Recipe Collection

Recipes for Balsamic Vinegar

Recipes for Truffles

Recipes for Porcini

Recipes for Extra Virgin Olive Oil

Recipes for Rice and Grains

Recipes for Panforte


Compagnia del Montale Aged Balsamic Vinegars of Modena:

 Vigna Oro

 Grilled Eggplant & Tomato Tort with Vigna Oro Balsamic

(Serves 4-5)


-3 medium eggplants

- Kosher or fine Sicilian Sea Salt

- 1 cup of Extra Virgin Olive Oil

- 1 large or 2 medium yellow onions

- 1 tbsp plus 1 tsp of Vigna Oro Balsamic Vinegar

-5 fresh medium tomatoes or 2 cups cherry tomatoes, sliced in ¼ rounds

- ¼ cup of fresh goat cheese

- 1 tsp of fresh thyme

-Fresh ground pepper to taste


- Slice eggplants into ¼ inch rounds. Place in ziploc bag with enough olive oil to cover and 1- 2 tsp of salt.  Let sit for 20-30 minutes.

- Meanwhile slice the onion into rounds and separate.  Heat medium sauce pan on the lowest possible heat with a tbsp of olive oil.  Add onions and cook on low heat until tender and brown.  Add tsp of Vigna Oro and continue to cook.

- For the eggplant: light grill and set to medium heat (You can also use a large saucepan on a stove if you do not have access to a grill). Grill eggplant till brown and tender- about 4-5 minutes on both sides.  Once cooked, plate by placing a layer of eggplant, followed by a layer of tomatoes, layer of onions, layer of eggplant.  Finish off by crumbling goat cheese and drizzling olive oil, Vigna Oro, thyme, salt and pepper.


Roasted Brussels Sprouts Recipe with Vigna Oro Balsamic, Parmesan, Pancetta and Pine Nuts

(Serves 3-4 , recipe adapted from Kalyn’s


-1 lb. brussel sprouts, trimmed and cut into quarters

-2 tbsp of olive oil

-1 1/2 tbsp  freshly grated Parmesan cheese

-1 tbsp of diced Pancetta

-1 tbsp pine nuts

-Vigna Oro Balsamic Vinegar for drizzling


-Preheat oven to 450 F. Trim Brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil.

-Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

-When sprouts are nearly done, separately sauté pancetta in a pan until crispy and toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. Put cooked sprouts back into mixing bowl and toss with parmesan cheese. Arrange on serving plate and sprinkle with pine nuts and pancetta.

-Drizzle and toss with Vigna Oro. Serve hot.


Vanilla Ice Cream with Strawberries & Vigna Oro Balsamic Vinegar

(Serves 4)

-2 cups of good Vanilla Ice Cream

-1 cup of fresh strawberries, washed

- ¼ cup of Vigna Oro Balsamic Vinegar


Slice strawberries into quarters. Scoop ice cream into bowls generously.  Place strawberries on top.  Drizzle with Vigna Oro. Enjoy!


Oro Nero

 Ricotta & Roasted Pepper Crostini with Oro Nero Balsamic Vinegar

(Serves 6)

- 4 large red peppers

- 1 tbsp of olive oil

- 1 Baguette

- 1 cup fresh ricotta

- Salt and Pepper to taste

- Oro Nero Balsamic Vinegar for drizzling

-Adjust oven rack to upper position. Heat oven to 400 degrees.  Rub peppers with olive oil and place on baking sheet.

-Roast peppers in oven for 45 minutes to an hour, turning the peppers every 10-15 minutes until skin is almost dark brown.  Once fully roasted, remove from oven and let cool.

-Once cooled, peel peppers and remove seeds and membranes.  Slice into thin strips.  Mix with ricotta, adding salt and pepper to taste.

- Slice Baguette and lightly toast

- Spoon pepper and ricotta mixture onto sliced baguette. Drizzle with Oro Nero. Serve and Enjoy!


Radicchio with Smoked Mozzarella, Oro Nero Balsamic Vinegar, and Prosciutto

(Serves 4-6  recipe adapted from


-2 medium heads radicchio (1 1/2 pounds total), each cut into 6 wedges and cored

-3 tbsp extra-virgin olive oil

-1/3 cup Oro Nero Balsamic Vinegar

-1/2 tsp salt

-1/4 tsp black pepper

- 6 oz smoked mozzarella, sliced and torn into pieces

- 2 oz thinly sliced prosciutto


-Put oven rack in upper third of oven and preheat oven to 425°F.

