Creative Tramezzini

Savory bresaola & provola rolls and bread cones with mozzarella & pulled cheese Two eye-catching finger foods that reinvent the classic sandwich bread with all the goodness of Nobili cheeses.The bresaola roll with Nobili Provola and marinated vegetables offers vibrant colors and fresh flavors; the crispy cones filled with Nobili mozzarella cream and pulled horse meat surprise with their texture and bold taste.Perfect for buffets, aperitifs, or summer brunches, they take just a few minutes to prepare and win you over at the first bite. Savory bresaola & Nobili Provola roll Ingredients (4 rolls) 4 slices of white sandwich bread 8 slices of bresaola 120 g of coarsely grated Nobili Provola 1 carrots ¼ red cabbage A handful of arugula or lamb’s lettuce Juice of ½ lemon Extra virgin olive oil, salt, and pepper Step by step preparation 1. Prepare the vegetables Grate the carrot, finely slice the red cabbage, and season both with lemon juice, olive oil, salt, and pepper (you can add herbs to taste). Let them marinate for 10 minutes. 2. Flatten the bread Flatten the bread slices with a rolling pin until they are thin and flexible. 3. Fill & roll Place a layer of bresaola on the bread, then a thin layer of cabbage; roll up tightly.Repeat with the marinated carrots and, for a third roll, with Nobili Provola and arugula. 4. Serve Slice diagonally to highlight the colors and serve. Bread cones filled with Nobili mozzarella & pulled horse meat Ingredients (12 cones) 6 slices of sandwich bread 30 g of grated cheese 1 Mozzarella Nobili (125 g) 100 g of cow’s milk ricotta 70 g of pulled horse meat 1 tablespoon of black sesame seeds Salt, pepper, extra virgin olive oil, melted butter, to taste Step by step preparation 1. Make the cones Using an 8 cm pastry cutter, cut discs from the flattened bread slices; brush them with melted butter and wrap each disc around cone molds. Bake at 180°C (350°F) for 8–10 minutes, until golden and crispy. 2. Prepare the cream Blend the ricotta, diced Nobili mozzarella, pulled meat, grated cheese, a drizzle of olive oil, salt, and pepper until you obtain a smooth mousse. 3. Fill and decorate Transfer the cream to a piping bag, fill the cones, and sprinkle with black sesame seeds. Serve them standing upright in a bowl filled with rice or legumes for a “savory gelato” effect. Conclusion From aperitif tables to Sunday brunch, these two gourmet takes on classic tramezzini win over both lovers of light flavors and those seeking crunchy, exciting bites. With the quality of Nobili cheeses, every bite is an explosion of taste and creativity. Have a nice meal!

Roasted Tomato and Breaded Cheese Soup

A creamy and crunchy first course, with all the goodness of Mozzarella Nobili Roasted tomato soup with breaded Nobili mozzarella cubes is a comfort food that combines the sweetness of summer tomatoes with the irresistible crust of cheese. A simple yet surprising recipe, perfect for a light dinner or a delicious lunch any time of year. Ingredients 2 vine-ripened tomatoes 2 sprigs of datterini tomatoes 2 Camone tomatoes 1 head of garlic Extra virgin olive oil Salt and pepper to taste. Fresh basil leaves 1 Nobili Panetto Mozzarella Breadcrumbs Step-by-step preparation Roast the tomatoes Wash the tomatoes, cut them in half, and place them on a baking sheet lined with parchment paper along with the halved garlic clove. Drizzle with a little oil, season lightly with salt, and bake at 200°C (390°F) for 12–15 minutes, until soft and slightly caramelized. Cut and bread the mozzarella Cut the Nobili Mozzarella into cubes. Toss each cube in a little oil, then roll it in the breadcrumbs until evenly coated. Bake the cheese Arrange the breaded cubes on a baking sheet and bake for 5–6 minutes, until golden and crispy. Blend the soup Transfer the roasted tomatoes (remove the garlic peels) to a blender; blend until smooth, seasoning with salt, pepper, and a drizzle of extra virgin olive oil. Plate and serve Pour the hot soup into bowls, top with crispy Nobili Mozzarella cubes, and garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Conclusions Velvety and fragrant, this roasted tomato soup meets the crispy heart of Nobili Mozzarella for a contrasting texture that captivates from the first bite. An easy and authentic way to showcase Mediterranean flavors with the quality of Nobili products. Enjoy your meal!

