logo_arrigoni_slogo_arrigoni_slogo_arrigoni_slogo_arrigoni_s
  • HOME
  • The company
    • History
    • Values
    • Production and aging
    • Distribution
    • OUR MILK
    • Organic
    • Awards
    • Cookbook
  • Traditional
    • Taleggio DOP
    • Gorgonzola DOP dolce
    • Gorgonzola DOP piccante
    • Quartirolo Lombardo DOP
    • Salva Cremasco DOP
  • Fresh
    • Quartirolo lombardo DOP
    • Stracchino
    • Primosale
    • Arrì Arrì
    • Capriccio
    • Fior di capra
    • Robiola Spalmabile
  • Bio
    • Taleggio DOP bio
    • Gorgonzola DOP bio
    • Quartirolo lombardo DOP bio
    • Stracchino bio
  • Unique
    • Taleggio DOP unici
    • Lucifero
    • Torregio
    • Rossini
    • BerghemBlu
  • Spoonable Gorgonzola
  • Cucchia lyo
  • Take away
  • Spaccio
  • Contact

Cookbook

  • Home
  • The company
  • Cookbook

Starters

13 February 2018

A flavour explosion

12 February 2018

Appetizer in a jar with Primosale Idea cheese

12 February 2018

Avocado with freshly diced Quartirolo cheese

13 February 2018

Bread roulade with Primosale Idea cheese and broad beans

12 February 2018

Brik (triangles) of Stracchino cheese and spring onions

13 February 2018

Buttered peaches and Gorgonzola mousse

1234
next

First courses

13 February 2018

‘Anelletti’ pasta timbale with aubergines and Organic Taleggio cheese

13 February 2018

Beetroot risotto with Gorgonzola sauce

13 February 2018

Bigoli with cream of Capriccio cheese and fried tomatoes

13 February 2018

Coloured rice with Quartirolo cheese and hazelnuts

13 February 2018

Cream of broad beans and peas with Capriccio cheese mousse flavoured with aromatic herbs

13 February 2018

Cream of carrots with Rossini cheese

1234
next

Vegetables

14 February 2018

Asparagus flan with Taleggio fondue

14 February 2018

Asparagus pudding with Torregio fondue

14 February 2018

Carrot and Torregio flan with cream of courgettes

14 February 2018

Fennel and Quartirolo cheese salad with pomegranate and zahtar

14 February 2018

Fried ‘lampascioni’ with cream of Rossini cheese and vincotto syrup

14 February 2018

Potato mousse timbale with Taleggio and king oyster mushrooms

12
next

Savoury tarts

14 February 2018

Cheese and pear tart

14 February 2018

Courgette tart with Gorgonzola Dolce and lavender, in a rice crust

14 February 2018

Courgette tart with Quartirolo cheese and lemon

14 February 2018

Deceptively savoury

14 February 2018

Savoury tart with Rossini cheese

14 February 2018

Schiacciata stuffed with Organic Stracchino cheese

12
next

Desserts

14 February 2018

Cake made with soft cheese and strawberry coulis

14 February 2018

Capriccio Cheesecake with honey and pistachios

14 February 2018

Citrus sauce flavoured with Capriccio cheese

14 February 2018

Cream of Capriccio and chestnuts with grape jelly

14 February 2018

Fruit and vegetable salad with maple syrup and Taleggio ice-cream

14 February 2018

Moist chocolate cake bites with Capriccio quenelle and raspberry jam

12
next

Contatti

Arrigoni Battista S.p.A.
Via Treviglio, 940
24040 Pagazzano (BG), Italy
tel. 0363 031203
Fax 0363 382088
P.IVA: 00221680168
C.F. 00262930167

Products

  • Traditional
  • Fresh
  • Bio
  • Unique
  • Cucchia lyo
  • Take away
  • Spoonable Gorgonzola

The company

  • The company
  • History
  • Values
  • Production and aging
  • Distribution
  • Our milk
  • Organic
  • Awards
  • Cookbook

Last news

  • New cookbook
    16 November 2017
  • Take away? We do it…
    7 December 2020