Inspiration

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

Tiramisu is probably the most beloved Italian dessert by sweet tooths around the world and it is no wonder because it is a delicious mix of textures and flavors. It is also very easy to make and has the great advantage of not requiring baking. Despite being a fairly modern recipe, its origin dates back to the Veneto region in the 1950s, and it has become a classic that cannot be missing from the menu of any restaurant. There are many variations on the classic recipe and many ways of presenting it, but all of them use the delicious Savoiardi sponge cake as a base, light and fluffy with a delicate flavour and a crunchy topping. At Biribox you can find authentic Savoardi biscuits made in Italy by two renowned brands: Savoiardi di Sardegna cookies from Tipico The Masini family preserves the original recipe for Savoiardone di Sardegna, handed down from generation to generation. The way it was made in the past is how it is made today: soft, delicious and full of energy. Sardinian biscuits are ideal for breakfast and snacks, and delicious if accompanied with dessert wines. 50% free range eggs, granulated sugar, wheat flour Savoiardi Matilde Vicenzi Cookies An everlasting classic of Italian pastry tradition, Vicenzovo are still prepared with the same simple ingredients as in the past: flour, sugar and 26% fresh eggs. The classic recipe, in addition to the sponge cake, has 6 basic ingredients: eggs, mascarpone cream cheese, coffee, cocoa powder, sugar and liqueur, traditionally amaretto. Important! The coffee must be of quality since it is one of the protagonists of the dessert. At Biribox you can find two Italian coffees that will give your tiramisus the perfect touch of finesse and flavor: Borbone and Pellini. Classic and easy tiramisu recipe. Ingredients: 400 g of biscuits 400 g mascarpone cheese 4 eggs 100 g of sugar 2 cups of strong coffee 30 g cocoa powder 3 tablespoons sweet Marsala Preparation: Separate the egg whites from the yolks, then beat the yolks with the sugar until creamy. Add the mascarpone cheese and continue beating. Beat the egg whites until stiff, then pour them into the mascarpone cheese and egg yolk mixture. In a bowl, mix the coffee and sweet Marsala and soak the sponge cakes. On a flat plate, serve the dessert in alternating layers of sponge cake and mascarpone cream. Finally, sprinkle the dessert with cocoa powder. Serve cold and... bon appetit! Quick recipe: Individual Tiramisu Guests will love this individual tiramisu. Start by placing the ladyfingers in a single row and cover them with pastry cream. It is advisable to spread a thick layer of cream between the "savoiardo". Dust the dessert with cocoa powder and serve chilled. For more ideas and inspiration, see the original recipe. Ingredients: 1 pack of Vicenzovo 400 g 400 g mascarpone cheese 4 eggs 100 g of sugar 2 cups of strong coffee 30 g cocoa powder 3 tablespoons sweet Marsala Preparation: Separate the egg whites from the yolks, then beat the yolks with the sugar until creamy. Add the mascarpone cheese and continue beating. Beat the egg whites until stiff, then pour them into the mascarpone cheese and egg yolk mixture. In a bowl, mix the coffee and sweet Marsala and soak the Vicenzovo. Serve the dessert on a serving plate. Simply layer the Vicenzovo and mascarpone cream. Finally, sprinkle the dessert with cocoa powder. Serve cold and... bon appetit! Individual Italian pistachio tiramisu Individual tiramisu covered with pastry cream, Italian pistachio cream: a variation on the classic dessert ideal for festive occasions. Ingredients: 1 package of biscuits 400 g. Pastry cream. Pisti pistachio cream Pistachios. Preparation: To prepare this tiramisu, simply alternate the sponge cakes with a layer of pistachio cream and another layer of pastry cream and finely ground pistachios, which make the dessert look elegant and casual at the same time. Serve cold.  

As the name suggests, tomatoes were not always red. In fact, the first ones to arrive in Italy were called "yellow apples" or "golden apples" and hence the term "pomo-doro". This variety was introduced into Europe in the 16th century and was probably cultivated in Mexico, South America and Central America long before the arrival of the Spanish. A product that cannot be missing from your store or restaurant and that will surprise your customers with its bright golden color that adds color to dishes, especially salads, and its slightly acidic, fruity and sweet flavor. In addition, it has beneficial properties for your health as it is rich in beta-carotene and is an excellent antioxidant. Find the yellow tomato at Biribox, the first 100% online supplier of Italian food, from the La Torrente brand , a benchmark of quality in the fruit and vegetable sector with more than half a century of tradition and a strong commitment to the territory and sustainability. Three recipes with yellow tomatoes. Tagliatelle with egg, yellow tomatoes and anchovy sauce. Tagliatelle: Combine all the ingredients in a planetary mixer with the spiral hook and mix until a compact dough is formed, then let it rest in the refrigerator for a few hours (3), at which point take out the dough and with the help of a sheeter extend your sheets to a thickness of 1 and a half cm and a length of 12 cm, at which point with a knife cut your noodles 2 cm wide. Yellow Datterini Sauce: Fry 50 ml of oil in a pan together with the garlic without the core and skin, when it is golden we remove it and pour in our datterini tomatoes and let it cook for 6/8 minutes Preparation of the dish: Take a large saucepan, add a little water and bring to the boil until golden. Boil and add our tagliatelle for 5 minutes, drain and place in the pan of yellow datterini tomatoes, fry for 2 minutes and with the heat off, top with the rocket and colatura and serve as desired. Ingredients 5 eggs 400 g ground semolina 50 g of arugula 25ml anchovy sauce Yellow tomatoes from La Torrente 1 clove of garlic salt to taste. Cheesecake with yellow and pink tomatoes. Finely chop the taralli with a blender, add the melted butter and continue beating until smooth. Add the chopped hazelnuts and pour everything into a 20 cm diameter springform tin. Level well with a spoon and refrigerate for about half an hour. Meanwhile, mix the sheep's ricotta with the cream in a bowl until you obtain a smooth cream. Add the marjoram and season with salt and pepper to taste. Pour the ricotta cream over the prepared taralli base and transfer the mould back to the refrigerator for at least 2 hours. Garnish the cheesecake with yellow tomatoes, slices of speck, whole hazelnuts and a few marjoram leaves. Ingredients 1 jar of 330 g of natural yellow Datterini tomatoes La Torrente 120 g of weed 30 g whole toasted hazelnuts 150 g Taralli in olive oil 80 g melted butter 35 g hazelnuts, toasted and coarsely chopped 500 g of Roman ricotta 50 ml of fresh cream 8 marjoram leaves, salt and pepper. Mezzi paccheri rigati with yellow tomato fillets, mussels and potatoes. Fry the chopped garlic in a pan, add the diced potatoes and brown, adding the wine and a little water until the potatoes are cooked. Separately, open the mussels, peel them and keep them in their liquid. Meanwhile, cook the pasta al dente, drain it and mix it with the potatoes, adding the mussels and the La Torrente yellow tomato Pacchetelle. Serve, garnishing the paccheri halves with a few parsley leaves. Ingredients 340 g of La Torrente yellow cherry tomato Pacchetella 320 g Mezzi paccheri rigati 1 kg of shelled mussels 4 medium potatoes 1 clove of garlic ½ glass of white wine 1 sprig of parsley Evo oil, salt, pepper. In addition to the yellow tomato, you can find other exceptional tomatoes from La Torrente , Mutti tomatoes , or Rosso tomatoes at Biribox.    