-Arrange radicchio wedges, cut sides up, in a 2 1/2-quart shallow glass or ceramic baking dish (11 by 7 inches), then drizzle with oil and Oro Nero and sprinkle with salt and pepper.

-Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.

-Arrange cheese over radicchio, then arrange prosciutto over cheese and roast until cheese is just melted, 3 to 5 minutes. Serve immediately.


Pork Roast with Rosemary, Garlic, and Oro Nero Balsamic Vinegar

(Serves 8, recipe adapted from Kalyn’s


-1 Boneless pork loin roast (about 3.5 lbs)



- 1/2 cup olive oil

-1/4 cup Oro Nero Balsamic Vinegar

-2 tbsp fresh rosemary, finely chopped

-2 tbsp garlic puree


-Mix marinade ingredients.

-Cut shallow slits into both sides of roast. Rub meat on both sides with small amount of salt. Put roast into large ziploc bag, pour marinade in, close bag, and marinate 8-10 hours in refrigerator, turning the bag a few times if you can.
-Pre-heat the oven to 375 F. To cook, put roast in the oven for 25 minutes per pound or until the meat thermometer shows 145 F. Let sit 15 minutes before cutting. Serve and Enjoy!


Vigna Bianca

Vigna Bianca Balsamic Vinegar Reduction

(Adapted from Lori’s Lipsmacking Goodness)


- 1 1/2 cups Vigna Bianca balsamic vinegar

- 1/4 to 1/2 cup of brown sugar (to your liking.  Can be substituted with honey)

-Bring vinegar to a boil, turn down the heat and let it simmer.

-When it reduces halfway, add brown sugar.

-Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up.

-Store leftovers in refrigerator


Vigna Bordo

Vigna Bordo Balsamic Vinaigrette


-3 tbsp balsamic vinegar

-1 tbsp Dijon mustard

-1 garlic clove, minced

-1/2 cup olive oil

-Salt and freshly ground pepper


In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.



  Grilled Chicken with Truffle Salt & Parmesan Cheese

(Serves 4)


-4 chicken breasts, rinsed, dried and pounded

- Olive Oil

- Ground pepper to taste

- Truffle Salt

- ½ cup roughly grated Parmesan cheese


- Marinade chicken breasts in a generous amount of olive oil with a pinch of salt and pepper for at least a ½ hr to 6 hours.

- Heat large sauce pan on a medium heat.  Place chicken in the pan and cook until meat feels firm when pressed and clotted juices begin to emerge when pressed, about 3-4 minutes on each side.  Once cooked, sprinkle with Truffle Salt and parmesan cheese and covered with lid for 30 seconds until cheese has melted.  Serve and Enjoy!


Roasted Potatoes with Truffle Salt

(Serves 4)

-2 lbs Red Bliss or Fingerling Potatoes, scrubbed clean, dried

-3 tbsp of Extra Virgin Olive Oil

-Truffle Salt


-Adjust oven rack to middle position and heat oven to 425 degrees.  Slice potatoes into ¾ inch wedges.  Toss with olive oil.

-Place potatoes on a baking sheet in a single layer and cover tightly with aluminum foil and cook for 20 minutes. Remove foil and cook for another 15 minutes, until potatoes are golden brown. Turn potatoes on other side and bake for another 5-10 minutes.

-Once potatoes are golden and crispy remove from oven.  Toss with Truffle Salt to taste. Serve and Enjoy!


Steak Truffle Tartar

(Serves 6, Recipe adapted from Appennino Tartufi)


- 1 1/2 Ibs prime ground beef

- 2 medium shallots, minced

- 4tbsp Truffle Sauce

- 1 tbsp “Il Casolare”  extra-virgin olive oil

- 1 fresh egg yolk

- Black Truffle Oil

- SoSalt fine sea salt


Serve this tartar as a classy appetizer, but be sure to use the freshest, top quality ground beef you can find.

-Place the meat, shallots, Truffle Sauce, “Il Casolare” extra-virgin olive oil and a good pinch of SoSalt fine sea salt in a large bowl and mix using your hands.

-When all the ingredients are well combined, form the mixture into a large circular patty shape (or other shape of your choice), and place on a serving dish.

-Very carefully, position the egg yolk on top of the meat.

