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® Mafaldine, Mushrooms & Mascarpone
Galbani® Tagliatelle With White Bolognese
Galbani® Elevated Chef's Salad
Galbani® Sweet & Spicy Kale Salad With Ciliegine
Galbani® 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 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
Galbani® Mozzarella In Carrozza (Fried Mozzarella Sandwiches)
Lemon juice, freshly squeezed
Garlic clove (placed through garlic press)
Anchovy fillets in oil, drained and roughly chopped
8 to 10 oz.
Galbani Premio WMLM Mozzarella Block
Galbani Grated Parmesan
Medium garlic cloves, minced
Unsalted butter, softened
Kosher salt & freshly ground black pepper to taste
Light olive oil (for frying)
Combine all ingredients except the anchovies in a food processor and blend for 30 seconds. Then add in anchovy fillets and pulsate for 10 to 15 seconds.
Pour into a serving bowl and refrigerate for one hour, covered.
Slice the Mozzarella into 1/4-inch thick slices to completely cover 2 of the 4 slices of the bread.
Spread a very thin layer of softened unsalted butter on all 4 bread slices. Cover one slice with Mozzarella, ensuring the bread is completely covered. Top with a second slice of buttered bread to make a sandwich. Repeat the process to make a second sandwich.
With sharp knife, cut all 4 sides of the first sandwich to remove crust and create uniformity. Make sure no cheese is sticking out. Press sandwich to compact it. Repeat the same process for the second sandwich.
In a bowl, whisk together the eggs, minced garlic, and salt and pepper to taste, and beat vigorously for 30 seconds.
On a shallow plate, mix the breadcrumbs with the Parmesan cheese.
In an extra-large, heavy-bottomed skillet, pour the oil to a depth of 1/4-inch and set flame to medium-high heat.
When the oil is hot, dip the first sandwich into the egg mixture, ensuring the sandwich is entirely covered, including sides. Then, dredge the sandwich into the breadcrumb mixture, covering all sides. Gently place the coated sandwich on left side of the pan. Quickly repeat the process with the second sandwich and place it on the right side of the pan.
Working from left to right, wait until the first side gets golden brown, then turn each sandwich once and fry until crisp. (Resist the urge to move or flip the sandwiches more than once.) Remove the sandwiches from the skillet and drain on paper towels.
Cut each sandwich in half and serve hot, with anchovy dipping sauce on the side.