welcome to the heart of authentic Italian taste
Together with the Professore del Gusto, we will guide you through a world of recipes where every preparation is the result of care and passion, made with our best ingredients, carefully selected from the excellences of the territory to guarantee you a unique emotion at the table, a real journey into authentic Italian taste.
Finger Food & Appetizers
Cones with Buffalo Stracciatella, BIS Sundried Tomatoes and BIS Green Pesto
Bread Medallion with BIS Truffle Cream and Egg Yolk
Spoons of Sesame Puff Pastry with Pesto BIS and Shrimp in Flavored Oil BIS
Chickpea and Pecorino Meatballs
Salmon Popcorn
Italian-Style Sushi Roll
Deconstructed Egg
First Courses
Spaghettone Don Vincenzo BIS with Pistachio Pesto and Mortadella
Pasta with zucchini cream, capocollo, and buffalo stracciatella
Seafood Carbonara Pasta
Cotton Gnocchi
Tricolor Lasagna
Pasta with Pesto Tomato Sauce and Caciocavallo Cheese
Pasta with Burrata Cheese, Guanciale, and Red Pesto
Gorgonzola Risotto with Speck, Hazelnuts, and Basil-Flavored Parmesan
Spaghetti with Pea Cream, Parmesan Fondue, and Garlic-Flavored Bread Crumble
Tricolor Spaghetti
First Courses
Main Courses
Cones with Buffalo Stracciatella, BIS Sundried Tomatoes and BIS Green Pesto
Tomato crostini with basil and burrata cheese
Bread Medallion with BIS Truffle Cream and Egg Yolk
Spoons of Sesame Puff Pastry with Pesto BIS and Shrimp in Flavored Oil BIS
Pizza with Peeled Tomatoes, Salami, Fior di Latte Cheese, and Black Olives
Chickpea and Pecorino Meatballs
Salmon Popcorn
Italian-Style Sushi Roll
Deconstructed Egg
Desserts
Panettone BIS al Caffè con Crema Delicata al Mascarpone
Raffaello chocolates
Magic Spheres of Tiramisù
Professor’s Tiramisu
Desserts
choose your course and discover a world of recipes with our products
Clear Filters
Pasta with Pesto Tomato Sauce and Caciocavallo Cheese
Magic Spheres of Tiramisù
Pizza with Peeled Tomatoes, Salami, Fior di Latte Cheese, and Black Olives
Cotton Gnocchi
Salmon Popcorn
Pasta with Burrata Cheese, Guanciale, and Red Pesto
Professor’s Tiramisu
Bread Medallion with BIS Truffle Cream and Egg Yolk
Spaghettone Don Vincenzo BIS with Pistachio Pesto and Mortadella
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