melted.
Drizzle with olive oil and serve warm.

Pizza from the Vegetable Garden

Chiara — Mon, 01 Mar 2021 10:16:42 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredienti:

80 g Frescopecora Bio vegetable rennet
70 g San Marzano tomatoes
Grilled season vegetables (aubergines, pepper, zucchini…)

Preparation:

Roll out the dough that you have already .prepared
Cut tomatoes into pieces, then whisk with a blender and salt to taste. If you baking in a brick oven, put the tomato sauce, the grilled vegetables and the Frescopecora on the pizza, then bake for about 3 minutes. If you are using an electric oven, bake the pizza with the tomato sauce and the vegetables for 7-8 minutes at 220 °C, then add the Frescopecora and cook until cheese is melted.
Drizzle with olive oil and serve warm.

Pizza Tuscan Hills

Chiara — Mon, 01 Mar 2021 10:02:21 +0000

	Difficulty low
	Preparation 30 minutes
	Cooking time 7 – 8 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

50 g Pecorino al vino Chianti delle Colline Pisane D.O.C.G.
70 g San Marzano tomatoes
50 g mozzarella fior di latte
4-5 slices grilled aubergines
30 g porcini mushroom
1 tuscan sausage
salt
e.v.o. oil

Preparation:

Roll out the dough that you have already prepared.
Cut tomatoes into pieces, then whisk with a blender and salt to taste. If you are using a brickoven, lay the tomato sauce, mozzarella, grilled aubergines, mushrooms and chopped sausage on the pizza and bake for about 3 minutes. If you are using an electric oven put all ingredients on the pizza except for mozzarella, then bake for about 7-8 minutes at 220 °C. Next add the mozzarella and bake until melted. Remove from oven, sprinkle with pecorino flakes
and serve very warm with a drizzle of olive oil.

Pizza Cheese and Pears

Chiara — Mon, 01 Mar 2021 09:58:52 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 10 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

50 g Il Pepe Nero Pure Sheep
60 g mozzarella
1 pear
e.v.o. oil
pepper

Preparation:

Roll out the dough that you have already prepared. If you are using a brick oven, add the mozzarella and bake for about 3 minutes.
If you are using an electric oven, bake for 7-8 minutes at 220 °C, then add the mozzarella andcook until melted. Remove pizza from the oven, then add the pear slices and the pecorino. Sprinkle with black pepper and drizzle with olive oil.
Serve warm.

Siena Sandwich

Chiara — Mon, 01 Mar 2021 09:56:05 +0000

	Difficulty Low
	Preparation 5 minutes

	Doses for 1 person
	Cost Medium

Ingredients

80 g Pascoli di Siena Vegetable Rennet
1 sandwich
80 g coppa di Cinta Senese (air-cured pork meat)
dry tomatoes cream

Preparation:

Cut the sandwich in half, then lay the Pecorino and the coppa slices.
Top with some tomato cream drops, close and serve cold.

Tuscan Sandwich

Chiara — Mon, 01 Mar 2021 09:47:01 +0000

	Difficulty Low
	Preparation 5 minutes

	Doses for 1 person
	Cost Medium

Ingredients:

80 g Il Pecorino Toscano DOP
tuscan bread slices
4-5 slices of marinated aubergines
80 g tuscan salami

Preparation:

Lay the pecorino on one bread slice, add the salami and top with the augergines.
Close with the other bread slice and serve cold.

Val D’Orcia Sandwich

Chiara — Mon, 01 Mar 2021 09:44:57 +0000

	Difficulty Low
	Preparation 5 minutes

	Doses for 1 person
	Cost Medium

Ingredients:

100 g Lo Zafferano Pure Sheep
1 seven grain sandwich
1-2 grilled zucchini
hot pepper mustard

Preparation:

Cut the sandwich in half, then lay the zucchini inside and season with salt and olive oil. Top with the Pecorino and some drops of the mustard.
Close the sandwich and serve cold.

Tuscan Soft Bread

Chiara — Mon, 01 Mar 2021 09:41:47 +0000

	Difficulty Low
	Preparation 10 minutes
	Cooking time 10 minutes
	Doses for 1 person
	Cost Medium

Ingredients

80 g Pecorino Stagionato Raw Milk
50 g tuscan ham
50 g artichokes in oil

Preparation:

Roll out the dough that you have already prepared.
Don’t roll it too much, just arrive at 20 cm diameter. Bake for 3-4 minutes in a brick oven, 7-8 minutes in an electric oven, then remove from oven and cut in half using a knife. Lay inside the Focaccia the pecorino and cook for 2-3 minutes more until cheese is melted. At this point fill the Focaccia with the ham and the artichokes. Finally, close and serve with a drizzle of olive oil.

