Inspiration

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.  

There is probably no inhabitant of the planet Earth who does not know or has not tried pizza, the Italian dish par excellence along with pasta, but if we ask about pinsa… doubts begin to arise. Although both dishes are similar, there are several things that differentiate them, but we can tell you in advance: the secret is mainly in the dough. Both names share an etymological root, hence their similarity, pizza and pinsa derive from the Latin “pinsere” which means to crush or press, since in their preparation the dough is pressed and stretched but in the case of pizza it is made round, and oval in the case of pinsa. Another thing that differentiates them is their origin. Although they both share remote ancestors that are none other than the flatbreads that have been made in the Mediterranean and the Middle East since before the Roman Empire, it could be said that pizza, as we know it today, is Neapolitan and pinsa is Roman. The modern pinsa has experienced an incredible boom in recent years and has threatened the reign of pizza since it was born in 2001 in Rome when businessman Corrado di Marco invented it by adding rice flour to a mixture of soy and wheat flour that he had been working on for years. A successful formula that soon spread from Rome to the whole of Italy and from there to the rest of the world. Both doughs serve as a base on which to combine different ingredients, but it is the shape and the dough that differentiate them at first glance, with wheat flour being the main ingredient in pizza, especially high-strength flours with more protein and more gluten that allow for longer fermentations. The pinsa, besides being oval, has a higher and lighter dough due to its long fermentation periods, which are left to rest for more than 72 hours. Its high water content, together with the use of the best flours and sourdough, give it high digestibility. Another reason that explains the success of pinsas in the restaurant industry is the convenience of baking, since a dome oven like that used for pizzas is not necessary to achieve a perfect result. The future will tell whether one day the pinsa will put an end to the reign of the pizza, while we hope to have cleared up doubts and whet appetites. As experts in Italian gastronomy, we offer you a piece of advice: to make authentic Italian pizzas at Biribox, we recommend the famous Caputo flour , the favourite of the best Italian pizza makers. and Mutti Tomato for your pizza and pinsa bases.

Canned peeled tomatoes are a versatile ingredient that can make all the difference in your business kitchen. In this special article, we will explore three delicious and easy ways to incorporate these canned tomatoes into your kitchen to impress your clients, friends or family. Idea #1 Quality Tomato Sauce A quality tomato sauce is essential for many food businesses and restaurants. Canned peeled tomatoes offer a reliable, consistent-tasting base that can elevate your dishes to the next level. Ingredients 1 can of high-quality canned peeled tomatoes. 2 tablespoons extra virgin olive oil. 1 onion, finely chopped. 2 cloves of garlic, minced. Salt and pepper to taste. Fresh herbs for a gourmet touch (optional). Instructions: Heat the olive oil in a large saucepan. Sauté the onion and garlic until golden. Add the canned peeled tomatoes and simmer for 20-30 minutes, stirring occasionally. Optionally, add fresh herbs to enhance the flavor. Blend the sauce to achieve a smooth texture. Add salt and pepper to taste and serve as an accompaniment to your pasta dishes, pizzas or meats. Idea #2 Authentic Italian flavor in your pizzas If your business includes pizzas on the menu, canned peeled tomatoes are an excellent choice for pizza sauce. They provide an authentic flavor that your customers will appreciate. Ingredients Quality pizza dough. 1 can of peeled tomatoes. Dried oregano to give that characteristic touch of flavor. High quality mozzarella. Toppings of your choice (ham, mushrooms, peppers, etc.). Instructions: Preheat oven according to pizza dough instructions. Spread the dough on a pizza pan. Crush the peeled canned tomatoes and use them as a sauce base. Sprinkle with dried oregano to enhance the flavor. Add high-quality mozzarella and your favorite toppings. Bake according to dough directions until pizza is golden and bubbly. Idea #3 Deluxe Chicken Parmesan Dishes If you offer chicken parmigiana dishes on your menu, canned peeled tomatoes can add authentic flavor to the tomato sauce. Ingredients Quality chicken breasts. Flour for dusting. Beaten egg. High quality breadcrumbs. 1 can of peeled tomatoes. High quality mozzarella cheese. Fresh basil. Quality extra virgin olive oil. Salt and pepper to taste. Instructions: Preheat the oven to 180°C. Prepare high-quality chicken according to your usual recipe. In a saucepan, heat the high-quality canned peeled tomatoes and add basil, salt and pepper to taste. Place the chicken in a baking dish, cover with tomato sauce and high-quality mozzarella cheese. Bake until cheese is golden and bubbly. Serve with pride in your restaurant. Now at Biribox , your Italian food supplier, you can find the famous Mutti brand tomatoes in different versions, all delicious. Fill your cart and start making a difference by offering dishes with authentic Italian flavour.