Mozzarella with eggplant caviar and marinated cherry tomatoes

A fresh and refined appetizer that enhances Nobili mozzarella This dish is a fusion of Mediterranean flavors: the creaminess of mozzarella, the intense flavor of eggplant caviar, and the sweetness of marinated cherry tomatoes. A perfect way to start a summer dinner, bringing elegance, color, and lightness to the table. Ingredients 1 mozzarella Nobili 2 medium eggplants 150 g of datterini tomatoes Fresh basil 1 clove of garlic 1 tablespoon tahini sauce Salt Extra virgin olive oil Black pepper Step-by-step preparation 1. Leave the mozzarella at room temperature for at least 30 minutes. 2. Wash the aubergines, prick them with a fork, season with oil and salt, and bake at 190°C for 40 minutes. Let them cool. 3. Peel the aubergines and blend the pulp with the tahini, a pinch of garlic, salt, pepper and three basil leaves until creamy. 4. Score the cherry tomatoes and blanch them for 30 seconds, then cool them in ice water. Peel them, place them in a bowl, and marinate them with extra virgin olive oil, blended basil, and garlic slices. 5. Spread a layer of eggplant caviar on each plate, arrange the mozzarella in the center, and the marinated cherry tomatoes around it. Garnish with fresh basil leaves. Conclusions Nobili mozzarella with eggplant caviar and marinated cherry tomatoes is a light, elegant appetizer rich in Mediterranean flavors. Ideal for impressing your guests with simplicity and flavor. Enjoy your meal!

Mozzarella and crispy bacon burger

A rich, melty main course with all the goodness of Nobili mozzarella Burgers with Nobili Mozzarella are a rich and original twist on the classic burger: the grated mozzarella mixed into the patty makes the meat softer and juicier, while the crispy bacon adds character and a smoky flavor. A simple recipe that’s sure to surprise everyone, perfect for a quick dinner or a get-together with friends. Ingredients 1 Nobili mozzarella loaf 250 g of minced meat 10 slices of bacon 1 shallot Salt and pepper to taste Extra virgin olive oil Fresh mixed salad, to serve on the side Step by step preparation 1. Prepare the mixture Grate the mozzarella loaf and combine it with the ground meat. Add the finely chopped shallot, salt, and pepper, then mix until you obtain a smooth, homogeneous mixture. 2. Shape the burgers Divide the mixture into portions, shaping compact, evenly sized burgers with your hands. 3. Wrap with the bacon Roll each burger in the bacon slices, making sure they adhere well. 4. Cook in the pan Heat a drizzle of olive oil in a non-stick pan and cook the burgers over medium-high heat for about 4–5 minutes per side, until the bacon is crispy and the meat is cooked through. 5. Serve with salad Arrange the burgers on a serving plate, pairing them with a fresh salad to add a light touch to the dish. Conclusion Stretchy, flavorful, and original, these burgers with Nobili Mozzarella and crispy bacon win you over at the first bite. A simple idea to give the classic burger a new twist, with the quality and goodness of Nobili products. Have a nice meal!

Soft gluten-free cheese rolls

Soft, stretchy, and naturally gluten-free. With the authentic taste of the Nobili Mozzarella Loaf. These savory rolls are perfect for anyone looking for a tasty, quick, and gluten-free idea. The dough, made with potato starch, eggs, and our grated Nobili Mozzarella Panetto, delivers a soft texture and a full, rich flavor. The topping of fresh cheese mousse and chopped pistachios adds an elegant, creamy touch—perfect for aperitifs or buffets. Ingredients For about 6 rolls: 2 eggs 100 ml of milk 100 ml of sunflower seed oil 80 g of grated Nobili Mozzarella Panetto 80 g of grated Parmesan cheese 180 g of potato starch 0 g of butter (for greasing the molds) Salt and pepper to taste For the mousse and topping: 100 ml of fresh cream 100 g of spreadable cheese 20 g of chopped pistachios Step by step preparation Prepare the doughIn a bowl, whisk the eggs, then add the milk and oil. Stir in the potato starch, grated Parmesan, and grated Nobili Mozzarella Panetto.Mix until smooth and homogeneous. Season with salt and pepper. Bake the rollsGrease the muffin molds with butter and fill them ¾ full with the batter.Bake in a static oven at 200°C (390°F) for about 20 minutes, until puffed and golden. Prepare the cheese mousseWhip the cream together with the spreadable cheese until smooth and firm. Garnish and serveLet the rolls cool slightly, then top each one with a dollop of mousse and a sprinkle of pistachios. Conclusion Easy to make, naturally gluten-free, and full of flavor: these rolls with Nobili Mozzarella Loaf are perfect for any occasion. Soft on the inside, elegant on the outside, they bring to the table the full taste of Italian milk and the quality that sets us apart. Have a nice meal!