Lunigiana soft bread

Chiara — Mon, 01 Mar 2021 09:39:17 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 1 person
	Cost Medium

Ingredients

80 g Il Pesto pure sheep
1 round tomato
80 g tuscan finocchiona

Preparation:

Roll out the dough that you have already prepared. Don’t roll it too much, just arrive at 20 cm diameter. Bake for 3-4 minutes in the brick oven, 7-8
minutes in the electric oven, then remove from oven and cut in half using a knife. Lay inside the Focaccia the Pecorino, the tomato slices and cook for 2-3 more minutes until cheese is melted. Now open the Focaccia and fill with finocchiona. Finally, close and serve with a drizzle of olive oil.

Tyrolean Crouton

Chiara — Mon, 01 Mar 2021 09:36:59 +0000

	Difficulty Low
	Preparation 15 minutes
	Cooking time In oven at 220° until cheese has melted
	Doses for 1 person
	Cost Medium

Ingredients

80 g Morbidoso Toscano
1 slice tuscan bread
50 g porcini mushrooms, stir-fried
50 g speck

Preparation:

Lay the Morbidoso cheese on one bread slice, then bake at 220 °C until cheese begins to melt. Next, remove from oven and top with the sautéd mushrooms and the speck. Serve warm.

Pizza dough

Chiara — Mon, 01 Mar 2021 09:33:28 +0000

	Difficulty Medium
	Preparation 30 minutes
	Cooking time –
	Doses for 1 person
	Cost Medium

Ingredients:

300 g white flour (italian 0)
200 g manitoba flour
400 g water
3 g brsheepr’s yeast (1,5 g dry yeast)
1 tablespoon olive oil
11 g salt
1/2 tablespoon sugar

Preparation

Sift and mix flours for a total quantity of 500 g. Dissolve half the yeast in a little
amount of water if you are using fresh yeast, alternatively add half of the dry yeast
to 400 g of the mixed flour. Add sugar, stir and add the water. Mix with a spoon.
The dough should be soft and sticky. Stir for a few seconds to blend all Ingredientss,
then cover the dough with the plastic film and let it rise at a temperature of
about 22°C in the oven for 6-8 hours until the dough has tripled its volume.
At this point start working the dough in order to strengthen the gluten. You can
proceed either by hand or with a stand mixer

If you work the dough by hand

On a work surface pour the rest of the mixed flours (100 g) and the dry yeast (if
you are using the fresh one dissolve it in some water). Add the pre-ferment and,
using a scraper, beat the dough on the surface. Lift the far edge of the dough
and fold the mass in half towards you, then turn the dough and fold it many times
without adding more flour. Gently press the dough down and away from you with
your hands. The strands of gluten will start tightening up and getting into line.
When you see that the dough will start pulling away from the work surface and
look more compact, add a spoon of oil and the salt. Beat the dough and fold it
many times with the scraper until you obtain a soft and not tacky dough. It will take
approximatively 10 minutes.

If you work the dough with a stand mixer

Add the pre-ferment in a stand mixer, add the 100 g flour and the yeast (if you are
using the fresh one dissolve it in some water). Use the whisk K and mix at medium
speed. After a few seconds the dough will tighten up. Turn upside down, let it mix
with the hook and then add oil and salt. Continue to turn with the hook for a few
more seconds, then the dough will be ready.
Now pour the prepared dough on a work surface covered with flour. Add more
flour little by little. Fold in three, folding the first edge on the other. If the dough is
too soft, dust with flour and fold once again. Repeat folding and pressing until the
dough is smooth and elastic. The amount of flour needed depends on a number of
factors. Sprinkle with flour, wrap with a plastic film and let rise at room temperature
for about 1 hour.
After this time, the dough should look smooth and elastic.
It is now ready to prepare your pizza.

What is needed:

sieve
some bowls
plastic wrap
pastry board or stand
mixer or dough
kneading machine

Tiramisù

Chiara — Mon, 01 Mar 2021 09:24:54 +0000

	Difficulty Medium
	Preparation 45 minutes

	Doses for 4 person
	Cost Medium

Ingredients

190 g whipping cream
200 g Ricottina la Mini Pec
150 g sugar
250 g mascarpone
60 g egg yolk
vanilla extract
pavesini (or small ladyfingers)
coffee
unsweetened cocoa powder

Preparation

First, prepare the coffee, then pour in 30 g sugar and mix. Then whip the cream along with 60 g sugar and refrigerate for a few minutes. Beat the egg yolks with 60 g sugar and the vanilla extract until well blended, then slowly add the mascarpone, the Ricottina and lastly the whipped cream, being careful to blend delicately in the same way from downwards to upwards. Now it’s time to combine the Ingredientss. Pour a ladleful of the mascarpone and ricotta cream at the bottom of a pan to create the first layer and spread evenly. Dip ladyfingers in cold sweetened coffee, then place them on the cream layer to create a second layer (line the ladyfingers the same way in rows). Then pour over a layer of the cream to cover and repeat the process until you finish the cream and the biscuits. Dust the top with cocoa powder and refrigerate for at least 2 hours. Serve cold.

