Blue cheese is one of those foods that people either despise or obsess over, but never anywhere in between. It's no secret that blue cheese is moldy. It's apparent from the smell alone, but one look at the blue-ish splattered cheese will confirm any suspicions. There are countless varieties of blue cheese but Gorgonzola, a cow's milk cheese from Northern Italy has been a popular choice for more than a thousand years The earliest documentation of the funky cheese comes from 879 Historians have been exploring the cheese's origin for ages continuously making new discoveries but still looking for concrete answers Gorgonzola has a handful of origin stories with some tracing it back to the natural caves of Pasturo and others linking the cheese to Milan's archbishop and the neighboring town of Gorgonzola The true beginnings of gorgonzola may be murky but no one has questioned its Italian roots Most of the legends have been centered around those three regions but with dozens of different stories detailing the discovery One legend follows young herdsmen making a quick stop in Gorgonzola on their way back to the Alps of Lombardy and foolishly forgetting the proper cheese-making tools They experimented by combining different cheese curds and this mishap allegedly led to the creation of Gorgonzola young curds were left overnight to drain and then combined with the fresh curds of the morning to create something entirely new The belief that gorgonzola was created in Pasturo, Valsassina connects to the consistent chilly temperature of the region's mountain caves, bouncing between 6 and 12 degrees Celsius. This subterranean climate was the ideal environment for aging cheese That has proven to be the case to this day with Italian cheesemakers still utilizing ancient caves for the aging process There's also one petty myth behind gorgonzola revolving around an act of vengeance. As the story goes, a Gorgonzola innkeeper was being pestered for cheese by some tipsy guests and she served them spoiled stracchino with a chuckle. Her revenge unfortunately backfired, as the rowdy customers loved the cheese, especially paired with a soft, savory wine. Stracchino has a somewhat sharp taste with an ultra-smooth and creamy texture Those tasting notes probably sound familiar as it's the foundation of gorgonzola minus its blue-veined funk Gorgonzola was actually introduced as stracchino verde — a nod to its greenish-blue streaks of mold It took time for people to trust the process and tear into a stinky Around the 11th-century cheesemakers demonstrated confidence in the process and by the 19th-century gorgonzola was being exported all over Europe Türkiye’s Ziraat Bank Ankara claims its first-ever continental trophy by winning the men’s CEV Cup Italy’s Igor Gorgonzola Novara collects its third women’s CEV Cup crown for a total of six European trophies Türkiye’s Ziraat Bank Ankara triumphed in the men’s tournament while Italy’s Igor Gorgonzola Novara lifted the women’s trophy Ziraat Bank triumph as men’s 2025 CEV Cup winners (Photo credits: cev.eu) Ziraat Bank claimed its first-ever continental trophy on Wednesday after winning both matches of the home-and-away final series against Poland’s Asseco Resovia Rzeszow The Turkish team gained an important edge the previous Wednesday when they achieved a hard-fought 3-2 (25-27 19-17) away victory over the Polish opponent in front of 4,200 spectators at the Podpromie in Rzeszow Two of their players shared the top scorer honors of the match with a formidable 28 points apiece Dutch opposite Wouter Ter Maat was one of them with three aces and three kill blocks to his name American outside hitter Matthew Anderson was the other with three kill blocks and an ace in his tally 37-year-old Anderson was on fire again in the return match in Ankara when he aced as many as seven times towards Ziraat’s 3-1 (20-25 25-14) win in front of almost eight thousand fans on the stands (pictured in the main photo; credits: cev.eu) The American star topped the match scorers chart with a total of 24 points Ziraat’s quest to the club’s first continental trophy started back in November and included 11 wins in 12 matches played the squad from Ankara knocked out Finland’s VaLePa Sastamala Tampere Spain’s Guaguas Las Palmas de Gran Canaria reigning European champions Trentino Itas Trento of Italy who handed them the only defeat in their campaign CEV Cup – men: all results Igor Gorgonzola celebrate the women’s 2025 CEV Cup trophy (Photo credits: cev.eu) Igor Gorgonzola Novara collected their third CEV Cup trophy and extended their collection of continental gold medals to a total of six which includes one Champions League crown in 2019 the Italian team produced two wins over Romania’s Volei Alba Blaj Igor Gorgonzola delighted the 3,550 home fans with a 3-1 (25-12 Their Russian opposite Tatyana Tolok led the way with 22 points Alba tried fighting back and pushed two of the sets to overtime but the well over two thousand people at the hall witnessed a