With the arrival of autumn, the first truffles arrive in Italian kitchens, a product highly appreciated by gourmet palates around the world due to its deep flavour and earthy aroma. Its market value can reach astonishing figures, due to its scarcity, as it is a rare fungus that cannot be cultivated and arises naturally, developing in a symbiotic mycorrhizal relationship with some species of trees, such as chestnuts, walnuts, holm oaks or oaks. Italy, like Spain, is one of the main truffle producing countries in the world due to its special climatic conditions. Cold, dry and windy areas, within a Mediterranean climate, are factors that make these precious gastronomic treasures appear. The Italian truffle is especially typical in the areas of Piedmont and Umbria where different traditional fairs and markets are held in the autumn months, a gastronomic trip that we recommend. There are many Italian recipes that use truffles as an ingredient, whether fresh in slices or grated, or in sauces such as the famous tartufata sauce typical of central Italy. Any dish, however simple, can be enhanced with a touch of truffle... pasta, risotto, pizza, burgers, eggs or even as an accompaniment to bread or with cold cuts and cheeses. But in the world of truffles, the white truffle from Piedmont is undoubtedly the “queen of truffles” worldwide. Every year, the best tables in the world compete for the few white truffles that the earth produces in the autumn, and their price can reach €6,000 per kilo, ten times more than the equally famous black truffle. 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. Enter Biribox and discover: Black truffle and white truffle oils, made from olive oil, elevate any dish to the extraordinary. Try them on salads, vegetables, pasta, rice, meats. Barbecues become something special when you leave a bottle of truffle oil on the table. The delicious white truffle and parmigiano reggiano cream. With just one spoonful of this delicate sauce, you will achieve an impressive flavour in almost any savoury dish. A unique gourmet gift that will surprise any cooking lover. Black truffle sauce in 90g or 500g in catering format! A traditional Italian delicacy made from extraordinary hand-picked winter truffles. With just one spoonful of this aromatic and masterful sauce, you will achieve an impressive flavour in almost any savoury dish. A unique gourmet gift that will surprise any cooking lover.  