What is needed

some bowls
whisk or food processor
ladle
coffeepot or coffeemaker
heat resistant pan

Neccio

Chiara — Mon, 01 Mar 2021 09:20:43 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 3 minutes
	Doses for 3 persons
	Cost Medium

Ingredients

150 g chestnut flour
120 ml water
1 pinch of salt
1 tablespoon sugar
e.v.o. oil
300 g Ricotta Luciana
2-3 tablespoons granulated sugar

Preparation:

Neccio is a typical Tuscan chestnut pancake. First, whisk the Ricotta Luciana and sugar until blended. Sieve the flour into a bowl so that there are no lumps. Add sugar and salt, then pour the water in a thin stream and whisk to avoid lumps.
Mix until you get a smooth batter similar to that of crepes. Grease pan with a little olive oil to coat, then pour a ladle of batter into the center of the pan and cook over low heat 2-3 minutes on one side until golden, then flip the pancake and cook on the other side. Place two tablespoons of the Ricotta mixture in the center of each pancake, fold the pancake over and serve warm.

What is needed

sieve
some bowls
pan for crepes
whisk

Ricotta and Figs Pie

Chiara — Mon, 01 Mar 2021 09:14:13 +0000

	Difficoltà Media
	Preparazione 60 minuti
	Cottura 24 minuti
	Dosi per 6 persone
	Costo Medio

Ingredients

For the pastry

250 g flour
125 g butter
100 g sugar
1 lemon
1 pinch of salt

For the filling

500 g Ricotta Ricche Terre Toscana
150 g sugar
1 egg yolk
10 fresh figs

Preparation:

First step, prepare the pastry. In a bowl mix butter and sugar, then add the eggs, the flour and the grated lemon zest. Knead the dough with the food processor. If you don’t have a food processor, you can knead the dough by hand briefly and gently on a floured surface. Once you have obtained a smooth and non-sticky mixture, wrap it in plastic film and refrigerate for at least two hours. Meanwhile sieve the Ricotta, then add sugar and egg yolks and mix together. Line a baking pan with baking paper, then roll the dough and place it in the pan. Bake for 12 minutes at 180 °C. When done, fill with the Ricotta mix and bake for further 12 minutes or until the crust is golden brown. At this point cut the figs into little slices. Take the tart out of the oven and arrange the figs over the cream to decorate. Serve at room temperature.

What is needed

some bowls
grater
baking pan
sieve
food processor
plastic film

Cheesecake

Chiara — Mon, 01 Mar 2021 09:11:02 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time –
	Doses for 1 person
	Cost Medium

Ingredients:

For the crust

150 g dry biscuits (as Digestive)
80 g butter

For the filling

600 g Ricotta Morbidosa
5 tablespoons icing sugar
130 ml fresh cream
100 g berries
1 spoon sugar
15 g isinglass
vanilla extract

Preparation:

Prepare the biscuit base. Crush the biscuits and
put crumbs into a bowl, then add the melted butter
and mix well. Line the bottom of a 22 cm diameter
springform pan with baking paper or grease it with
butter. Pour the mixture into the springform pan and
press well with the back of a spoon until firm and
flat. Chill crust in refrigerator for at least half an
hour. Meanwhile prepare the filling. In a medium
bowl whisk Ricotta Morbidosa, half of the cream, the
vanilla extract and the icing sugar. Put the isinglass
to soften in cold water, then squeeze it.
In a saucepan heat the rest of the fresh cream, then
add the isinglass , cook until melted and finally
blend with the Ricotta cream. Now pour the cream
on the cold biscuit base and smooth the top, then
refrigerate until the filling is firm for several hours or
overnight.
Next prepare a berry jam. Put the berries and sugar
into a pan over low heat and simmer for a few
minutes, then let chill. When the cheese cake is
ready, remove the sides of the springform pan and
cover the cake with the jam. Top with some fresh
berries and serve very cold.

What is needed

some bowls
springform pan
saucepan
food processor
baking paper

Fried Egg

Chiara — Mon, 01 Mar 2021 09:04:23 +0000

	Difficulty Low
	Preparation 10 minutes
	Cooking time 3 minutes
	Doses for 1 person
	Cost Low

Ingredients:

1 egg
100 g Pascoli di Pienza e Val D’Orcia
e.v.o. oil
salt
pepper

Preparation:

Grease a pan with oil, then carefully break the egg, separating the white and yolk, and cook only the egg white, adding a pinch of salt. When almost done, pour in the egg yolk and season with salt and pepper. Sprinkle with some pecorino flakes and cook with a lid for 2-3 minutes.
Serve warm.

