How to prepare it:

Put the little tomatoes in hot water for one minute.

Peel and cut them in little cubes.

Leave the stone to olives and cut the aubergines into cubes and let them loose their water.

Put the ingredients in a pan and fry with olive oil for 10 minutes.

Put the Bucatini in salty hot water and strain them when cook.

Season them with your sauce add salt and pepper.

Lay on the Bucatini some thin slices of Taleggio cheese and put in oven au gratin.

How to prepare it:

Fry the rice with a nut of butter and a hot consommé, boil for a wile.

Cover and cook in oven at 180° for 18 minutes.

Empty little tomatoes and keep their pulp.

When the rice will be cook let it cool trying to separate each grain with a fork.

Mince parsley, anchovies, and garlic add to rice with salt, origanum and the tomato pulp.

Stuff tomatoes and put on them a slice of Taleggio cheese.

Put in oven at 200° for 10 minutes and serve.

How to prepare it:

Cut in thin slices the vegetables and the Taleggio cheese.

Put the vegetables in a little water and ice, just to cover them.

The ice is necessary to keep the vegetables crackling.

Before serving dry them and add the Taleggio cheese.

Dress with a sauce made by 2/3 of olive oil, 1/3 of lemon juice, pepper and salt and a tablespoon full of light mustard.

Serve immediately.

How to prepare it:

Stir well the "pesto" sauce with a wooden spoon and add little by little the 2 reds.

Shake the "pesto" sauce in a shaker with the egg.

Lay in a buttered mould the Taleggio cheese slices leaving a hole in the centre, fill it with the "pesto" sauce and cover with other Taleggio cheese.

Vapour cook for 10 minutes.

Remove from the mould the timbale and let it cool.

Store it in the refrigerator for at least 4 hours.

Serve with tomato slices.

How to prepare it:

Fry the onion with a little butter.

Add the rice, the asparagus tops and fry a little, put a little white wine and let evaporate.

Now put your consommé and cover the rice.

Stir well.

When ready leave from the fire stir well with other butter, the Taleggio cheese, taste and serve immediately.

How to prepare it:

Cut the vegetables into little cubes cook them in hot olive oil, at the end add black olives and the Taleggio cheese.

Boil the Fusilli in hot salty water strain them and season with your sauce.

Serve immediately.

How to prepare it:

Divide the breast in two parts leaving the central little bone.

Cut the breast in its central part with a sharp knife in order to obtain a sort of pocket.

Stuff it with the Taleggio cheese close it properly to well cook the breast.

Flour after pass it in salty egg and bread.

Fry your chicken in hot olive oil.

Serve with a choice of vegetables.

How to prepare it:

Cook the onions in salty boiling water, dry them and let them cool.

Cool the hard-boiled eggs, clean the tuna from its oil and chop it.

Cut the Taleggio cheese into thin slices and the eggs in quarters.

Mix the ingredients with olive oil, salt, pepper and some vinegar drops.

How to prepare it:

Clean the artichokes eliminating the external leaves slice them as thin as possible, add olive oil and lemon and taste them.

Put them in the dish centre with some thin Taleggio cheese slices.

Serve.

How to prepare it:

Cut the taleggio cheese into thin strips and add it tothe "capricciosa" mixture, add salt and pepper to taste and dress with the mustard and mayonnaise.

Place the mixture on a bed of lettuce, garnish with slices of tomato and serve.

How to prepare it:

Lay on the table your calf slices put on each of them a slice of ham and a "nut" of Taleggio cheese.

Fold your slices and beat their edges with a knife.

Wrap them with flour, egg and bread, after this fry them with butter in a pan.

Serve with vegetable boiled and fried with butter.

How to prepare it:

Beat the eggs in a bowl, add onions, peppers in slices, salt and pepper and prepare an omelette.

Put it a very hot oven until cheese liquefies.

Tagliare il Taleggio a fettine e le uova a spicchi.

Serve hot.

How to prepare it:

Slice garlic and fry it in olive oil.

Cut bread into big cubes and toast it in oven, add it to fry garlic and add consommé on them.

Beat the eggs with parsley add it to the hot soup, continue beating.

Add the Taleggio cheese and serve immediately.