Balsamic vinegar has gone from being a product only appreciated by gourmets to filling supermarket shelves and becoming the favorite dressing in many homes in our country, but... is balsamic vinegar all dark and sweet vinegar? The answer is undoubtedly a resounding NO. The authentic balsamic vinegar of Modena is a must of grapes from the vineyards of the provinces of Modena and Reggio Emilia that is reduced and aged in wooden barrels. An artisanal process called “ricalzo” that requires knowledge and a lot of time for the acetic fermentation to take place, for your information the 'extravecchio' aceto, the most expensive and coveted, undergoes an aging process of 25 years! The result of so much care is a dense syrup, very little acid, aromatic, with many nuances of flavor and an intense dark color. Most of the balsamic vinegars that we find in supermarkets are fake, they are not from Modena, nor are they aged in wood and have a multitude of ingredients added to simulate authentic Italian vinegars, such as sugars, other vinegars and artificial colorings. and, of course, they can't be worth €2! To avoid fraud and protect this treasure of Italian gastronomy, an official Guardianship Consortium was created and rules were established to be able to market the product as “balsamic vinegar of Modena” as are the origin of the grapes, which must be from Modena or Reggio Emilia. , and the mandatory fermentation in wooden barrels for a minimum of 60 days. The Guardianship Consortium established two guarantee seals: DOP (protected designation of origin) and IGP (Protected Geographical Indication), with the DOP being the highest quality and certifying that they are acetos that follow the authentic traditional process, with grape must without reduced with other ingredients and can age for up to 25 years. PGI vinegars certify the origin and a percentage of authentic balsamic vinegar in their ingredients. A seal of quality but it is important to say that it groups together acetos of very different qualities. As experts in Italian gastronomy, these are the things you have to take into account when choosing a good Aceto di Modena: 1-Look for the DOP or IGP quality seal , the origin must be Modena or Reggio Emilia. 2-The price , be wary of cheap acetos, we are talking about a gourmet product. 3-Look at the percentage of authentic modena balsamic vinegar that the product contains. 4-The fewer ingredients , the better! The authentic one is made only with must and is not diluted with other vinegars, juices or sweetened with sugars. 5- Aging , the longer the time, the higher the quality. If you have a grocery store or a restaurant , a good balsamic vinegar from Modena cannot be missing from your shopping list. Your clients deserve quality Biribox , in its desire to bring the best Italian food products to the Spanish consumer, has opted for Giuseppe Cremonini 's balsamic vinegars with PGI; a high quality vinegar, recognized prestige in Italy and with a very competitive price, even more so if you buy it in a box! You can find two Giuseppe Cremonini acetos in our store: BIO 3 Grapes Balsamic Vinegar of Modena , 250ml (6 units per box). A 100% natural organic Balsamic Vinegar of Modena with cooked grape must. Complex, dense and harmonious flavor Balsamic Vinegar of Modena 5 grapes , 250ml (6 units per store) Classic and traditional flavor, smooth and creamy

Italy can boast of being one of the countries with the most gastronomic treasures in the world. Its varied territory, from the green north to the blue Mediterranean, along with its rich history are some of the reasons that explain the extraordinary variety and quality of the products that this generous land offers. Wines, cheeses, oil, seafood, fish, fruits, vegetables... and pistachios! Yes, pistachios. The culinary and economic value of the Italian pistachio is such that it is also known as “the Sicilian green gold” since it is on the northern island of Sicily where they have been cultivated since ancient times, probably introduced by the Arabs during the domination of the region in the 9th century. The small town of Bronte, near Catania, is known for being the capital of pistachio. The climate, rich volcanic soil and altitude of the Bronte region give them a distinctive flavor and texture. Additionally, they are traditionally grown and harvested by hand, ensuring exceptional quality. These characteristics make Sicilian pistachios considered the best in the world. There are many culinary qualities of this Sicilian green gold, from sweet to savory preparations. If you are planning a trip to Sicily you cannot miss trying dishes made with pistachio such as: Pistachio Cannoli: Delicious crispy dough tubes filled with a mixture of ricotta and chopped pistachios. Pistachio pesto: A variant of the classic Genoese pesto, where the basil is replaced by pistachios, garlic, olive oil and cheese. Pistachio Gelato: A creamy, smooth ice cream with an intense pistachio flavor. Pistachio tart: A sweet tart with a crunchy base and a soft, aromatic pistachio filling. Pistachio Risotto: A creamy and flavorful risotto, prepared with broth, rice, chopped pistachios and grated cheese. Biribox, the first online distributor of Italian food in Spain, as it could not be otherwise, wanted to bring this treasure of Italian gastronomy to Spanish consumers and has done so in the sweetest way with Pisti pistachio creams . Pisti , is a reference brand in Italy, its creams are made with the best pistachios from Sicily and in an artisanal way following the pastry tradition; The result is a cream with a silky and spreadable texture. It is perfect to enjoy at breakfast, simply spread on toast, bread or panettone as a topping for ice cream, crepes and cookies or to make sweet recipes for pastries and cakes. If you have a restaurant or a pastry shop, we encourage you to give a unique and authentic Italian touch to your preparations. Save by purchasing in box format - 10 units of jars of pistachio cream - and receive it in 24 hours wherever you are.