What is needed
pan
grater

Tuscan Trippa

Chiara — Mon, 01 Mar 2021 09:02:05 +0000

	Difficulty Medium
	Preparation 90 minutes
	Cooking time 40 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

500 g tripe
200 g Tre Latti Lari vegetable rennet
1 carrot
1 white onion
1 celery stick
2 garlic cloves
1 tablespoon tomato paste
vegetable broth
sage
rosemary
salt
pepper
e.v.o. oil

Preparation:

Wash the tripe in boiling water adding salt, half onion and half carrot to the water. Cook for 5-10 minutes, then remove from water and cool in a bowl. Cut the tripe into thin strips, then chop the remaining onion, celery and carrot. Heat the olive oil in a pan, then add the chopped vegetables, garlic, sage, rosemary and some water and simmer for ten minutes. Stir frequently and cook until the onion is soft and translucent. Then add the tripe and mix to blend the flavors. Next add the tomato paste and cook with some vegetable broth over low heat for about 40 minutes. Stir, letting the tripe absorb all flavors. Tradition says that tripe is even better when reheated the next day. Let stand one day, then heat in a saucepan, place in a serving dish and sprinkle with pecorino Tre Latti Lari.

What is needed
pan
saucepan
knife
some bowls
grater

Tartare with Frescoverde Cheese

Chiara — Mon, 01 Mar 2021 08:59:13 +0000

	Difficulty Low
	Preparation 30 minutes

	Doses for 2 persons
	Cost Medium

Ingredients:

150 g beef
80 g Il Frescoverde pure sheep
e.v.o. oil
salt
pepper

Preparation:

Cut the Pecorino Frescoverde into 3 mm cubes, then remove nerves and white parts from meat. Cut the beef fillet into thin slices, then cut them into little cubes according to your preference. Season with salt and pepper, then add the pecorino cubes. Create a tartare using a food ring mold and place on a dish with a drizzle of olive oil.
Serve cold.

What is needed:
bowl
food ring mold

Tagliata Misticanza e Pecorino

Chiara — Mon, 01 Mar 2021 08:56:53 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time As you prefer
	Doses for 2 persons
	Cost Medium

Ingredients:

1 kg beef steak
200 Il Pecorino Toscano PDO aged
mesclun salad
salt
pepper
e.v.o. oil

Preparation:

Prepare some pecorino flakes, then take the meat out of the refrigerator and let stand for some minutes. Heat up a grill or light the barbecue. Cook the meat until your desired level of doneness is reached, then cut it on the diagonal with a sharp knife. Lay the meat slices on the chopping board or dish and season with oil, salt and pepper, then top with some salad leaves and the pecorino flakes.

Serve immediately.

What is needed:
cutting board
knife
barbecue or grill

Chicken Rolls

Chiara — Mon, 01 Mar 2021 08:54:04 +0000

	Difficoltà Bassa
	Preparazione 30 minuti
	Cottura Cuocere la carne a fuoco basso fin quando l’interno non diventa ben cotto.
	Dosi per 2 persone
	Costo Medio

Ingredients:

1 chicken breast
100 g mortadella
100 g Il Pistacchio pure sheep
a handful of flour
sage
e.v.o. oil
salt
pepper

Preparation:

First of all, cut the chicken breast into thin slices (or ask your butcher to prepare it for you), then season with salt and pepper. Lay a slice of mortadella, a leaf of sage and some pecorino cubes on each piece of chicken. Then fold each chicken slice over and close it with a toothpick or tie with the kitchen string. Roll the chicken in the flour, then lay them in a pan with a drizzle of olive oil. Cook over a medium heat until the inside is cooked through. Serve warm.

What is needed
knife
pan
toothpicks or kitchen string

Hamburger

Chiara — Mon, 01 Mar 2021 08:39:10 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 1 person
	Cost Medium

Ingredients:

250 g ground beef
100 g Pecorino Marzolino Bio
thyme
salt
pepper
e.v.o. oil

Preparation

In a bowl season the ground beef with salt, pepper and thyme, then create an hamburger with the food ring mold. Heat a pan, drizzle with some olive oil and lay the hamburger at the center cooking for some minutes over a medium heat. Cut the Marzolino Bio into 3-4 mm slices, then lay the cheese slices on the hamburger, cover the pan and cook over low until cheese has melted. Serve with salad and, if desired, top with sauces and dressing.

What is needed
bowl
pan
lid
knife
burger mold/food ring
mold

Cinta Senese sliced Steak

Chiara — Mon, 01 Mar 2021 08:33:27 +0000

	Difficulty Low
	Preparation 60 minutes
	Cooking time As you prefer
	Doses for 1 person
	Cost Medium

Ingredients:

150 Cinta Senese steak
150 g Pecorino Toscano PDO
150 g milk
2 red onions
1 tablespoon cane sugar
half glass red wine
vinegar
1 handful mesclun salad
e.v.o. oil

Preparation

Prepare the cheese fondue. In a large pot blend the grated Pecorino Toscano DOP and the milk, then cook in a bain mairie until cheese is melted. Work with a whisk to help the lumps dissolve. Rinse and dry onions, then cut in half, remove the inner part and cut in thin slices. Simmer over a low heat with a pinch of salt and a little olive oil. Once almost cooked, turn up the heat and add sugar. Finally add some wine vinegar and let it reduce. Grill the steak and, when done, cut into large slices. Prepare a dish with a handful of the mesclun salad, then lay the steak slices on the salad and top with some drops of cheese fondue and the caramelized onions. Serve warm.

