Italian Signature Collection Recipes

Offering a collection of gourmet products, the Italian Signature Collection recipes combine authentic Tuscan premium products with traditional high-quality staples.

While these recipes are made specifically for the ingredients included in the Italian Signature Collection Box, please feel free to add your own signature twist to traditional Italian staples. With an impressive collection of pantry essentials, authentic Italian pasta, all-natural pasta sauces, and endless antipasti, the Italian Signature Collection Box calls for the perfect assortment for a special occasion.


Italian Box


Jump to one of the four recipes to help you decide which meal you’ll be feasting on today:

Baked Lumaconi with Basil Sauce
Black Truffle Egg Tagliatelle Pasta
Torcetti in Pesto Sauce
Truffle Carnaroli Risotto

Baked Lumaconi with Basil SauceBaked Lumaconi pasta with cherry tomato and basil sauce

While baked pasta is far from traditional, this high quality lumaconi pasta shaped in a snail form is ideal to hold the best thick sauces or meats. Stuffed with three cheeses and covered in a traditional basil sauce, this lumaconi pasta bake is perfect for a gathering.


Ingredients for the baked lumaconi pasta or seashell casserole stuffed with cheese
  • Old-fashioned pasta sauce with basil
  • Pappardelle di Gragnano Pasta
  • Extra-virgin olive oil
  • Salt and pepper
  • Garlic, minced
  • Fresh basil (optional)
  • Parmigiano cheese, grated (recommended)
  • 2 cups of spinach leaves
  • 1 1/2 cup of mozzarella cheese
  • 1 cup of ricotta cheese
Extra virgin olive oil in sauce pan

Step 1:

Bring a sauce pan to medium heat and add the extra virgin olive oil.

Pre-heat your oven to 375.

Add garlic to the pot and stir constantly until it has reached a golden brown color

Step 2:

Sautée the garlic until it is a light golden brown

Add 2 cups of spinach

Step 3:

Add the spinach and stir until all the moisture has been removed from the spinach. Remove from heat.
Once cooked, remove spinach from heat and into a bowl to prep for mixing

Step 4:

Once cooled down, mix the spinach and the ricotta cheese in a bowl.

Mix ricotta cheese and spinach

Step 5:

Sprinkle mozzarella cheese and grated parmigiano reggiano into the ricotta mixture for a three cheese mixture. Set aside.

Bring water to a boil and add lumaconi pasta

Step 6:

On a separate pot, bring 8 cups of water to a boil, add salt.

Once boiling, cook lumaconi pasta for 15 minutes for an al dente finish. Drain pasta and set aside.

Remove pasta from heat and let it cool down before adding to the casserole dish

Step 7:

Once the pasta has cooled down, add 2 cups of pasta sauce to your bake tray and spread evenly.
Stuff each lumaconi with the ricotta cheese mixture

Step 8:

Take each lumaconi noodle and stuff it with the three cheese and spinach mix. Spread evenly in tray to cook evenly.
Spread the rest of the sauce onto the lumaconi

Step 9: 

If you love sauce as much as we do, cover the lumaconi noodles with the remaining cup of pasta sauce.
Add the mozzarella cheese and the parmigiano reggiano to the mixture and bake

Step 10:

Garnish with mozzarella cheese and grated parmigiano cheese and bake in oven for 30 minutes at 375 or until the cheese is fully melted and at a golden brown color.
Garnish lumaconi pasta bake casserole with strips of chopped basil and accompany with bread and meats

Step 11:

Serve and garnish with chopped basil and enjoy!



Black Truffle Egg Tagliatelle Pasta

Black truffle tagliatelle pasta with parmigiano reggiano cheese

Bring an exquisite egg tagliatelle pasta to your dinner table with the following recipe! Because black truffle is such a versatile ingredient, this pasta combination is all about mixing and enhancing the earthy taste of truffle with the salty parmigiano reggiano cheese.