Summer is here! Our routines change, our free time increases, and our body and mind go into vacation mode. A wonderful state that oscillates between the search for relaxation and the desire to have a good time, but that can take its toll if you don't take care of yourself a little. One of the best ways to take care of yourself this summer, and with very little effort, is to reduce the intake of fizzy and sugary drinks that have undesirable effects on your health. The bubbles that make them so attractive are an overload of mineral salts for the body, and if you add excess refined sugar, colorants, acidulants, flavorings and other artificial additives to the salt in bicarbonate, the result is harmful to your health. The good news is that there are much healthier and no less delicious options to cool off this summer, such as natural infusions, and at Biribox you can find them in an extraordinary variety of flavors from the Bonomelli brand. Bonomelli is the Italian reference brand for herbal teas and infusions. Its history began in 1908 in Milan, thanks to the experience and skills developed over more than a hundred years of history. Today, Bonomelli has in-depth knowledge of each stage of the production process. A company based on tradition but which has been able to adapt to new times and consumer habits by introducing innovative products such as cold-brewed infusions that we bring you today. Preparation couldn't be simpler, just place the bag of product in a glass, pour cold water and let the infusion rest for 7 minutes. If you want to give a special touch to your infusion you can add ice, fruit or botanicals, we assure you that the result is spectacular due to its color and totally natural flavor. Make large jars of different flavors and impress your guests this summer with its originality. Take it in a thermos on your walks, to the beach or workouts, it will hydrate you and give you moments of pleasure. You no longer have an excuse to cool off this summer in a healthy and delicious way. Go to Biribox and choose from a wide variety of exotic and surprising combinations such as black grape and strawberry , pineapple and peach , papaya and orange or the spectacular raspberry and currant infusion. And since we know it is difficult to choose between such tempting proposals, you always have the option of trying them all in the selection of fruit infusions.      

With the arrival of warm weather comes lunches and dinners with friends or family. The desire to complicate things in the kitchen also seems to take a break and simple, fresh dishes are imposed in our diet. Salad season begins, with pasta being one of the best options for creating original, tasty and complete salads. The colorful pastas from the Casa Losito brand have this delicious philosophy that inspires shared moments and breathes summer sensations because " Happiness is in what you eat and with whom you eat it." We have selected four pasta recipes that we are sure will be a hit with your guests and, best of all, they are healthy! Their colours, in addition to adding colour to the dish, are 100% natural. Take note! Sicilian Salad Ingredients: 1 package of Farfalle Bianche, Rosse e Verdi Casa Losito Arugula Cherry tomatoes on the vine Mozzarella pearls Onion black olives White and black peppercorns Extra virgin olive oil Salt Preparation: Heat water in a pot with a pinch of salt and when it starts to boil, add the pasta and cook for 6-7 minutes. Add a splash of olive oil so that it doesn't stick when you drain it. While the pasta is cooking, prepare the vegetables: clean the arugula, cut the cherry tomatoes in half and finely chop the onion. Drain the pasta and let it cool slightly. Assemble the salad: Place the arugula and pasta on a plate and add the tomatoes, onion, olives and mozzarella pearls. Dress the salad: add a pinch of salt, peppercorns and a splash of extra virgin olive oil. Salad for children. A fresh, flavourful and easy-to-prepare recipe. The Organic Coloured Numbers pasta is made in a traditional way and with 100% Italian quality ingredients such as durum wheat semolina, purple carrot, dehydrated spinach, red beetroot and turmeric. All the little ones and not so little ones in the house will love this recipe! Ingredients: 1 pack of Casa Losito Color Numbers Cherry tomatoes Mozzarella Cheese Balls Extra virgin olive oil Process: 1.- Heat water in a pot and when it starts to boil, add a pinch of salt and the pasta. Cook for 3/4 minutes. Allow to cool. 2.- Cut the cherry tomatoes in half. 3.- Mix the pasta, cherry tomatoes, mozzarella cheese balls and extra virgin olive oil. Ready to serve. Cold pasta salad with spinach, cherry and feta cheese. We know that meals in the office are not always the tastiest, and that's why we want to help you make your meals outside the home delicious. This cold salad of cherry tomatoes, spinach and feta cheese will put a smile on your face when it appears in your lunch box at lunchtime. Ingredients. A package of White, Red and Green Farfalle 250 gr. Cherry tomatoes Spinach Feta cheese Cucumber Chilli peppers For the sauce: Extra virgin olive oil Balsamic vinegar of Modena Salt Ground white pepper Garlic powder Preparation: Cook the Farfalle according to package directions until al dente. (Italy: 6 minutes/Rest of the world: 7 minutes). Drain and set aside. Wash the spinach and drain it. Do the same with the cucumber and cherry tomatoes. Cut the cucumber and feta cheese into cubes. Mix all the above ingredients in a bowl and add the chilli to give it a spicy touch. No salad is finished until it has its dressing, so go for it! Mix together the oil, balsamic vinegar, salt, pepper and garlic powder. Add to the salad and enjoy the flavor. Farfalle, Cherry Tomato and Boiled Egg Salad We're gonna need... ✔️ 1 package of Farfalle Porpora e Verdi #CasaLosito ✔️4 cherry tomatoes cut into quarters ✔️2 tablespoons of canned sweet corn ✔️2 tuna loins in olive oil ✔️1 boiled egg ✔️100 gr of feta cheese ✔️EVOO, salt, basil leaves and oregano to taste To the kitchen! 1. Cook the Farfalle Porpora e Verdi according to package directions until al dente. (Italy 6 minutes, rest of the world: 7 minutes). Drain and set aside. 2. Prepare the rest of the salad by cutting the cherry tomatoes into quarters, cutting the tuna loins into pieces and cooking the egg. Top with the pasta with the sweetcorn, tuna, feta cheese, cherry tomatoes and finish with the tomato leaves. basil and oregano to taste. 3. Add salt and olive oil to taste to finish seasoning. Ready to enjoy! Pennoni with Avocado, Shrimp and Apple Easy and fresh... just what we want at this time of year! This delicious dish is ideal for those days when we fancy an original meal without much preparation behind it. Will you join us in the kitchen? 😋 You only need (two people) A package of our Pennoni #CasaLosito 250 gr. 1 avocado 1 apple 200 gr. of fresh prawns 6 cherry tomatoes Olive oil Sherry Vinegar Reduction To the kitchen! 1. Bring a medium pot of water (3 litres) to a boil, enough water so that the pasta can move around. Season the water with two pinches of coarse salt. Cook the packet of our Pennoni pasta until al dente. Drain and set aside for later. 2. Cook the prawns in a pot and peel them when they are ready. If you prefer, you can buy them frozen and cook them right away... even easier! 3. Pit and cut the avocado, apple and cherry tomatoes in half. 4. Serve everything together and dress with the oil and the sherry vinegar reduction. Enjoy!

