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Our Top Seven Cheesy Recipes

Our Top Seven Cheesy Recipes

Italy boasts more than 400 varieties of cheese, with each region specializing in its own formaggi. Therefore, it goes without saying that we Italians love to eat cheese – and cook with it, too!

Here at Eataly, our chefs cook with Italian cheese in a variety of ways, from grating into pasta fillings and risotto to mixing it into soups and appetizers. To celebrate this beloved ingredient, we've rounded up our top seven Italian cheese recipes on Eataly Magazine!

AgnolottiParmigianoBrodo_IG_Story

1. Brodo di Parmigiano Reggiano

To make this cheesy broth, we use leftover Parmigiano Reggiano rinds (hello, zero waste cooking!) which are full of flavor, and let them simmer in boiling water for hours. The resulting brodo is fragrant with the same salty taste of Parmigiano Reggiano cheese, perfect for your next risotto or pasta served in broth.

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Risotto with Balsamic Vinegar

2. Risotto alla Parmigiana

This simple risotto puts the "King of Italian cheese" in the spotlight! Italian Carnaroli rice is slowly cooked in a rich broth and finished with a generous grating of Parmigiano Reggiano cheese and an optional drizzle of balsamic vinegar.

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Cacio e Pepe_02 pasta spaghetti

3. Spaghetti Cacio e Pepe

Meaning "cheese and pepper" in Roman dialect, cacio e pepe is essentially a more sophisticated Italian version of macaroni and cheese (although we're pretty sure spaghetto cacio e pepe came first!). Even though the dish only consists of four main ingredients, it's important to use certified Pecorino Romano DOP cheese in order to get right cheesy-sauce consistency.

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PR0805 Parmigiano Reggiano savoury snaps

4. Savory Snaps

These savory Parmigiano Reggiano wafers will take your garnishing skills to a whole new level. To create each snap, finely grated cheese is cooked over a hot skillet until melted and slightly crunchy. We love serving them on top salads or winter soups – or just eating them as a fancy snack!

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FRICO

5. Frico Friulano

Who can resist a cheesy potato pancake? This traditional recipe hails from Northern Italy's Friuli-Venezia Giulia region, where the precious aged Montasio cheese is a typical ingredient.

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Suppli_01 table dish

6. Supplì al Telefono

Similar to the famous Sicilian arancini, these roman rice croquettes are named after the telephone because when you pull them apart, long strings of mozzarella stretch between the halves much like an old-school telephone cord. Swoon. 

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Truffle Burrata Eataly

7. Burrata e Tartufo

A typical cheese of Puglia, burrata is mozzarella's dreamy, creamy cousin. Although we'd gladly eat it all on its own, we think this combination with earthy, black truffles complements burrata's soft, milky flavors perfectly.

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Ready to start cooking? Stop by your local Eataly to discover hundreds of high-quality cheeses from Italy and the U.S. 

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