Flamenquín with Scamorza

Crispy on the outside, melty on the inside: a main course that wins you over at the first bite Flamenquín are a traditional Andalusian dish—rich, flavorful, and irresistible. In this version, the combination of pork loin, mortadella, and Nobili Scamorza creates a melty, aromatic center wrapped in a golden, crispy coating. Perfect served hot, they’re ideal for a fun dinner or a standout main course that won’t go unnoticed. Ingredients For 2 portions: 2 slices of pork loin 120 g of mortadella 100 g di Scamorza Nobili 1 garlic clove Fresh parsley, to taste 2 eggs 4 spoons of flour Breadcrumbs, to taste Extra virgin olive oil for marinating Oil for frying Salt to taste Step-by-step preparation Marinate the meatPound the pork loin slices with a meat mallet until thin. Place them in a bowl with a drizzle of olive oil, the crushed garlic clove, and chopped parsley. Let them marinate for at least 30 minutes. Fill and rollPlace a portion of mortadella and a few sticks of Nobili Scamorza on each slice of meat. Roll up carefully and secure with a toothpick if needed. Bread the rollsCoat each roll first in flour, then in beaten egg, and finally in breadcrumbs, until evenly coated. Fry and serveHeat plenty of oil in a pan and fry the flamenquín until golden, turning them to cook evenly. Drain on paper towels and serve hot, with a melty center. Conclusion Golden, crispy, and with a stretchy, melty filling: Flamenquín with Nobili Scamorza are a main course that brings together tradition and Italian flavor, thanks to the quality of the cheese and the simplicity of the preparation. A tasty idea that brings all the goodness of genuine ingredients to the table. Have a nice meal!

Tuna melt sandwich

Crispy, stretchy, irresistible: the American sandwich that brings out the best in the Nobili Mozzarella Filone The Tuna Melt Sandwich is a classic from across the ocean, perfect for those looking for a quick yet flavorful meal. In this version, the absolute star is the Nobili Mozzarella Loaf, which melts perfectly and gives the sandwich unmistakable creaminess and flavor. All it takes is a well-balanced tuna spread, rustic bread, and a hot pan to turn simple ingredients into a true savory comfort food. Ingredients For 2 sandwich: 4 slices of rustic bread (loaf-style) 1 jar of tuna in oil ½ red onion Fresh parsley, to taste 3 tablespoons of Dijon mustard 2 tablespoons of mayonnaise 1 tablespoon of honey 60 g of spreadable cheese Sliced jalapeño (optional) 200 g of Nobili Mozzarella Panetto, sliced Butter, as needed, for spreading the bread Step-by-step preparation Prepare the tuna spreadIn a bowl, combine the drained tuna, finely chopped onion, parsley, mustard, mayonnaise, honey, and spreadable cheese. If you like a bit of heat, add a few slices of jalapeño. Assemble the sandwichButter one side of two slices of bread. On the unbuttered side, spread the tuna mixture and add generous slices of Nobili Mozzarella Loaf. Close with the remaining slices of bread, keeping the buttered side on the outside. Toast in the panHeat a non-stick pan and cook the sandwiches over medium heat for about 3–4 minutes per side, pressing them lightly. The bread should turn golden and the Nobili Mozzarella Loaf should melt perfectly. Serve immediatelyCut in half and enjoy your Tuna Melt Sandwich while it’s still hot and melty. Conclusion Golden, flavorful, and with a stretchy, melty heart: the Tuna Melt Sandwich is the perfect sandwich for any season. The Nobili Mozzarella Panetto makes it unique, giving every bite authentic creaminess and flavor. Have a nice meal!

Strawberry and provola risotto

A delicate first course with a fruity touch and a creamy finish that makes all the difference A surprising pairing: risotto with strawberries and Provola Nobili is the perfect meeting of sweetness, acidity, and creaminess. The provola, stretchy and flavorful, adds an intense and enveloping note to the dish, perfectly balancing the freshness of the strawberries. Ideal for spring, it’s an elegant yet simple first course to prepare. Ingredients For 2 people: 160 g of Carnaroli rice 100 g of fresh strawberries 125 g Provola Nobili 500 ml of vegetable broth 1 shallots 25 g butter 25 g of grated Parmesan cheese Salt and pepper to taste Extra virgin olive oil, to taste Step by step preparation Prepare the strawberries Wash the strawberries and cut them into small pieces, keeping a few whole for the final garnish. Sauté the shallotIn a saucepan, gently soften the finely chopped shallot with a drizzle of extra virgin olive oil. Toast the riceAdd the rice and toast it for 1–2 minutes over medium heat, stirring. Start adding the hot broth a little at a time. Add the strawberriesAfter about 7–8 minutes, add the chopped strawberries. Continue cooking, adding more broth as needed until the rice is al dente. Cream with Provola NobiliWith the heat off, add the butter, Parmesan, and grated Provola Nobili. Stir vigorously to emulsify and achieve a creamy, smooth consistency. Plate and serveAdjust with salt and pepper, then serve immediately, garnishing the dish with the reserved strawberries. Conclusion Colorful, creamy, and unexpected: this risotto wins you over at the first bite thanks to the contrast between fresh strawberries and Provola Nobili, which gives the dish a smooth, flavorful creaminess. A perfect recipe for those who love to experiment with flavor. Enjoy your meal!

