Recipes
Welcome to the Calabro Cheese kitchen, where Italian tradition meets American freshness.
Here you’ll find simple and delicious recipes crafted to highlight the authentic flavor of our mozzarella, burrata, ricotta, and many more cheese delicacies. From breakfast to dinner, let yourself be inspired by dishes that bring the genuine taste of our passion for cheese at home.
Ricotta & Spinach Stuffed Shells
| 50 minutes | For 4 people |
| 20 jumbo pasta shells | 15 oz Calabro Whole Milk Ricotta |
| 5oz Fresh Baby Spinach | 1 cup shredded Calabro Mozzarella |
| ½ cup grated Parmigiano Reggiano | 1 large egg |
| 2 cups marinara sauce | 1 garlic clove, minced |
| 1 tbsp extra virgin olive oil | ½ tsp salt |
| ¼ tsp freshly ground black pepper | 2tbsp fresh basil, chopped, plus extra serving |
Preparation
1. Preheat the oven to 375F. Cook the pasta shells in salted boiling water until just al dente. Drain the set aside to cool slightly.
2. Heat the olive oil in a skillet over medium heat. Add the garlic and spinach and cook for 2-3 minutes, until the spinach has wilted. Allow to cool, then roughly chop.
3. In a bowl, combine the Calabro Ricotta, spinach, ½ cup of mozzarella, Parmigiano Reggiano, egg, basil, salt and pepper.
4. Spread about 1cup of marinara sauce over the bottom of a baking dish. Fill each pasta shell generously with the ricotta mixture and arrange in the dish.
5. Spoon the remaining marinara sauce around and over the shells. Sprinkle with the remaining mozzarella.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
7. Finish with fresh basil and serve warm.
Burrata with Roasted Peppers & Prosciutto
| 30 minutes | For 4 people |
| 2×4 oz Calabro Burrata | 2 red bell peppers |
| 4 oz thinly sliced prosciutto | 2 cups baby arugula |
| ¼ cup fresh basil leaves | 2 tbsp extra virgin olive oil, plus extra for roasting |
| 1 tbsp balsamic glaze | ½ tsp dried oregano |
| Sea salt | Freshly ground black pepper |
| 1 small loaf crusty Italian bread, sliced |
Preparation
1. Preheat the oven to 425F.
2. Cut the peppers into wide strips, removing the seeds and stems. Toss with a little olive oil, oregano, salt and pepper.
3. Arrange the peppers on a baking sheet and roast for 18-20 minutes, until tender and lightly charred around the edges.
4. Arrange the arugula and warm roasted peppers on a large serving platter.
5. Place the Calabro burrata in the center and arrange the prosciutto around it.
6. Scatter with fresh basil, drizzle with extra virgin olive oil and finish with balsamic glaze and freshly ground black pepper.
7. Serve with slices of crusty Italian read.
Grilled Scamorza & Prosciutto Panini
| 20 minutes | For 4 people |
| 8 oz Calabro Scamorza, sliced | 8 slices rustic Italian bread |
| 4 oz thinly sliced prosciutto | 1 cup resh arugula |
| ½ cup roasted red peppers, drained and sliced | 2 tbsp extra virgin olive oil |
| 1 tsp balsamic glaze | Freshly ground black pepper |
Preparation
1. Lay four slices of bread on a work surface and divide the sliced Calabro Scamorza evenly among them.
2. Top each with prosciutto and roasted red peppers. Add a little freshly ground black pepper.
3. Top with the remaining bread slices and tightly brush the outside of each sandwich with extra virgin olive oil.
4. Heat a panini press or grill pan over medium heat.
5. Grill the sandwiches for 3-5 minutes per side, or until the bread is golden and crisp and the scamorza is thoroughly melted.
6. Open each sandwich carefully and add a small handful of fresh arugulas and a light drizzle of balsamic glaze.
7. Close, slice in half and serve immediately while the scamorza is warm and melty.
Fried Mozzarella Bites
| 30 minutes | For 4 people |
| 2 Eggs | 20x Mozzarella Ciliegine |
| 7 oz fine dry breadcrumbs or panko | 3.5 oz all-purpose flour |
| Vegetable Oil (for frying) | A pinch of Salt & Pepper |
Preparation
1. Drain and pat dry the mozzarella ciliegine to remove excess moisture.
2. Coat each ball lightly with flour, dip in beaten eggs, then roll in breadcrumbs. Repeat the egg-and-breadcrumb step for a double coating if desired.
