Eggplant Parmigiana Secrets

This is the eggplant science you’ve been waiting for. Summer is almost over and you should make the most of it before it’s too late. ‼️ Use the very best ingredients. San Marzano tomatoes for your sauce, Vacche Rosse Cheese, and real EVOO for frying *will* make a big difference. 🍆 The eggplant Get rid of that…

Eggplant Parmigiana

No matter how steaming hot summer days can get, nothing honors the queen of summer, eggplant, like a homemade tray of Melanzane alla Parmigiana. YES, we do fry in real extra virgin olive oil and YES, we do make our tomato sauce with San Marzano tomatoes!

The Best Pesto Genovese

This is the official recipe for the one and only Pesto Genovese. We learned this recipe from The Pesto King himself, Roberto Panizza, who created the World Pesto Championship. He’s the guy who makes our unparalleled fresh Pesto Genovese, the ready-to-eat version. Roberto believes that Pesto Genovese is not an exact science, you can adjust…

Pesto Genovese Secrets

Run to the farmer’s market, grab the most fresh bunch of basil you can find, and get ready to seriously up your Pesto game. Roberto Panizza is sharing his secrets for the perfect Pesto Genovese. This is the same recipe that he uses for the World Pesto Championship, the international competition invented by Roberto to…

The Gustiamo Cheese Board

Presenting the Gusti Cheese Board! This cheese board offers Italian vibes from south to north: featuring the Sicilian sun of Pantelleria, the pastures and vineyards of the Emilia Romagna food valley, and the breezy hills of Alta Langa. The star of the spread is a glorious yellow-tinged wedge of Vacche Rosse Cheese. With this Red Cow…

Cook Risotto with Saffron, Cheese, and Balsamic

Warming, golden, deeply aromatic, velvety, with an extra umami final touch. Risotto is classic Italian comfort food and this is our favorite version of Saffron Risotto . Vialone Nano Rice  This rice variety, typical of the Veneto region, has round, minimally refined grains and is perfect for saffron risotto. The Vialone Nano rice kernel is…

Video: How is Vacche Rosse Cheese made?

It comes in big wheels of more than 30 kg. It has a creamy yellow hue, with a crumbly mouthfeel and nutty aromas. It represents the world famous culinary culture of the food valley of Italy. But how is Vacche Rosse Cheese actually made and why is it so special? During one of our trips…

Orzo with Porcini Mushrooms

We can’t get enough of the powerful umami flavor of dried porcini mushrooms. But there’s a cooking trick to get all the depth of mushroomy aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game-changer! The rustic grains of…

Serve Cheese with Balsamic

This is the simplest and most iconic cheese pairing: it doesn’t get more Emilia Romagna than this. When the tart and viscous Traditional Balsamic Vinegar meets the savory and nutty Vacche Rosse Cheese, their flavors combine in an explosion of umami notes. These two food icons represent the historic culinary landscape and old food traditions of Emilia…

Victor Hazan on Vacche Rosse Cheese

We are so thrilled to have finally found a cheese to welcome into the Gusti family, that we can’t help sharing our excitement with the cheese lovers in our lives. Just like us, all of our friends have been waiting for this moment for a long time. As Vacche Rosse Cheese wedges start being shipped from the…