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White Clam and Shrimp Pie by Chef Gino Rago


2–3 oz. Seasoned breadcrumbs
2–3 oz. Galbani® Parmesan Cheese
1–2 tbsp. Melted butter
2 tbsp. Olive oil
2 tbsp. Fresh garlic, minced
8 oz. Clams (Manila or littleneck), freshly shucked
6 oz. Large shrimp, chopped
12 oz. Ball of pizza dough
10 oz. Galbani Premio Mozzarella, shredded
  Pinch of oregano
2 oz. Galbani Fresh Mozzarella Ovoline
2 tbsp. Fresh parsley, chopped
1 Lemon wedge


  1. Preheat oven to 600 degrees F or hotter.

  2. Toast the seasoned breadcrumbs in a sauté pan and mix with melted butter and Parmesan. Set aside.

  3. Slightly sauté the clams and shrimp (for about 30 seconds) in garlic and olive oil. Drain and set aside.

  4. Stretch the pizza dough into a 14-inch round. Brush with olive oil and minced garlic.

  5. Sprinkle on the shredded Mozzarella.

  6. Spread the clams and shrimp around the pie and sprinkle oregano on top.

  7. Pull Fresh Mozzarella with your hands and place on the pie.

  8. Add some grated Parmesan, then bake in the oven at 600 degrees F (or hotter) until golden brown.

  9. Immediately sprinkle on the toasted breadcrumbs and parsley, and garnish with a fresh lemon wedge in the center of the pizza.


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