Con la llegada del calor se imponen los picoteos y las comidas o cenas informales. Los centros de las mesas se llenan de deliciosas propuestas para compartir entre risas y buena conversación, lo que se llama en Italia "antipasto". Hoy os traemos una propuesta para esas ocasiones. Tres deliciosas salsas fáciles y ricas que son un viaje con el paladar sin movernos de la mesa y que son perfectos de antipasto acompañadas con las focaccias de Casa Losito  Salsa Italiana: 1 jarra de pimientos rojos asados, escurridos y finamente picados 1/2 cucharadita de vinagre de vino tinto 1/2 taza de mayonesa 1/4 taza de queso parmesano 2 cucharadas de leche Albahaca fresca Ajo picado Pimienta negra  Salsa Guacamole: 2 aguacates 1 tomate 1 cebolleta El zumo de una lima Sal Hojas de cilantro Jalapeños (opcional)  Salsa Tzatziki: 1 pepino grande 200 gramos de yogur griego 1 diente de ajo 1/2 cebolleta Pimienta negra recién molida Sal Aceite de oliva virgen extra Hierbabuena fresca Unas gotas de zumo de limón. Para acompañar puedes encontrar en Biribox multitud de productos perfectos para montar una bonita y tentadora cesta con diferentes y crujientes panes. Focaccia Clásica y focaccia mediterranea Casa Losito. Grissinis y tarallis También puedes incluir: Aceitunas Palitos de zanahoria Pepino en rodajas Frutos secos Preparación. Para la salsa Italiana, incluimos todos los ingredientes picados en una procesadora y batiremos hasta conseguir una pasta uniforme. Acompañamos con albahaca fresca al gusto y servimos en frío. Para la salsa guacamole, deshuesamos los aguacates y los aplastamos con un tenedor en un bol. Añadiremos tomate y cebolleta picados. Aderezamos con sal, lima y cilantro al gusto. ¡Listo! Para la salsa Tzatziki, pelamos el pepino y lo rallamos hasta conseguir un puré. Lo salamos y secamos hasta que suelte todo el agua. En otro cuenco vamos a mezclar el yogur, el aceite, el diente de ajo picado, el limón, la menta picada y una pizca de sal y pimienta. Incorporamos el pepino a la mezcla y dejamos enfríar en la nevera para que obtenga densidad.    

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

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

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

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

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

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

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

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

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

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

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

Pesto sauce is one of the most traditional recipes in Italy and in recent decades it has conquered the palates of the whole world, so much so that it seems that it will never go out of fashion as more and more homes are consuming it. Its preparation is very simple and requires little skill, but it is not always easy to find all of its ingredients fresh, which is why a multitude of ready-to-eat pestos have appeared on the market. Often, they are tasteless sauces that bear no resemblance to the original and do more harm than good to dishes. At Biribox you can find four pestos of extraordinary quality made in Italy , two of them vegan since they are not made with cheese. Traditional Genoese pesto recipe Ingredients for 4 people Fresh basil, leaves only - 100 g Parmesan Cheese-200 g Pine nuts-75 g 2 cloves of garlic Extra virgin olive oil -160 ml Salt Wash and dry the basil leaves very carefully, removing all the stems from the plant. We peel and remove the germ from the garlic. We toast the pine nuts a little in a frying pan without oil. We mix and beat all the ingredients, adding the oil in a thin stream so that it emulsifies well. 5 Dishes with Pesto.

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

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

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

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

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

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

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

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

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

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

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