straight-set defeat for the home team Another 22 points put Tolok on top of the scorers chart again The team from Novara outplayed five opponents on the way to CEV Cup trophy – Poland’s LKS Commercecon Lodz Türkiye’s THY Istanbul and Romania’s Alba Blaj – and also suffered only one game loss in the process CEV Cup – women: all results The FIVB is the governing body responsible for all forms of Volleyball on a global level Working closely with national federations and private enterprises to develop Volleyball as a popular media and entertainment sport FIVB Fédération Internationale de Volleyball Château Les Tourelles Edouard-Sandoz 2-4 1006 Lausanne Switzerland Phone: +41 213 453 535 Fax: +41 213 453 545 Learn how to describe the purpose of the image (opens in a new tab) Leave empty if the image is purely decorative The Steak Gorgonzola Alfredo and Stuffed Chicken Marsala were removed from the restaurant's menu in 2020 Shyla Watson is a digital news editor at PEOPLE Her work has previously appeared on BuzzFeed Our recipe testers gave these sandwich recipes rave reviews Christmas is still a few weeks away, but Olive Garden is giving customers an early holiday present by bringing back its two most highly-requested dishes of all time The Steak Gorgonzola Alfredo and Stuffed Chicken Marsala are officially back at Olive Garden restaurants nationwide starting today Both popular dishes were removed from menus during the COVID-19 pandemic According to a press release shared with Eat This they're the top two requested Olive Garden items both in restaurants and on social media guests contact Olive Garden every day asking to bring these items back," the release added The Steak Gorgonzola Alfredo features grilled sirloin tips over fettuccine alfredo tossed with gorgonzola blue cheese and spinach Finished with sun-dried tomatoes and a balsamic drizzle Olive Garden had previewed its plans to bring the popular dishes out of retirement during a Sept. 19 earnings call with investors but didn't reveal an exact launch date at the time CEO of Olive Garden's parent company Darden Restaurants said that they wanted to "give their guests another reason to visit in the back half of this fiscal year" by adding new options like the Stuffed Chicken Marsala and Steak Gorgonzola Alfredo "Both have been recast with higher quality ingredients and easier execution for their restaurant teams And both fill a gap on Olive Garden's menu for center of the plate protein-forward dishes," he added The relaunch is great news for Olive Garden fans who've never gotten over losing the Stuffed Chicken Marsala and Steak Gorgonzola Alfredo in the years since they were discontinued Fans are already celebrating the return of the two dishes on social media and they seem especially excited to see the Steak Gorgonzola Alfredo once again "The Steak Gorgonzola is my all time favorite! I am so excited that it's coming back!" one fan wrote on Reddit recently "I stopped going after they took it off the menu," another said Copyright 2025 Galvanized Media Eat This Not That is part of the Dotdash Meredith Publishing Family Fans begged for it and Olive Garden listened Dec 4, 2024 4:44 PM ESTOlive Garden is reviving two beloved dishes after a four-year hiatus And though it's unclear how long the entrees will remain on menus On Monday the casual Italian-American dining chain posted a video to Instagram announcing that it was bringing back the Steak Gorgonzola Alfredo and Stuffed Chicken Marsala "Say hello to your new old favorites," Oliver Garden captioned the post which featured a throwback commercial advertising the two menu items They're back!" read text overlaying the video as the retro TV spot pivoted to mouth-watering current footage of the two dishes The Steak Gorgonzola Alfredo is made with grilled sirloin, gorgonzola cheese and spinach tossed with fettuccine alfredo and topped with balsamic vinegar and sun-dried tomatoes; while the Stuffed Chicken Marsala features grilled chicken breast stuffed with Italian cheeses and sun-dried tomatoes topped with a creamy marsala sauce and served with a side of mashed potatoes In a follow-up post to X, formerly Twitter, the chain joked: "They were on vacation in Italy but they are finally back and better than ever." However, People points out that Olive Garden removed the Steak Gorgonzola Alfredo and Stuffed Chicken Marsala due to falling sales amid the COVID-19 pandemic the company's fiscal second-quarter same-store sales had taken a 19 percent hit To help right the ship and cut costs, the chain scaled back its menu and increased takeout options. Of course, Olive Garden was not the only restaurant chain to employ this strategy, as McDonald's nixed its all-day breakfast for the same reason. Whatever the reason the two dishes are back, fans are certainly stoked. "Now that’s how you make an announcement," commented one user, while an Olive Garden employee chimed in that the Chicken Marsala "is probably my new favorite dish." Others requested other