Inspiration

Descubre la historia de Rodolfi Mansueto, una de las empresas conserveras más antiguas de Italia. Desde 1896, en el corazón de la Food Valley de Parma, transforma el mejor tomate italiano en passatas, pulpas y salsas de calidad excepcional.

Different pasta dishes with Mutti sauce Some days you crave a quick pasta, other days you feel like turning on the oven and making something "homemade," and still others you're looking for a recipe with character, one of those that looks like it came from a restaurant without much fuss. The good news is that if you start with a good tomato sauce, pasta changes completely. In this blog, I won't tell you Mutti's story (you already have that in your other post). Here we'll get practical: how to make the most of Mutti sauce to prepare different pasta dishes, with distinct flavors and textures, using formats like passata, polpa, or pelati depending on the desired result. The key: texture rules (and that's why not all "tomato sauces" are used the same way) Before getting into recipes, here's an Italian cooking tip that will save you from mistakes: choose your tomato by its texture. If you want a fine, uniform, and bright sauce, passata is perfect. It's that base that integrates with pasta and looks elegant with very few ingredients. If, on the other hand, you fancy a more rustic, chunky sauce, polpa gives you that homemade touch that makes the dish seem "made with time," even if it's quick. And if you like to control the result with your hands — crushing, adjusting, deciding whether you want it thicker or finer — pelati are the most versatile format, especially for sauces that will cook for a while. With that in mind, let's cook. When you want classic: pomodoro that tastes like home There's a reason why spaghetti al pomodoro is an icon: it doesn't depend on a thousand ingredients; it depends on doing it right. Here, Mutti sauce acts as a clean base, and you just have to "perfume" it. Start with olive oil and garlic (without burning it), add Mutti passata, salt, and basil. Ten minutes over low heat and you have that simple, comforting red sauce. If you want the final Italian touch, turn off the heat and add a drizzle of oil and a little Parmesan. You'll have a pasta that needs nothing more... because it already has everything. When you want a dish with character: arrabbiata and puttanesca (without complicating things) If you're in the mood for something more intense, the magic is in what accompanies the tomato. Arrabbiata is perfect for busy days: garlic, chili, passata (or polpa if you like it more rustic), and done. The tomato embraces the spice, creating a sauce with personality, the kind that calls for bread to dip. And if you like Mediterranean flavors, puttanesca (olives, capers, anchovies) works incredibly with tomato. Here you can use crushed polpa or pelati: the tomato balances the saltiness and makes everything well-rounded. It's a "serious" pasta without being difficult. When you want real "comfort": meatballs or quick ragu with deep flavor For truly hungry days, a hearty sauce is what you crave. And here, Mutti makes it easy without you having to cook for hours. If you're making meatballs, brown the meat first, then let it finish cooking in Mutti passata over low heat. The sauce permeates, giving it that comforting "stewed" flavor. And if you want a quick ragu, use Mutti polpa and, if you have it, a teaspoon of concentrate for depth. With a good sofrito and 20–25 minutes, you'll get a sauce that tastes like Sunday, even if it's a weekday.   When you want to show off: baked pasta and lasagna with Mutti sauce Some dishes just look appealing. Pasta al forno is one of them: gratinated, mozzarella, crispy edges... and the tomato holding it all together. Here, a sauce with more texture usually works very well: Mutti polpa, or even a mix of 70% passata + 30% polpa if you want a balance between creaminess and chunks. Mix al dente pasta, sauce, mozzarella, Parmesan... and bake until bubbling. It's one of those dishes that smells like home before it even reaches the table. For lasagna, if you're looking for a "cleaner" and more uniform finish, passata helps the sauce integrate with the béchamel and makes the layers perfect. Here, the tomato shouldn't compete; it should support. Which pasta to choose for each sauce (quick trick that changes everything) A detail that makes a difference: the shape of the pasta. If the sauce is thin (passata), spaghetti or linguine work great because the sauce coats them. If the sauce has chunks (polpa/pelati), opt for rigatoni, penne, paccheri: they trap the sauce inside. For baked dishes, choose pasta that can hold up: rigatoni, mezze maniche, tortiglioni. It's not a whim: it's the Italian way to ensure every bite has sauce. One sauce, a thousand dishes (each with its own personality) The beauty of tomatoes is that they are humble, yet they change everything. With Mutti sauce, you can make everything from a 10-minute pomodoro to a baked pasta to share. You just need to know what texture you want, choose the right format, and cook with patience (even if it's little).