3. Heat vegetable oil to 180°C (350°F) in a deep pan. Test with breadcrumbs or a wooden skewer—if it sizzles, it’s ready.
4. Fry a few mozzarella bites at a time for 1–2 minutes until golden brown. Remove and drain on paper towels.
5. Serve immediately while hot, with a crispy outside and gooey center.
Our Tip: Perfect as a vegetarian appetizer or snack—pair with fries, croquettes, or dipping sauces like marinara, aioli, or spicy ketchup.
Ricotta & Smoked Salmon Rolls
| 15 minutes | For 4 people |
| 5–6 slices smoked salmon | 4 oz Hand-Dipped Ricotta |
| 1 small handful of arugula | 1 tbsp chopped fresh herbs (optional) |
| Salt & black pepper to taste | Lemon wedges, optional |
Preparation
1. Lay the smoked salmon slices on a clean board, slightly overlapping to form a flat layer.
2. Spread a thin, even layer of ricotta over the salmon.
3. Add a layer of fresh arugula leaves on top of the ricotta.
4. Season lightly with salt, pepper, and fresh herbs if desired.
5. Carefully roll the smoked salmon from one end to the other into a tight log. Slice into bite-size rounds.
Our tip:serve on an arugula plate, perfect as a light appetizer, brunch plate, or elegant snack.
Pizza with Salame
| 30 minutes | For 2 people |
Ingredients pizza dough
| 1 ¾ cups Manitoba flour | 3 cups all-purpose flour (or type 00 flour) |
| 1 cup water | 1 tsp (4 g) Fresh yeast |
| 2 tsp salt | 1 tsp olive oil |
Ingredients pizza topping
| 1 ¼ cup tomato sauce | 7–8 oz sliced salami |
| 9–10 oz Calabro Low-Moisture Mozzarella | 2 tbsp extra-virgin olive oil |
| Salt & pepper to taste |
Preparation
1. Add the flour, yeast, and a little water to the stand mixer and start working the dough.
2. Pour in the water, letting it absorb each time. Once the dough is combined and elastic, add the salt, the remaining water, and the oil.
3. Knead the dough for a few more minutes, place it in a bowl greased with olive oil, and let it rise until doubled in size.
4. Divide the dough it into two parts, forming two balls, and let them rise for another two hours.
5. Spread the dough on two baking sheets, then evenly add the tomato sauce, salami slices, and mozzarella.
6. Bake the pizza in a convection oven, preheated oven at 250°C (480°F) for about 10–15 minutes.
Our Tip: top with fresh basil leaves right after baking to add a bright and fragrant finish touch.
Spaghetti with Burrata and Cherry Tomato Butter Sauce
| 45 minutes | For 4 people |
| 12 oz pasta like spaghetti or linguine | 1 large Calabro Burrata |
| 2 cups cherry tomatoes, halved | 2 tbsp olive oil (plus extra for serving) |
| 4 cloves garlic, minced | Salt & Pepper to taste |
| Fresh basil leaves | Toasted pine nuts, for garnish (optional) |
| ¼ tsp crushed red pepper flakes (optional) |
Preparation
1. Boil salted water and cook the pasta until al dente. Reserve ½ cup of the cooking water before draining.
2. In a large skillet, heat olive oil and butter, then sauté the minced garlic for 1 minute until fragrant.
3. Add cherry tomatoes and cook for 10–12 minutes, until they soften and burst. Gently crush some, season with salt and pepper.
4. Toss the cooked pasta with the sauce. Add a bit of the reserved pasta water if it seems dry, until creamy.
5. Serve the pasta in bowls, top with torn Burrata so it slightly melts into the sauce.
6. Garnish with fresh basil, toasted pine nuts, olive oil, and black pepper.
Our tip: Serve immediately. For extra creaminess, mix some Burrata into the warm pasta before serving.