retired items they'd like to see brought back, such as the stuffed shells, stuffed gnocchi, and fried zucchini and stuffed mushrooms appetizers. By Stacey RitzenStacey Ritzen is a Breaking/Trending News Writer at Men's Journal. She calls it a lighter and fresher twist on baked Brie, and we can't wait to dig in. Guarnaschelli: Dimitrios Kambouris, Pattern: Elena Emchuk And then there are the fan favorites that we have seen removed from the menu Two of those fan favorite dishes were the Stuffed Chicken Marsala and the Steak Gorgonzola Alfredo There are some dishes on the Olive Garden menu that we all know and love Now, Olive Garden is bringing both of these fan favorites back to the menu but they seem to be even better than they once were We had the chance to give these returning dishes a try for ourself and we have to say that we were impressed let's talk about the two returning menu items For anyone who either missed out on these dishes the first time or maybe doesn't quite remember what all these items include The Stuffed Chicken Marsala is described as "Grilled chicken breast stuffed with Italian cheeses and sun-dried tomatoes topped with a creamy marsala mushroom sauce Served with mashed potatoes." And you really can't go wrong with that especially if you already enjoy chicken marsala to begin with Stuffing the chicken breast just adds another layer of deliciousness to the mix Then there is the Steak Gorgonzola Alfredo "Grilled sirloin tips (6 oz) over fettuccine alfredo tossed with gorgonzola blue cheese and spinach Topped with sun dried tomatoes and a balsamic drizzle." This seems like the perfect marriage of flavors and adding steak to an alfredo just seems like perfection Considering we had the chance to give these dishes a try for ourselves I have never had a bad experience at an Olive Garden and I love their menu While it can sometimes feel impossible to pick between favorites Alfredo anything is going to be a winner (well except for scallops since I'm allergic) And that is why I have to rave over the Steak Gorgonzola Alfredo There was so much flavor packed in every bite of this dish And there is no denying that Olive Garden knows how to season a steak The fact that the meat was tender and flavorful while the pasta was creamy meant that this dish was the perfect marriage of textures and flavors And that doesn't even consider the sundried tomatoes the gorgonzola blue cheese or the drizzle of balsamic glaze this dish is perfection and we can only hope that Olive Garden makes this one a permanent menu item And this dish was pure comfort on a chilly Fall day © 2025 Minute Media - All Rights Reserved The content on this site is for entertainment and educational purposes only Betting and gambling content is intended for individuals 21+ and is based on individual commentators' opinions and not that of Minute Media or its affiliates and related brands All picks and predictions are suggestions only and not a guarantee of success or profit If you or someone you know has a gambling problem crisis counseling and referral services can be accessed by calling 1-800-GAMBLER Now, Olive Garden is bringing both of these fan favorites back to the menu Mohegan Sun is keeping things festive this holiday season with a Gingerbread Bar Dec 3, 2024The holiday season may usually be associated with foods like cookies and hot chocolate, but for Olive Garden fans, Christmas is coming early in the form of some beloved pasta dishes The Italian chain recently announced the return of two fan-favorite dishes after removing them from the menu years ago On Dec. 2, Olive Garden shared a video on social media with the caption “Say hello to your new old favorites a retro television set turns on below text that says “Remember these?” with the screen showing a blue graphic similar to what the start of a VHS tape looked like A commercial starts playing for Stuffed Chicken Marsala and Steak Gorgonzola Alfredo on the screen until the camera pushes in and new text appears that says “They’re back!” which were removed from the menu during the COVID-19 pandemic “Christmas came early 🍴😍,” wrote one fan on Instagram, while another agreed, commenting, “Oh my word!!! Merry Christmas to me!! Stuffed chicken Marsala for dinner tonight!!!!!” One fan asked if the dishes will be available for a limited time or if they will remain on the menu indefinitely prompting the chain to respond “We have no intentions to remove it Other fans took the opportunity to campaign for some other favorite dishes to make their return “I love this...but where is ravioli di portabello 💔,” and “But what about lasagna primavera.” Next: The Cool Kitchen Gadget You Can Buy at Olive Garden 2018Photo by Michael Graydon + Nikole Herriott Prop Styling by Kalen Kaminski.All products featured on Bon Appétit are independently selected by our editors we may receive compensation from retailers and/or from purchases of products through these links Having spent quite a bit of time over the last few years asking