If you are an adventurous foodie who likes to discover gastronomic treasures and loves street food, don't hesitate: Italy is your destination. The market, or mercato, is a way of life for Italians, so visiting them is essential to get a feel for the country. No matter which region you visit, town or city, inland or coastal, you will always find a street, square or covered market with stalls selling prepared food and local products. You can find markets specialising in gastronomy and, depending on the time of year, markets specialising in a product such as white truffles in Alba or nougat in Cremona, but most of the time sellers of clothes, household goods or antiques mingle with delicatessens, fishmongers or fruit sellers. A fun and colourful chaos that will instantly make you fall in love. If you are looking to immerse yourself in culinary traditions and taste authenticity, let yourself be conquered by Italian street food without fear or prejudice. Due to its extroverted character, climate and multicultural influences, the south of the country could be said to be a paradise for lovers of "street food" where pizza in different formats reigns supreme alongside fried foods of all kinds and sweet or savory doughnuts seasoned with the spices of each region. Enjoy fresh fish, fried, grilled, pickled or in salad, at the stalls you will find in ports and fishermen's markets along the entire coast of the country. If you don't like getting your hands dirty and don't want to miss a minute of exploring the wonders that the country has to offer, you will always find a "delicious invention" such as a piadina, focaccia, pizza, bread or fried or baked dough with the sausages and cheeses typical of each town or region. Those with a sweet tooth will fall for the creaminess of Italian ice cream, Sicilian cannoli, zeppoles (fritters), candied fruit, nougat and doughnuts. A whole delicious universe of ready-to-eat bites that is impossible to detail due to its extraordinary variety and peculiarities of each area and that make Italy a unique destination for lovers of street food.

We are back from Salón Gourmets with very good feelings, Biribox has won over and convinced food professionals and the most gourmet palates. Once again this year, the prestigious show organised by Grupo Gourmets at IFEMA, Madrid, broke the record for visitors and the entire Biribox team travelled there to showcase its competitive offering of top Italian brands at wholesale prices. The large family of brands that Biribox encompasses was available for visitors to sample at our stand, located in Hall 4. In the mornings, the quality of the Neapolitan Borbone coffee, the natural flavours of the Bonomelli infusions and herbal teas and the sweet bites of Matilde Vicenzi triumphed. Rummo pasta gave us the most delicious moments with the creations of chef Riccardo Carnavali who came all the way from Italy for the important event. On our Instagram you can see the recipes with which Riccardo surprised us. Caputo flours, Mutti and Loriana tomatoes, and Tartufi Jimmy seasonings were some of the products most celebrated by gourmets looking for quality at good prices. If we have to talk about a great success, it is that of our wide range of gluten-free and vegan products from Nutrifree and Valsoia that surprised the owners of shops specialising in celiac disease who were not familiar with Biribox and its leading brands made in Italy. Casa Losito 's pastries filled the fair with colour and we were able to taste the new panettone with which the brand intends to conquer the Spanish public this Christmas. A Top Secret that we will soon reveal! At our digital kiosks, those interested in learning about Biribox were able to browse our website, checking out its speed and ease of use, a unique customer experience that convinced many to register as new customers. Welcome gourmets, we will not let you down! And as all good things come to an end, the time has also come to bid farewell to this Gourmets Fair that has left us with such good times and has served to position Biribox as the leading online distributor of Italian food. Thank you to all visitors and new customers!  

Every April 6th, Italians proudly celebrate one of their most iconic dishes: carbonara. A well-deserved tribute, already world-class, to a recipe originating in Lazio that combines creaminess and flavour in every bite. Those of you who follow us on social media, if you don't already... we'll be waiting for you there. We're sure you've fallen in love with the spectacular recipes that Marçal Horttigüela shares on his Instagram profile @marsal.gourmet . A young chef specialising in Italian cuisine with whom Biribox has the great pleasure of collaborating regularly, as his talent in the kitchen is enormous and makes us drool over each of his video recipes. Today, on "Carbonara Day", we share with you four carbonara recipes from Marçal Hortigüela that will make you fall in love even more with this delicious sauce and that go beyond the traditional preparation with eggs, pepper, guacinale and pecorino cheese. Oh! Important: carbonara never contains cream! Carbonara with shrimp and truffle. A luxury carbonara where the sea and the countryside come together in perfect harmony. Tonno carbonara. In this recipe, Marçal replaces the guacinale with red tuna tacos and enhances the sea flavour by finishing it with katsuobushi, Japanese dried bonito flakes. The result is spectacular: pure umami! Carbonara with artichokes . A recipe that will make you a success as a chef, in which Marçal makes cabonara with delicate slices of artichokes that he previously preserves. And good news: it's artichoke season! Risotto carbonara. We fell in love with this dish at first sight: pure flavour and maximum creaminess! And you, which of these recipes would you choose to celebrate "Carbonara Day"? If you want to learn how to prepare more Italian recipes as spectacular as these, follow Marçal Hortigüela on Instagram

