Recipes
Ways to use the catalogue
Written for professional kitchens: quantities per portion, trade formats and the reason behind every product choice.
4 recipes
25 min · Fácil
Baked provolone, the original recipe
Provolone melted in an earthenware dish with oregano, served with garlic bread. Twenty minutes and three ingredients.
- Provolone dolce SPIGA porciones 10x150g
- Provolone dolce SPIGA porciones oregano 10x180g
- Provolone dolce SPIGA porciones pimienta 10x180g
- Provolone dolce SPIGA Gourmet porciones oregano 10x150g
- Photo pending · receta-tabla-quesos
Cheeseboard with five varieties cut and sourdough bread
3:2 · máx. 120 kB15 min · Fácil
European cheeseboard for the menu
Five cheeses, five textures and a tasting order that works. Quantities per guest and how to build it so it does not dry out on the pass.
- Brie 60% M.G./E.S. 2x1kg
- Camembert Grand Roi 2x2,4kg
- Gruyere Suizo "ALPINE" no DOP Bloque 2x2,5kg
- Provolone dolce D.O.P. Valpadana con cera 1x6kg
- Gorgonzola DOP Dolce 1-8 4x1.5 kg L'ANGELO
- Photo pending · receta-pizza-cuatro-quesos
Four-cheese pizza straight from the oven, with an open-crumb rim
3:2 · máx. 120 kB40 min · Media
Four-cheese pizza on a Neapolitan base
A Caputo Blue dough and a blend that melts without releasing water. Written for pizzerias, with the cost per portion settled.
- Farina Caputo Blue Pizzeria 1x25kg
- Mozz. rallada Maestrella 4x2,5kg
- Grattugiato Super Mix fresco (busta) 10x1kg
- Gorgonzola DOP Dolce 1-8 4x1.5 kg L'ANGELO
- Provolone dolce D.O.P. Valpadana con cera 1x6kg
- Photo pending · receta-tiramisu
Slice of tiramisù with the cocoa layer freshly dusted
3:2 · máx. 120 kB35 min · Fácil
Trade tiramisù with mascarpone
The ratio of mascarpone, yolk and cream that holds 48 hours in the display without weeping. Trade format, on a serving tray.
- Mascarpone Spiga Gourmet 3x2kg
- Mascarpone Spiga 6x500g
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