chefs how to recreate restaurant dishes at home there is one word that always raises a red flag: “just.” I’ve usually asked them to describe the process behind some delicious and seemingly-simple item on their menu crossing my fingers in hopes that it is every bit as straightforward as it seems—the kind of thing that our test kitchen could transform into a plainly-worded could recreate at home—when that word comes out of their mouths rub it with our signature 100-spice blend and then simply grill it over cabernet vines—even your dad could make it!” Just combine some of last-season’s dehydrated-and-powdered fermented Jimmy Nardello peppers with whatever leftover house-made sheep's milk farmers’ cheese you have lying around drizzle a bit of black garlic honey over top and you’re good to go—the perfect throw-together appetizer!” when I was in Italy reporting the “Summer Like an Italian” story for our May issue last summer I almost didn’t even bother to ask what was in the insanely-delicious creamy-funky-sweet gorgonzola cheese dip that chef Ignacio Mattos had set out on the table But after spending a half hour hovering over the bowl like a vulture plunging snap pea after snap pea after potato chip after grissini into the stuff what is this stuff?!” I asked breathlessly A little beleaguered after a long day of cooking for all of us he drew a deep breath and said the word: “Oh you just...” He paused—I assumed because the process was so complicated that he needed to collect himself before detailing it to me—and then continued “You just put some gorgonzola dolce in a bowl and thin it out with a little heavy cream How could something so complex and delicious be so simple to make And also: the words “pretty much” weren’t sitting well with me And I drizzled a little olive oil on top at the end because it looks nice.” because I made him make another batch to prove it (And because I had eaten most of the bowl.) Mattos took a wedge of gorgonzola dolce—a creamy relatively-mild cow’s milk blue cheese with a texture almost like soft cream cheese—plopped it in a mixing bowl He drizzled in a little bit of heavy cream in at a time until the mixture was the consistency of yogurt and poured it into the serving bowl that I had almost single-handedly emptied A wedge of gorgonzola dolce, which you can find on Amazon Fresh I’ve served this dumb-simple dip many times since, and it has never let me down. It’s the perfect accompaniment to a platter of otherwise-virtuous cut vegetables, a killer dressing for an Italianate wedge salad (sub pancetta for the bacon if you’re feeling fancy), and absolutely slays with chicken wings And if it has taught me anything—other than the fact that sometimes chefs actually do make simple food—it’s that my own friends often regard my cooking with the same eye-rolling skepticism that I have for the chefs I’m so often trying to pull information out of But seriously: This one actually is that easy This is part of our May travel issue, devoted to Italy, subscribe here. Fall 2024 is shaping up to be quite an exciting time for Olive Garden fans. Just a month after the Italian dining chain revived its wildly popular Never-Ending Pasta Bowl deal Olive Garden has announced plans to bring two beloved dishes out of retirement Rick Cardenas, CEO of Olive Garden's parent company Darden Restaurants, unveiled the exciting news during a Sept. 19. earnings call about their latest quarterly results He said the Steak Gorgonzola Alfredo and Stuffed Chicken Marsala will return to Olive Garden menus later this year interested customers will need to stay tuned for updates on the timing of the rerelease moving forward The discontinued Steak Gorgonzola Alfredo consisted of fettuccine alfredo with gorgonzola cheese the Stuffed Chicken Marsala featured chicken breast stuffed with cheese and sundried tomatoes then served in a Marsala wine sauce with mashed potatoes Both options were discontinued during the COVID-19 pandemic and customers have never truly recovered from the loss "It was by far the best dish they had," another customer said in a recent Reddit discussion about the Steak Gorgonzola Alfredo but the last time I went I was so disappointed with the menu." Cardenas said Olive Garden's team has been working on adding more dishes like the Stuffed Chicken Marsala and Steak Gorgonzala Alfredo "to give their guests another reason to visit in the back half of this fiscal year." And both fill a gap on Olive Garden's menu for center of the plate protein-forward dishes." The return of the two discontinued dishes wasn't the only exciting Olive Garden news to be announced this week Cardenas also revealed during the investor call that Olive Garden will soon add a new garlic herb sauce option to its Never-Ending Pasta Bowl promotion customers who opt for the all-you-can-eat deal can choose between Olive Garden's Creamy Mushroom (860 calories) The chain will pilot the program at select locations in late 2024 and expects to roll it out nationally by May 