Once you try them, you won't be able to live without them. These small, golden doughnuts have gone from being a humble staple food to a gourmet delight, perfect for snacking on or accompanying cheeses and cold cuts. There are many stories about their origins, but they all tell us about a product that was born in the Middle Ages from the scarcity of resources among the poorest classes, what we now call a recipe for making the most of it. But whether it was a monk or a humble mother looking for a way to feed her offspring or the leftover scraps from bakers, it is clear that taralli are a great invention! and they live up to the saying “make a virtue out of necessity.” In Italy they are also known as Grandma's Taralli or Noni's Taralli, as it was a recipe traditionally prepared by grandmothers and although the best-known taralli are those from Puglia, they were also prepared since ancient times in Naples or Sicily, today they are consumed and made throughout Italy.   Their main characteristic is that they are seasoned savoury doughnuts, cooked and then baked. Depending on the area, their ingredients or size may vary, so the Neapolitan ones are larger and made with butter compared to the smaller ones from Puglia, made with olive oil and seasoned with spices such as black pepper or fennel. Biribox, in its desire to bring quality Italian products to consumers, has in its shop the delicious taralli from Forno di Puglia, prepared with 99% raw materials from Puglia. The best way for Dolciaria Ambrosiana to celebrate Puglia and export its flavour to Spain and Portugal. Find them at Biribox in boxes of 10 units in two versions: Taralli Caserecci with Olive Oil and Taralli alla Pizza And as always, Biribox does not forget about celiacs, and you can now find in our store and as a brand new addition, the classic gluten-free taralli Fiore di Puglia But if you like to get into flour, here is the recipe for the famous “taralli de noni” Take note! Recipe: Ingredients: 375 ml of warm water 5 gr of baking powder 1 kg classic Caputo flour 200 ml Chablis type white wine 200 ml of extra virgin olive oil A teaspoon of dried fennel seeds or half a teaspoon of ground black pepper or pepperoncino A pinch of salt Preparation: Dissolve the yeast in warm water. Mix the flour with the wine, oil, fennel seeds or pepper and salt. You can use a mixer. Also add the water and yeast mixture. Work the dough until all the ingredients are well integrated. Form a ball and cover it with a cloth to let it rest for about 20 minutes. We make the doughnuts by forming churros by hand about 30 cm long, which we then cut and join the tips together, then roll each of the tips into small rings. In a pot with boiling water, cook the taralli for approximately 1 minute, until they float to the surface. Once cooked, remove from heat and drain on paper. Preheat the oven to 200ºC and bake for approximately 30 minutes. Ready!

3 Easy Gluten-Free Pasta Recipes with Pesto, Italian Ragù, and Truffle. With Rummo GF Pasta. Suitable for Celiacs. Tips and FAQ.

As experts in Italian food and on the occasion of #pizzaday, we want to debunk some false myths or popular beliefs about the most universal dish in Italian cuisine. The pizza is round. The round pizza is a macro-category that includes the queen of pizzas: the Neapolitan and its imitator, the American pizza, but in places like Rome, Genoa or Sicily the most popular is the pizza al taglio – literally “pizza by the slice”, made in rectangular trays and sold by the slice according to weight. The establishments usually have many flavours of pizza, normally with one or two ingredients, configured according to local tastes. Pizza alla Pala is another type of rectangular pizza that originated in Roman bakeries as a way to use up leftover bread dough. Bakers would roll out the dough lengthwise, top it with fresh toppings, and serve it in slices on a wooden paddle. Pizza always has mozzarella and tomato. Sfincione pizza is the most popular pizza in Sicily. Its name comes from the Sicilian language and its translation would be “sponge pizza” since its dough is higher than the Neapolitan one and it is quite similar to focaccia. It is characterized by never having mozzarella and is made only with tomato sauce and as additions, onion, anchovies, oregano and a little Sicilian cheese. And if you hate tomatoes... you'll love pizza bianca or white pizza, without tomato sauce but lots and lots of cheese. It's usually eaten in Rome, where it's known as pizza e fichi, but it's very popular all over the country. In Naples, pizza bianca is the name given to any pizza that doesn't have tomato, either in sauces or in slices or cherry tomatoes. Pizza is always made in the oven. Fried pizza or pan-fried pizza debunks the common belief that pizzas are always made in the oven. Pizza fritta, a classic Neapolitan street food, comes in many different shapes. For example, montanara is round and calzone is crescent-shaped, you could say they are similar to Spanish empanadas. Pizza al padellino, or “pan pizza” is typical of Turin and is a type of pizza that is baked in small, round trays. Delicious! Pizza makes you fat. Authentic Italian pizzas are nothing like the overstuffed pizzas from the big American chains where cheese and sauces overflow onto thick, pre-cooked dough. Traditional pizzas such as Neapolitan, Sicilian, or Roman pinsas are made with much lighter doughs and are the result of natural fermentation processes. Ingredients such as tomato sauces, cheeses and, from there, a host of raw materials that sneak in can turn an innocent pizza into a calorie bomb. It's complicated to make pizza at home. Most of us turn to supermarket pizza bases, but making our own easy homemade pizza recipe is a much simpler process than we think, especially if we have the right ingredients, especially flour, since not just any flour will do. At Biribox you can find the special Caputo flour for making pizza and we assure you that it won't fail! Ingredients: 1 kilogram of Caputo pizza flour 1 teaspoon fine salt 2½ cups warm water 2 tablespoons of olive oil 30 grams of fresh yeast Elaboration 1. Mix the warm water with the fresh yeast in a bowl. To make a homemade pizza dough you can easily use this type of yeast or make a pizza dough with dry yeast, both are valid. If you prefer dry yeast, you should mix it with the flour and if, on the other hand, you prefer fresh yeast, it is essential to mix it with warm water. 2. Once you have mixed the yeast with the water, add the two tablespoons of oil. Mix well to combine all the pizza ingredients. 3. Before the mixture cools, add the flour and salt to a large bowl, forming a volcano shape. Pour the mixture into the centre. Knead well until you notice that the dough stops sticking to your hands and you can handle it without problems. 4. When you have the fluffy pizza dough ready, you will need to shape it into a long tube and cut it into 4 portions which you will shape into a ball. 5. Cover the dough with a clean, dry cloth. Let it rest for 45 minutes. You will see that, little by little, it will begin to rise until it doubles in volume. 6. After the appropriate time has passed, sprinkle a little flour on a table. Now you should spread it with your hands, stretching it from the center to the sides, giving it a circular shape. If you have a rolling pin, you can also use it to make the dough thinner. It's tomato sauce time and good news! At Biribox we have the favourites of Italian pizza masters. Mutti Sauces In our store you can find everything from peeled tomatoes, ideal for making an excellent homemade tomato sauce like our grandmothers used to make, to ready-made sauces like Aromatic Pizza Sauce or Passata Sauce , which will be perfect on your homemade pizza. And if you want to give it a final spicy touch... we recommend the Gocce Piccanti Olive Oil from Calabria Or a gourmet touch with Tartufi Jimmy 's truffle oils From Biribox we wish you a happy #pizzaday and we invite you to celebrate it with a pizza, whether round or square, pan-fried or baked, with or without tomato. Always delicious!