The Italian government has begun all the procedures to have its kitchen declared Intangible Heritage by UNESCO but we will have to wait, as a deadline, until December 2025 to find out if its candidacy is approved. A prestigious recognition that cuisines such as Mexican, French, Japanese or Mediterranean already enjoy. In the application file, the Italian government highlighted the intangible cultural heritage, social practices and rituals that cuisine represents. A reflection of the country's biocultural diversity and the national tradition of preparing and eating a meal to strengthen ties with loved ones A cuisine full of intangible values ​​that goes beyond pasta and pizza and that cannot be explained without sitting at a table surrounded by friends and family, or without knowing the producers and artisans who work and manufacture the gastronomic treasures that come with generosity the Italian land. “A set of social practices, habits and gestures that lead to consider the preparation and consumption of a meal as a moment of sharing and encounter” as highlighted in the candidacy. “ Italian cuisine means promoting the idea of ​​quality of life and Italianness, which is made up of art, culture, landscapes, monuments, but also of experiences such as those of food excellence”, said Minister Sangiuliano at the press conference held at the Roman College An official recognition but one that the general public has already granted to Italian cuisine decades ago since it is the favorite among all cuisines in the world, as supported by numerous studies or surveys such as the one carried out by YouGov, where 25,000 people were asked in From 24 different countries what their favorite foods were, Italian cuisine was chosen as the favorite, receiving an average popularity of 84%. TripAdvisor, the online review platform, recently crowned Rome the best gastronomic destination in the world for 2023 based on the quantity and quality of comments from its millions of users. We will have to be patient and wait until 2025 to find out what we have no doubt at Biribox : Italy has the best gastronomy in the world!

Cherry tomatoes have an interesting history. They are believed to be native to Central and South America, and were brought to Europe during the time of colonization. However, cherry tomatoes as we know them today, small and sweet, were developed from selective crossings in different regions of the world. These small, tasty tomatoes have become very popular around the world and are used in a variety of dishes and recipes. But it is in the volcanic land of Sicily where this variety of tomato achieves its most delicious expression, so much so that they are considered by many gourmets to be the best cherry tomatoes in the world and account for more than 40% of total tomato consumption in Italy. Cherry tomatoes are grown in various areas of Sicily, mainly in the provinces of Palermo, Ragusa, Catania and Siracusa. These regions offer favorable climatic conditions such as high solar radiation, dry climate that, together with their fertile soils and water with high salinity, create ideal conditions for growing high-quality cherry tomatoes. Of all the cherry trees grown in Sicily, the “paquino” or “pachino” variety is the most valued by tomato lovers. This small tomato with a good consistency and delicate sweetness has been awarded a PGI (Protected Geographical Identification) by the European Community in order to protect its authenticity. Biribox, the first 100% online Italian food store, in its desire to bring the treasures of Italian gastronomy to the Spanish consumer, brings from Sicily the famous Agromonte sauces made with Sicilian cherry tomatoes in different versions: Passata sauce , vegan and gluten-free. A classic recipe brought from Sicily perfect to accompany hot pasta, pizzas or any Italian dish. A unique gourmet gift that will surprise lovers of Italian cuisine. Cherry tomato and basil sauce , vegan and gluten-free, It is made following the traditional Sicilian recipe with top quality ingredients: hand-selected cherry tomatoes, extra virgin olive oil and fresh herbs. Sauces that will give your pasta dishes the unique authenticity of Italian cuisine in a beautiful and easy format with surprising results like this recipe for Sicilian sauce with Passata Agromonte sauce. Ingredients for 2 people: 1 jar of Passata Agromonte sauce. 250 g pasta. In our store you can find a wide variety of Italian pastas 1 onion 15 black olives 1 small can of anchovies 30 g capers Olive oil. Fresh basil. We peel and slice the garlic. We brown it in a frying pan with a little oil. We peel the onion and cut it into julienne strips and also add it to the pan. Let it brown a little and also add the sliced ​​black olives, a few capers and the anchovy fillets. We reserve 2 olives and 2 anchovies to decorate. We sauté. We add the Agromonte passata sauce and let it reduce for a few minutes. Once the pasta has boiled, we drain it and serve it along with the sauce, decorating with a little chopped basil, parsley, olive and the fresh anchovies that we have reserved. Do you dare? We couldn't make it easier for you. If you are gluten intolerant you can make this recipe with gluten-free pasta without giving up any of the authentic taste of Italy.  