2025 if the test is successful Nutrition information has been included when available Copyright 2025 Galvanized Media. All Rights Reserved. Eat This Not That is part of the Dotdash Meredith Publishing Family. highly curated editorial content brings attention to hidden gems Share LinkThe Grape Pizza From Pies & Pints In West Virginia Has A Cult Following And There’s A Reason WhyPies & Pints in West Virginia serves a unique Grape & Gorgonzola Pizza that has gained a cult following The Grape & Gorgonzola Pizza at Pies & Pints, a restaurant chain that got its start in Fayetteville, West Virginia, has a cult following. It's pretty unheard of outside Pies & Pints circles Beth W / TripAdvisorFueled by curiosity, people then seek out an opportunity to try said pizza. They walk into their nearest Pies & Pints, take a seat, wave aside the menu, and say, "I actually already know what I'm having today, thanks. I'll try one of the grape pizzas." the time it takes for a waiter or waitress to deliver a steaming hot perfectly baked thin-crust grape pizza to the table The time it takes to plate the first slice and cool it enough for the inaugural bite Kate Illinois1 / TripAdvisorThat's it One bite is all it takes to convert any seeker into a true cult follower: Grape Pizza or bust You can always get a pizza that's half grape half something else if you're unsure you want to commit to an entire pizza topped with an unusual fruit kristinf88 / TripAdvisorConvinced and ready to track down your own inaugural bite of Grape & Gorgonzola Pizza Pies & Pints restaurants are popping up across the country locations include the original Fayetteville flagship restaurant plus eateries in Charleston and Morgantown randallfish / TripAdvisorLearn more at the Pies & Pints website Are you a Pies & Pints Grape Pizza Groupie Choose your stateAlabamaAlaskaArizonaArkansasNorthern CaliforniaSouthern CaliforniaColoradoConnecticutDelawareFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaWashingtonWest VirginiaWisconsinWyomingSubscribe... Enjoy your own private fishing pond and then head to one of Missouri's underrated fishing spots with a stay at this cozy cabin. Thanks for subscribing. We’ll see you in your inbox! Andrew Carmellini’s Seaport District steakhouse serves a $72 ode to earth The fact that Andrew Carmellini’s new Carne Mare in the Seaport District serves one of the city’s greatest steaks comes as a bit of a surprise my almost reflexive reaction is to send them anywhere besides a steakhouse I send those folks to Cuban restaurants for vaca frita, Korean barbecue spots for tabletop galbi, Colombian diners for affordable skirt steaks with sugary maduros and to French bistros where you can at least get a decent order of frites with your au poivre I send people to places where steaks are modestly-portioned and just a smaller part of a larger bill of fare — not where they’re the obsessive focus of a menu hellbent on upselling folks with mediocre edible Chevrolet Suburbans that run $100 after a side dish Carne Mare on Pier 17 a bloody and anachronistic counterpoint to the city’s plant-forward zeitgeist is precisely the type of place where one will spend that much for a single steak which sounds like something misbehaving British schoolchildren would be forced to eat as punishment in a Charles Dickens novel It is a perfect steak — a 12-ounce ode to earth blue cheese aromas clinged to my memory afterward the way a brilliant song lyric stays with you after a single listen That is to say: This steak stands apart from the larger pack of interchangeable strips and ribeyes because of its cronut-level distinctiveness In five years you’ll be able to serve this steak to a beef aficionado blindfolded on an airplane Carmellini, who learned a thing or two about global flavors at Lespinasse and Cafe Boulud, has smartly toyed around with the chophouse formula before. When he opened the Dutch in 2011 he placed dry-aged strips and large-format ribeyes on the same menu as hanger steaks with kimchi-fried rice and head-on gulf prawns — a rebuke to the cardboard shrimp cocktails that plague most bastions of beef I kept things simple during a recent visit Grilled oysters ($10) came out plump and drenched in oregano butter Red and purple tomatoes ($18) with scallions and oregano boasted the same wonderful garden aromas I recently encountered at a more expensive tasting menu restaurant And a wedge salad ($17) acted as a refreshingly watery and salty side to the beef boasting a sturdy supply of iceberg lettuce The wagyu steak, however, is where things became truly interesting. “We dry the strip loin with Gorgonzola on the outside until it gets dry and crackly, then we pull it off and cut the steaks,” Carmellini told Eater in July Cooks place the steak under the broiler and serve it with no garnishes The meat boasted a uniform char on the outside while the interior sported a fully crimson interior The cooking was so precise the beef almost looked fake like a computer-generated image of a