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® Cavatelli Alla Caprese


1 pint Pear or cherry tomatoes, halved lengthwise
½ cup Gaeta olives, pitted and roughly chopped
3 Large garlic cloves, peeled and lightly crushed
30 Small baby green and purple basil leaves, plus a few sprigs for garnish
¼ cup Extra virgin olive oil
1 lb. Cavatelli
5 oz. Galbani Fresh Mozzarella Ciliegine
  Kosher salt and freshly ground black pepper


  1. Combine the tomatoes, olives, garlic, basil, and extra virgin olive oil in a large serving bowl. Season with salt and pepper. Toss to coat the tomatoes evenly and set aside at room temperature.

  2. Bring a large pot of generously salted water to a boil. Cook the cavatelli pasta according to package directions until al dente.

  3. Remove the garlic cloves from the tomato mixture and, using a spider or slotted spoon, transfer the pasta to the serving bowl, allowing the pasta water drippings to fall in.

  4. Add half of the Ciliegine and ¼ cup of the pasta water, and toss. Season to taste with salt and pepper.

  5. Scatter the remaining Ciliegine on top, and garnish with basil sprigs. Serve warm or room temperature.


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