Crêpes agli spinaci con ripieno cremoso

Spinach crêpes with a creamy filling Una ricetta leggera e colorata, perfetta per la bella stagione Spinach crêpes are a simple yet eye-catching dish, ideal for a summer lunch or a light dinner. The batter is enriched with fresh spinach, while the filling—creamy and flavorful—can be customized to taste. Perfect served rolled, baked, or sliced into pinwheels, they are an original alternative to classic first courses. Ingredients Per le crêpes: 150 g of all-purpose flour 200 g fresh spinach 300 ml of milk 2 eggs 1 tablespoon of extra virgin olive oil Salt, to taste For the filling: 300 g fresh ricotta 100 g of grated cheese (e.g. Parmesan) Nutmeg, to taste Salt and pepper, to taste For baking (optional): A few tablespoons of béchamel sauce Grated cheese Step by step preparation Cook the spinachWash the spinach and wilt it in a pan with a drizzle of olive oil. Squeeze well to remove excess liquid and finely chop. Prepare the crêpe batterIn a bowl, whisk the eggs with the milk and a pinch of salt. Add the sifted flour, then stir in the chopped spinach and the oil. Mix until you obtain a smooth batter. Cook the crêpesHeat a non-stick pan, lightly grease it, and pour in a ladle of batter. Cook each crêpe for 1–2 minutes per side. Repeat until all the batter is used. Prepare the fillingIn a bowl, mix the ricotta with the grated cheese, a pinch of nutmeg, salt, and pepper. Fill and foldSpread the filling over the crêpes and fold them into half-moons, little parcels, or roll them up. (Optional) BakeArrange the crêpes in a baking dish, cover with béchamel sauce and grated cheese, then bake in the oven for 10–15 minutes at 180°C (350°F). Conclusion Colorful, soft, and versatile: spinach crêpes are perfect for those looking for a simple, tasty, and easily customizable dish. A light idea that brings the taste of fresh ingredients and good home cooking to the table. Enjoy your meal!

Potato cake with provola, spinach and mushrooms

Potato cake with provola, spinach and mushrooms A simple, soft and flavorful vegetarian main course Potato cakes with provola, spinach and champignon mushrooms are a tasty and creative recipe, perfect as a main course or a one-dish meal. Crispy on the outside, soft and stretchy on the inside, these little cakes hide a rich and creamy heart that brings together seasonal vegetables and melted cheese. An ideal idea to impress with simplicity. Ingredients 500 g of potatoes 100 g of type 0 flour 200 g of provola 200 g of champignon mushrooms 200 g of fresh baby spinach 1 garlic clove ½ glass of white wine Extra virgin olive oil, to taste Salt and pepper, to taste Step-by-step preparation Boil and mash the potatoesPeel the potatoes, cut them into cubes, and boil until fully cooked. Mash them with a potato masher and place them in a bowl with the flour, a pinch of salt, and pepper. Knead until you obtain a smooth, homogeneous mixture. Cook the mushroomsClean the champignon mushrooms and slice them thinly. Sauté them in a pan with olive oil and garlic, then deglaze with the white wine. Cook for 5 minutes, season with salt, and set aside. Sauté the baby spinachIn a pan with a drizzle of olive oil, wilt the baby spinach with a pinch of salt, cooking covered with a lid. Prepare the fillingCut the provola into shavings or small cubes. Combine it with the cooked mushrooms and spinach. Shape the potato cakesTake a handful of the potato mixture and create a hollow in the center of your palm. Add a teaspoon of filling, close it to form a ball, then gently flatten it to give it the shape of a small cake. Pan-fryHeat a non-stick pan with a drizzle of oil. Cook the potato cakes on both sides until golden and crispy on the outside, soft on the inside. Conclusion Potato cakes with provola, spinach and mushrooms are a tasty vegetarian option, perfect for a family lunch or an original main course. Easy to prepare, they can be served hot or warm, allowing you to enjoy every bite of stretchy flavor and contrasting textures. Enjoy your meal!