Tagliatelle pasta, parmigiano reggiano cheese, and sliced black truffle


  • Salt and pepper, truffle salt recommended
  • Parmigiano cheese, grated
  • Rustic Egg Tagliatelle Pasta
  • Sliced Summer Black Truffle

Bring water to a boil and add tagliatelle pasta to cook until al dente

Step 1:

Bring 6 cups of water to a boil, add a dash of salt. Add egg pasta and cook for 6-8 minutes occasionally stirring for al dente pasta.

Drain pasta and bring back to pot

Step 2:

Drain pasta then add sliced truffles and parmigiano reggiano cheese.

Add black truffle to the tagliatelle pasta and truffle salt

Step 3:

Use clamps to toss until the pasta is fully coated with parmigiano reggiano and sliced truffle mix. Add truffle salt to taste.

Serve tagliatelle pasta and garnish with extra truffle and parmigiano reggiano cheese

Step 4:

Serve and garnish with grated parmigiano reggiano cheese and remaining black truffle slices (to taste). 


    Torcetti in Pesto Sauce

    Torcetti pasta in genovese pesto sauce with parmigiano reggiano cheese

    Experience the authentic flavors of genovese pesto made from fresh basil with the Torcetti in Pesto Sauce recipe. Made of 100% durum wheat semolina, the torcetti pasta is rich in protein and creates the perfect flavor that aligns with pesto sauce.

    How to make a pasta with a basil pesto sauce


    • Extra Virgin Olive Oil
    • 1/2 cup Grated Parmigiano Reggiano Cheese
    • 400 g of Torcetti Pasta
    • 500 g Genovese Pesto
    • Salt
    How to cook torcetti pasta al dente

     Step 1:

    Bring 5 quarts of water to a rolling boil, add a dash of salt. Add the torcetti to boiling water. Cook for 10 minutes, occasionally stirring gently for al dente pasta. For more tender pasta, boil for an additional minute. Remove from heat and drain pasta.

    Authentic genovese pesto sauce

    Step 2:

    In a separate pot, add genovese pesto sauce in medium heat for 2 minutes. Add a dash of salt and pepper (to taste).

    Authentic genovese pesto sauce and traditional torcetti pasta (100% durum wheat)

    Step 3:

    Add cooked pasta to the pesto and toss until it is mixed properly; we recommend using clamps to properly coat.

    Mix pesto sauce and pasta together

    Step 4:

    Add grated parmigiano reggiano cheese and mix once more.

    Torcetti pasta with genovese basil pesto sauce and cheese

    Step 5:

    Serve and garnish with a sprinkle of olive oil and grated cheese (to taste).



    Truffle Carnaroli Risotto

    Traditional Italian Truffle Risotto

    Nothing tastes better than a traditional, homey meal like a risotto. With an additional layer of truffle and authentic carnaroli rice, this risotto is unlike any other! Transport yourself to an Italian kitchen with the very first bite.

    Ingredients to make a traditional truffle risotto: olive oil, parmigiano reggiano cheese, and truffle risotto mixIngredients:

    • Extra Virgin Olive Oil
    • Truffle Carnaroli Rissoto Mix
    • 1/2 cup grated Parmigiano cheese
    • 750 ml of water

    Optional - if you would like additional mushrooms in your risotto-: Before you begin cooking, soak dried porcini mushrooms in lukewarm water for about 20 minutes so it can be rehydrated and ready to add to the mixture.

    Heat olive oil in a medium sauce pan

     Step 1: 

    In a medium flame, heat the extra virgin olive oil for about 1-2 minutes.
    Add the carnaroli risotto mix until it has reached a light brown color

    Step 2:

    Add the risotto mix and stir until it has reached a light brown color.

    Add 750 ml of water to the mixture and raise the temperature to medium high.

    Add salt and parmigiano cheese to the truffle risotto mix

    Step 3:

    Remove from heat and add the grated parmigiano cheese. Keep on stirring until it is al dente.

    Serve and garnish truffle risotto with more cheese and black truffle slices

    Step 4:

    Serve and garnish with additional parmigiano cheese, truffle slices, and a sprinkle of extra virgin olive oil.



    We’d love to hear how your recipes turned out or what special ingredient you added to make it your signature dish. Please let us know in the comments below!

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