🧀 Parmigiano Reggiano y Pecorino Romano: los reyes del queso italiano (y cómo usarlos en tu cocina) En Italia, hablar de pasta sin hablar de queso es imposible. Dos de los más importantes ,y de los más vendidos en Biribox, son el Parmigiano Reggiano y el Pecorino Romano.Quesos con siglos de historia, sabores inconfundibles y una versatilidad que los convierte en un “must” en cualquier cocina. A continuación te contamos por qué son tan especiales, cómo utilizarlos y en qué recetas brillan más. Parmigiano Reggiano: el oro de Italia El Parmigiano Reggiano, envejecido entre 24 y 60 meses, es uno de los productos gourmet más reconocidos del mundo.Se produce con leche de vaca, sin aditivos, y su sabor cambia con los meses de maduración: 24 meses → más dulce, granuloso y perfecto para pasta o risotto. 30 meses → sabor más intenso, equilibrado y versátil. 60 meses → muy aromático, notas a frutos secos y textura quebradiza. Ideal para amantes del sabor fuerte. ¿Por qué se usa tanto rallado? Porque es un queso duro, seco y lleno de cristales de calcio. Al rallarlo se esparce mejor, funde rápidamente y da ese toque salado-umami que solo el Parmigiano puede ofrecer.  Pecorino Romano: el rey del carácter A diferencia del Parmigiano, el Pecorino Romano se elabora con leche de oveja, lo que le da un sabor: Más salado Más intenso Más picante Más aromático En Italia se usa muchísimo como queso rallado porque funde rápido y aporta una personalidad increíble a la pasta, salsas, carnes y verduras. Es el protagonista de varias recetas romanas históricas como: Cacio e Pepe Carbonara auténtica (sin nata) Amatriciana Gricia 🍝 Recetas fáciles con Parmigiano & Pecorino Aquí van recetas italianas auténticas, claras y perfectas para tus clientes. ⭐ 1. Pasta Cacio e Pepe (con Pecorino Romano) Ingredientes: 200g pasta (spaghetti o tonnarelli) 120g Pecorino Romano rallado Pimienta negra recién molida Agua de cocción de la pasta Preparación: Cuece la pasta en poca agua (más almidón = mejor salsa). Tuesta pimienta en una sartén. Añade un cazo de agua de la pasta. Fuera del fuego, incorpora el Pecorino y mezcla hasta obtener una crema. Añade la pasta y emulsiona. Resultado: cremoso, intenso y totalmente romano. ⭐ 2. Risotto al Parmigiano Reggiano Ingredientes: 300g arroz arborio o carnaroli Caldo vegetal 80g Parmigiano Reggiano rallado Cebolla, mantequilla, vino blanco Preparación: Sofríe cebolla en mantequilla. Añade arroz y tuéstalo. Desglasa con vino. Añade caldo poco a poco durante 16–18 min. Apaga el fuego y añade Parmigiano + mantequilla para mantecar. Cremoso, delicado y perfecto. ⭐ 4. Tiras de calabacín al horno con Parmigiano Ingredientes: 2 calabacines 4 cucharadas de Parmigiano rallado Aceite de oliva, sal y orégano Preparación: Corta tiras de calabacín. Mezcla con aceite, sal y orégano. Añade Parmigiano por encima. Hornea 12–15 min. Aperitivo saludable y delicioso. 🧀 ¿Parmigiano o Pecorino? Cuándo usar cada uno Plato Mejor queso Carbonara Pecorino Romano Cacio e Pepe Pecorino Romano Amatriciana Pecorino Romano Risotto Parmigiano Reggiano Lasagna Parmigiano Reggiano Pasta al pesto Parmigiano Reggiano (o mezcla) Ensaladas Parmigiano Reggiano laminado Verduras al horno Parmigiano Reggiano Salsas cremosas Parmigiano Reggiano Platos fuertes / picantes Pecorino Romano 🟢 Parmigiano & Pecorino en Biribox En Biribox puedes encontrar: Parmigiano Reggiano 24–60 meses Parmigiano Vacche Rosse (top gourmet) Pecorino Romano DOP Ferrarini Opciones sin gluten y formatos grandes para HORECA Perfectos para rallarlos, laminar, cocinar y elevar cualquier plato.

🎄 El Panettone de Navidad: tradición, emoción y el best seller de Biribox Panettone Casa Losito: el dulce que conquista hogares La Navidad tiene sonidos, aromas y recuerdos que se repiten año tras año: las luces encendidas, el olor a café por la mañana, la mesa llena de familia… y, para millones de italianos, hay un protagonista indiscutible que anuncia oficialmente que la magia ha llegado: el Panettone. Este icónico dulce italiano, esponjoso, perfumado y cargado de historia, nació en Milán hace siglos. Y desde entonces, se ha convertido en el símbolo por excelencia de la Navidad en Italia. No hay hogar en diciembre que no tenga al menos uno esperando en la cocina… y ahora, gracias a Biribox, tampoco lo hay en España. 🎁 ¿Por qué el Panettone es tan importante en Navidad? Porque no es solo un dulce: es un ritual. Abrir un panettone significa parar, compartir, disfrutar… incluso sentir un poco de nostalgia. En Italia, se corta siempre en familia, se acompaña con un espresso recién hecho o un chocolate caliente, y es el momento exacto en el que todos saben que empieza lo bueno. Además, cada panettone cuenta una historia: la de sus ingredientes, su masa madre, su fermentación lenta y artesanal, y el cariño con el que se prepara. No es un dulce cualquiera. Es la esencia de la Navidad. ⭐ El Panettone Casa Losito: el best seller de Biribox Nuestro producto estrella, año tras año En Biribox probamos, seleccionamos y traemos solo lo mejor de Italia. Y cada temporada se repite el mismo fenómeno:el Panettone Casa Losito arrasa. Esponjoso, fragante, hecho con ingredientes de calidad y con ese toque auténtico que lo diferencia de los panettoni industriales. ✔️ Fermentación lenta✔️ Masa suave y aromática✔️ Sabor auténtico italiano✔️ Packaging elegante, perfecto para regalar✔️ Ideal para desayunos, meriendas o como postre en cenas especiales No es casualidad que sea nuestro “producto estrella” y el panettone más vendido. Es el favorito de nuestros clientes, el que vuela cada año y el que muchos reservan con antelación para no quedarse sin él. 🎄 ¿Qué hace tan especial al Panettone Casa Losito? 💛 Sabe a hogarTiene ese punto emocional que te transporta directamente a las Navidades en Italia. 🍊 Aromas cítricos y mantequilla auténticaSu olor ya te abre el apetito antes de cortarlo. 🎁 Un regalo perfectoSi tienes un amigo italiano, una familia amante de la gastronomía o simplemente quieres acertar… esto es éxito asegurado. 🥇 Calidad premium a un precio accesiblePerfecto como capricho propio o como detalle navideño. 🎅 La Navidad empieza cuando llega tu panettone Y en Biribox queremos que la vivas como se vive en Italia. El Panettone Casa Losito es más que un postre: es el símbolo de que la magia ya está aquí. Es ese momento en el que pones agua a hervir, haces un café calentito y cortas un trozo para compartirlo con quien más quieres. Este año, deja que la Navidad empiece en tu casa con un toque italiano auténtico.  ❤️ Hazte con tu panettone antes de que se agote Cada Navidad, este best seller vuela.Si quieres disfrutar del panettone más querido de Biribox… 🍽️ Receta rápida: Panettone Casa Losito con Crema de Mascarpone Ingredientes: Panettone Casa Losito 250 g mascarpone 2 cucharadas de azúcar 1 yema Cacao en polvo Un espresso Preparación: Tosta ligeramente una rebanada de panettone. Mezcla mascarpone + azúcar + yema hasta obtener una crema suave. Moja el panettone con un chorrito de espresso (solo un toque). Añade una cucharada de la crema encima. Decora con cacao y ralladura de naranja. Resultado: un postre navideño italiano, sencillo, elegante y perfecto para disfrutar del Panettone Casa Losito.