Since 1908, Bonomelli has represented Italian tradition in 100% natural infusions and herbal teas, made with selected plants, fruits, and herbs that combine flavor and benefits for daily well-being. Their range includes a variety of flavors, from functional to fruity infusions, all designed to accompany different moments of the day. 🍵 What makes Bonomelli herbal teas so special? Bonomelli infusions stand out for several reasons: 🌱 100% natural ingredients without caffeine, perfect for any time of day. 🍇 Blends that combine herbs and fruits for digestive, relaxing, or simply delicious effects. ☕ They can be enjoyed hot or cold, adapting to every season and moment. 🫖 Their preparation is simple and allows you to enjoy a moment of calm with every sip. 🍃 Variety of flavors and ideal moments 🌼 Relaxation and rest When the day has been intense or you need to unwind after a long day, a relaxing herbal tea can be your ally.A blend of chamomile, linden, passionflower, and lemon balm helps relax the mind and prepare the body for the night. 👉 Ideal time: in the afternoon or at the end of the day, before sleep. 💡 Perfect accompaniment: oatmeal cookies, a small piece of dark chocolate, or natural yogurt. 🍇 Fruity infusions for different times of the day Fruity flavors like black grape and strawberry or papaya and orange surprise with their natural sweetness and refreshing aroma. These fruit infusions are perfect for when you want something light and tasty without caffeine. 👉 Ideal time: mid-morning, after lunch, or for a snack. 💡 Perfect accompaniment: fruit cookies, soft biscotti, or a slice of homemade cake. 🍃 Digestion and inner well-being If you eat a heavy meal or want to maintain a feeling of lightness after meals, infusions with fennel, anise, caraway, or milk thistle help support digestion. These plants have a long tradition in herbal culture for their natural effect on the digestive system. 👉 Ideal time: after the main meal or a heavy dinner. 💡 Perfect accompaniment: fresh fruits like pineapple or apple, or some whole-grain crackers. 🔄 Tips for preparing your infusions 🍯 To enhance the flavor, try adding a touch of honey or a little lemon zest. 🧊 You can also make them cold in summer: let the tea bag steep in cold water for 7 minutes for a natural refreshment. 🍪 How to accompany your infusions A good accompaniment makes your tea ritual even more special: ✨ Homemade cookies like oatmeal or lemon.🍰 Soft cakes or muffins.🍏 Fresh fruit for a healthy touch.🍫 Dark chocolate in small portions for flavor contrast. ☕Make your break a special moment Bonomelli infusions are not just a drink: they are an invitation to take a conscious break, to take a moment for yourself, savor natural ingredients, and accompany your routine with small gestures of well-being. Discover the entire collection available at Biribox and choose the ones that best suit your daily life. 👉 ✨ Bonomelli Infusions at Biribox 🌿

Caffè Borbone is the best-selling Neapolitan espresso in Italian hospitality. We tell you its history, its blends (Crema Clásica, Espresso Intenso, Crema Superiore, 100% Arabica), the available formats (beans, Nespresso capsules, Dolce Gusto, ground), and how to buy it wholesale at Biribox with 24/48h shipping in Spain.