Today we bring you this classic recipe from the Lazio region. It is a very easy sauce to prepare that is traditionally combined with long pastas such as linguine or spaghetti, but it also goes wonderfully with short pastas such as macaroni, farfalle or fusilli. In Rome it is sometimes used to sauce gnocchi. And good news! In addition to being a delicious dish that your customers will love, its cost is low, so you can make a good profit for your business. Take out a pen and paper and write down the recipe. We'll take care of getting out the calculator so you can find out the food cost of this dish: We will need for 6 servings… 1 package of pasta. We offer you several options, all delicious!: Linguine n13 Rummo, 500 grs. €1.66 Spaghetti nº3 Rummo, 500 grs . €1.66 Rummo Potato Gnocchi, 500 grs 1'97€ 150 grs of Guancinale or pork jowl 5'18€ 1 can 400 grs of Mutti peeled tomatoes . €1.57 100grs of pecorino cheese 3'25€ 2 chillies 0.5€ To finish...a splash of Calabrian Delizie spicy oil 15ml €0.50 Splash of white wine 200 ml. €1.20 Salt to taste 0.05 Total price of the recipe (without calculating energy and personnel costs): €13.91. €2.78 per unit The increase with gnocchi would be €0.31 Preparation: Allow about 20 minutes We start by preparing the sauce. We cut the guanciale into strips and cook it in a pan, adding a piece of chilli. When ready, add the wine, let it boil for two minutes, remove the meat and set it aside, leaving the liquids in the pan. We boil the pasta, since the sauce is almost ready. While the spaghetti is cooking, fry the finely chopped tomatoes in the same pan where we cooked the guanciale pieces and let them dissolve and thicken until forming a homemade fried tomato sauce. We remove the chilli and add the meat, sautéing everything together to combine the flavours. Drain the pasta well and serve it on plates. Add a spoonful of grated pecorino cheese to each plate and cover with the Amatriciana sauce. At the table we can finish the dish with a splash of spicy oil and a little more grated pecorino cheese. Without a doubt, a dish that will be a hit. Alla tavola!

We are launching a new family at Biribox! If you come into our store you will see that we have made a selection of premium products with the most gourmet palates in mind. Italy can boast of being one of the countries with the most culinary treasures in the world. Its varied territory, from the green north to the blue Mediterranean, together with its rich history are some of the reasons that explain the extraordinary variety and quality of the products that this generous land offers. Proposals that cannot be missing in your business if you want to surprise your customers with unique products that are authentic gastronomic treasures, among which we highlight: Gragnano PGI pasta, 28 pastai. The small and charming town of Gragnano, in the province of Naples, is known worldwide as the capital of Italian pasta. A pasta of exceptional quality that has earned it a PGI (protected geographical indication) label. The reasons for its excellence is due to the quality of its grain, the purity of the water in the area and a production process based on tradition and artisanal care. In our shop you can find six varieties of 28 Pastai Gragnano, all of them sold in boxes of 12 units, which is a saving choice: Three long pastas: linguine, candele and spaghetti. Three short pastas: fusillone, pennoni rigati and fusilletti. Oils, seasonings and extra virgin olive oils Tartufi Jimmy. Biribox, the first 100% online importer and distributor of Italian food, in its desire to bring the best of Italian cuisine to Spanish tables, offers its customers a selection of Italian truffle products from the Tartufi Jimmy brand, a leading company in the sector that allows it to have fresh truffles in the best conditions at all times of the year to make its different products such as oils, seasonings, sauces and top quality truffle pastes. A gourmet product that cannot be missing from your grocery store or restaurant kitchen and that, thanks to the purchase in box format (6 or 12 units), allows you to acquire a traditionally expensive product at wholesale prices, thus achieving good margins for your business. Pisti pistachio cream. The culinary and economic value of the Italian pistachio is such that it is also known as “Sicilian green gold” since it has been cultivated on the northern island of Sicily since ancient times, probably introduced by the Arabs during their domination of the region in the 9th century. Pisti is a leading brand in Italy. Its creams are made with the best pistachios from Sicily and are handcrafted in accordance with the traditional pastry-making tradition. The result is a cream with a silky, spreadable texture. It is perfect for enjoying at breakfast, simply spread on toast, bread or panettone as a topping for ice cream, crepes and biscuits or for making sweet pastries and cakes. If you have a restaurant or a bakery, we encourage you to give a unique and authentic Italian touch to your creations. Save by buying in box format - 10 units of pistachio cream jars - and receive it in 24 hours wherever you are. Giuseppe Cremoni PGI Vinegars . a high-quality vinegar, renowned in Italy and with a very competitive price, even more so if you buy it in a box! You can find two Giuseppe Cremonini vinegars in our shop: Organic Balsamic Vinegar of Modena 3 Grapes, 250ml (6 units per box). A 100% natural organic balsamic vinegar of Modena with cooked grape must. Complex, dense and harmonious flavour. Balsamic Vinegar of Modena 5 grapes, 250ml (6 units per store) Classic and traditional flavor, smooth and creamy. Pellini Cafe , a coffee loved by Italian consumers. Italy is probably one of the countries with the greatest coffee culture in the world. These coffees are made with top quality ingredients. They select the best coffee at origin and normally work with three types: Arabica, Robusta or blend. The way you prepare your coffee is also a key to success. The coffee must always be freshly ground, espresso coffee "at the moment", the true Italian way of enjoying it so that it does not oxidise and lose any of its organoleptic properties. You no longer have an excuse not to offer your customers one of the best coffees in the world and when they ask you what coffee you have, you can answer with satisfaction: "I have a good Italian coffee." Amarena in syrup Fabbri . An exquisite, bitter and fruity mouthful made from small, dark-coloured Italian cherries grown in the cities of Bologna and Modena. It is bottled in syrup and used as a decoration on desserts and ice creams. With a manufacturing process that follows the original recipe passed down from generation to generation by the Fabbri family. Gocce Piccanti Olive Oil from Calabria,Delizie di Calabria is a company founded in 1989 in the deep south of Italy. A region where the sun shines 300 days and warms the heart 365 days a year, capital of ancient Magna Graecia. A family business dedicated to the production of hot peppers and preserved foods from Calabria. This olio, oil, is ideal for giving your pizzas a punch!!! It also comes in a beautiful glass bottle. Casa Losito Pastas, a brand whose philosophy is family and the joy of sharing a good meal. Made with 100% Italian wheat and natural ingredients. Traditional and colorful, they add a touch of gourmet quality to your dishes.   Enter the store of  Biribox and discover these and many other gourmet ideas for your business. Unique products that will give you an extra advantage over your competition.