Crema de Trufa: Historia, usos y recetas para enamorarte de nuestro producto estrella La trufa siempre ha sido uno de los ingredientes más codiciados de la gastronomía. Su aroma profundo, elegante y completamente inconfundible convierte cualquier plato sencillo en algo digno de un restaurante italiano. Y si hay un producto que captura toda esa magia en un formato fácil, versátil y siempre listo para usar… es nuestra crema de trufa, uno de los best sellers de Biribox y el favorito de muchos de nuestros clientes. Pero antes de meternos en recetas, vamos a viajar un momento a su origen. Un poco de historia: por qué la trufa es el diamante de la cocina La trufa se conoce desde la Antigüedad. Romanos y griegos ya la consideraban un manjar asociado al lujo, la celebración y la buena mesa. Durante siglos fue un ingrediente reservado para nobles, reyes y banquetes especiales. Su rareza no es casualidad: Crece de forma natural bajo tierra, Solo en ciertos suelos y climas muy concretos, Y requiere una recolección manual con perros entrenados. Todo esto la convierte en un auténtico tesoro gastronómico. No es solo un ingrediente: es una experiencia sensorial. Por qué nuestra crema de trufa es un imprescindible En Biribox nos obsesiona encontrar productos de calidad, auténticos y que representen la esencia de Italia. Y esta crema cumple todo eso.Es cremosa, aromática y con un sabor intenso a trufa que transforma cualquier plato sin esfuerzo. Por eso la llamamos, sin miedo, nuestro producto estrella. Es perfecta para:✨ Pastas rápidas entre semana✨ Entrantes elegantes cuando tienes visita✨ Pizzas, carnes y risottos✨ O simplemente para darte un capricho gourmet Además, al venir lista para usar, te permite cocinar con trufa sin complicaciones. Ideas y recetas aconsejadas con crema de trufa 1. Pasta cremosa con crema de trufa (lista en 10 minutos) Ingredientes: 250 g de pasta fresca o seca 1–2 cucharadas de crema de trufa 100 ml de nata o mantequilla Parmigiano Reggiano Sal y pimienta Preparación:Cuece la pasta, mezcla en una sartén la crema de trufa con la nata/mantequilla, integra la pasta y termina con parmesano. Un plato simple, elegante y espectacular.   2. Bruschettas de trufa para impresionar Unta una capa fina de crema de trufa sobre pan tostado y añade: Boletus salteados Burrata Jamón italiano O simplemente un chorrito de AOVE Perfecto para aperitivos o cenas improvisadas.   - Huevos revueltos con trufa Un clásico simple que demuestra lo poderosa que es.Basta añadir un poco al final para potenciar el sabor. Cómo conservarla y sacarle todo el sabor Una vez abierta, mantenla en frío y consúmela en pocas semanas. Usa poca cantidad: su sabor es intenso. Combínala con ingredientes neutros para que brille todavía más: patata, pasta, nata, huevo, pan, mozzarella… Un lujo accesible para tu cocina La crema de trufa es uno de esos productos que te permiten viajar a Italia desde casa. Da igual si eres amante de la cocina o si no tienes tiempo: es un ingrediente que eleva cualquier plato en segundos. Y por eso es, con orgullo, nuestro producto estrella en Biribox. Porque transforma, emociona y convierte la comida en un momento especial.

🌾 Avena: el ingrediente que mejora tu día (y tu cocina) La avena es uno de esos alimentos que siempre han estado ahí, pero que en los últimos años se han convertido en protagonista en desayunos, snacks e incluso recetas saladas. ¿El motivo? Es sana, versátil, accesible, llena y se adapta a casi cualquier estilo de alimentación. Tanto si estás cuidando tu alimentación, entrenando, o simplemente buscas ideas fáciles para comer rico en tu día a día, la avena puede ser tu gran aliada.   🌱 ¿Qué es exactamente la avena y por qué es tan especial? La avena es un cereal integral que se consume completo, conservando su fibra y sus nutrientes. No es un cereal refinado, por lo que su impacto en el azúcar en sangre es mucho más estable que el de otros cereales como el pan blanco, el arroz inflado o los cereales de desayuno industriales. Eso se traduce en energía real y sostenida, no picos de hambre a las dos horas. Además, combina muy bien con casi cualquier cosa: frutas, yogur, verduras, especias, dulces, salado… literalmente funciona con todo.                  💪 Beneficios nutricionales que hacen que valga la pena Nutriente Beneficio Fibra soluble (betaglucanos) Ayuda a reducir el colesterol y mejora el tránsito intestinal. Carbohidratos complejos Energía estable durante horas. Proteínas vegetales Ayudan a la recuperación muscular y a reparar tejidos. Vitaminas del grupo B Clave para la energía y el ánimo. Minerales (hierro, magnesio, zinc) Soporte para defensa, metabolismo y sistema nervioso. ¿Qué significa esto en tu día a día? Menos ansiedad por comer Mejora de la digestión Más energía sostenida Mejor rendimiento en entrenamientos Sensación de saciedad prolongada 🍯 Recetas dulces con avena (ricas, rápidas y sin complicarte) 1. Porridge cremoso estilo “café bonito” Ingredientes: Avena Leche o bebida vegetal Canela Miel Fruta fresca y frutos secos Preparación: Calienta la avena con la leche a fuego medio. Remueve para que quede cremoso. Añade toppings.Resultado: desayuno caliente, reconfortante y lleno de energía.                              3. Galletitas de avena y plátano (sin azúcar añadida) Tritura 1 plátano maduro Añade 5 cucharadas de avena Si quieres: pepitas de chocolate o nueces Horno 180º → 12 minutos Snack perfecto para acompañar el café.             5. Hamburguesas caseras con avena Añade 2–3 cucharadas de avena a la carne picada o mezcla vegana.La avena: Absorbe jugos Aporta textura Evita usar pan rallado Resultado: hamburguesas más jugosas y más nutritivas.                       6. Avena para espesar sopas y cremas Solo tienes que añadir un par de cucharadas mientras hierves la crema.Desaparece con el batido, pero deja una cremosidad increíble sin necesidad de nata.   🏋️♂️ Si entrenas, la avena es tu mejor amiga Antes del gym: Energía estable + ligera Fácil de digerir No da sueño Después del gym: Si la combinas con proteína (yogur, huevo, proteína en polvo)→ ayuda a recuperar músculo. Un bol de avena + fruta + yogur = recuperación perfecta. 👩🍳 ¿Cómo elegir la avena correcta? Avena tradicional / en copos: la más versátil. Avena molida: perfecta para tortitas. Avena instantánea: más rápida, pero se hidrata de más. Avena sin gluten: para quienes la necesitan (ojo: la avena de por sí no tiene gluten, pero puede contaminarse en fábricas). Conclusión La avena no es solo “para desayunos”.Es un alimento completo, fácil, barato y que se adapta a ti. Si quieres comer más sano → avena. Si no tienes tiempo → avena. Si entrenas → avena. Si quieres algo rico → avena también. La avena es ese ingrediente que te acompaña y no falla.