Piadina Loriana: the Italian secret for your Christmas recipes When we think of Italian cuisine, we usually imagine elaborate dishes, full tables, and long after-dinner conversations. But there's a product that has been part of Italian daily life for decades and, little by little, has also become a must-have for the holidays: Piadina Loriana. Yes, the classic thin, soft, flexible piadina with that authentic flavor that only Italy can provide can be much more than a "flatbread sandwich" for quick dinners. In fact, it's a perfect wild card for Christmas cooking because it allows you to create quick, economical, attractive, and, above all, delicious recipes. In this blog, we'll tell you why piadina can become your best ally for these holidays and how to make the most of it.   The magic of piadina at Christmas: total versatility Christmas is full of impromptu moments:friends arriving unannounced, dinners that stretch out, appetizers that turn into meals… and that's where Piadina Loriana shines. Its versatility allows it to be transformed into: bases for Christmas appetizers, crispy baskets or cups to fill, festive rolls to share, mini appetizer pizzas, savory or sweet cones, even impromptu desserts with fruit, cream, or chocolate. One product and a thousand possibilities.   2. Rotolini: the option that always triumphs Rotolini (rolls) are another star recipe.Just spread out your piadina, fill, roll, and cut into slices.They look beautiful, taste great, and are eaten in a single bite. Christmas fillings that work very well: cream cheese + ham + arugula, smoked salmon + cheese + lemon, pistachio cream + ricotta for a sweet version, cocoa cream + fruit for those with a sweet tooth. Perfect for appetizer trays.   3. Impromptu desserts: yes, piadina also works for sweets In Italy, piadina also ventures into sweet territory:crisping it up a bit and filling it with cream, ricotta, fruit, or chocolate. For Christmas, you can make: sweet rolls with pistachio cream, baskets with chocolate mousse, caramelized piadina with apple and cinnamon. A festive touch without overcomplicating things. Piadina is the Italian wild card your Christmas needs You don't need to overcomplicate things to enjoy delicious Christmas recipes.With Piadina Loriana, you can prepare appetizers, quick dinners, festive dishes, and desserts effortlessly… but always with that charming Italian touch. This holiday season, make your table more creative, more practical, and, above all, more Italian.Christmas also tastes like piadina. 🇮🇹✨  

🟠 Matilde Vicenzi Savoiardi: the heart of authentic Italian tiramisu When we talk about Italian desserts, one ingredient stands out above all others: Savoiardi, also known as ladyfingers. And if there's one brand that has mastered this art for over a century, it's Matilde Vicenzi. Their famous Vincenzovo are not just cookies; they are a key piece of Italian pastry tradition. 🇮🇹 An Italian icon since 1905 Matilde Vicenzi began her adventure in Verona, handcrafting family recipes that quickly became benchmarks of Italian pastry.Today, more than 100 years later, her Savoiardi remain a recognizable symbol worldwide: quality, flavor, and an incomparable texture. The Vincenzovo Savoiardi maintain a classic recipe with simple and natural ingredients, respecting the original tradition. 🍮 What makes Vincenzovo Savoiardi special? 1. Perfect texture for absorbing flavors They are light, airy, and have that porous structure ideal for soaking up coffee, mascarpone, or any cream.The result? A tiramisu that is juicy inside but stable outside. 2. Balanced flavor Sweet, but not too sweet.With a light hint of egg and that artisanal pastry feel that differentiates them from other industrial brands. 3. Quality ingredients Matilde Vicenzi uses selected flour, fresh eggs, and traditional methods that result in a clean, honest, and delicious product. 4. The #1 cookie for tiramisu in Italy In Italy, when thinking of tiramisu, Vincenzovo automatically comes to mind. They are the most used both in homes and in professional bakeries. 🍰 Ideal for tiramisu… and much more Yes, Savoiardi are the base for perfect tiramisu, but their versatility goes far beyond: Desserts in a glass (ideal for Christmas or dinner parties). Diplomatic cake or “zuppa inglese”. Semifreddo and mousses. Accompaniment for coffee or cappuccino. Light snacks for children and adults. Their firm texture makes them perfect for soaking without breaking, yet they maintain a delicious softness when bitten. 🎄 A must-have for your Christmas recipes This season, Savoiardi become allies for preparing quick, attractive desserts with an Italian touch.From individual tiramisus in small glasses to layered desserts, they are the ideal solution for surprising without complications. Vincenzovo Savoiardi at Biribox: Italy in your home At Biribox, we love to bring authentic and quality products. That's why we work with Matilde Vicenzi, a brand that represents tradition, craftsmanship, and Italian flavor. You can find them in ideal formats for both families and hospitality professionals.Their price-quality ratio is one of the best on the market, and they guarantee spectacular results in any recipe. 👉 If you want to prepare the perfect tiramisu, this is your key ingredient.