The charming little town of Gragnano, in the province of Naples, is known worldwide as the capital of Italian pasta. There are several reasons that explain the success of the pastas made in this area of ​​Campania, but to summarise, there are two reasons: geographical and historical. Gragnano and its fertile plateaus are in a privileged climatic position, nestled between the Lattari mountains and the sea. The land enjoys a mild, stable and slightly humid climate all year round, perfect for growing high-quality wheat and allowing the pasta to dry gradually, which is essential for determining the colour, elasticity and firmness of the pasta when cooked. The water, so important in the production of pasta, comes from the mountains and springs with extraordinary purity in fountains and springs that feed the mills and factories. Historically, Gragnano has always been linked to wheat, its name is derived from the Latin word “grain”. The art of making pasta has been handed down in this land from generation to generation and certain techniques are still crucial today to obtain a quality product. What makes Gragnano pasta unique? In addition to the quality of the grain, the water and the careful drying, already mentioned, the entirely artisanal production process is key to what has earned Gragnano pasta a PGI seal, Protected Geographical Indication. The dough is made from durum wheat semolina and water from local springs and is kneaded using a traditional method that results in a homogeneous and elastic dough, but it is in the cutting of the pasta that we find its main difference compared to other areas of Italy. Once the dough is obtained, it is passed through "matrices" that are exclusively made of bronze, a technique and material that gives the pasta a unique rough surface that gives it the ability to absorb and integrate sauces. Drying is carried out with extreme care, controlling the temperature and humidity at all times for a period of between 6 and 60 hours and with several cycles of hot air ventilation. Packaging must be carried out in the producing companies, or at the production site, within twenty-four hours of production, to avoid moisture loss. Biribox, in its quest to bring the best of Italian cuisine to Spanish consumers, brings from Gragnano “28 pastai”, a brand that brings together 28 artisan producers with faces and stories that go back several generations. Seven reasons to choose 28 Pastai Gragnano. IGP Certified : 28 Pastai is a small artisan pasta factory in Gragnano that works exclusively with certified traditional methods, using only bronze dies and drying the pasta slowly at low temperatures. Only Italian durum wheat : An exclusive combination of 5 excellent varieties and patented semolina from cereals grown on the hills of Frentane is the basis of the unique flavour of 28 Pastai pasta. Zero pesticides and glyphosate : Seven out of 20 pasta brands contain glyphosate, a herbicide that is harmful to health. Ensuring a good and healthy plate of pasta is one of 28 Pastai's missions! Blockchain-certified supply chain: Each package of pasta contains a QR code that allows you to know the origin of the grain and check the temperatures and drying times of the pasta. A digestible pasta that is produced in a way that benefits from the gluten network that retains starch. The result is a healthier pasta with a lower glycemic index. Sustainable : Uses 100% recyclable paper and bioplastic packaging to reduce our impact on the planet. Food Award 2022 : after a strict selection process, it was chosen by Food magazine as the best product of 2022, in the "First Courses" category. “ Gambero Rosso , the best Italian food 2023”Linguine 28 Pastai have been included by Gambero Rosso in the exclusive annual selection of Italian agri-food excellence for 2023, which identifies the best products to enhance the territorial identity and unique biodiversity that distinguishes Italy. At Biribox, we added an eighth reason: any pasta dish made with 28 pastai is incredibly delicious! In our shop you can find six varieties of 28 Pastai Gragnano , all of them sold in boxes of 12 units, which is a saving choice: Three long pastas: linguine, candele and spaghetti. Three short pastas: fusillone, pennoni rigati and fusilletti A product that cannot be missing in your gourmet store and that will surprise your customers.

Authentic Italian panettone is such a delicious treat that you don't even need an appetite to die for it. In Italy, it is customary to put it in the center of the table and eat it in bites, as this is the best way to enjoy its cottony texture. , its crumb comes out in strands, juicy and tender to melt in your mouth giving you all its nuances. Like all sweet pastries, panettone is a good companion for coffee and hot chocolate. Some people like to soak it in liquor or brandy creams - wonderful! - or fill it with cream, mascarpone or Nutella. The combinations are almost endless, and all delicious. as it is not an excessively sugary snack. At Casa Losito , experts in Italian panettone, we are encouraged to decorate it and we think it is a great idea as it is a wonderful sweet base with a good consistency, perfect for letting your pastry imagination run wild or spending a few fun hours in the kitchen. These are some of the ideas that Casa Losito offers us to decorate panettone with spectacular results: Panettone with Mascarpone & Dehydrated Orange. To surprise your family you only need... ✔️ Traditional Panettone #CasaLosito⁠ ✔️Mascarpone cheese⁠ ✔️Hazelnuts and/or any other nuts to taste⁠ ✔️Granada⁠ ✔️Optional: Dehydrated oranges for decoration⁠ Preparation: 1. To fully appreciate the flavour and fragrance of Panettone, remove it from its wrapping two hours before and place it next to a heat source. 2. Spread the Mascarpone cheese over the top of the Panettone using a long serrated knife without applying pressure. 3. Open the pomegranate and place the fruit on top of the cheese. Add the dried fruit and dehydrated orange to taste. And enjoy! Panettone with chocolate and pomegranate. A Brown Glaze and Chocolate panettone or chocolate panettone or panettone with three chocolates from Casa Losito. For the frosting: ✔️100 gr of dark chocolate ✔️1 tbsp butter ✔️1 tbsp chocolate chips To accompany: Pomegranate and hazelnuts, walnuts or dried fruit to taste. Preparation: 1. To fully appreciate the flavour and fragrance of Panettone, remove it from its wrapping two hours before and place it next to a heat source. 2. Melt the chocolate and butter in a bain-marie. Pour the mixture over the panettone and finally, sprinkle with the chocolate chips. 3. Open the pomegranate and place the fruit on top of the chocolate. Add hazelnuts, walnuts or dried fruit to taste. Panettone with Chantilly cream, red fruits, almonds and Christmas decorations. For the base you can use any of the panettone from Casa Losito A combination with a spectacular result that will only take you a few minutes. Panettone with red berry coulis, lemon and pomegranate. For this preparation we recommend the traditional panettone from Casa Losito or the lemon and white chocolate panettone. For the Coulis: You can use both fresh berries, such as blueberries, strawberries, raspberries, cherries or blackberries, or frozen ones to make this easy coulis. Place the berries, sugar, water and the juice of half a lemon in a pot. Stir occasionally and cook for about 10 minutes or until the berries are soft. To make a berry coulis with gelatin to cover a cake, for example, you simply need to soak two sheets of gelatin and add them to the pot, well drained. Tip: If you make frozen berry coulis, you don't need to defrost them beforehand. cool slightly and blend with an electric mixer. Strain the berry coulis to remove the seeds and leave a finer puree. Once the coulis is made, you can add whole fruits and let them soften a little over the heat. Cover the panettone with the cooled mixture and decorate it with orange and pomegranate, which will give it a crunchy touch. Panettone with children's decorations. A great idea to make with the little ones in the house, easy and attractive. You can cut the panettone horizontally leaving two halves and add a filling to make it juicier. Cover the panettone with fondant, icing or simply cream and add colorful toppings or mold fondant figures - they will love it!  

