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® Panna Cotta Al Mascarpone
Galbani® Fresh Mozzarella & Roasted Beet Salad
Galbani® Ricotta-Topped Gnocchi & Eggplant
Galbani® Garlic Knot Chicken Parm Sandwich
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Tagliatelle With White Bolognese
Galbani® Elevated Chef's Salad
Galbani® Sweet & Spicy Kale Salad With Ciliegine
Detroit-Style Mediterranean Pizza
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Uptown Pickle Pizza
Galbani® Mini Tiramisu Trifles
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 & 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
Large zucchinis or 2 large eggplants, trimmed and grated
Button mushrooms, coarsely chopped
Garlic cloves, smashed and coarsely chopped
Sprig fresh rosemary
Pinch of red pepper flakes
28-oz. can Italian tomatoes
Kosher salt and freshly ground black pepper to taste
Galbani Whole Milk Fresh Ricotta Cheese
Large egg yolks
Galbani Grated Parmesan Cheese
GalbaniPremio Shredded Mozzarella Cheese
Large shallot, finely chopped
Dry white wine (or vermouth)
Flat-leaf parsley, roughly chopped
1 tbsp. + 1 tsp.
Kosher salt, divided
No-boil lasagna noodles
Freshly ground black pepper to taste
Fresh basil leaves for garnish
Optional garnish: Zucchini flowers
Heat the olive oil in a large saucepan over medium-high heat.
Add the grated onion, celery, carrot, zucchini, mushrooms, garlic, rosemary, and red-pepper flakes. Cook, stirring often, until the vegetables release their moisture and begin to soften, about 8 to 10 minutes.
Season well with kosher salt and freshly ground black pepper to taste.
Drain the tomatoes, reserving the juices. Use your hands to crush the tomatoes directly into the pot. Add the reserved tomato juices and stir.
Reduce the heat to a simmer and cook until the sauce is thickened, about 15 minutes. Season again with kosher salt and freshly ground black pepper to taste.
Coat a 9"×12" baking dish with olive oil. Preheat the oven to 350°F.
Combine the Ricotta, 2 egg yolks, and ½ cup of Parmesan in a bowl and mix together.
To the mixture, add the shredded Mozzarella, chopped shallot, white wine (or vermouth), parsley, 1 tsp. kosher salt, and plenty of freshly ground black pepper. Combine thoroughly.
Arrange 3 sheets of lasagna on the bottom of the baking dish. Spread one-quarter of the Ricotta mixture over them. Spoon about one-third of the vegetable Bolognese mixture on top.
Repeat step 4 twice more, making sure there are no exposed noodle edges that are not covered with Ricotta.
Top the last layer of lasagna noodles with the last quarter of the Ricotta.
Combine the pine nuts, breadcrumbs, and remaining ¼ cup of Parmesan in a small bowl. Sprinkle evenly over the Ricotta.
Cover with foil and bake for 30 minutes.
Remove the foil, raise the heat to 450°F, and bake 8 to 10 minutes more, until golden. Let stand for 10 to 15 minutes.
Garnish with the fresh basil, cut into squares, and serve. Garnish with optional fried zucchini flowers if desired.