Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Meet Chef Donatella Arpaia


Why I Choose Italy's #1 Cheese


Donatella Tours Our Plant

Galbani® Mafaldine, Mushrooms & Mascarpone

Galbani® Tagliatelle With White Bolognese

Galbani® Elevated Chef's Salad

Galbani® Sweet & Spicy Kale Salad With Ciliegine

Galbani® Detroit-Style Mediterranean Pizza

Galbani® Panzanella

Galbani® Cinque-Formaggi Artichoke Dip

Galbani® Uptown Pickle Pizza

Galbani® Mini Tiramisu Trifles

Galbani® Panzerotti

Galbani® Sensationally Spicy Meatball Sub

Galbani® Creamy Paccheri Pasta

Galbani® Taste of Italy Plate

Donatella’s Slice of Joy Cheesecake

Galbani® All Decked Out Pizza

Galbani® Premio & Peppadew Pizza

Galbani® Premio & Purple Potato Pizza

Galbani® Scrumptious S'Mores Pizza

Galbani® Lemon Ricotta Zeppole

Galbani® Pumpkin Meringue Cheesecake

Galbani® Creamy Mascarpone Mushroom Farrotto

Galbani® Three-Cheese Salami Calzone

Galbani® Spicy & Sweet Salad Pizza

Galbani® Mozzarella In Carrozza

Galbani® Spicy Three-Cheese Potato Gratin

Galbani® Chicken Parm Piadina

Galbani® Creamy Shrimp Scialatielli

Galbani® Broccolini Truffle Pie

Galbani® Pep In Your Step Stromboli

Galbani® Mascarpone Napoleon

Galbani® Butternut Squash Arancini

Galbani® Pasta Imbustata (Envelope Pasta)

Galbani® Spicy Rocket Burger

Galbani® Cheesy Genovese

Galbani® Gourmet Italian Sub

Galbani® Insalata Bianca

Galbani® Heirloom Caprese Ciabatta

Galbani® Tomato Tartare

Galbani® Chicken Pesto Caprese Sandwich

Galbani® Premio & Meatball Pizza

Galbani® Sweet Sausage & Apple Pizza

Galbani® Pumpkin Mac ‘N Cheese

Donatella’s Famous Meatballs

Galbani® Cavatelli Alla Caprese

Galbani® Pizza Amatriciana

Galbani® Zucchini Flower Pizza

Galbani® Spicy Margherita Pinsa

Galbani® Caramelized Stone Fruit

Galbani® Garden Fresh Lasagna

Galbani® Slice of Summer Pizza

Tastes of Summer Cheese Plate

Galbani® Seafood Stuffed Shells

Galbani® Mascarpone Coconut Crepe Cake

Galbani® Holiday Braciole

Galbani® Ricotta & Mascarpone Mousse

Galbani® Bel Paese Pizza

Galbani® Mediterranean Pizza

Galbani® Ciliegine And Crispy Salmon Salad

Galbani® Ravioli Alla Donatella

Galbani® Gorgonzola Apple Pear Pizza

Galbani® Honey Truffle Bruchetta

Galbani® Limoncello Cannoli

Fried Green Tomatoes With Président® Feta Dressing

Galbani® Chicken Eggplant Caprese

Galbani® Citrus Caprese

Galbani® Grilled Peaches With Fresh Mozzarella

Galbani® Grilled Summer Pizza

Galbani® Tortellini Salad With Marinated Fresh Mozzarella

Galbani® Housemade Marinated Ciliegine

The Winter Cheese Plate

Galbani® Grilled Steak and Bel Paese Cheese Sandwich

Galbani® Fresh Mozzarella, Ham and Potato Croquette

Galbani® Whipped Ricotta Parfait

Galbani® Eggplant Napoleon

Galbani® Butternut Squash Ravioli

Galbani® Wild Mushroom Ragu

Galbani® Orecchiette & Sweet Sausage

Galbani® Roasted Tomato Soup

Galbani® Ricotta Fritters

Galbani® Stuffed Zucchini Flowers

Galbani® Crostini Trio

Galbani® Autumn Harvest Pie

Galbani® Fig & Pig Pizza

Galbani® Pea Pesto Pizza

Galbani® Mozzarella & Prosciutto Pizza

Galbani® Pumpkin Pizza with Guanciale

Galbani® Baked Mac & Cheese

Donatella’s Famous Stuffed Meatballs

Donatella's Cast-Iron Eggplant Parm Featuring Galbani® Cheese

Galbani® Creamy Bel Paese Linguini

Galbani® Truffle Lasagna

Galbani® Golosi

Galbani® Four Cheese Paccheri

Galbani® Stuffed Chicken Roulades

Galbani® Italian Chicken Hoagie

Galbani® Limoncello Ricotta Cheesecake

Galbani® Lime Ricotta Pancakes
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Donatella’s Famous Meatballs featuring Galbani® Parmesan
INGREDIENTS
1 | Small loaf Italian-style bread (about 8 thick slices), torn into 2½-inch chunks |
2 lbs. | 80% lean ground beef chuck, broken up |
5 | Garlic cloves, coarsely chopped |
½ cup | Italian parsley, finely chopped (and more for garnish) |
1 | Large egg, lightly beaten |
1½ cups | Galbani Parmesan, grated (and more for garnish) |
1 box | Spaghetti (preferably bronze die cut) |
3–4 cups | Marinara sauce |
Kosher salt and freshly ground black pepper | |
Canola oil for frying |
METHOD
- Put bread in a bowl and add enough warm water to cover it.
- Let stand for 5 minutes, turning to moisten evenly. Squeeze gently to remove as much water as possible and place in a large bowl.
- Add beef, garlic, Italian parsley, egg, and ¾ cup of Parmesan cheese to the bread and combine. Season generously with kosher salt and freshly ground black pepper.
- Knead mixture with your hands—rinsing your hands occasionally with warm water to keep meat from sticking to them—until it’s uniformly combined and smooth (at least 5 minutes).
- Pinch approximately 2 tbsp. of meat mixture from the mound and shape it into a ball between the palms of your hands.
- Place meatball on a baking sheet or tray and repeat with remaining meat mixture. Makes approximately 30 meatballs.
- Fill a 10-inch skillet halfway with canola oil and heat over high heat. You will see strands forming along the bottom of the pan when it’s hot enough.
- Working in batches, gently slide 8 to 10 meatballs into the pan without overcrowding. Meatballs should be only three-quarters submerged in oil.
- Reduce heat to medium and fry, turning once, until they’re firm and golden. Use a slotted spoon to transfer meatballs to a bowl.
- Cook pasta according to instructions on package. Turn off the heat.
- Drain pasta and put it back into the pot. Add a few heaping tablespoons of sauce into the pasta, as well as a couple of heaping teaspoons of grated Parmesan, and stir on high heat for a few minutes, so that the cheese helps bind the sauce to the pasta. Add the rest of the sauce, turn the heat down to simmer, and let the pasta and sauce “marry each other.”
- About 20 minutes before serving, add the meatballs to the simmering sauce and cover the pot. Cook on low for at least 15 minutes to allow the flavors to meld.
- Place a portion of spaghetti in bowl, top with some more sauce and 2–3 meatballs. Garnish with Parmesan and fresh Italian parsley.
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Pairings
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- Flavors, Spices & Condiments