Lemon Ricotta Cake
| 60 minutes | For 8 people |
| 3 eggs | 4 oz granulated sugar |
| 2 oz sunflower oil | 9 oz ricotta |
| 7 oz flour | 2 oz potato starch |
| 4 tablespoons of lemon juice | Lemon zest |
| 0.25 oz baking powder |
Preparation
1. Beat the eggs and sugar until light and fluffy.
2. Add the ricotta, oil, and lemon juice, then mix well.
3. Incorporate the sifted flour, baking powder, starch, and grated lemon zest.
4. Fold with a spatula and pour into a 20 cm (8 in) pan lined with parchment paper.
5. Bake at 356°F (180°C) for 40–45 minutes; check doneness with a toothpick after 30–35 minutes.
Our tip: serve with vanilla ice cream.
Strawberry and Mint Tiramisu
| 30 minutes | For 6 people |
| 36pcs lady fingers | 9 oz Calabro Mascarpone |
| 200ml fresh cream | 14 oz strawberries |
| 3 oz powdered sugar | Syrup: 100ml water, 4 oz granulated sugar, mint leaves |
Preparation
1. Bring water, granulated sugar and 3 or 4 leaves of fresh mint, to the boil in a small saucepan. Cook for 5 minutes, then leave to cool.
2. In a bowl, beat the mascarpone with half of the icing sugar until smooth and creamy.
3. Put 200 g of strawberries in a blender and blend to make a thick purée.
4. Add the strawberry purée to the mascarpone.
5. In another bowl, whip the cold cream with the remaining icing sugar.
6. Combine the two mixtures and transfer to a piping bag.
7. Cut the remaining strawberries into slices and set aside.
8. Place three ladyfingers on each individual saucer and generously brush them with mint sugar syrup to impregnate them well. Cover with a layer of mascarpone cream.
9. Add the strawberry slices. Cover with three more lady fingers soaked in syrup, then finish with a layer of mascarpone cream.
Our tip: Decorate with strawberry slices and a mint leaf and let it rest in the fridge for at least 2 hours.
Welcome to the Calabro Cheese kitchen, where Italian tradition meets American freshness.
Here you’ll find simple and delicious recipes crafted to highlight the authentic flavor of our mozzarella, burrata, ricotta, and many more cheese delicacies. From breakfast to dinner, let yourself be inspired by dishes that bring the genuine taste of our passion for cheese at home.
Ricotta & Spinach Stuffed Shells
| 15 minutes | For 4 people |
| 20 jumbo pasta shells | 15 oz Calabro Whole Milk Ricotta |
| 5oz Fresh Baby Spinach | 1 cup shredded Calabro Mozzarella |
| ½ cup grated Parmigiano Reggiano | 1 large egg |
| 2 cups marinara sauce | 1 garlic clove, minced |
| 1 tbsp extra virgin olive oil | ½ tsp salt |
| ¼ tsp freshly ground black pepper | 2tbsp fresh basil, chopped, plus extra serving |
1. Preheat the oven to 375F. Cook the pasta shells in salted boiling water until just al dente. Drain the set aside to cool slightly
2. Heat the olive oil in a skillet over medium heat. Add the garlic and spinach and cook for 2-3 minutes, until the spinach has wilted. Allow to cool, then roughly chop.
3. In a bowl, combine the Calabro Ricotta, spinach, ½ cup of mozzarella, Parmigiano Reggiano, egg, basil, salt and pepper
4. Spread about 1cup of marinara sauce over the bottom of a baking dish. Fill each pasta shell generously with the ricotta mixture and arrange in the dish.
5. Spoon the remaining marinara sauce around and over the shells. Sprinkle with the remaining mozzarella.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
7. Finish with fresh basil and serve warm.
Burrata with Roasted Peppers & Prosciutto
| 30 minutes | For 4 people |
| 2×4 oz Calabro Burrata | 2 red bell peppers |
| 4 oz thinly sliced prosciutto | 2 cups baby arugula |
| ¼ cup fresh basil leaves | 2 tbsp extra virgin olive oil, plus extra for roasting |
| 1 tbsp balsamic glaze | ½ tsp dried oregano |
| Sea salt | Freshly ground black pepper |
| 1 small loaf crusty Italian bread, sliced |
Preparation
1. Preheat the oven to 425F
2. Cut the peppers into wide strips, removing the seeds and stems. Toss with a little olive oil, oregano, salt and pepper.
