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.

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 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:

• 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

	Step 1: Bring a sauce pan to medium heat and add the extra virgin olive oil. Pre-heat your oven to 375.
	Step 2: Sautée the garlic until it is a light golden brown
	Step 3: Add the spinach and stir until all the moisture has been removed from the spinach. Remove from heat.
	Step 4: Once cooled down, mix the spinach and the ricotta cheese in a bowl.
	Step 5: Sprinkle mozzarella cheese and grated parmigiano reggiano into the ricotta mixture for a three cheese mixture. Set aside.
	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.
	Step 7: Once the pasta has cooled down, add 2 cups of pasta sauce to your bake tray and spread evenly.
	Step 8: Take each lumaconi noodle and stuff it with the three cheese and spinach mix. Spread evenly in tray to cook evenly.
	Step 9:  If you love sauce as much as we do, cover the lumaconi noodles with the remaining cup of pasta sauce.
	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.
	Step 11: Serve and garnish with chopped basil and enjoy!

Black Truffle Egg Tagliatelle Pasta

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.

Ingredients:

• Salt and pepper, truffle salt recommended
• Parmigiano cheese, grated
• Rustic Egg Tagliatelle Pasta

• Sliced Summer Black Truffle

	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.
	Step 2: Drain pasta then add sliced truffles and parmigiano reggiano cheese.
	Step 3: Use clamps to toss until the pasta is fully coated with parmigiano reggiano and sliced truffle mix. Add truffle salt to taste.
	Step 4: Serve and garnish with grated parmigiano reggiano cheese and remaining black truffle slices (to taste).

Torcetti in Pesto Sauce

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.

Ingredients:

• Extra Virgin Olive Oil
• 1/2 cup Grated Parmigiano Reggiano Cheese
• 400 g of Torcetti Pasta
• 500 g Genovese Pesto
• Salt

	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.
	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).
	Step 3: Add cooked pasta to the pesto and toss until it is mixed properly; we recommend using clamps to properly coat.
	Step 4: Add grated parmigiano reggiano cheese and mix once more.
	Step 5: Serve and garnish with a sprinkle of olive oil and grated cheese (to taste).

 ENJOY!

Truffle Carnaroli 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:

• 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.

	Step 1:  In a medium flame, heat the extra virgin olive oil for about 1-2 minutes.
	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.
	Step 3: Remove from heat and add the grated parmigiano cheese. Keep on stirring until it is al dente.
	Step 4: Serve and garnish with additional parmigiano cheese, truffle slices, and a sprinkle of extra virgin olive oil.

ENJOY!

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!