With Christmas just around the corner, the question that arises every year arises: what am I going to surprise my guests with? At Biribox we have the answer... and this is without a doubt truffle! A noble and very Christmassy product that enhances all dishes and will make you the best host this Christmas. Natural truffles are traditionally expensive and not always available as they are a seasonal product, but there are other, much more convenient and economical options for adding truffles to your dishes without losing any of their delicious flavour and quality. For example, a touch of truffle seasoning or a few drops of a good truffle oil can make all the difference in your dishes and turn them into gourmet treats. If you want to give greater prominence to the bold flavour and aroma of truffle, we suggest the Tartufi Jimmy truffle and mushroom sauce or paste . It has a dark colour and a smooth texture that allows you to better enjoy all the peculiarities of the product and give a special touch to starters and appetizers to main dishes of poultry or meat. Keep an eye on the white truffle and cheese sauce , with just one spoonful of this delicate sauce, you will achieve an impressive flavor in almost any savory dish. A unique gourmet gift that will surprise any cooking lover. It was difficult for us to choose between so many recipes made with truffles because we like them all! Here you have an easy and very inexpensive appetizer and starter, a side dish as traditional as truffled mashed potatoes in the style of French chef Joël Robuchon, a fish and finally a spectacular sauce to accompany your meat dishes. . Croutons with white truffle cream and crispy bacon. An easy appetizer with truffle : Ingredients 2 eggs 20 g salted butter 150 g of bacon 90g white truffle cream 60 g fresh cream salt pepper 4 slices of bread Preparation: Cut the bread. Toast the bread in a frying pan with extra virgin olive oil. Break the eggs and add 60g of fresh cream, salt, pepper and mix everything. Heat a frying pan with butter (preferably salted) and cook the eggs. In another skillet, cook the bacon until crispy. Spread the white truffle cream over the toasted base. Add the scrambled eggs and crispy bacon. Decorate the plate as desired. Cocotte eggs, simple and delicious One of the easiest ways to make them is to sauté some spring onion, garlic, peeled tomato, thyme, oregano and salt, make a nest with this mixture in a container and break an egg into the hole. Then, simply sprinkle with goat cheese and bake in a bain-marie for about 10-15 minutes. To finish, top with black truffle sauce and mushrooms and… enjoy! Sole with truffle butter. A dish that will be a success Sounds complicated? Not at all! Brown the cleaned sole with a little butter in a frying pan and set aside. Add flour, white wine, broth, salt and half a squeezed lemon to the juices until it comes to the boil a couple of times. Add the truffle sauce to the mixture. You can accompany the fish with some baked potatoes. Truffled purée Robuchon style. A culinary gem from France. For this preparation, the best ratte potatoes are selected, which, once cooked, are passed through a food mill and butter previously dissolved in a little milk is added. After stirring constantly, the result should be a very fine puree. Add to the puree with a drizzle of black truffle oil or a touch of truffle seasoning Truffle sauce. Ennoble your meat dishes. It is a very simple sauce to prepare that perfectly combines the combination of soft and intense, sweet and salty flavors. Truffle sauce is the masterpiece of accompaniments. Ingredients 1 glass of dry sherry 1 glass of meat broth 1 dessert spoon of corn flour 20 gr of butter 1 specimen of black truffle Salt and pepper Elaboration: Prepare the sauce in the same pan where the meat was marked, this way we take advantage of all the juices. We pour the wine into the pan and evaporate over high heat, combining the juice well. Once the alcohol has evaporated, add the meat broth and wait for it to reduce. In a glass with a little water, dilute the corn flour and add it to the sauce, stirring constantly. Two tablespoons of truffle and mushroom sauce , to which we add the butter so that it binds well. There is no excuse for not being the best host this Christmas. At Biribox you can find Tartufi Jimmy oils, seasonings and sauces that will be your best allies in the kitchen or a perfect gourmet gift for your grocery store.

