How to cook Dry Porcini Mushrooms

Adapted from the Porcini Ragù recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy intensity of funghi porcini with the deep umami notes of Vacche Rosse cheese.  Saving those old cheese rinds from the back of the refrigerator is such a pro move! To quote…

A Timeless Marcella Risotto

This recipe comes from Marcella Cucina and it’s a dish that has bejeweled our dinner tables for years. As Marcella wrote, “there are as many different risotti as there are days in the year,” and well – this is THE season for Risotto with Borlotti Beans and Sausage. This recipe is a Gustiamo favorite because: #1 The most time-consuming part of…

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…

Spaghetti with Yellow Tomatoes, Colatura, and Vacche Rosse Cheese

Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to prove this prejudice about Italian food traditions totally wrong. The umami bombs Anchovy Colatura and Vacche Rosse Cheese are a match made in heaven. Add Yellow Tomatoes from Cilento and…

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…