GRAMIGNA PASTA BAKE WITH CHEESE
Its name might not sound particularly charming, but don’t let that fool you—this pasta is instantly recognizable and full of flavor. Our gramigna combines golden yellow egg dough (reminiscent of sun-dried straw) with a vibrant green dough made with spinach. And since its shape was inspired by the seeds of the grass it's named after, we like to think of this Egg Gramigna paglia e fieno as a pasta that truly comes from nature. Its artisanal production isn’t just about using wholesome, high-quality ingredients—it’s also about embracing a way of making pasta that steps away from industrial methods and returns to its roots, following the path of tradition to reach the very heart of flavor.
Our gramigna made with Tuscan durum wheat semolina cooks in just a few minutes. But today, we’re asking you to give it a little extra time and try it in this simple yet eye-catching baked recipe. Trust us—the result is more than worth the wait.
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
350 g of Egg Gramigna paglia e fieno Toscana Food Love
250 g of béchamel sauce
80 g of Mild Provolone Emilia Food Love
40 g of Parmigiano Reggiano DOP Emilia Food Love
40 g of Pecorino Romano DOP Toscana Food Love
Pepper
Method
-
Bring a large pot of salted water to a boil and cook the gramigna until just al dente.
- Meanwhile, grab a few small ramekins (or use a baking sheet) and spread a layer of béchamel on the bottom.
- Dice the Provolone and grate the Parmigiano Reggiano and Pecorino Romano.
- Start layering the ingredients, alternating pasta with the cheeses and béchamel. For the final layer, generously sprinkle the top with Parmigiano Reggiano and Pecorino Romano.
-
Add a twist of freshly ground black pepper and bake at 200 °C (400 °F) for about 15–20 minutes.
-
Once the top is golden and bubbling, take it out of the oven and let it rest for a few minutes before serving.
Tip
If you prefer, you can swap the Egg Gramigna paglia e fieno Toscana Food Love with our Penne with wheat germ. And if you want to make the dish even more flavorful and aromatic, try adding a few pieces of our Truffle Pecorino—it’s a delicious touch.
Voir l'article entier
PANCAKES with Nectarines in Syrup and Nocciomiele
A centuries old treat was transformed forever thanks to the simple and brilliant idea of adding one small ingredient. Thanks to leavening, the pancake developed its unmistakably fluffy texture and earned the worldwide fame it enjoys today.
Our Pancakes with Nectarine Peaches in Syrup and Nocciomiele celebrate both tradition and the versatility of this beloved treat, which always finds a way to feel new and, inevitably, irresistible.
Chocolate ICE CREAM SANDWICH with gianduia spread
There are recipes whose origins remain a mystery, and others whose stories are known down to the very last detail. The Ice cream sandwich belongs to the second group. It was created by the Italian gelato maker Alessandro Tortoni in a Parisian café at the beginning of the 19th century.
There may be no mystery behind its origins, but there's plenty of flavor and just as much fame behind this refreshing dessert. Our version combines chocolate ice cream, Gianduia Spread, and toasted hazelnut pieces to bring you right back to those carefree summer afternoons.
Strawberry TIRAMISU
A traditional dessert or a dessert in a glass? Having to choose would be a shame, but fortunately, when creativity meets culinary tradition, delicious new ideas are born.
Today, we are sharing a delightful Strawberry Tiramisu. Light, colorful, and irresistible, it is incredibly easy to make while delivering a truly beautiful presentation!