✨ Producto Estrella de la Semana: Harina Caputo La harina italiana para quienes buscan sabor, textura y tradición. Si hay una harina que enamora a quienes disfrutan cocinar en casa, esa es Harina Caputo. Directa desde Nápoles —la cuna de la pizza—, Caputo se ha convertido en la favorita de pizzaioli, panaderos, reposteros y amantes de la cocina que valoran el sabor auténtico, la elasticidad de la masa y una textura final que conquista. En Italia, decir “impasto fatto con Caputo” es decir calidad.Su molienda lenta y su selección de granos garantizan una harina equilibrada, fácil de trabajar y con una fermentación estable. ¡Y eso se nota en el resultado final!                                     🍞 ¿Qué hace especial a Harina Caputo? Molienda tradicional: proceso cuidadoso para preservar aroma y proteínas. Elasticidad perfecta para estirar masas sin romperlas. Fermentaciones más estables = masas más ligeras y digestibles. Sabor limpio y auténtico, ideal tanto para masas blandas como más rústicas. Sin aditivos innecesarios, solo harina de verdad, bien hecha. No importa si eres fan de la pizza napolitana, del pan casero, de las focaccias o de la repostería: Caputo tiene una harina para cada tipo de receta.                     🍕 ¿Qué harina elegir según lo que quieras preparar? Receta Harina Caputo recomendada ¿Por qué? Pizza napolitana Caputo Pizzeria Ligereza, elasticidad y borde aireado. Pan casero o focaccia Caputo Classica Miga suave, corteza crujiente. Bollería y fermentaciones largas Caputo Manitoba Oro Alto contenido en proteína, ideal para masas enriquecidas. Pasta fresca casera Caputo Semola Rimacinata Textura firme, sabor tradicional. 🥪 Sabías que hoy, 3 de noviembre, es el Día Internacional del Sándwich? Y como en Biribox siempre celebramos con comida, te proponemos hacerlo a la italiana, preparando tu propio pan casero con Harina Caputo. Porque un buen sándwich empieza por un buen pan.Y si lo haces en casa… mucho mejor. 😌 🥖 Receta rápida: Pan casero fácil con Harina Caputo Ingredientes: 500g Harina Caputo Classica 300ml agua templada 8g levadura fresca 10g sal 1 cucharadita de aceite de oliva (opcional) Preparación: Mezcla harina y agua hasta integrar. Añade la levadura y amasa hasta obtener una masa elástica. Agrega la sal y continúa amasando. Deja reposar 1–2 horas hasta que duplique su tamaño. Forma tu pan y hornea a 220ºC durante 25–30 min. Resultado: pan suave, alveolado y listo para tu sándwich del Día Internacional del Sandwich.Ponle mortadela, tomate seco y burrata… y disfruta. 🤌✨                           Harina Caputo no es solo harina.Es una tradición italiana, un sabor que cuenta historia, una manera de cocinar con calma y disfrutar de cada paso. Y esta semana, es nuestro Producto Estrella 🌟Perfecto para que pruebes, experimentes y… te enamores un poquito de Nápoles desde tu cocina.

Día Internacional de la Pasta                                   Italia contada al dente Si Italia tuviera un idioma común en todas sus regiones, sería la pasta. Es el plato que iguala domingos familiares, trattorie con mantel de papel y barras de bar donde se come de pie entre servicios. La pasta es sencillez precisa: sémola de trigo duro, agua, trafilatura al bronzo para que la salsa se agarre y una cocción que termina siempre en la misma palabra: al dente. Esta semana, nuestro producto estrella pertenece a una familia con apellido ilustre: la pasta.   La “gramática” de la pasta italiana Materia prima: sémola 100% italiana. Textura: trafilata al bronzo = poro fino que abraza la salsa. Cocción: prueba un minuto antes del tiempo del paquete; el centro debe ofrecer resistencia. Agua de cocción: guarda media taza para ligar salsas y ajustar sal.                 Cómo combinar formato y salsa (regla rápida) Largas (spaghetti, linguine): salsas suaves y sedosas (aceite, tomate fino, pesto). Cortas (penne, rigatoni, elicoidali): salsas con tropezones (ragú, amatriciana, verduras). Rizadas (fusilli, farfalle): salsas cremosas que “se agarran” (pesto, crema de queso). Integrales / sin gluten: mismas reglas, ajustando 1’ menos y probando.                                     ¡Vamos a crear este plato juntos! Pasta al pesto con burrata y granola de pistacho Ingredientes (2 raciones) 180–200 g de pasta larga (tagliatelle/pappardelle). SG/integral si prefieres. 1 burrata (125–150 g). Ralladura fina de ½ limón (opcional, le va de lujo). Sal fina y pimienta negra. Pesto rápido 40 g albahaca fresca (hojas y algo de tallo tierno) 25 g pistacho pelado (o piñón/almendra) 40 g Parmigiano Reggiano o Grana Padano, rallado fino 1 diente pequeño de ajo (sin germen) 70–80 ml AOVE (añadir poco a poco) 1–2 cda de agua de cocción caliente (para emulsionar) 1 pizca de sal Granola de pistacho crujiente 35 g pistacho pelado groseramente picado 1 cda AOVE 1 cdita miel (o sirope), opcional 1 pizca de sal y, si te gusta, copos de chile Elaboración (20 minutos) Granola: en sartén a fuego medio, tuesta los pistachos con el AOVE 2–3 min hasta que perfumen. Añade miel, una pizca de sal y (opcional) chile; remueve 30 s y pasa a papel para que quede crujiente. Pesto: tritura albahaca, pistacho, queso y ajo con un chorrito de AOVE. Ve añadiendo más AOVE hasta textura cremosa. Ajusta de sal. Truco: añade 1–2 cdas de agua de cocción caliente al final para que quede sedoso y se agarre bien a la pasta. Pasta: cuece en agua abundante con 10 g de sal por litro. Remueve al inicio. Prueba 1 min antes del tiempo del paquete; debe quedar al dente. Reserva ½ vaso de agua de cocción. Salteado: pasa la pasta escurrida a una sartén amplia, añade el pesto y un poco de agua de cocción. Saltea 30–60 s hasta napar y brillar. Emplatado: sirve, corona con la burrata abierta, ralladura de limón, pimienta negra y granola de pistacho por encima. Un hilo de AOVE y listo. Notas y variaciones Más verde y ligera: sustituye ⅓ de la albahaca por espinaca baby blanqueada 30 s y bien escurrida. Sin lácteos: usa burrata vegana y reemplaza el queso del pesto por 1–2 cdas de levadura nutricional + 1 cdita de miso blanco. Sin gluten: pasta SG y reduce 1 min la cocción; es clave ligar con agua de cocción. Prote extra: añade tiras de pollo a la plancha o gambas salteadas 1 min en la sartén antes de la pasta. Ficha express servicio (10 raciones, cocina/pro) Pasta larga: 1 kg Burrata: 10×125 g (o 5 burratas grandes, porcionadas) Pesto: multiplica por 5 (200 g albahaca, 125 g pistacho, 200 g queso, 5 ajos, 350–400 ml AOVE) Granola: 175 g pistacho, 5 cdas AOVE, 5 cditas miel Ralladura de 3 limones, pimienta negra Mise en place: pesto en gastro con tapa; afinar con agua de cocción al pase. Granola en seco. Burrata escurrida y fría. Pase: 100 g pasta cruda por ración; ligar en sartén con 30–40 g de pesto + agua de cocción. Coronar con ½ burrata y 8–10 g de granola. Salida en <2 min ¡Y ahora no te queda más que probarlo! Buon appetito!                                        