🧀 Parmigiano Reggiano and Pecorino Romano: the kings of Italian cheese (and how to use them in your kitchen) In Italy, talking about pasta without talking about cheese is impossible. Two of the most important, and best-selling in Biribox, are Parmigiano Reggiano and Pecorino Romano.Cheeses with centuries of history, unmistakable flavors, and a versatility that makes them a "must" in any kitchen. Below, we tell you why they are so special, how to use them, and in which recipes they shine the most. Parmigiano Reggiano: Italy's gold Parmigiano Reggiano, aged between 24 and 60 months, is one of the most recognized gourmet products in the world.It is made from cow's milk, without additives, and its flavor changes with the months of aging: 24 months → sweeter, granular, and perfect for pasta or risotto. 30 months → more intense, balanced, and versatile flavor. 60 months → very aromatic, nutty notes, and brittle texture. Ideal for strong flavor lovers. Why is it so often grated? Because it is a hard, dry cheese full of calcium crystals. When grated, it spreads better, melts quickly, and provides that salty-umami touch that only Parmigiano can offer.  Pecorino Romano: the king of character Unlike Parmigiano, Pecorino Romano is made from sheep's milk, which gives it a flavor that is: Saltier More intense Spicier More aromatic In Italy, it's widely used as a grated cheese because it melts quickly and adds incredible character to pasta, sauces, meats, and vegetables. It is the star of several historical Roman recipes such as: Cacio e Pepe Authentic Carbonara (without cream) Amatriciana Gricia 🍝 Easy Recipes with Parmigiano & Pecorino Here are authentic Italian recipes, clear and perfect for your customers. ⭐ 1. Cacio e Pepe Pasta (with Pecorino Romano) Ingredients: 200g pasta (spaghetti or tonnarelli) 120g grated Pecorino Romano Freshly ground black pepper Pasta cooking water Preparation: Cook the pasta in a little water (more starch = better sauce). Toast pepper in a pan. Add a ladleful of pasta water. Off the heat, incorporate the Pecorino and mix until a cream is formed. Add the pasta and emulsify. Result: creamy, intense, and truly Roman. ⭐ 2. Parmigiano Reggiano Risotto Ingredients: 300g Arborio or Carnaroli rice Vegetable broth 80g grated Parmigiano Reggiano Onion, butter, white wine Preparation: Sauté onion in butter. Add rice and toast it. Deglaze with wine. Add broth little by little for 16–18 min. Turn off the heat and add Parmigiano + butter to cream. Creamy, delicate, and perfect. ⭐ 4. Baked Zucchini Strips with Parmigiano Ingredients: 2 zucchinis 4 tablespoons grated Parmigiano Olive oil, salt, and oregano Preparation: Cut zucchini into strips. Mix with oil, salt, and oregano. Add Parmigiano on top. Bake for 12–15 min. Healthy and delicious appetizer. 🧀 Parmigiano or Pecorino? When to use each Dish Best Cheese Carbonara Pecorino Romano Cacio e Pepe Pecorino Romano Amatriciana Pecorino Romano Risotto Parmigiano Reggiano Lasagna Parmigiano Reggiano Pesto Pasta Parmigiano Reggiano (or mix) Salads Shaved Parmigiano Reggiano Roasted Vegetables Parmigiano Reggiano Creamy Sauces Parmigiano Reggiano Strong / Spicy Dishes Pecorino Romano 🟢 Parmigiano & Pecorino at Biribox At Biribox you can find: Parmigiano Reggiano 24–60 months Parmigiano Vacche Rosse (top gourmet) Pecorino Romano PDO Ferrarini Gluten-free options and large formats for HORECA Perfect for grating, shaving, cooking, and elevating any dish.