To understand the importance that Italians attach to a good cup of coffee, we have to go back centuries. Although the origin of coffee is in Africa, it was the Italians, and specifically the Venetian merchants, who were the first to introduce the first coffee beans to Europe around the 16th century. This exotic product was initially called “qahwa”, meaning invigorating, and quickly spread, causing a sensation. A couple of centuries later , the first coffee shop in Europe opened in 1720 in Venice's St. Mark's Square. The famous "Caffé Florian" is still open to the public today and is considered one of the oldest in the world, as well as a must-see if you travel to the city of canals. The Italians are also responsible for the first coffee machines , from the primitive moka pot to the first steam espresso machines. A technology that demonstrates their deep knowledge of coffee beans and the constant search to extract their maximum potential to achieve the perfect cup. Coffee culture is so deeply rooted in the lives of Italians that you could say it is part of their DNA and is present in every home and at every hour of the day, an excuse to get together, a coffee to share, to relax or get active. It is really a lifestyle that is learned within the family and is a legacy that is passed down from generation to generation, always faithful to tradition and without paying attention to trends. But… what makes Italian coffee unique and how is it made? These coffees are made with top quality ingredients, Italy is one of the main importing countries in the world. They select the best coffee at origin and normally work with three types: Arabica, Robusta or blend. The way you prepare your coffee is also a key to success. The coffee must always be freshly ground, espresso coffee "at the moment", the true Italian way of enjoying it so that it does not oxidise and lose any of its organoleptic properties. Third point to consider: grinding. Grinding too finely could result in a coffee that is too strong, short and bitter, but not too coarse either, as it could lose intensity. The choice of coffee maker is also important, but if the coffee is good, well roasted, freshly ground and made with mineral water or any other water that is tasteless, the result will be good. Italian espresso is usually served in a porcelain or glass cup, but always short, around 40 ml. In a visual analysis, the great particularity of a good espresso is its 3-4 mm layer of crema, with a thick velvety texture, walnut or hazelnut in colour, with reddish or slightly brown tones depending on the type of coffee used in the preparation. In the mouth, the body should be in balance with the cream, aroma and flavour of the coffee, and should be full, dense and complete. A good espresso is neither light nor watery. Forget about sugar, a good Italian espresso is naturally sweet and does not need sugar or milk to be enjoyed. Only the perfect authentic Italian espresso achieves the exact balance of all the flavours and aromas, creating a unique sensory experience that in Italy is enjoyed in a single sip. It is true that there are other ways to drink coffee in Italy : The five most popular ways to drink coffee in Italy Spain, so rich in gastronomy and culinary traditions, is far from the coffee culture of Italy or other countries as close as Portugal or France. Many catering businesses pay little attention to the coffee service, not realizing that it is the last taste left in the mouths of their customers when they visit their establishment. Today, thanks to modern coffee machines and successful capsule coffees, there is no excuse not to serve a good coffee to your customers. Choose Italian coffee, it will not disappoint you, your customers will appreciate it and you will probably increase your clientele as the number of "coffee lovers" who know how to appreciate quality is increasing. Biribox brings to Spain two of the most famous and beloved coffee brands in Italy in different varieties, blends and formats: Pellini and Borbone You no longer have an excuse not to offer your customers one of the best coffees in the world and when they ask you what coffee you have, you can answer with satisfaction: "I have a good Italian coffee."

The arrival of panettone in supermarkets and shops announces the proximity of Christmas. In Spain, the number of fans of this Christmas sweet is increasing, so much so that one could speak of a "bom del Panettone" in the last ten years, becoming a serious competitor to the Spanish Roscón de Reyes. A sweet that also arouses passions in Latin America, where it arrived at the hands of Italian immigrants in the 20th century. As a curiosity, we will tell you that in Peru it is sold all year round and is not missing in its Fiestas Patrias. Panettone (without Italian spelling since 2022 the RAE has assimilated it to Castilian) is a sweet bread made from double fermentation dough whose origin is We find it in the Lombardy region, specifically in the city of Milan. The origin of panettone is uncertain but there are two legends, both with a Toni involved and set at the end of the 15th century. One, the most popular, tells that back in 1490, the Duke of Milan had organised a large banquet at his house and his cook, in a twist of bad luck, burned the dessert he was planning to serve. Toni, one of the kitchen assistants, had baked a loaf with the remains of the dessert ingredients for his own consumption and suggested to the cook to serve it as the final touch to the banquet. The 'dessert' was so popular that it was christened Toni's bread, two words that led to the current panettone. The other, much more romantic story, has as its protagonist a young man from the Milanese aristocracy in love with the daughter of a pastry chef who, in order to win the young woman's heart, pretended to be a pastry apprentice and introduced himself to the father under the name of Toni. During his work, he invented a sugared bread with candied fruit and citrus aromas that was a great success in the pastry shop, a bread that everyone asked for like Toni's bread, hence panettone. But let's get to the heart of the matter: What is it about panettone that makes it so irresistible and how do you recognise a good panettone? A good panettone should have a large, golden dome overflowing from the "jacket", demonstrating proper fermentation and baking. The ingredients of the traditional recipe only contain flour, eggs, butter, sugar, sourdough, raisins and candied fruit. The crumb should be airy and fluffy, soft and delicate with a buttery and orange flavor. An increasing number of companies and families are choosing panettone as a Christmas gift for clients, friends and family . With them in mind, Biribox brings to its store, in a box of six units for a limited time and while supplies last, one of the most famous panettone and loved by food critics: Casa Losito panettone. A gourmet panettone presented in a beautiful gift box, made only with natural ingredients and a unique sourdough, 100% pure and without any other additives or fermentation accelerators. You can find Casa Losito panettone at Biribox in eight different varieties : traditional, with chocolate, with three chocolates, with chocolate and pear, with marron glacé, with chocolate coating, with lemon and white chocolate, cappuccino and chocolate. A panettone that can't be missing from your table this Christmas. Hurry, they're flying!

In Italy, as in Spain, traditions persist to celebrate All Saints' Day "Giorno dei Morti" and All Souls' Day "Ognissanti", November 1 and 2. Although the rise of Halloween from America has greatly changed customs in Italy, many families still maintain ancient customs that have their origins in remote European pagan cults and that Christianity later adopted. And as in all good customs, gastronomy plays a very important role, either to bring families together around a table and remember those who are no longer with us, or as a gift from the "beyond" for those who can enjoy it. Popular legend has it that the deceased visited their relatives and brought gifts for the children. During the long journey from the afterlife, it was customary to set the tables with delicacies. Today, in some Italian regions, leftovers are still left on the table all night, or the table is set with an extra place setting. There are countless typical dishes and sweets prepared for this holiday throughout Italy, most of which are made with seasonal products such as chestnuts, pomegranates, raisins, chickpeas or broad beans. Simple, centuries-old recipes that have been passed down from generation to generation but are no less delicious for that. At Biribox, in our desire to bring Italian cuisine closer to the Spanish public, we have selected: 10 typical Italian dishes and sweets to celebrate All Saints' Day. This chestnut risotto is a typically autumnal recipe and is prepared throughout Italy. Chickpea and pumpkin soup , a medieval recipe that varies greatly depending on the region Canavesa Soup , a very old recipe of Piedmontese origin. It is a soup made from cooked cabbage Favette dei morti (dead beans) - biscuits made mainly with almonds and enriched with different ingredients depending on the region. Frutti di Martorana , typical of markets and fairs, Fiere dei Morti, in Sicily. A fruit made from almond paste. Taralli with icing sugar. Crozzi 'i mottu (bones of the dead) are very typical of different regions and of Sicily, especially. In Sardinia or Liguria, children received bread, beans, almonds, raisins, pomegranates and other autumn products. Pupi ri Zuccaru, sugar dolls, knights and peasant women representing the dead, fill the markets in Sicily at this time. 'Pan dei morti' , a sweet made with flour, biscuits, almonds, raisins and figs. Sweet pupatelli, another Sicilian sweet where almonds are the protagonist. Happy All Saints' Day. Let's toast and eat good Italian food for all those who are no longer here and let's not forget that true death is oblivion.