Mutti: from the Food Valley to your professional kitchen If there's one name synonymous with tomatoes in Italy, it's Mutti . Founded in Basilicanova (Parma) at the end of the 19th century, the company has been dedicated exclusively to tomatoes for over 120 years: choosing the best fruit, harvesting at its peak, and preserving the summer flavor year-round . Today, Parma remains at the heart of the so-called Food Valley and maintains the same pillars: quality, innovation, and respect for the land. Mutti's history is full of milestones: from its family origins and the registration of the iconic "two lions" logo in 1911, to breakthroughs that changed the Italian pantry (such as the tomato paste tube in 1951). This obsession with quality—with purchases from local farmers, environmental certifications, and controls throughout the supply chain—explains why chefs and households in Italy recognize it as a benchmark. What makes Pelati Mutti special? Pelati are 100% Italian whole, peeled tomatoes , fleshy and firm, in their own juice/passata, without additives or preservatives . They melt quickly in the heat, maintain a vibrant color, and have a natural sweetness that balances the acidity: perfect for sauces, stews, and, of course, pizza . 2) Classic pizza with Pelati Mutti (Neapolitan style) Dough (24h cold | 4 pizzas of 250g) 600 g flour W280–320 (CAPUTO) 390 g cold water (65%) 14 g salt 1 g dry yeast (or 3 g fresh) Mass Mix water and yeast, add flour and, when it is almost combined, add the salt. Knead 3–4 min, rest 15 min, fold gently. Refrigerate for 18–24 hours in bulk; round 4 pieces and let stand for 2–3 hours at 22–24°C. Sauce and finish 400 g Pelati Mutti drained and hand-mashed 6 g fine salt + 1 tbsp EVOO 200–300 g drained fior di latte mozzarella Basil leaves, EVOO to finish Baked Preheat oven/stone to maximum (250–300 °C) or pizza oven (350–450 °C). Roll out the disc by hand, do not use a rolling pin. Top with 60–80 g of sauce, cheese and a splash of EVOO. Bake for 5–7 min (home) or 90–120 s (wood-fired/professional electric oven). Finish with basil and a drizzle of EVOO. Why Pelati for pizza: its balanced acidity and meaty texture prevent a watery pizza and keep it bright red after baking. 3) Shakshuka “all Italian” 1 tbsp EVOO, ½ sliced ​​onion, ½ sliced ​​red pepper 1 clove of garlic, ½ tsp sweet paprika 500 g Pelati Mutti, chopped with a knife 4 eggs, salt, pepper, parsley Elaboration Sauté onion and bell pepper, add garlic and paprika. Stir in Pelati and cook for 10–12 minutes. Make 4 wells, crack in eggs, and cover for 4–5 minutes until the egg whites are set. Serve with toasted bread. 4) Express tomato pasta (8–10 min sauce) Sauté 1 garlic clove in extra virgin olive oil, add 400g of hand-broken Pelati, salt, and a pinch of sugar. Cook for 8–10 minutes; combine with 20g of cold butter and basil. Toss with al dente spaghetti and a drizzle of extra virgin olive oil. How to identify a good pelati 100% Italian origin and harvested in the campaign. Only tomato and tomato juice in ingredients. Firm to the touch and bright red in color; they break down when cooked without losing body.

It's no coincidence. Dubai Chocolate Cream combines silky pistachio with crunchy kataifi (thin phyllo dough), a combination that exploded on social media and went from trend to global obsession. The result is a "wow" triple-textured bite that seems fresh from a dessert boutique. What's so special about it? Texture & flavor : velvety pistachio cream + fine kataifi threads that provide the characteristic crunch. Format for everyone : 190 g (ideal for trying/using for breakfast and snacks) and 1 kg (for catering, pastry or unlimited pistachio fans). Nutritional values ​​(100 g) : 552 kcal , 10.7 g protein; enjoy it as a premium treat and keep your portion control. Key ingredients (1 kg): pistachio 30% , kataifi (wheat flour), dairy; may contain nuts. Origin: Italy. Manufacturer: Gusto Etna. The "Dubai chocolate" craze has been so strong that some retailers have had to ration or secure similar products, and it has even influenced demand for pistachios. The "Dubai chocolate" craze has been so strong that some retailers have had to ration or secure similar products, and it has even influenced demand for pistachios. How to enjoy it (beyond toast): It works for quick breakfasts , as a filling for a warm croissant , a topping for yogurt with granola or ice cream, and in quick desserts that require a crunchy texture without the fuss. (Spoiler: with Wasa bread, the crunch/cream contrast is addictive.) 2 easy recipes to win over anyone 1) Dubai Crispy Cups (sweet, 10–12 min) For 6 small glasses 120 g of dark chocolate (70%) 6 crushed digestive biscuits (optional) 6–8 tsp Chocolate Dubai Cream Chopped roasted pistachios (finished) Step by step Crunchy base : Melt the chocolate. Place a spoonful on the bottom of each glass. (Optional: mix in crushed cookies.) Refrigerate for 5 minutes. “Wow” layer : add 1 tsp of Dubai Cream to each glass. Sealing : cover with another thin layer of melted chocolate. Topping : toasted pistachios on top. Serve cold (10–15 min in the refrigerator). Result : triple texture bite (crunchy-creamy-crunchy) with an aromatic finish of pistachio & cocoa. Tip : If you want a “knafeh effect,” add a few strands of toasted kataifi on top to enhance the crunch. 2) Sweet and sour ricotta, arugula and “Dubai” bruschetta (salty/sweet and sour, 8–10 min) For 8 bruschettas 8 slices of ciabatta or 8 Wasa breads 200 g ricotta (or well-drained cottage cheese) 1–2 tsp Dubai Chocolate Cream (yes, very little , like honey) 1 handful of arugula 40 g of roasted pistachios Thinly sliced ​​speck or prosciutto (optional) EVOO, flaked salt, pepper Step by step Base : toast the bread. Spread : spread ricotta → season with salt and pepper. Contrast : Add a thin drop (thread) of Dubai Cream in a zig-zag pattern (like a syrup). Green & crunch : arugula + pistachios. Optional : a very thin slice of speck/prosciutto for a salty touch. Finish : Mild EVOO and flaked salt. The result : a salty-sweet-crunchy combination reminiscent of modern pastry appetizers. Perfect for brunch or a cheese board . (The key is not to overdo the cream: it's an accent, not the base.) Our Star Product of the Week is the Dubai Chocolate Cream (190g and 1kg). But if pistachios are your thing, complete your basket with: Pistachio Baiocchi Cookie 240g , Pistachio Gluten-Free Macaron 42g , Sicilian Pistachio Gluten-Free Pesto 500g , and Sicilian Pistachio and Garlic Pate 190g .