🎄 Christmas Panettone: Tradition, Emotion, and Biribox's Bestseller Panettone Casa Losito: The Sweet Treat That Conquers Homes Christmas has sounds, aromas, and memories that repeat year after year: twinkling lights, the smell of coffee in the morning, a table full of family… and, for millions of Italians, there is one undisputed star that officially announces that the magic has arrived: Panettone. This iconic Italian sweet bread, fluffy, fragrant, and steeped in history, was born in Milan centuries ago. Since then, it has become the quintessential symbol of Christmas in Italy. No home in December is without at least one waiting in the kitchen… and now, thanks to Biribox, neither are homes in Spain. 🎁 Why is Panettone so important at Christmas? Because it's not just a sweet treat: it's a ritual. Opening a panettone means stopping, sharing, enjoying… even feeling a little nostalgic. In Italy, it is always cut with family, accompanied by a freshly brewed espresso or hot chocolate, and it is the exact moment when everyone knows the good times are beginning. Moreover, each panettone tells a story: the story of its ingredients, its sourdough, its slow and artisanal fermentation, and the care with which it is prepared. It's not just any sweet treat. It is the essence of Christmas. ⭐ Panettone Casa Losito: Biribox's Bestseller Our flagship product, year after year At Biribox, we sample, select, and bring only the best from Italy. And every season, the same phenomenon repeats itself:Panettone Casa Losito is a huge hit. Fluffy, fragrant, made with quality ingredients and with that authentic touch that sets it apart from industrial panettoni. ✔️ Slow fermentation✔️ Soft and aromatic dough✔️ Authentic Italian flavor✔️ Elegant packaging, perfect for gifting✔️ Ideal for breakfast, snacks, or as a dessert at special dinners It's no coincidence that it's our "star product" and our best-selling panettone. It's our customers' favorite, the one that flies off the shelves every year, and the one many reserve in advance so they don't miss out. 🎄 What makes Panettone Casa Losito so special? 💛 Tastes like homeIt has that emotional touch that transports you directly to Christmases in Italy. 🍊 Citrus aromas and authentic butterIts scent alone whets your appetite before you even cut it. 🎁 A perfect giftIf you have an Italian friend, a food-loving family, or simply want to get it right… this is guaranteed success. 🥇 Premium quality at an affordable pricePerfect as a personal treat or as a Christmas gift. 🎅 Christmas begins when your panettone arrives And at Biribox, we want you to experience it the Italian way. Panettone Casa Losito is more than a dessert: it's the symbol that magic is already here. It's that moment when you boil water, make a warm coffee, and cut a slice to share with those you love most. This year, let Christmas begin in your home with an authentic Italian touch.  ❤️ Get your panettone before it sells out Every Christmas, this bestseller flies off the shelves.If you want to enjoy Biribox's most beloved panettone… 🍽️ Quick Recipe: Panettone Casa Losito with Mascarpone Cream Ingredients: Panettone Casa Losito 250 g mascarpone 2 tablespoons sugar 1 egg yolk Cocoa powder An espresso Preparation: Lightly toast a slice of panettone. Mix mascarpone + sugar + egg yolk until a smooth cream is obtained. Drizzle the panettone with a shot of espresso (just a touch). Add a tablespoon of the cream on top. Decorate with cocoa and orange zest. Result: a simple, elegant Italian Christmas dessert, perfect for enjoying Panettone Casa Losito.