3. Arrange the peppers on a baking sheet and roast for 18-20 minutes, until tender and lightly charred around the edges
4. Arrange the arugula and warm roasted peppers on a large serving platter
5. Place the Calabro burrata in the cneter and arrange the prosciutto around it
6. Scatter with fresh basil, drizzle with extra virgin olive oil and finish with balsamic glaze and freshly ground black pepper
7. Serve with slices of crusty Italian read
Grilled Scamorza & Prosciutto Panini
| 20 minutes | For 4 people |
| 8 oz Calabro Scamorza, sliced | 8 slices rustic Italian bread |
| 4 oz thinly sliced prosciutto | 1 cup resh arugula |
| ½ cup roasted red peppers, drained and sliced | 2 tbsp extra virgin olive oil |
| 1 tsp balsamic glaze | Freshly ground black pepper |
1. Lay four slices of bread on a work surface and divide the sliced Calabro Scamorza evenly among them
2. Top each with prosciutto and roasted red peppers. Add a little freshly ground black pepper
3. Top with the remaining bread slices and tightly brush the outside of each sandwich with extra virgin olive oil
4. Heat a panini press or grill pan over medium heat
5. Grill the sandwiches for 3-5 minutes per side, or until the bread is golden and crisp and the scamorza is thoroughly melted
6. Open each sandwich carefully and add a small handful of fresh arugulas and a light drizzle of balsamic glaze
7. Close, slice in half and serve immediately while the scamorza is warm and melty
Fried Mozzarella Bites
| 30 minutes | For 4 people |
| 2 Eggs | 20x Mozzarella Ciliegine |
| 7 oz fine dry breadcrumbs or panko | 3.5 oz all-purpose flour |
| Vegetable Oil (for frying) | A pinch of Salt & Pepper |
Preparation
1. Drain and pat dry the mozzarella ciliegine to remove excess moisture
2. Coat each ball lightly with flour, dip in beaten eggs, then roll in breadcrumbs. Repeat the egg-and-breadcrumb step for a double coating if desired
3. Heat vegetable oil to 180°C (350°F) in a deep pan. Test with breadcrumbs or a wooden skewer—if it sizzles, it’s ready
4. Fry a few mozzarella bites at a time for 1–2 minutes until golden brown. Remove and drain on paper towels
5. Serve immediately while hot, with a crispy outside and gooey center
Our Tip: Perfect as a vegetarian appetizer or snack—pair with fries, croquettes, or dipping sauces like marinara, aioli, or spicy ketchup
Ricotta & Smoked Salmon Rolls
| 15 minutes | For 4 people |
| 5–6 slices smoked salmon | 4 oz Hand-Dipped Ricotta |
| 1 small handful of arugula | 1 tbsp chopped fresh herbs (optional) |
| Salt & black pepper to taste | Lemon wedges, optional |
1. Lay the smoked salmon slices on a clean board, slightly overlapping to form a flat layer
2. Spread a thin, even layer of ricotta over the salmon
3. Add a layer of fresh arugula leaves on top of the ricotta
4. Season lightly with salt, pepper, and fresh herbs if desired
5. Carefully roll the smoked salmon from one end to the other into a tight log. Slice into bite-size rounds
Our tip:serve on an arugula plate, perfect as a light appetizer, brunch plate, or elegant snack
Pizza with Salame
| 30 minutes | For 2 people |
Ingredients pizza dough
| 1 ¾ cups Manitoba flour | 3 cups all-purpose flour (or type 00 flour) |
| 1 cups room temperature water | 1 tsp (4 g) Fresh yeast |
| 2 tsp salt | 1 tsp olive oil |
Ingredients pizza topping
| 1 ¼ cup tomato sauce | 7–8 oz sliced salami (mild or spicy) |
| 9–10 oz Calabro Low-Moisture Whole Milk Mozzarella, sliced or cubed | 2 tbsp extra-virgin olive oil |
| Salt & pepper to taste |
1. Add the flour, yeast, and a little water to the stand mixer and start working the dough
2. Gradually pour in the water, letting it absorb each time. Once the dough is well combined and elastic, add the salt, the remaining water, and the oil
3. Knead the dough for a few more minutes, place it in a bowl lightly greased with olive oil, and let it rise until doubled in size
