HONEY #BTALYSCIENCE

Let’s talk about honey Honey is a sugary foodstuff of viscous consistency obtained from the [...]

BTALY TO DISCOVER TUTTOFOOD MILANO!

TuttoFood is an important trade fair, to be held in Milan from 22 to 26 [...]

CASERECCE WITH AGRETTI AND BAGNA CAUDA SAUCE

Today we are happy to present you on our blog, the fourth recipe of the [...]

POLENTA TART WITH SAUSAGE AND PEPPERS

Today we are happy to present you on our blog, the third recipe of the [...]

BLUEBERRY JUICE #BTALYSCIENCE

Blueberry nectar is the juice obtained from pressing the fruit by separating the pulp, to [...]

SAVOURY MADELEINES WITH RED BAGNETTO

Today we are happy to present you on our blog, the second recipe of the [...]

EXTRA VIRGIN OLIVE OIL #BTALYSCIENCE

Extra Virgin Olive Oil (EVO) is an oil obtained from the first pressing of the [...]

BUCATINI WITH MEDITERRANEAN FLAVOURS

Today we are happy to present to you on our blog, a recipe from the [...]

14 FEBRUARY – THE BTALY VALENTINE’S DAY MENU

Valentine’s Day is approaching, and we at Btaly, in collaboration with our chef Federico Ferraro, [...]

PANETTONE TQ.I.P. DI BTALY DRIED OVER MOSCATO D’ASTI CREAM, RAISIN, CANDIED FRUIT, BTALY TQ.I.P HAZELNUT ICE CREAM AND COFFEE POWDER

Today our chef proposes a recipe to use that panettone, maybe left over, that you [...]