Italian MAC & CHEESE
"Liber de coquina" is the name of an ancient cookbook written in Latin dating back to the 1200s. Among its handwritten pages, you can find the recipe for "Makerouns," a pasta dish with cheese, whose name inevitably reminds us of our macaroni. Who knows if this is the beginning of the story of the dish we affectionately call Mac & Cheese today.
It is certainly in the 18th century that Mac & Cheese set out to conquer the world. They found a place in the famous English cookbook The Experienced English Housekeeper and, in France, they met the American president, Thomas Jefferson. He was so struck by their taste that he wanted to reproduce them in his villa in Monticello, Virginia. So, it's with him that the "macaroni and cheese" began their first journey to the United States.
Whether a main course or a side dish for meat-based recipes, Mac & Cheese is an American classic that has never forgotten its European roots. It's a timeless recipe that tells a long story and reminds us that sometimes, the love of one person is enough to take us to the farthest corners of the world.
Preparation time: 25 minutes
Servings: 4
Ingredients
400 g short pasta of your choice
400 ml milk
200 g Parmigiano Reggiano DOP 18 months Emilia Food Love
80 g Mild Provolone Emilia Food Love
100 g Soft Pecorino Emilia Food Love
1/2 teaspoon nutmeg
1 level tablespoon of white flour type "00"
Fresh parsley
Salt and pepper
Method
- Bring plenty of salted water to a boil. In the meantime, grate the three cheeses into a saucepan and add the milk, the nutmeg, and a pinch of pepper.
- Melt the resulting mixture on the stove over low heat, stirring occasionally, until it comes to a boil. Add the tablespoon of flour and stir with a whisk until the sauce becomes smooth and creamy.
- Drop the pasta in the boiling water and drain it a minute or two before the recommended cooking time. Stir the pasta over medium heat with the sauce, adding a little cooking water to distribute the sauce evenly.
- Serve the hot pasta with a sprinkling of black pepper and a few leaves of fresh parsley.
Tip: If you want an even more intense flavor, you can choose to use the 36-month DOP Parmigiano Reggiano, Strong Provolone, and Aged Pecorino.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
PINSA with mortadella, pecorino cheese, and balsamic dressing
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.
Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.