4. Divide the dough it into two parts, forming two balls, and let them rise for another two hours
5. Spread the dough on two baking sheets, then evenly add the tomato sauce, salami slices, and mozzarella
6. Bake the pizza in a convection oven, preheated oven at 250°C (480°F) for about 10–15 minutes.
Our Tip: top with fresh basil leaves right after baking to add a bright and fragrant finish touch.
Spaghetti with Burrata and Cherry Tomato Butter Sauce
| 45 minutes | For 4 people |
| 12 oz pasta like spaghetti, linguine, or bucatini | 1 large burrata cheese ball |
| 2 cups cherry tomatoes, halved | 2 tbsp olive oil (plus extra for serving) |
| 4 cloves garlic, minced | Salt & Pepper to taste |
| Fresh basil leaves | Toasted pine nuts, for garnish (optional) |
| ¼ tsp crushed red pepper flakes (optional) |
Preparation
1. Boil salted water and cook the pasta until al dente. Reserve ½ cup of the cooking water before draining
2. In a large skillet, heat olive oil and butter, then sauté the minced garlic for 1 minute until fragrant
3. Add cherry tomatoes and cook for 10–12 minutes, until they soften and burst. Gently crush some, season with salt and pepper
4. Toss the cooked pasta with the sauce. Add a bit of the reserved pasta water if it seems dry, until creamy
5. Serve the pasta in bowls, top with torn Burrata so it slightly melts into the sauce
6. Garnish with fresh basil, toasted pine nuts, olive oil, and black pepper
Our tip: Serve immediately. For extra creaminess, mix some Burrata into the warm pasta before serving
Lemon Ricotta Cake
| 60 minutes | For 8 people |
| 3 eggs | 4 oz granulated sugar |
| 2 oz sunflower oil | 9 oz ricotta |
| 7 oz flour | 2 oz potato starch |
| 4 tablespoons of lemon juice | Lemon zest |
| 0.25 oz baking powder |
Preparation
1. Beat the eggs and sugar until light and fluffy
2. Add the ricotta, oil, and lemon juice, then mix well
3. Incorporate the sifted flour, baking powder, starch, and grated lemon zest
4. Fold with a spatula and pour into a 20 cm (8 in) pan lined with parchment paper
5. Bake at 356°F (180°C) for 40–45 minutes; check doneness with a toothpick after 30–35 minutes
Our tip: serve with vanilla ice cream
Strawberry and Mint Tiramisu
| 30 minutes | For 6 people |
| 36pcs lady fingers | 9 oz Calabro Mascarpone |
| 200ml fresh cream | 14 oz strawberries |
| 3 oz powdered sugar | Dried oregano |
| Syrup: 100ml water, 4 oz granulated sugar, mint leaves |
|
Preparation
1. Bring 100 ml of water and 4 oz of granulated sugar, to which you have added 3 or 4 leaves of fresh mint, to the boil in a small saucepan. Cook for 5 minutes, then leave to cool.
2. In a bowl, beat the mascarpone with half of the icing sugar until smooth and creamy
3. Put 200 g of strawberries in a blender and blend to make a thick purée
4. Add the strawberry purée to the mascarpone
5. In another bowl, whip the cold cream with the remaining icing sugar
6. Combine the two mixtures and transfer to a piping bag
7. Cut the remaining strawberries into slices and set aside
8. Place three ladyfingers on each individual saucer as a base and generously brush them with mint sugar syrup to impregnate them well. Cover with a layer of mascarpone cream
9. Add the strawberry slices. Cover with three more lady fingers soaked in syrup, then finish with a layer of mascarpone cream. Decorate with strawberry slices and a mint leaf.
Our tip: leave out of the fridge for at least 30 minutes before enjoying