-Garnish with a drizzle of Black Truffle Oil and serve immediately


Truffle Tagliolini with Truffle Butter

(Serves 4, Recipe adapted from Appennino Tartufi)


-1 package of Morelli Tagliolini with Truffles

-1 tbsp of Truffle butter, black or white

- 4-6 slices of bianchetto truffle (for garnish)

- SoSalt Coarse Sea Salt


-Bring a pot of salted water to a boil. 

-Add Morelli Truffle Tagliolini and cook for approximately 3 minutes until al dente and drain.

-Melt half the Truffle butter in a large pan over a low heat.

-Add pasta and remaining Truffle butter. 

-Toss well.

-Garnish with Bianchetto slices and serve! 



 Porcini Mushroom Omelet with Asiago Cheese & Truffles

(Serves 3-4 )


- 1 cup of Dried Slices of Porcini Mushrooms, soaked, rinsed and dried

- Extra Virgin Olive Oil

- 8 eggs

- 1 pinch Truffle Salt

- ¾ cup grated Asiago cheese

-  1 tsp Truffle Oil, White or Black


- Heat olive oil medium sauce pan on a medium flame.  Add porcinis and cook until tender 5-10 minutes. 

- Crack and whisk eggs, adding a pinch of Truffle Salt and ½ tbls of water.

- Add egg mixture to the mushrooms, covering the mushrooms and lining the entire pan.  Cook for 1-2 minutes.  Run a rubber spatula under eggs to see if firm.  Once firm, add Asiago cheese and a drizzle of Truffle Oil. Fold over and continue to cook until eggs cease to be runny and cheese is melted.

- Serve and Enjoy!


Porcini Tagliatelle with Wild Mushroom Pate

(Serves 4)


-1 package of Morelli Porcini Tagliatelle

-Porcini Olive Oil

-1 jar Wild Mushroom Pate

- Sosalt Coarse Sea Salt


-Bring a pot of salted water to a boil. 

-Add Morelli Porcini Tagliatelle and cook for approximately 3 minutes until al dente and drain.

-In a large pan over a low heat, combine Wild Mushroom Pate, cream and a drizzle of Porcini oil.

-Add pasta and toss well.  



Extra Virgin Olive Oil

Il Casolare 

 Zucchini CarpaccioFresh Goat Cheese & Lemon Herb Vinaigrette

(Serves 2-4, recipe adapted from Kalyn’s


-2 medium or 3 small zucchini

-salt and fresh ground pepper to taste

-1 large lemon, use all the zest and juice

-1/4 cup “Il Casolare” Olive Oil

-1-2 tbsp chopped dill

-2 tbsp thinly sliced chives

-2 tbsp  crumbled fresh goat cheese


-Wash zucchini and dry with paper towel or dishcloth, then thinly slice into rounds, using a mandolin or sharp knife.  Arrange the zucchini slices on a serving platter (either in a single layer or in several layers) and season with salt and fresh ground black pepper, evenly seasoning each layer.

-Wash the lemon and dry, then cut off ends of the lemon and discard. Zest the rest of the lemon skin and put lemon zest in a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds.  Whisk 1/4 cup “Il Casolare” olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes.

-Wash herbs and spin dry or dry with paper towel, then chop herbs.

-When you're ready to serve the salad, sprinkle with chopped herbs and goat cheese and serve

immediately.  Enjoy!


Swiss Chard Baked with Olive Oil & Parmesan

(Serves 2-4, recipe adapted from Kalyn’s


-1 bunch chard stems

-1/4 tsp. salt

-“Il Casolare” Olive Oil for drizzling

-1/4 cup coarsely grated parmesan cheese

-Coarse ground black pepper to taste


-Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.

-Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.

- Rub baking pan with olive oil. Place chard in the pan and drizzle with “Il Casolare”, then sprinkle with cheese. Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. 

-Season with fresh ground black pepper to taste and serve hot.


Steamed Spinach with Olive Oil & Lemon

(Serves 2-4)


-12 oz fresh baby spinach, washed and dried

- 1 tbsp “Il Casolare” Olive Oil

- Juice of 1/4 lemon

- Salt and pepper to taste

- Prepare steamer by filled bottom with water.  Place steamer inside pot.  Place spinach in steamer.  Cook over medium- high heat for 3-5 minutes until tender.

- Remove from steamer and toss with lemon juice, “Il Casolare” and salt and pepper.  Serve and Enjoy!


