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® 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® Panzanella
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Uptown Pickle Pizza
Galbani® Mini Tiramisu Trifles
Galbani® Panzerotti
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 And 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
Tahitian vanilla bean (or 2 tbsp high quality pure vanilla extract)
6
Eggs (2 whole eggs, 4 egg yolks)
1½ cup
Heavy whipping cream, cold
1 container
Galbani Mascarpone, softened to room temperature
½ cup
Powdered sugar, plus more for garnish
1
Package puff pastry sheets (17.3 oz.)
METHOD
Napoleon Cream
In a heavy-bottomed pot, add the milk and ¼ cup granulated sugar. Carefully split the vanilla bean pod open, scrape out the seeds, and place the seeds and the pod in the milk mixture. Simmer for ten minutes, stirring gently to combine. Then remove from heat and allow the mixture to cool completely. Once cooled, remove the pod.
In a separate bowl, beat 2 whole eggs and 4 yolks until they begin to foam. Slowly add the egg mixture into the cooled milk mixture from Step 1, stirring constantly. Set aside.
In a large, cold, clean bowl, whip heavy cream and ¼ cup granulated sugar until stiff peaks form.
In a separate bowl, whip the Mascarpone and ½ cup powdered sugar until smooth and fluffy.
Fold sweetened Mascarpone gently into the whipped cream. Be very careful not to overmix or knock out any of the air incorporated into the mixture.
Finally, slowly add the milk and vanilla mixture from Step 1 into the Mascarpone and whipped cream from Step 5, gently folding to combine.
Cover with plastic wrap and refrigerate for a minimum of 2 hours.
Puff Pastry
Thaw the puff pastry according to the package directions.
Preheat the oven to 400 degrees F, and cover a baking sheet with parchment paper.
Unfold both sheets of pastry. Divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment-lined baking sheet, spacing them about ¼-inch apart.
Cover the pastry with another sheet of parchment paper, and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
Bake for 35–40 minutes. Remove the top baking sheet and the top layer of parchment, and bake for another 5–10 minutes, until the pastry is golden brown.
Remove from the oven and let cool before assembly.
Assembly
Lay one sheet of baked puff pastry on a cold serving dish, and spread about a ½-inch thick layer of cream evenly over the top.
Repeat layering with the remaining pastry rectangles and pastry cream.
Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving. Slice each Napoleon using a serrated knife.