Cookbook - Arrigoni Formaggi

Recipe book created in collaboration with AICI – Associazione Insegnanti di Cucina Italiana

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Starters

12 February 2018

Caprese salad with Quartirolo cheese and a hint of aromatic pesto

13 February 2018

Capriccio cheese with hazelnuts and honey

12 February 2018

Cherries and Rossini cheese

13 February 2018

Figs and Lucifero cheese with a hint of lime

12 February 2018

Fried cappelletti pasta in a cone

13 February 2018

Fried paccheri stuffed with salted cod fish and potatoes, served on a bed of Capriccio cheese cream

First courses

13 February 2018

Creamy chickpea-flour pasta with vegetables and Torregio cheese

13 February 2018

Flaxseed pasta with Capriccio cheese, walnut and carrot pesto

12 February 2018

Fresh pastry nests with vegetables and Taleggio fondue

13 February 2018

Gnocchi with Torregio cheese, pancetta and mushrooms

13 February 2018

Green gnocchi with Capriccio cheese, dressed with Arrì Arrì

12 February 2018

‘Mezze Maniche’ pasta shapes with Taleggio cheese, speck and porcini mushrooms, on a bed of creamed potatoes

Vegetables

14 February 2018

Salad with Quartirolo cheese, celery and Langhe hazelnuts

Savoury tarts

14 February 2018

Spelt tart with aubergines and Taleggio cheese

14 February 2018

Spinach tart with Quartirolo cheese and dill

14 February 2018

Taleggio cheese and potato flan

14 February 2018

Turnip tart with Gorgonzola Dolce

Desserts

14 February 2018

‘Pasticciotto’ cake from Puglia

14 February 2018

Shortcrust pastry tartlets with Stracchino custard

14 February 2018

Strawberry tiramisù with Stracchino cream and pine nuts