Rice & Grains


Autumn Harvest Soup with Farro, Butternut Squash and Kale

(Serves 8, recipe adapted from Kalyn’s


-1 cup Farro
-1 onion, finely chopped
-1 tbsp olive oil
-1 tsp. dried thyme
-1/2 tsp dried sage (rubbed sage)
-4 quarts chicken stock
-6 cups diced butternut squash
-4 cups chopped kale
-salt and fresh ground black pepper to taste


-Chop onion, then heat olive oil in bottom of large soup pot, add onion and sauté about 5 minutes. Add thyme and sage and cook 2-3 minutes more.

-Add chicken stock to soup pot and bring to a low simmer. Drain Farro and add to stock, then simmer 10 minutes. Add butternut squash and simmer about 30 minutes, or until squash is quite soft. Use a potato masher to mash some of the squash so it dissolves into the soup, leaving other pieces whole.

-While soup simmers, wash and chop kale. Add kale to soup and simmer about 20-30 minutes more.  Season to taste with salt and fresh ground black pepper. Serve hot.


Farro with Cream of Artichoke and Truffle

(Serves 4, Recipe adapted from Appennino Tartufi)


- 1 1/4 cups Farro

-3 medium white onions, finely chopped

- Extra Virgin Olive Oil

- 4 1/4 cups  vegetable stock

- 1/2 cups of Cream of Artichoke

- White Truffle Oil

- 4 fresh artichokes

- SoSalt fine sea salt


-In a nonstick casserole,  brown the finely chopped onion with a trickle of extra virgin olive oil and a pinch of SoSalt fine sea salt over a medium heat

- Add the farro, toasting it.

- Slowly add the vegetable stock, a little at a time and stir.

- Separately clean and cut the artichokes into fine slices and fry them.

- When the farro is almost cooked (after about 20 minutes), add the Cream of Artichoke and a drizzle of White Truffle Oil

- Garnish with slices of fried artichokes


Greek Farro Salad

(Serves 8)

-3 cups Farro

- 1 cucumber, washed, dried and peeled

- 2 medium tomatoes

- ½ cup of Kalamata olives

- ¼ cup Feta cheese

Herb Pesto:

¼ cup of almonds or walnuts

1 cup of “Il Casolare” Extra Virgin Olive Oil

1 cup of Basil, washed and dried, plus extra for garnish

1 cup of Cilantro washed and dried, plus extra for garnish

¼ cup of Oro Nero Balsamic Vinegar

Salt and Pepper to taste

- Fill a large pot with water and bring to a boil.  Add a pinch of salt and then add the Farro.  Let cook until the farro is tender, but chewy, about 18-20 minutes. Drain and set aside to cool.

-For Herb Pesto: in a food processor, mince nuts until very fine, adding “Il Casolare” Extra Virgin Olive Oil along the way as needed.  Add basil, cilantro, Oro Nero Balsamic Vinegar, salt and pepper.  Continue to pulse until all ingredients are uniform.

- Chop cucumber, tomatoes, olives and feta.  Toss vegetables with Herb Pesto into the cooled Farro. Garnish with remaining basil and cilantro and serve.

*Note this dish can be prepared 1 or 2 days in advance and is generally tastier after the 1st day.


Farro with Mushrooms, Balsamic Vinegar and Thyme

(Serves 4-6, recipe adapted from Kalyn’s


-3 cups Farro

-3 tbsp  olive oil
-2 cloves garlic. each cut in half lengthwise
-1/2 cup diced red onions or shallots
-24 oz. sliced baby bella (Crimini) mushrooms, stems cut in half lengthwise and caps sliced in 1/2 inch slices
2 pinches of salt
-2 tbsp Vigna Oro Balsamic Vinegar
-1 tbsp chopped fresh thyme

-Fill a large pot with water and bring to a boil.  Add a pinch of salt and then add the Farro.  Let cook until the Farro is tender, but chewy, about 20-25 minutes. Drain and set aside.

-In large frying pan, heat the oil, then add the onion and garlic and sauté until onions are starting to soften, about 3 minutes. Remove garlic and discard.

-Add sliced mushrooms and stems, sprinkle with a pinch of salt, and sauté over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan.)

-Add cooked Farro and heat 2-3 minutes, stirring gently. When Farro is heated through and moistened, add the Vigna Oro Balsamic Vinegar, thyme, stir, season with salt if desired and serve hot.