Cooking pasta is very easy, it's something we all know how to do... or not? In Spain, until very recently, great myths have persisted false when cooking pasta such as adding oil to water of cooking or smashing a spaghetti against the wall to check the period, oh my God! No! These are the five mistakes that are made when cooking pasta and that a Italian would never commit. Linguini alla Putanesca with Pasta Rummo. 1. The first commandment, and the most important, of those who love pasta above all things is always cooking pasta, always al dente, please! . There is no greater sin than pasta stale and slimy. Each pasta has its times since some have nothing to do with it. fettucini with some macaroni, a fresh or dry pasta and, for of course, one from another of wheat. Our advice is that you read the instructions on the package carefully and still control Constantly make your point so that it never goes overboard. When in doubt It is better to take it out a little hard since it will finish cooking at bind it with the sauce. 2. Add salt to the cooking water but never oil, a useless expense which contributes nothing to the final result. 3. Be generous with the water, the pasta should move “like a fish in the water” to release the starch and cook evenly. 4. Never rinse pasta once cooked, the only thing that What you achieve with this is to eliminate the starch that is necessary for that the sauce adheres properly to the pasta. What's more, if you add a little cooking water to your sauce you will like the result. 5. The pasta is cooked once the sauce is finished and added immediately to the sauce, this way the pasta will absorb the flavor of the sauce and will mix properly. In more fluid sauces and with more delicate nuances as possible being a vonglole you can finish cooking the pasta with the dip. Farfalle Casa Losito If you want your pasta dish to be authentically Italian at Biribox, the first 100% online Italian food store, you have a huge variety of pastas made in Italy from the country's main brands such as Rummo, the most loved by #pastalovers for its flavor and texture which has made it famous in the world whole. Tradition with more than 175 years of history. In our store you can also find pasta from Casa Losito, 100% Italian but a fun and very chic touch

radiators Radiatori is a cut of dry pasta that resembles old radiators, hence its name. It has a tubular shape with small protruding ridges or fins, giving it a unique appearance. These ridges help retain the sauce, making radiatori ideal for thicker, more hearty sauces, such as a Bolognese sauce or cheese sauce. Plus, its unusual shape makes it a fun and visually appealing option on the plate. Trottole The trottole is a spiral-shaped cut of dried pasta. Its name comes from the Italian word for "spinning top", the traditional spinning toy. The trottole has a unique texture, since the spiral shape allows it to retain the sauce well. It is an ideal choice for lighter and creamier sauces, such as a pesto sauce or a fresh tomato sauce. Plus, its distinctive shape makes it a fun and versatile pasta that's sure to wow your diners. Mafaldine Mafaldine, also known as mafalda or mafalde, is a curly ribbon-shaped cut of dried pasta. Its name comes from the famous Italian comic strip "Mafalda". They have ruffled edges along their entire length, giving them a distinctive elegant appearance. Mafaldines are great for catching thicker, creamier sauces, like a cheese sauce or seafood sauce. Plus, their unique shape and texture make them an eye-catching and delicious option.

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Carbonara pasta is one of the most classic and popular dishes of Italian cuisine. Plus, it's easy to do and is always a winning option. Here's the recipe! Ingredients: ✔️ 500 gr of spaghetti nº3 Rummo: €1.35 ✔️ 200 gr of bacon or bacon: €3.00 ✔️ 4 eggs: €0.40 ✔️ 1 cup of grated Parmesan cheese: €2.00 ✔️ Salt and black pepper to taste: €0.05 Total ingredient costs: €6.80 Preparation: Cook the pasta in boiling salted water until al dente. Meanwhile, cut the bacon into small cubes and fry in a skillet until golden brown and crisp. In a bowl, beat the eggs with the grated Parmesan cheese and black pepper. When the pasta is done, drain it and add the pancetta to the pan. Stir to mix well. Add the egg and cheese mixture to the pasta and mix everything quickly so that the eggs cook with the residual heat of the pasta. Make sure the pasta is hot for the eggs to cook. Serve hot with more grated Parmesan cheese on top. Tip: For an extra touch, add a little white wine to the pancetta before mixing with the pasta.