Truffle Cream: History, uses, and recipes to make you fall in love with our star product Truffle has always been one of the most coveted ingredients in gastronomy. Its deep, elegant, and utterly unmistakable aroma transforms any simple dish into something worthy of an Italian restaurant. And if there's one product that captures all that magic in an easy, versatile, and always-ready-to-use format... it's our truffle cream, one of Biribox's best sellers and a favorite of many of our customers. But before we dive into recipes, let's take a moment to explore its origin. A bit of history: why truffle is the diamond of the kitchen Truffle has been known since antiquity. Romans and Greeks already considered it a delicacy associated with luxury, celebration, and fine dining. For centuries, it was an ingredient reserved for nobles, kings, and special banquets. Its rarity is no accident: It grows naturally underground, Only in certain very specific soils and climates, And requires manual harvesting with trained dogs. All of this makes it a true gastronomic treasure. It's not just an ingredient: it's a sensory experience. Why our truffle cream is a must-have At Biribox, we are obsessed with finding quality, authentic products that represent the essence of Italy. And this cream delivers all that.It's creamy, aromatic, and boasts an intense truffle flavor that effortlessly transforms any dish. That's why we boldly call it our star product. It's perfect for:✨ Quick weekday pasta dishes✨ Elegant appetizers when you have guests✨ Pizzas, meats, and risottos✨ Or simply for a gourmet treat Furthermore, being ready to use, it allows you to cook with truffle without complications. Ideas and recommended recipes with truffle cream 1. Creamy pasta with truffle cream (ready in 10 minutes) Ingredients: 250g fresh or dry pasta 1–2 tablespoons truffle cream 100 ml cream or butter Parmigiano Reggiano Salt and pepper Preparation:Cook the pasta, mix the truffle cream with the cream/butter in a pan, incorporate the pasta, and finish with Parmesan. A simple, elegant, and spectacular dish.   2. Truffle bruschettas to impress Spread a thin layer of truffle cream on toasted bread and add: Sautéed porcini mushrooms Burrata Italian ham Or simply a drizzle of EVOO Perfect for appetizers or impromptu dinners.   - Truffle scrambled eggs A simple classic that demonstrates its power.Just add a little at the end to enhance the flavor. How to store it and get the most flavor out of it Once opened, keep it refrigerated and consume within a few weeks. Use sparingly: its flavor is intense. Combine it with neutral ingredients to make it shine even more: potato, pasta, cream, egg, bread, mozzarella... An accessible luxury for your kitchen Truffle cream is one of those products that allow you to travel to Italy from home. It doesn't matter if you're a cooking enthusiast or if you don't have much time: it's an ingredient that elevates any dish in seconds. And that's why it is, proudly, our star product at Biribox. Because it transforms, excites, and turns a meal into a special moment.

🌾 Oats: the ingredient that improves your day (and your kitchen) Oats are one of those foods that have always been around, but in recent years they have become a staple in breakfasts, snacks, and even savory dishes. The reason? They are healthy, versatile, accessible, filling, and adapt to almost any diet. Whether you're watching what you eat, training, or simply looking for easy ideas to eat well every day, oats can be your great ally.   🌱 What exactly are oats and why are they so special? Oats are a whole grain that is consumed whole, retaining their fiber and nutrients. They are not a refined cereal, so their impact on blood sugar is much more stable than that of other cereals like white bread, puffed rice, or industrial breakfast cereals. This translates into real and sustained energy, not hunger spikes two hours later. Additionally, they combine very well with almost anything: fruits, yogurt, vegetables, spices, sweet, savory… they literally work with everything.                  💪 Nutritional benefits that make them worthwhile Nutrient Benefit Soluble fiber (beta-glucans) Helps reduce cholesterol and improves intestinal transit. Complex carbohydrates Stable energy for hours. Plant-based proteins Help muscle recovery and tissue repair. B vitamins Key for energy and mood. Minerals (iron, magnesium, zinc) Support for defenses, metabolism, and the nervous system. What does this mean for your daily life? Less food cravings Improved digestion More sustained energy Better workout performance Prolonged feeling of fullness 🍯 Sweet oat recipes (tasty, quick, and easy) 1. Creamy "pretty cafe" style porridge Ingredients: Oats Milk or plant-based drink Cinnamon Honey Fresh fruit and nuts Preparation: Heat oats with milk over medium heat. Stir until creamy. Add toppings.Result: a warm, comforting, and energizing breakfast.                              3. Oat and banana cookies (no added sugar) Mash 1 ripe banana Add 5 tablespoons of oats Optional: chocolate chips or walnuts Bake at 180ºC → 12 minutes Perfect snack to go with coffee.             5. Homemade burgers with oats Add 2–3 tablespoons of oats to ground meat or a vegan mix.The oats: Absorb juices Add texture Avoid using breadcrumbs Result: juicier and more nutritious burgers.                       6. Oats to thicken soups and creams Just add a couple of tablespoons while the cream is simmering.They disappear when blended but leave an incredible creaminess without the need for cream.   🏋️♂️ If you work out, oats are your best friend Before the gym: Stable + light energy Easy to digest Doesn't cause drowsiness After the gym: If combined with protein (yogurt, egg, protein powder)→ helps muscle recovery. A bowl of oats + fruit + yogurt = perfect recovery. 👩🍳 How to choose the right oats? Traditional / rolled oats: the most versatile. Ground oats: perfect for pancakes. Instant oats: quicker, but over-hydrates. Gluten-free oats: for those who need them (note: oats are naturally gluten-free, but can be contaminated in factories). Conclusion Oats are not just "for breakfast."They are a complete, easy, inexpensive food that adapts to you. If you want to eat healthier → oats. If you don't have time → oats. If you train → oats. If you want something tasty → oats too. Oats are that ingredient that accompanies you and never fails.