What is needed
some bowls
some pots, different sizes
knife
whisk
grater

Creamy Pumpkin and Leek Soup

Chiara — Fri, 26 Feb 2021 14:22:40 +0000

	Difficulty Low
	Preparation 15 minutes
	Cooking time 30 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

1 pumpkin
1 leek
150 g Capriccio Toscano
e.v.o. oil
salt to taste
pepper to taste

Preparation:

Cut the pumpkin into slices, then scrape out the seeds and bake at 180 °C covered with aluminum foil until tender. Let the pumpkin cool sufficiently, then peel away the skin. Cut the leek into 1 cm chunks, then add to a pan with olive oil and a ladle of water stirring occasionally until it starts to soften and turn golden. Add the pumpkin flesh, season with salt and pepper and simmer, stirring occasionally until the pumpkin is cooked through. Remove from heat and use a food processor or masher to blend until smooth, then add some Capriccio Toscano.

Ladle into bowls and top with more Capriccio and a sprinkle of ground black pepper.

What is needed
baking pan
aluminum foil
spoon
pot
food processor or masher

Testaroli

Chiara — Fri, 26 Feb 2021 14:19:45 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 4 minutes
	Doses for 3 persons
	Cost Medium

Ingredients:

1 disc of testaroli
100 g Pecorino Roncione
80 g fresh basil
80 cl e.v.o. oil
salt to taste
pepper to taste

Preparation:

Start by preparing the pesto. Crush the basil with the pestle in a bowl and crush the leaves against the sides of the bowl using a circular motion.
When the basil starts losing its green liquid, stir in the Pecorino Roncione and a pinch of salt. Drizzle in some cold olive oil and continue working the mixing with the pestle to obtain a creamy emulsion. Try to be as quick as possible. Alternatively, if you don’t have a pestle, use a food processor to blend until finely chopped. Bring a pot of salted water to a boil. Cut the testaroli into 3-4 cm squares, then soak them in the boiling water for a few minutes. Once cooked drain them and toss gently with pesto. Top with some grated Pecorino Roncione and serve.

What is needed
pot
pestle or food processor
bowl

Truffle Risotto

Chiara — Fri, 26 Feb 2021 14:17:08 +0000

	Difficulty Low
	Preparation 30 minutes

	Doses for 4 persons
	Cost Medium

Ingredients:

320 g Vialone nano rice (medium-grain rice)
200 g Il Tartufo pure sheep
20 g truffle
1/2 white onion
80 g butter
vegetable broth
e.v.o. oil
salt to taste

Preparation:

Heat two tablespoons of olive oil in a pan, then add the chopped onion and stir it until slightly browned. In a saucepan add rice and salt and stir to coat, then pour in some vegetable broth. Add the onion and continue adding the broth little by little until rice is tender but not sticky. When the rice is cooked, remove from heat, add the Pecorino with truffle and butter and toss to blend the flavors. Let sit covered by a towel for almost two minutes. Divide among plates and garnish with a few shavings of truffle.

What is needed
saucepan
pan
pot for the broth
knife
chopping knife or food-processor

Ravioli la pec

Chiara — Fri, 26 Feb 2021 14:13:19 +0000

	Difficulty Medium
	Preparation 90 minutes
	Cooking time 3 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

for the fresh egg pasta

4 eggs
400 g white flour (italian 0)

for the filling

500 g Ricotta La Pec
1 egg
100 g Il Pecorino Toscano DOP aged
salt
pistachio grains
40 g butter
sage

Preparation:

Pour the flour onto a pastry board and make a well in the center, then pour in the eggs and beat them while mixing them with the flour. Little by little incorporate the flour using your fingers until well combined and smooth. Wrap the dough in plastic and refrigerate for about one hour. Meanwhile prepare the filling for the ravioli: blend Ricotta La Pec with the eggs and the grated Pecorino, then season with salt. Stuff the pastry bag with this filling, then cover and refrigerate until ready to use. After one hour, roll out the dough until very thin (either with the rolling pin or with the pasta roller) and cut into many rectangles, about 8-10 centimeters wide. Place the prepared filling at the center of each rectangle with the pastry bag. Close the ravioli and press down with wet fingers to seal the edges. At this point bring a large pan of salted water to the boil and carefully pour in the ravioli. Cook the pasta for 3 minutes, then drain. Melt the butter in a pan, add sage and the drained ravioli. Toss for a few minutes to blend the flavours. Serve garnished with ground pistachios and a sprinkle of grated pecorino.