With the arrival of warmer weather, snacks and informal lunches or dinners are a must. Table settings fill with delicious offerings to share with laughter and good conversation—what's known in Italy as "antipasto." Today we bring you a suggestion for those occasions. Three delicious, easy and rich sauces that are a journey with the palate without leaving the table and that are perfect as an appetizer accompanied by Casa Losito's focaccias. Italian dressing: 1 jar of roasted red peppers, drained and finely chopped 1/2 teaspoon red wine vinegar 1/2 cup mayonnaise 1/4 cup Parmesan cheese 2 tablespoons of milk Fresh basil Chopped garlic Black pepper Guacamole Sauce: 2 avocados 1 tomato 1 spring onion The juice of a lime Salt Cilantro leaves Jalapeños (optional) Tzatziki Sauce: 1 large cucumber 200 grams of Greek yogurt 1 clove of garlic 1/2 spring onion Freshly ground black pepper Salt Extra virgin olive oil Fresh mint A few drops of lemon juice. To accompany it, you can find a multitude of products at Biribox that are perfect for putting together a beautiful and tempting basket with different crispy breads. Classic focaccia and Mediterranean focaccia Casa Losito. Grissinis and tarallis You can also include: Olives Carrot sticks Sliced cucumber Nuts Preparation. For the Italian sauce, add all the chopped ingredients to a food processor and blend until smooth. Garnish with fresh basil to taste and serve chilled. For the guacamole, remove the pits from the avocados and mash them with a fork in a bowl. Add chopped tomatoes and scallions. Season with salt, lime, and cilantro to taste. Ready! For the tzatziki sauce, peel the cucumber and grate it into a puree. Salt it and dry it until all the water is gone. In another bowl, mix the yogurt, oil, minced garlic clove, lemon, chopped mint, and a pinch of salt and pepper. Add the cucumber to the mixture and refrigerate until it thickens.    

When it comes to cooking with tomatoes, not all products are created equal. The Italian brand a Mutti offers a variety of products made with 100% Italian tomatoes, each with unique characteristics that make them ideal for different types of preparations. Here, we'll explain the key differences so you can choose the best one for your recipe. 🍅 Polpa – Fresh tomatoes, but preserved Mutti's Polpa tomatoes are finely chopped, with a juicy and rich texture. They retain the fresh tomato flavor and are perfect for long cooking times, such as stews or baked dishes. If you're looking for something that provides body and freshness at the same time, this is your option. 🍅 Passata – Smoothness made into sauce Passata is a smooth, velvety tomato puree, free of skin and seeds. Its sweet, delicate flavor makes it ideal for quick sauces, soups, and light dishes . It's perfect when you need a hassle-free, ready-to-use base. 🍅 Pelati – Italian tradition in every bite Pelati are whole, peeled tomatoes packed with Passata to preserve their freshness. They have a firm, fleshy texture and a natural flavor. They're ideal for pizzas, stews, or dishes that require long cooking and an authentic tomato flavor. 🍅 Concentrate – The punch of flavor Concentrato is a thick paste made from concentrated tomatoes, available in double or triple strength. Just a little can intensify the flavor of sauces, stews, and casseroles . Ideal for those who want that powerful tomato flavor without adding too much liquid. ✅ Conclusion: Every Mutti product has its perfect moment in the kitchen. Want a quick sauce? Passata. A casserole with intense flavor? Concentrato. A pizza with a savory base? Pelati. A stew with a fresh texture? Polpa. Choose the one that best suits your recipe... and enjoy!

In Spain, torrija season is increasingly coming earlier. Such is the passion for this traditional sweet typical of Easter in Spain that more and more restaurants are offering torrijas on their menus, regardless of the season. At Biribox, we offer a way to give your French toast a unique touch with Cannamela's turmeric latte, a unique product on the market. These preparations are made with organic ingredients from organic farming. They are a sublime combination of turmeric, cinnamon, and ginger with a touch of black pepper, to be added to milk or a plant-based drink to prepare the famous Golden Milk drink. This recipe, with Ayurvedic origins dating back to ancient times, has a multitude of beneficial properties for the body and has become a popular drink in recent years among those who like to take care of themselves. The recipe for this French toast is so simple and the results are so spectacular that you'll love it. Take note! Ingredients: Sliced ​​French toast bread. 20 servings. Milk 1 l Sugar 100 g 4 small teaspoons turmeric latte Cannamela Olive oil 1 l Eggs 2 Sugar for coating Ground cinnamon for coating. Preparation: 1. Cut the bread into slices. The bread should be from the day before (it absorbs the milk better and this results in juicier, creamier French toast) and cut it into slices of approximately one and a half or two centimeters. There's also special bread for torrijas. Choose a quality one. 2. In a saucepan, add the milk, add the turmeric latte, and bring to a boil. Once it has boiled, remove from heat, cover, and let cool. 3. Pour the milk onto a baking sheet and place the bread slices on top. Let them soak in the refrigerator for about an hour. 4. Heat a frying pan with plenty of olive oil and beat an egg. 5. Coat the bread in egg and fry in a pan with very hot oil on both sides. 6. Let the torrijas rest on a plate lined with kitchen paper to absorb any excess oil. Place in the refrigerator. 7. Before serving, sprinkle the torrijas with sugar and ground cinnamon. You can accompany the torrijas with vanilla ice cream, red berries, strawberries or simply on their own - they are delicious!      