Tuscan Arborio Rice Salad

(Serves 4-6, recipe adapted from

-1 cup Arborio Rice

-2 cups of chicken stock

-3/4 tsp salt

-1/4 cup red wine vinegar

-4 tbsp plus 1 tsp of Extra Virgin Olive Oil

-1 large egg

-1 tbsp grated Parmesan cheese

-Nonstick vegetable oil spray

-1 cup finely diced pancetta

-1 cup frozen petite peas, thawed

-1/3 cup chopped red onion

-3 tbsp chopped fresh Italian parsley

-6 large lettuce leaves

-1 medium tomato, cut into thin wedges


-Bring large saucepan of half water, half chicken stock to boil. Stir in Arborio Rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15-20 minutes. Drain rice well.

-Whisk vinegar and oil in large bowl. Add warm Arborio Rice and toss to coat.

-Whisk egg and Parmesan cheese in small bowl to blend. Sauté pancetta in a medium non-stick sauce pan over medium heat until thoroughly cooked 4-6 minutes, set aside.

-Using remaining fat from the pancetta, cook egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.

-Stir egg pieces, pancetta, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature


Arborio Rice with Spinach

(Serves 4, recipe adapted from Silver Spoon)

- 1 lb, 5 oz of spinach

- 3 tbsp of “Il Casolare” Extra Virgin Olive Oil

- 1 ¾ cups Arborio Rice

- ½ cup of Parmesan cheese, grated

- salt and pepper to taste

-Bring a 2 ¼ cups of water to a boil in a pot.  Add spinach and cook for 5 minutes.  Once cooked, drain spinach while reserving the cooking liquid.

-Squeeze out as much liquid as possible from spinach and chop.  In a medium sauce pan, heat 1 ½ tbsp of olive oil.  Add spinach and cook for 5 minutes.

-Cook the Arborio rice in the spinach water for 15-18 minutes, until tender, then drain.  Plate and stir in remaining “Il Casolare” Extra Virgin Olive Oil.  Finish by topping with spinach and sprinkle with Parmesan cheese.  Serve and Enjoy!



Radicchio & Sweet Pea Risotto

(Serves 4-6)

- 6 ½ cups chicken stock, boiled

- 3 tbsp of Extra Virgin Olive Oil

- 1 medium onion, chopped

-  ¾ cup of peas

- 7 oz radicchio, cut into strips

- 2 cups of Carnaroli Rice

- 5 tbsp of white wine

- 3 tbsp of Parmesan cheese, grated

- Heat olive oil in a large pot over medium-low heat.  Sauté onions until clear, about 5 minutes. Add radicchio and peas, sauté and stir for 2 minutes.  Add Carnaroli Rice, stirring until grains are coated with olive oil.  Pour in wine and cook until evaporated.

-Add stock gradually, stirring continuously, until all the stock has been absorbed, 25-30 minutes. When the rice is tender and the liquid is absorbed, stir in parmesan cheese and season with salt and pepper to taste.


Carnaroli Mushroom Risotto

(Serves 4-6, recipe adapted from Tuscan Food & Folklore)

- 4 tbsp of Extra Virgin Olive Oil

- 4 oz cremini mushrooms, thinly sliced

- 2 garlic cloves, crushed

- ½ oz Dried Porcini slices

- 1 medium onion, chopped

- 1 ¼ cup Carnaroli Rice

- ½ cup dry white wine

- 5 cups of chicken stock, boiled

- salt and pepper

- 3 tbsp of Parmesan cheese, grated

- Soak Dried Porcinis slices in warm water for 20-30 minutes

-Heat 2 tbls of olive oil in a medium saucepan over medium heat.  Add mushrooms and sauté until softened, 3 minutes. Add half the garlic, continue to sauté for another 2 minutes.  Remove from heat and set aside

-Remove the soaked mushrooms, squeezing over bowl to release as much liquid as possible.  Strain liquid to remove grit.  Chop porcinis finely.

-Heat 2 tbls of olive oil in a medium saucepan over medium heat.  Add onion and cook until softened, about 5 minutes. Add soaked mushrooms then remaining garlic, stirring for another few minutes

- Add Carnaroli Rice and stir until grains are coated.  Add white wine and cook until evaporated

-Add mushroom soaking liquid and about ¼ of the chicken stock.  Continue to add stock until sock is absorbed, adding salt and pepper to taste.  Stir until rice is creamy.  Fold in sauté mushrooms and stir in parmesan cheese.