What is needed
some bowls
pastry board
rolling pin or pasta roller
ravioli cutter
pastry bag
pan
pot

Ragout Paccheri

Chiara — Fri, 26 Feb 2021 14:10:29 +0000

	Difficulty Medium
	Preparation 35 minutes
	Cooking time 15 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

200 g paccheri
150 g Morbidoso Toscano
120 g classci ragout

Preparation:

Bring a pot of water to a boil and add salt. Pour in the paccheri and cook them on a medium heat for 15 minutes. Meanwhile cut the Morbidoso into 1 centimeter cubes and warm up ragout in a pan. Drain the paccheri and add them to the pan, then toss the pasta with the sauce for a few minutes over moderate heat. Top with Morbidoso and cook until creamy.
Serve warm.

Polenta Millefeuille

Chiara — Fri, 26 Feb 2021 14:08:19 +0000

	Difficulty Low
	Preparation 120 minutes
	Cooking time 50 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

200 g corn flour
1 L water
100 g Frescopecora Bio
80 g porcini mushrooms
1 garlic clove
thyme
e.v.o. oil
salt
pepper

Preparation:

Pour water, salt and two tablespoons of olive oil into a saucepan and heat over high heat. When the water boils, slowly add the corn flour whisking continuously. Reduce heat and cook for about 50 minutes stirring frequently with a spoon until polenta is creamy, then remove from heat and pour in the baking pan. Chill for several hours. Meanwhile gently clean the mushrooms and cut them into 5 cm slices. Drizzle a tablespoon of olive oil into a pan, add an unpeeled garlic clove and thyme. When the garlic begins to sizzle add the mushrooms, season with salt and pepper and
cook for a few minutes. Once cool, cut the polenta into little circles, then cut the Frescopecora into 5mm slices. Create many layers alternating the polenta circles, the Frescopecora slices and the sautéed mushrooms. Lay the little towers on a lined baking sheet and bake at 200 °C until cheese is melted. Sprinkle with black pepper and serve warm.

What is needed
non-stick saucepan
non-stick pan
baking pan 10 cm
diameter
wooden ladle
oven pan
baking paper

Lasagne

Chiara — Fri, 26 Feb 2021 14:05:28 +0000

	Difficulty Low
	Preparation 180 minutes
	Cooking time 20 minutes
	Doses for 2 persons
	Cost Medium

Ingredients

200 g fresh egg lasagne sheet
400 g Caciotta Nonna Emma
300 g Il Pecorino Toscano DOP Aged

For the ragout

1/2 carrot
1/2 onion
celery
1 garlic clove
250 g ground pork
250 g ground beef
250 g tomato sauce
1/2 glass white win

For the white sauce

1 Lt milk
80 g butter
80 g flour
nutmeg
e.v.o. oil
salt
pepper
sugar

Preparation:

Start by preparing the ragout. Finely chop carrot, onion and celery and add to a pan with a little olive oil, then cook until brown. Add the mince and cook for a few minutes, then raise the heat, add wine and simmer until the liquid has reduced. Add the tomato sauce, a little sugar, a bottle of water and salt to taste. Simmer for 2-3 hours on a low heat. For the white sauce, bring the milk to a boil. Melt the butter in a saucepan over a low heat, then remove from heat, add flour and whisk. Return to a low heat and gradually whisk in the hot milk. Season with salt and nutmeg, then whisk constantly until the sauce thickens (about 15 minutes). At this point cut the Caciotta Nonna Emma into cubes, grease the sides of the oven pan with butter and layer the lasagna, starting with the meat sauce, then cover with a layer of lasagne sheets and top with the white sauce and the Nonna Emma cubes. Repeat until you finish the layers, then sprinkle over some grated Pecorino and bake for 20 minutes at 180 °C or until crisp and golden brown on top.

Pici Cacio e Pepe

Chiara — Fri, 26 Feb 2021 14:02:45 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time As you prefer
	Doses for 2 persons
	Cost Medium

Ingredients:

320 g pici (short, clumsily rolled, thick spaghetti)
100 g Pecorino Bio Curcuma e Pepe
100 gr Pecorino Metello
100 g Pecorino Lo scudo di Fauglia
ground black pepper
some marjoram leaves

Preparation:

Grate the three cheeses and mix them in a bowl. Bring a pot of salted water to a boil and drop the pici into the boiling water and cook until tender. Drain the pici when ready and pour them into a bowl adding a generous amount of ground black pepper and some marjoram leaves. Toss until the pasta is creamy and well mixed with the sauce. If the pasta is too dry you may add some warm water and continue to blend.

Sprinkle over a little more black pepper and serve warm.

What is needed
big bowl
grater
pot

Morsels of Mezzaluna

Chiara — Fri, 26 Feb 2021 14:00:17 +0000

	Difficulty Low
	Preparation 60 minutes

	Doses for 2 persons
	Cost Medium

Ingredients:

500 g Ricotta Mezzaluna
150 g Il Pecorino Toscano DOP aged
150 g white flour (italian 00)
300 g double-milled durum
wheat flour
2 eggs
10 g salt
tomato sauce

Preparation:

Pour the Ricotta and eggs into a large bowl and blend, add the sifted flour, a pinch of salt and the grated Pecorino. Blend until smooth and lump-free and then fill the pastry bag with this mixture. Sprinkle the durum wheat flour on a work surface. Pipe some strips from the pastry bag, then cut them into 2-3 cm-wide pieces to form the gnocchi. Bring a large pot of salted water to a boil and add the gnocchi. Wait for them to rise to the surface, then remove from water and put into the tomato sauce. Top with lots of Pecorino cheese and serve hot.