Castagnole , also known as carnival fritters , are a typical Italian dessert. They get their name from their chestnut-like shape. They are especially popular in regions such as Emilia-Romagna, Lazio, Umbria, and Piedmont . This dessert, somewhere between a fritter and a fried doughnut, is prepared and consumed mainly during Carnival , along with other traditional sweets such as chiacchiere or frappe. We'll show you how to make these delicious little balls, crispy on the outside and tender on the inside. They can be eaten plain, sprinkled with powdered or granulated sugar, or filled with pastry cream, Nutella, or ricotta. Baked versions are also available for a lighter option.   An easy recipe you can make with kids. Take note! Ingredients (for about 25-30 units) 250 g Pasticceria Caputo flour 50 g of sugar 50 g of melted butter 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla essence or lemon zest 2 tablespoons liqueur (anisette, rum or marsala) – optional Oil for frying (sunflower or peanut) Powdered or granulated sugar for dusting. Preparation Prepare the dough: In a bowl, mix the flour, yeast, and sugar. Make a well in the center and add the eggs, melted butter, vanilla or lemon zest, and liqueur (if using). Knead until you have a smooth, even dough. Rest: Let the dough rest for about 20-30 minutes, covered. Forming the castagnole: Take small portions of dough and form them into walnut-sized balls. Fry: Heat plenty of oil in a frying pan or saucepan to about 170°C. Fry the balls in batches until golden brown all over (2-3 minutes). Drain and decorate: Remove and place on absorbent paper. Sprinkle with powdered sugar or regular sugar while still warm. Optional: They can be filled with a pastry bag if desired. Although they are traditionally eaten alone, we bring you some filling ideas to give this simple dish a boost. Pistachio cream Modica chocolate and orange cream White chocolate cream

Today we bring you three sweet ideas using Loriana piadinas that will take you very little time and are perfect for breakfast, snacks, or dessert. The quality of these piadinas is born from a careful selection of raw materials and is enriched by a production process that is unique in the sector: only Loriana has ovens that cook over a direct flame in less than 1 minute at very high temperatures, obtaining a piadina with superior quality characteristics, recognized and appreciated by consumers and unrepeatable on the market: this is how the perfect piadina is born. Those with gluten intolerance can also enjoy these sweet bites with Loriana gluten-free piadina.   Piadina with chocolate and hazelnut cream. Admit it, everyone has a jar of chocolate in the pantry they can grab a spoonful of in a pinch. But what if you made us a delicious dessert instead? You can add a crunchy touch with nuts or cookie crumbs. Valsoia hazelnut spread will be the perfect companion for this gluten-free treat. With Squacquerone (cottage cheese) and jams. If piadina is the queen, the king of Romagna is it: Squacquerone, a fresh and creamy cheese that will win you over from the first bite. How can you recognize authentic Squacquerone di Romagna? The packaging bears the inscription: “Squacquerone di Romagna DOP” and is accompanied by the community logo. The surface is moist, pearly white, and crustless. The paste is smooth and creamy, ready to spread. It has a delicate flavor, with a touch of acidity that tempers its sweetness. Add honey, gourmet jams and preserves, or candied fruit to the cheese. You're sure to hit the mark.   Piadina with pistachio cream. Pistachio cream always goes well with everything, but with piadina, it's a true dream. The contrast of textures is perfect. Use a good pistachio cream with a high percentage of pistachio, and if it's a good pistachio from Sicily, even better!  

With the arrival of good weather, there's no better plan than an aperitif in the sun on a terrace, and at Biribox, we want to introduce you to a drink that combines two iconic Italian beverages: sanbitter and vermouth rosso. A perfect combination for lovers of bitter flavors. A sparkling cocktail with a spectacular red color, elegant and sparkling, which you can also prepare in an alcohol-free version using sweet vermouth and Peregrino sanbitter. This drink pairs perfectly with fried foods, pickles, or sausages. Ingredients: Ice 2 slices of orange Pitted green olives Sweet Red Vermouth (with or without alcohol) Sanbitter Pilgrim. Another very Italian way to serve sanbitter with an almond flour "crusta." To make the "crusta," lightly wet the rim of the glass with lemon juice, dip the wet rim in the almond flour, and then pour Sanbittèr Rosso into the glass. To create a contrast between the red color of the drink and its bitter taste, you can substitute the flour with black salt. Cheers! Chin-chin

February 9th is celebrated as Pizza Day in honor of one of the most popular and beloved dishes in the world. Although there is no consensus on the exact reason for this date, many believe that it was chosen to commemorate the anniversary of the date when pizza was officially introduced internationally, or as a tribute to the cultural and gastronomic influence of Italy, the birthplace of modern pizza. In Italy, on the other hand, World Pizza Day is celebrated on January 17, since on this date in 2017 UNESCO declared this dish as Intangible Heritage of Humanity, but whatever the reason, it is clear that pizza deserves a celebration. It is important to mention that pizza has a longer history, with antecedents in ancient civilizations that already used flatbread with ingredients such as oil and herbs. However, pizza as we know it today originated in Naples, Italy, in the 18th century and became globally popular in the 20th century. At Biribox we join this tribute to a dish that is a true global culinary icon with interesting discounts on ingredients that will take your pizza to the next level.

The San Marzano tomato is a highly prized tomato variety, native to the Campania region of Italy, especially the area around the city of Naples. It is known for its unique flavour, elongated shape and thin skin. What makes it unique? Taste: The San Marzano tomato has a sweetly tart flavor, with low acidity compared to other tomato varieties. This makes it ideal for use in sauces, as its flavor is concentrated when cooked. It has a meaty texture, with few seeds and a high pulp content, making it perfect for making purees and thick sauces. Appearance: This tomato has an elongated and slightly pointed shape. Its skin is thin and vibrant red. Generally, they are smaller than traditional tomatoes, which means that the flavor is more concentrated in each one. Culinary use: It is especially famous for its use in Neapolitan pizza, but it is also widely used in the preparation of pasta sauces and other traditional Italian dishes. In fact, San Marzano tomato sauce is essential in many Italian recipes for its sweetness and smoothness. Denomination of Origin: There are San Marzano DOP (Protected Designation of Origin) tomatoes that guarantee that the product comes from a specific area and has been grown according to local traditions. This ensures that the flavour and quality are of the highest quality, with a deep connection to the Naples region. Variety: Although the name "San Marzano" can be found in many places, not all tomatoes labeled this way are authentic San Marzano DOP. The original version, grown in the volcanic soil near Mount Vesuvius, is more expensive and difficult to find outside of Italy. Find it in Biribox from the famous Mutti brand in the form of peeled tomatoes with a protected designation of origin that are only grown in the Agro Sarnese-Nocerino area. This indication of origin distinguishes those foods whose quality and characteristics depend fundamentally and exclusively on the territory in which they are grown or produced, and which cannot be obtained anywhere else. The production process is short to ensure that the product retains the freshness and flavour that distinguishes freshly picked tomatoes. In short, the San Marzano tomato is an Italian culinary gem, prized for its exceptional flavour, ideal for sauces and other traditional dishes of Mediterranean cuisine. If you ever get the chance to try it, it's an experience not to be missed!