✨ Star Product of the Week: Caputo Flour The Italian flour for those seeking flavor, texture, and tradition. If there's one flour that enthralls those who enjoy home cooking, it's Caputo Flour. Directly from Naples—the birthplace of pizza—Caputo has become a favorite among pizzaioli, bakers, pastry chefs, and cooking enthusiasts who value authentic flavor, dough elasticity, and a winning final texture. In Italy, saying “impasto fatto con Caputo” means quality.Its slow milling process and selection of grains guarantee a balanced flour that is easy to work with and has stable fermentation. And that shows in the final result!                                     🍞 What makes Caputo Flour special? Traditional milling: a careful process to preserve aroma and proteins. Perfect elasticity for stretching doughs without breaking them. More stable fermentations = lighter and more digestible doughs. Clean and authentic flavor, ideal for both soft and rustic doughs. No unnecessary additives, just real, well-made flour. It doesn't matter if you're a fan of Neapolitan pizza, homemade bread, focaccias, or pastries: Caputo has a flour for every type of recipe.                     🍕 Which flour to choose based on what you want to prepare? Recipe Recommended Caputo Flour Why? Neapolitan pizza Caputo Pizzeria Lightness, elasticity, and airy crust. Homemade bread or focaccia Caputo Classica Soft crumb, crispy crust. Pastries and long fermentations Caputo Manitoba Oro High protein content, ideal for enriched doughs. Homemade fresh pasta Caputo Semola Rimacinata Firm texture, traditional flavor. 🥪 Did you know that today, November 3rd, is International Sandwich Day? And since at Biribox we always celebrate with food, we suggest doing it the Italian way, by preparing your own homemade bread with Caputo Flour. Because a good sandwich starts with good bread.And if you make it at home... even better. 😌 🥖 Quick recipe: Easy homemade bread with Caputo Flour Ingredients: 500g Caputo Classica Flour 300ml lukewarm water 8g fresh yeast 10g salt 1 teaspoon olive oil (optional) Preparation: Mix flour and water until combined. Add the yeast and knead until an elastic dough is obtained. Add the salt and continue kneading. Let rest for 1–2 hours until it doubles in size. Shape your bread and bake at 220ºC for 25–30 min. Result: soft, airy bread, ready for your International Sandwich Day sandwich.Top it with mortadella, sun-dried tomatoes, and burrata... and enjoy. 🤌✨                           Caputo flour is not just flour.It is an Italian tradition, a flavor that tells a story, a way of cooking calmly and enjoying every step. And this week, it is our Star Product 🌟Perfect for you to try, experiment, and... fall a little bit in love with Naples from your kitchen.