What is needed
bowl
sieve
pot
pastry bag with a 2-3 cm
piping tip
grater

Spinach and Ricotta Pie

Chiara — Fri, 26 Feb 2021 13:56:40 +0000

	Difficulty Low
	Preparation 60 minutes
	Cooking time 15 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

250 g Ricotta Ricche Terre Pure Sheep
50 g Pecorino Toscano DOP
150 g spinach
2 eggs
nutmeg
e.v.o. oil
salt
pepper
butter

Preparation:

Rinse and dry spinach and put into a pan. Cover and cook over medium heat to wilt the spinach. When cooked, remove from the heat and set aside to cool. Once the spinach is cool enough, chop roughly and place in a large bowl with the Ricotta, the grated Pecorino, a sprinkle of nutmeg and the eggs, then season with salt and pepper. Stir until well combined. Butter the aluminum molds and stuff them with the prepared filling. Put them in preheated oven and bake for 15 minutes at 175°C. Remove from the oven and allow to cool for some minutes. Serve warm.

What is needed
pan
some round aluminum
baking molds
grater
knife

Parma ham puff Pastry Pockets

Chiara — Fri, 26 Feb 2021 13:54:30 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 15 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

500 g pizza dough
400 g Caciotta Nonna Emma 400 g Parma ham
thyme
e.v.o. oil
salt
pepper

Preparation:
Chop the caciotta cheese and the ham, add thyme and mix. Roll out the pizza dough into a thin sheet and cut it out into circles using the food mold ring. Stuff each pastry circle with a spoon of the prepared mixing. Fold each circle in half in order to create a D-shape dumpling. Lay each puff pocket on a lined baking sheet and drizzle with olive oil. Bake for 15 minutes at 175 °C until golden brown. Serve hot.

What is needed

different bowls
big food ring mold
baking paper
baking pan

Stuffed Tomatoes

Chiara — Fri, 26 Feb 2021 13:51:50 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 20 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

4 round tomatoes
200 ground beef
50 g Mortadella
400 g Timbrato del Busti pure sheep
half glass of milk
2 eggs
1 garlic clove
parsley
nutmeg
soft part of bread
e.v.o. oil
salt
pepper

Preparation:

Rinse and dry tomatoes. Slice the tops off tomatoes and scoop out the seeds and pulp with a teaspoon. Salt to taste and place on a towel in the fridge for at least one hour to dry out. Cube the Pecorino Timbrato and chop garlic and parsley. Soak the bread in a bowl of milk. Chop Mortadella and add the ground beef, half of the cubed Pecorino, bread, eggs, parsley, garlic, nutmeg. Season to taste with salt and pepper. Stuff the tomatoes with this mixture, then place on a lined baking sheet and bake at 180 C° for 20 minutes. When almost cooked sprinkle with Pecorino and bake for a few more minutes until cheese is melted. Serve warm.

What is needed

different bowls
chopping knife or food-processor
baking pan
knife
1 towel

Tuscan Tomato and Bread Soup

Chiara — Fri, 26 Feb 2021 13:50:04 +0000

	Difficulty Low
	Preparation 90 minutes
	Cooking time 10 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

400 g tomato puree
200 g Pecorino Pecora Vera
200 g milk
400 g stale unsalted bread
chickpeas
1 garlic clove
1 dry chili pepper
vegetable broth
sage
basil
e.v.o. oil
salt
pepper

Preparation:

For the cheese fondue, grate some Pecorino in a pot and add milk. Heat the mixture in a water bath until the Pecorino is melted, using a whisk to break up the lumps. Thinly slice about 100 g bread. Line each aluminum mold with 3 bread slices and fill with the chickpeas so that they adhere to the sides.
Bake for 10 minutes until brown, then take the bread out of the oven and let cool. Prepare the tomato sauce. Heat the olive oil in a saucepan, then crush garlic, sage and chili pepper and add them to the pan. When it begins to sizzle and the garlic begins to turn golden, add the tomato paste and season with salt and pepper. While the sauce is cooking, cut the remaining bread into small cubes. Taste the tomato sauce and when the tomatoes have lost their acidity and have melted into a sauce add the bread cubes and 3 or 4 ladlesful of broth, then lower the heat.
Simmer until bread is completely softened adding more broth if needed. Remove the soup from the heat when it has thickened. Stuff the bread crusts with the pappa al pomodoro and cover with the cheese fondue. Drizzle with olive oil and garnish with basil leaves.
Serve warm.