We have great news! Biribox will be present at Lisbon Food Affair , one of the key events in the food sector. From 10 to 12 February 2025 , we are travelling to Lisbon to share our passion for Italian gastronomy and connect with professionals looking for quality and authenticity. Biribox is an online wholesaler specialising in the distribution of high-quality Italian products. We target restaurants, specialist shops and food industry professionals looking for authentic ingredients and practical solutions. Our mission is to combine tradition and innovation to bring the best of Italy to every business with carefully selected products. We distribute the best Italian brands, such as Rummo, Caputo, Mutti, Caffè Borbone. See you in Lisbon? If you have any questions before Lisbon Food Affair , we will be happy to help you. Whether it is to learn more about our products,  or resolve any concerns, we are at your disposal. Please feel free to write to us through our website: Contact us here . STAND 1B03    

It's time to experiment with new flavours! Here is a creative and delicate version of Crema Catalana with our chamomile. You must try it! Preparation 20 minutes For 4 people Ingredients chamomile: 4 Filtrofiore Bonomelli filters 200ml of water cream: 3 and egg yolks 120 grams of sugar 250 ml whole milk 30 g cornstarch decoration: 4 tablespoons brown sugar Preparation Prepare the chamomile: place the filters in a container and gently pour boiling water over them, preferably not directly onto the filters. Allow to infuse for 5 minutes, squeeze out the filters and discard. Mix the chamomile with the milk. In a saucepan, beat the egg yolks with the sugar, add the cornstarch and a splash of milk and chamomile. Beat well with a whisk to prevent lumps from forming and then pour in the remaining liquid. Place the saucepan over a moderate heat and, stirring constantly, thicken the cream. Decoration: before serving, sprinkle the surface of the cream with brown sugar and place in the oven on the grill function until the sugar has caramelized.  

A classic of Sicilian summer cuisine, capable of transporting us to the island in a single bite. Ingredients for 2 people: 250 g Elicoidali No. 49 Rummo 400 g peeled tomatoes 750 g of eggplants 2 cloves of garlic 5 g of sugar c/n basil c/n of salted ricotta Preparation: Wash the eggplants. Cut two-thirds into fairly large pieces and set aside. Cut the rest of the eggplants into slices and also set aside. In a saucepan, brown the garlic cloves with a handful of basil leaves in olive oil. When the garlic is golden, add the peeled tomatoes, crushing them to release their juice. Adjust the salt and add the sugar. In a large frying pan, heat the sunflower oil. Fry the large pieces of eggplant using a slotted spoon, turning up the heat for 30 seconds. Fry until golden brown. Once the eggplant pieces are ready, remove them with the skimmer and place them on a tray covered with absorbent paper to drain off the excess oil. Fry the eggplant slices following the same procedure. Remove the garlic from the tomato sauce and add the fried eggplants. Meanwhile, cook the Elicoidali n° 49 in a pot with plenty of salted water. A couple of minutes before the end of cooking, transfer the pasta to the pan with the tomato sauce and the aubergines. Cook everything together, adding a little of the cooking water if necessary. Finish with plenty of fresh basil and serve with freshly grated ricotta. Have a nice trip to Sicily!  

This recipe combines one of the most typical winter vegetables with the memory of summer that dried tomatoes bring us with their warm colors and intense flavor. Ingredients for 2 people : 250 g of Rummo spaghetti n° 3 you also have it Gluten Free Here 700 g cauliflower 150 g dried tomatoes c/n sage c/n of cured pecorino c/n of salt Preparation : Soak the dried tomatoes in a bowl of boiling, unsalted water. Let them rehydrate for 30 minutes. Clean the cauliflower by removing the base and separating the florets. Blanch them in boiling water without salt for 15 minutes. Meanwhile, cut the onion into very thin slices. In a saucepan, fry the onion in extra virgin olive oil, flavouring with a few sage leaves. Drain the cauliflower and continue cooking in the pan with the onion. Add a little pepper, sauté briefly, then add a ladle of unsalted boiling water. Mash the cauliflower with a wooden fork. Take the rehydrated sundried tomatoes, roughly chop them and add them to the pan. In a pot of boiling salted water, cook the gluten-free spaghetti al dente (one minute less than indicated on the package). Mix them in the pot, adding a ladle of the cooking water. Remove from heat, add a little extra virgin olive oil, pecorino and serve . Buon appetito!

Pesto sauce is one of Italy's most traditional recipes, and in recent decades it has conquered palates around the world, so much so that it seems it will never go out of style, as more and more homes are consuming it. Its preparation is very simple and requires little skill, but it's not always easy to find all the ingredients fresh, which is why a multitude of ready-to-eat pestos have emerged on the market. Often, these are flavorless sauces that bear no resemblance to the original and do more harm than good to the dish. At Biribox you can find four pestos of extraordinary quality made in Italy , two of them vegan since they are not made with cheese. Traditional Genoese pesto recipe Ingredients for 4 people Fresh basil, leaves only - 100 g Parmesan Cheese-200 g Pine nuts-75 g 2 cloves of garlic Extra virgin olive oil - 160 ml Salt Wash and dry the basil leaves very carefully, removing all the stems from the plant. We peel and remove the germ from the garlic. We toast the pine nuts a little in a frying pan without oil. We mix and beat all the ingredients, adding the oil in a thin stream so that it emulsifies well. 5 Dishes with Pesto. Pesto pizza Spread a generous amount of pesto over the pizza dough, leaving a border of about 2 centimeters. Top with the mozzarella and chopped cherry tomatoes. And that's it! Spaghetti with pesto with cashews and burrata. Boil the spaghetti in plenty of water and add salt until al dente. Mix the cooked pasta with the pesto sauce in a pan and add a little of the pasta cooking water. To give it a crunchy touch, crush a handful of cashews and add them. Place a good Italian burrata on top. When you open it, its creamy interior will blend with the pasta, creating a delicious bite. Tomato salad with pesto. Pesto and any type of tomato make a perfect pairing, always resulting in colorful and healthy dishes. Octopus and pesto. Grill the octopus and add a creamy, fresh touch with the pesto. Pasta salad with pesto. Use fusilli or farfalle, they are perfect for this type of salad!

