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 [...]

#BTALYSCIENCE: THE PROPERTIES OF TOMATO SAUCE

THE ADVICES OF OUR SCIENTIFIC POPULARIZER ABOUT ITS PROPERTIES AND ITS CORRECT USE Tomato sauce [...]

Paccheri with Btaly T.q.I.P Dried Tomatoes in oil sauce, cream, prawns, their bisque and pesto

OUR CHEF FEDERICO FERRARO TODAY PRESENTS A PACCHERI WITH BTALY’S DRIED TOMATOES IN OIL SAUCE [...]