International Pasta Day                                   Italy, told al dente If Italy had a common language across all its regions, it would be pasta. It is the dish that unites family Sundays, trattorias with paper tablecloths, and bar counters where one eats standing between services. Pasta is precise simplicity: durum wheat semolina, water, bronze die extrusion so that the sauce adheres, and cooking that always ends with the same word: al dente. This week, our star product belongs to a family with an illustrious name: pasta.   The "grammar" of Italian pasta Raw material: 100% Italian semolina. Texture: bronze die extruded = fine porous surface that hugs the sauce. Cooking: test one minute before the package time; the center should offer resistance. Cooking water: save half a cup to thicken sauces and adjust salt.                 How to combine pasta shape and sauce (quick rule) Long (spaghetti, linguine): smooth and silky sauces (oil, fine tomato, pesto). Short (penne, rigatoni, elicoidali): sauces with chunks (ragù, amatriciana, vegetables). Curly (fusilli, farfalle): creamy sauces that "grip" (pesto, cheese cream). Whole wheat / gluten-free: same rules, adjust 1' less and test.                                     Let's create this dish together! Pesto pasta with burrata and pistachio granola Ingredients (2 servings) 180–200 g long pasta (tagliatelle/pappardelle). GF/whole wheat if you prefer. 1 burrata (125–150 g). Finely grated zest of ½ lemon (optional, it goes great). Fine salt and black pepper. Quick pesto 40 g fresh basil (leaves and some tender stems) 25 g shelled pistachios (or pine nuts/almonds) 40 g finely grated Parmigiano Reggiano or Grana Padano 1 small clove of garlic (germ removed) 70–80 ml EVOO (add little by little) 1–2 tbsp hot cooking water (for emulsifying) 1 pinch of salt Crispy pistachio granola 35 g shelled pistachios, roughly chopped 1 tbsp EVOO 1 tsp honey (or syrup), optional 1 pinch of salt and, if you like, chili flakes Preparation (20 minutes) Granola: In a pan over medium heat, toast the pistachios with the EVOO for 2–3 minutes until fragrant. Add honey, a pinch of salt, and (optional) chili; stir for 30 seconds and transfer to parchment paper to crisp up. Pesto: Blend basil, pistachios, cheese, and garlic with a drizzle of EVOO. Keep adding EVOO until it reaches a creamy texture. Adjust salt. Tip: add 1–2 tbsp of hot cooking water at the end to make it silky and adhere well to the pasta. Pasta: Cook in plenty of water with 10 g of salt per liter. Stir at the beginning. Test 1 minute before the package time; it should be al dente. Reserve ½ cup of cooking water. Sautéing: Transfer the drained pasta to a large pan, add the pesto and a little cooking water. Sauté for 30–60 seconds until coated and shiny. Plating: Serve, top with the opened burrata, lemon zest, black pepper, and pistachio granola. A drizzle of EVOO and it's ready. Notes and variations Greener and lighter: Substitute ⅓ of the basil with baby spinach blanched for 30 seconds and well drained. Dairy-free: Use vegan burrata and replace the cheese in the pesto with 1–2 tbsp nutritional yeast + 1 tsp white miso. Gluten-free: Use GF pasta and reduce cooking time by 1 minute; it's key to thicken with cooking water. Extra protein: Add grilled chicken strips or shrimp sautéed for 1 minute in the pan before the pasta. Express service sheet (10 servings, kitchen/pro) Long pasta: 1 kg Burrata: 10×125 g (or 5 large burratas, portioned) Pesto: Multiply by 5 (200 g basil, 125 g pistachios, 200 g cheese, 5 garlic cloves, 350–400 ml EVOO) Granola: 175 g pistachios, 5 tbsp EVOO, 5 tsp honey Zest of 3 lemons, black pepper Mise en place: Pesto in covered gastro container; thin with cooking water at service. Granola dry. Burrata drained and chilled. Service: 100 g raw pasta per serving; toss in pan with 30–40 g pesto + cooking water. Top with ½ burrata and 8–10 g granola. Ready in <2 min Now all that's left is to try it! Buon appetito!                                        

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

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

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

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

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

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

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

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

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

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

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

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