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® Creamy Paccheri Pasta


1½ cup Galbani Mascarpone, room temperature
1 cup Galbani Gorgonzola Crumbles
1 tbsp. Butter
1 tsp. Fresh rosemary, finely chopped (with a few additional sprigs for garnish)
½ tsp. Freshly ground black pepper
1 tbsp. Extra virgin olive oil
1 Garlic clove, smashed
1 head Radicchio, cleaned, trimmed, and leaves separated
1 package Paccheri pasta
¼ cup Hazelnuts, toasted, for garnish
  Salt and pepper to taste


  1. In a medium sized pan, melt Mascarpone and Gorgonzola together on medium low heat until well combined. Then, stir in butter, chopped rosemary and ½ tsp. freshly ground pepper. Remove from heat.

  2. In a separate pan on medium heat, add olive oil and garlic. When it begins to turn golden brown, add in radicchio leaves and stir with wooden spoon until they start to wilt. Add salt and pepper to taste, and remove from pan. Set aside.

  3. Cook pasta according to package instructions.

  4. Toss pasta directly into the cheese sauce and stir until incorporated.

  5. To serve, spoon pasta and sauce into a large serving bowl, and scatter radicchio throughout. Garnish with toasted hazelnuts and few sprigs of rosemary.


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