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.



1 Bunch of thin asparagus (remove stems)
2 Large garlic cloves, smashed
¼ cup Extra virgin olive oil
3 tbsp. White balsamic vinegar
1 tbsp. Dried oregano
24 oz. Galbani Fresh Mozzarella Ciliegine
2 tbsp. Fresh basil chiffonade
2 tbsp. Lemon zest
1 heaping tbsp. Crushed pink peppercorn
  Kosher salt & freshly ground black pepper to taste



  1. Boil asparagus tips until al dente. Immediately remove and place in ice bath for two minutes. Drain and set aside.
  2. In a small bowl, whisk garlic, olive oil, vinegar, salt, pepper, and oregano into a dressing. Let it sit for 30 minutes.

  3. In a bowl, combine Ciliegine with basil, lemon zest, and pink peppercorn. Toss gently until incorporated.

  4. Remove garlic cloves from dressing, and add dressing to the Ciliegine. Toss until incorporated. Gently mix in asparagus.

  5. Allow the dish to sit for 20 minutes before serving.

  6. Serve with rustic Italian bread.



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