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.

Galbani® Broccolini Truffle Pie


10–14 oz. Broccolini
2 large Garlic cloves, thinly sliced
1 tbsp. Olive oil
12–14 oz. Pizza dough (Makes one 12-inch round pie)
¾ cup White or Béchamel sauce
¾ cup Galbani Premio Mozzarella, shredded
1 tsp. Dried oregano
1 Medium black truffle, shaved
1 tsp. Red pepper flakes
1 tbsp. Chili oil for drizzling
  Flour for dusting
  Kosher salt and freshly ground pepper



  1. Make sure pizza oven is at desired cooking temperature.

  2. Steam or blanch broccolini for two minutes and shock in ice water.

  3. Slice garlic thinly with a mandoline slicer, and fry in medium pan over medium high heat in a tbsp. of olive oil. When it browns remove and place on paper towel, set aside as garnish.

  4. Stretch out dough, lightly dust pizza peel with flour—place dough on peel and build your pizza.

  5. Spread white sauce evenly over dough, leaving half inch border all the way around the outside.

  6. Arrange shredded Mozzarella evenly over sauce.

  7. Garnish with broccolini evenly over pizza.

  8. Season pie with pinch of kosher salt and freshly ground pepper.

  9. Bake accordingly, depending on your pizza oven, rotating once or twice to ensure even cooking. When the cheese is melted, and the broccolini has nice char, remove from oven.

  10. Dress with oregano, garlic slices, black truffle shavings, and red pepper flakes. Drizzle with chili oil to finish.


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