Vialone Nano

Shrimp Vialone Nano Risotto

(Serves 4-6, recipe adapted from

- 5 cups canned low-salt chicken broth

- 3/4 cup dry white wine

- 6 tbsp (3/4 stick) butter

- 2 tsp minced garlic

- 1/4 tsp dried crushed red pepper

- 1 lb uncooked large shrimp, peeled, deveined

-3/4 cup finely chopped onion

-1 1/2 cups Vialone Nano Rice

- 2 tbsp plus 2 tsp chopped fresh parsley


-Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

- Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

-Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes.

-Add Vialone Nano and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often.

-Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.

-Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

- Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley and serve


Vialone Nano Rice Pudding

(Serves 6-8, recipe adapted from Best Recipe)

- ¼ tsp of salt

- 1 cup Vialone Nano Rice

- 2 ½ cups whole milk

- 2 ½ cups half & half

- 2/3 cup granulated sugar

- 1 ¼ tsp vanilla extract

- 1 ½ tsp cinnamon plus extra for garnish

- ½ tsp freshly grated nutmeg

- In a large pot, bring 2 cups of water to a boil.  Add salt and rice.  Cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15-20 minutes.

- Add milk, half & half and sugar.  Increase heat to medium-high to bring to a simmer, then reduce heat to maintain simmer.  Cook uncovered, stirring often, until mixture starts to thicken about 30 minutes.  Reduce heat to low, continuing to stir for 15 minutes.

- Add vanilla, cinnamon and nutmeg. Cool and serve at room temperature or chilled.  Sprinkle cinnamon for garnish.



Pear, Walnut and Toasted Panforte Salad

(Serves 4, adapted from Marabissi)


- 1 head of green lettuce, washed and dried

- 3 pears

- 1/2 cup of walnuts

- 1/4 lb of bacon or pancetta

- 1/4 lb of Marabissi Fig and Walnut Panforte

-“Il Casolare’ Extra Virgin Olive Oil

- Vigna Oro Balsamic Vinegar

- Sosalt fine salt



- Roast some bacon or pancetta in the oven at 350° F for about 10 min or until crispy.

-Slice the Panforte into thin slices and place them on parchment paper on a roasting tray and cook for 10 min at 350° F or until toasted (see picture).

-Cool and set aside.

-In the meantime wash and slice the pears

- Add fresh lettuce, mix and season with Vigna Oro Balsamic Vinegar, “Il Casolare’ Extra Virgin Olive Oil, Sosalt fine salt and pepper.

-When the bacon/pancetta & the Panforte are ready sprinkle over the salad and serve.


Steak over Toasted Fig and Walnut Panforte and Vigna Oro Balsamic Vinegar

(Serves 4, adapted from Marabissi)


- 2 lbs  boneless steak

- 1/4 lb bacon

- 1/4 lb Marabissi Fig and Walnut Panforte

- Vigna Oro Balsamic Vinegar

- salt and pepper


Our Panforte Figs & Walnuts is ideal for creating exciting culinary combinations. This crispy Panforte lifts & enriches any classic roast meat dish but we especially recommend that you try it with lamb, wild boar or duck… for an amazing contrast of flavors!

-Slice the Panforte into thin slices of 2 1/4 in. by hand or with a meat-slicer.

-Place the slices on parchment paper on a roasting tray and cook 10 min at 350° F or until crispy

(see picture).

-Cool and set aside.

-Cook the fillet on the grill or in a pan

-Place over a bed of crispy Panforte,

-Garnish with few drops of Vigna Oro Balsamic Vinegar and serve


Cheese Plate with Fig and Walnut Panforte and Truffle Honey

(Serves 4, adapted from Marabissi)


-Selection of 1lb of fresh and aged cheeses

-3 oz. Marabissi Fig and Walnut Panforte

-½ tsp of Truffle Honey


-Marabissi Fig & Walnut Panforte cake makes a wonderful addition to your cheese plate

-For ideal cheese pairings we suggest a fresh or seasoned goat cheese, soft cheese (with an intense flavor) or a good aged cheese.

-For the ultimate indulgence use a spoonful of Truffle Honey, fresh fruit and walnuts with your cheeses and Panforte.

-Excellent with a chilled fruity white wine or a sweet dessert wine.