Did you know that a panettone can last in perfect condition for more than three months? So if you still have panettone after Christmas, you can continue enjoying it until almost spring. At Biribox you can continue buying and enjoying Casa Losito panettones , now with very interesting discounts, available while supplies last. This long, almost miraculous and unique shelf life is not due to the fact that they contain preservatives typical of industrial pastries, but rather to a careful production process that respects fermentation times. We share with you three easy, original and delicious ideas to use panettone and give it a second life. Pastry pudding Prepare caramel in a pan and pour it over the mold. Cut the panettone (200 grs) and let it soften in a bowl with milk (750 ml of milk) for 10 minutes. Add 4 eggs, sugar and flavourings such as vanilla or coffee. Keep in mind that panettone already has sugar and other ingredients so you will need little else for a spectacular result. Stir the mixture and crumble it more or less, this depends on your taste. Pour it into the mould. Cover with aluminium foil, place on a larger baking tray and fill halfway with water to cook in a bain-marie. Bake for 45 minutes at 180ºC with a fan and cool in the fridge for 1-2 hours. You can serve it decorated with cream, chocolate, fruit... Pancakes. Crumble 250g of panettone and put it in a bowl with 750ml of milk. Beat the mixture and add 4 eggs, a teaspoon of baking powder, two tablespoons of butter and two tablespoons of muscovado sugar. Let the pan rest for 30 minutes! Panettone muesli As easy as crumbling the panettone and putting it in an Air Fryer at 80/90 ºC until it is crunchy. Mix it with yogurt and fruit salad. An original and very complete breakfast! Panettone French Toast Infuse 1 litre of milk in a saucepan with 4 tablespoons of sugar, the peel of a lemon and 3 cinnamon sticks. Bring to a boil. Let it rest and cool. We cut slices of panettone of approximately 3 cm and place them on a tray. Pour the warm infused milk over the panettone and let it soak. We coat it with beaten egg and fry it in plenty of oil. Once the slices are golden, drain them and place them on kitchen paper to absorb the excess oil. We add sugar and a little honey and let it cool in the refrigerator. Delicious!

Every year, more and more Spaniards are suffering from the so-called "panettone fever", a delicious epidemic that spreads among sweet-toothed palates during the Christmas season and fills the shelves of supermarkets, bakeries and pastry shops with the fluffy Italian pastry. But not all panettone on the market can boast of being "the real Italian panettone", a difference that is noticeable and that lies not only in the place of origin but also in its preparation, flavour and texture. The authentic panettone is a treasure of Italian gastronomy and as such is cared for and protected by various official regulatory bodies such as the Milan Chamber of Commerce, which collects the technical standards approved by the Committee of Pastry Chefs that identify the 'Panettone Tipico della Tradizione Artigiana Milanese', the place of origin of this sweet. Panettone with artificial flavours, preservatives, emulsifiers, starches, other vegetable fats or colourings, as well as commercial yeast are not permitted. How to recognize an authentic Italian panettone The price: A good panettone is a luxury item, a sweet jewel that can cost up to €40 per kilo. Be wary of those that are too cheap, keep in mind that an artisanal panettone requires at least 72 hours of work and fermentation, and it must be left to rest upside down after baking. Size and weight: an authentic Italian panettone cannot weigh less than 500 grams, while those in competitions often weigh around a kilo. So those cute mini panettone you can find in some shops or bakeries are actually muffins with raisins and candied fruit. Shape: One of the most characteristic features of panettone is its spectacular domed shape. Large domes have become fashionable and some people see this as a virtue and a sign of quality when in reality it indicates an excess of yeast. Be wary of irregular domes or flattened buns. Color: Golden exterior and yellow crumb indicating the use of good butter. Texture: It should be alveolate, spongy and cottony. An authentic Italian panettone does not crumble, it "shreds". In Italy it is customary to eat it in bites. The excess of bubbles and large alveoli tell us about highly hydrated doughs with a great development of gluten with elastic and gummy crumbs that are not typical of a true panettone. Light on the palate, neither pasty nor greasy. Composition: Italian panettone must be made with mother yeast, without any mixtures, preparations, additives or artificial colors/flavors. The classic formula of percentages and ingredients is: Wheat flour: 100%. Butter: minimum 40% of the weight of the flour. Egg yolks: minimum 30% of the weight of the flour. Fruits: minimum 50% of the weight of the flour, but can reach 70%. The ingredients must be well distributed, a sign of careful kneading. Traditional panettone is made with candied fruit and raisins, but many other variations have emerged, many of them magnificent. Casa Losito, whose panettone is highly valued by clients, gourmets and the gastronomic press, offers delicious alternatives such as: panettone with brown glaze and chocolate , white chocolate and lemon , chocolate and cappuccino , or chocolate and pear. Smell: buttery, subtle and with complex aromas. Durability: The real Italian panettone does not use preservatives, but thanks to good production that respects the fermentation, resting and baking times, it can last up to three months if well preserved. At Biribox you can find Casa Losito panettones, authentic Italian panettones with an unbeatable quality/price ratio. And since Christmas isn't Christmas if we don't all enjoy it, we've brought Nutrifree gluten-free panettone from Italy with all the flavour and texture but suitable for celiacs. Come into our store and fill your cart so that you will never miss out on real Italian panettone at your Christmas parties or stores.  

Good news! The lastCasa Losito pastries have just arrived at Biribox These are three types of linguine of exceptional quality, made with Italian grain and, as characterizes Casa Losito, with an original touch that will make your pasta dishes irresistible. The colors of Casa Losito linguine are not artificial, they do not have any coloring, they are obtained exclusively naturally and from good raw materials such as: spinach, red chard, chili, turmeric, tomatoes or lemon. A gourmet quality pasta that will bring joy and colour to your table. We assure you that you will need little more to create spectacular dishes. Take note of these three easy recipes with the new Casa Losito linguine. Linguine with lemon and mushrooms Ingredients 2 packages of linguine al limone Casa Losito 600g of clams 100ml of oil 3 cloves of garlic, finely chopped 2 chillies 1 heaping tablespoon of flour 100ml of wine 30ml sherry Chopped parsley Preparation Two hours before making the recipe, soak the clams in a bowl with very cold water and salt. After this time, sauté the garlic and chillies in the oil but without letting them brown. Add the flour, stir for a couple of minutes and add the wine and sherry. Cook for a couple more minutes until it thickens and add the clams. Cook until they open, add the chopped parsley and pour over the pasta. Stir to coat the pasta well and serve. Linguine with pesto, basil and colorful tomatoes .   Ingredients 2 packages of 250 grams of linguine with pesto Casa Losito 3 cloves garlic extra virgin olive oil 200 g. colored cherry tomatoes a handful of fresh basil Salt pepper Preparation Cook the pasta as indicated on the package, Cut the cherry tomatoes in half. Peel and slice the garlic. Put the garlic in the pan with a splash of olive oil so that it browns as little as possible, add the tomatoes and sauté over high heat without letting the garlic burn, the tomatoes should not fall apart. Once the pasta is done, add it to the pan and sauté it just enough to mix the flavours and colours. At the end of everything add a handful of fresh basil chopped not too finely. Serve with freshly grated Parmesan on top and a touch of freshly ground pepper. Tricolor linguine with lemon   Ingredients 2 packages of Casa Losito tricolor linguine. 50 gr of butter Black pepper A lemon 110 gr grated cheese (parmesan, pecorino or manchego) A sprig of thyme 10 gr of butter 250 ml of pasta cooking water. Preparation We cook the pasta in salted water. In a large frying pan, add the 50 g of butter, the black pepper and the grated lemon peel. We extract the juice from the lemon and add it to the pan and cook everything. We grate the cheese and before removing the pasta we take out 250 ml of the cooking water. We add the cheese to this water, stirring quickly with a whisk so that no lumps form. We add 10 gr of butter. Drain the pasta and add it to the pan with the thyme. Turn off the heat and add the cheese mixture, stirring in circular motions to combine everything. At the table!   We invite you to discover more Casa Losito pastas at Biribox