What is needed
different pots and pans
grater
whisk
some round aluminium
baking molds

Stuffed Zucchini Blossoms

Chiara — Fri, 26 Feb 2021 13:44:24 +0000

	Difficulty Low
	Preparation 30 minutes
	Cooking time 25 minutes
	Doses for 4 persons
	Cost Medium

Ingredients:

12 zucchini blossoms
500 g Ricotta Luciana
1 egg
parsley
bread crumbs
flour
e.v.o. oil
salt

Preparation:

Clean the blossoms and remove the pistils being careful not to break the blossoms. You can use scissors if you prefer. In a small bowl mix ricotta cheese and egg, add parsley and season with salt to taste. Blend mixture together until smooth. Fill pastry bag with cheese and egg mixture and then stuff the zucchini flowers with the mix closing the flowers on the top by twisting them at the end. Now prepare the batter. In a bowl mix flour and water until it reaches a thick consistency (proportions are right if batter sticks to your finger). Then dip each flower first in the batter and then in the bread crumbs. Lay the blossoms evenly spaced on a lined baking sheet and drizzle with olive oil. Bake for 25 minutes to 180 °C or until golden brown. Serve warm.

What is needed
2 bowls
pastry bag
baking sheet
bakery paper

Baccellone Carpaccio

Chiara — Fri, 26 Feb 2021 13:41:24 +0000

	Difficulty Low
	Preparation 20 minutes

	Doses for 2 persons
	Cost Medium

Ingredients:

500 g Baccellone pure sheep
1 carrot
1 fennel
5 radishes
1 celery stick
6 cherry tomatoes
10 pods
e.v.o. oil
pepper
salt
Ice

Preparation:

Prepare a bowl with water and ice. Finely slice the vegetables, except for tomatoes and pods. Put the sliced vegetables in the bowl with water and let rest for at least one hour in fridge so that vegetables curl. Cut baccellone into one-centimeter slices and put in a serving dish, drizzle with olive oil and season to taste with salt and pepper. Top with the vegetables, cherry tomatoes and
pods. Serve at room temperature.

What is needed
bowl
vegetable slicer
knife

Stuffed Artichokes

Chiara — Fri, 26 Feb 2021 13:38:04 +0000

	Difficulty Low
	Preparation 50 minutes
	Cooking time 40 minutes
	Doses for 2 persons
	Cost Medium

Ingredients:

6 artichokes
300 g ground beef
50 g mortadella
250 g Pascoli di Siena vegetable rennet
1 egg
parsley
e.v.o. oil
1 lemon
salt
ground black pepper
Ice

Preparation

Using the knife cut 2/3 of the top of the artichokes and cut off the stem to create a level
base. Remove almost all the outer and sharp leaves, then open the base and remove any inner hair. Put the artichokes in a bowl of water and lemon
juice to prevent them from discolouring. Boil the artichokes for 3 minutes in salted water and then put them immediately in a bowl with water and ice.
Cut the Pecorino Pascoli di Siena into little cubes. Chop the mortadella and add the ground beef. Then add half of the Pecorino, the egg and the finely chopped parsley. Season to taste with salt and pepper, and mix well together to blend the flavours together. Stuff the artichokes with this filling then place
them on a baking pan and drizzle with olive oil. Bake in a preheated oven at 170° for about 40 minutes. Sprinkle with the remaining Pecorino cubes and leave them in the oven until the cheese is melted. Sprinkle with chopped parsley and serve warm.

What is needed
2 bowls
1 chopping knife or
food-processor
1 pot
1 baking pan
1 knife

Aperitif – Pear and Ginger Pure Sheep

Chiara — Fri, 26 Feb 2021 13:32:52 +0000

	Difficulty Low
	Preparation 10 minutes

	Doses for 6 persons
	Cost Low

Ingredients

1 wheel Pear e Ginger pure sheep

Preparation

Cut the cheese wheel in half. Take one half wheel and use it as base for the wooden sticks.
Take the other half wheel and cut it into three equal wedges. Turn the cheese with the rectangular side on the cutting board, then remove the rind and cut cheese into 1 cm slices. Repeat this procedure for the three pieces. Next, cut into half the little triangles, in order to obtain little snacks for the aperitif.
Stick the wooden sticks into the cheese triangles and then into the cheese wheel which serves as base. Continue until all cheese is cut.

Serve with a glass of good prosecco.

What is needed

wooden sticks

knife

Hamburger with Pecorino Toscano PDO

Chiara — Fri, 26 Feb 2021 08:44:47 +0000

Zucchini Skewers with Zafferano Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:43:40 +0000

Potato Medaillon with Truffle Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:42:39 +0000

Zucchine Savoury Tart with il Pesto Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:41:00 +0000

Fried Egg with il Tartufo Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:39:56 +0000

Chicken Rolls with Pesto Pecorino Cheese

Chiara — Fri, 26 Feb 2021 08:38:25 +0000