steak tucked into maillard wrapping paper using a Washington State wagyu that doesn’t quite have that intricate spider web marbling of pricier Japanese wagyu as the restrained ratio of fat to flesh allows for a steak that doesn’t destroy your GI tract with richness The strip boasted the texture of a filet while some well-marbled sections seemed to wobble in the mouth like pork belly was about on par with that of other long-aged steaks packing a mid-level musk that never veered into putrid territory that heady aroma didn’t seem to fade away like it often does elsewhere; it persisted throughout the chew while letting the meat’s nuances come through roast beefy tang of the flesh; the wonderfully greasy griddled-burger punch of the exterior; or the brisket-like oils of the fat the steak would taste exactly like sweet gorgonzola take advantage of the side of red wine sugo almost tannic notes shift things back to a middle-ground of pure I usually stop eating a steakhouse steak after a few bites because it starts to bore me with its flat sameness, a generic meatiness that recalls chewy, textured salt water. I also don’t typically like eating at places that perpetuate the endless stream of new steakhouses that always seem to pop up in shiny new developments. But this steak, perhaps more than any other since one I tried in 2014 but at least a pulpy murder mystery page turner Even though I’m not particularly keen on classic steakhouses as a genre, I’ll admit a few of them are good for very specific things. There’s the dry-aged prime rib at Smith & Wollensky as well as the prime rib hash and mutton chop at Keens And now there’s the gorgonzola wagyu cut at Carne Mare I haven’t delved too far into the rest of the menu easily ranks among the city’s essential steaks Buy, Sell, Hold is a column from Eater New York’s chief critic Ryan Sutton where he looks at a dish or item and decides whether you should you buy it In recent years there has been a growing number of people adopting different plant-based practices of eating, ranging from vegetarian, vegan or simply just trying to eat more meatless meals throughout the week it may come as a shock to learn that some foods assumed to have no meat or animal by-products within them actually do — like cheese Vegetarians will want to be weary of consuming the four cheese varieties parmesan These cheeses unfortunately are not vegetarian-safe due to one specific ingredient known as rennet These enzymes are either derived from animal plant or microbial species and are used to support the chemical reactions that are needed in developing certain textures and flavors within some food products its not legally required for the product's ingredient list to state where exactly the enzymes come from in order to produce specifically the four cheeses previously mentioned the enzymes used have to come from the stomach lining extracted from either cows some brands nowadays have pivoted their process in cheese-making and only use plant or microbial enzymes in spite of those who follow a vegetarian diet exclusively but still just want to enjoy a nice sprinkling (or chunk) of cheese These brands will often noticeably market on their packaging when a cheese is vegetarian-safe For those who follow a vegetarian diet exclusively some cheese brands are now only using plant or microbial enzymes These brands will often noticeably market on their packaging that their cheese is vegetarian-safe If you're cheese-shopping as a vegetarian and a cheese product does not disclose that its vegetarian-safe somewhere on the package or specifies within the ingredients the type of enzymes used then it may be a good idea to instead opt for a darn good cheese alternative known as nutritional yeast Nutritional yeast — a.k.a "nooch" for short, is a fermentation by-product that takes on a sour, pungent, cheesy flavor and appears as millions of tiny yellow-colored thin flakes that are sometimes ground into a powder-like consistency It's also packed with an array of "nutritional" benefits such as being high in both protein and B vitamins Nutritional yeast is a great substitute in any instance parmesan cheese would be called for When searching for cheese alternatives that mimic the textures dairy cheeses can take on — melty, creamy, hard, crumbly etc. — non-dairy cheeses are another great option. Nowadays, non-dairy cheeses can be found in the same varieties as dairy cheeses, but some just may not always achieve that unique, umami flavor that dairy cheese and nutritional yeast have thank goodness there's plenty of options for everyone to satisfy their cheesy desires The most famous and comforting Italian casserole on earth lasagna features layers upon layers of pasta sheets and saucy veggies or proteins glued together with copious amounts of rich and a sprinkling of parmesan cheese are the go-to cheeses that most lasagna recipes call for an Italian cuisine expert argues for the addition of other unique cheeses to try in your next lasagna and aromatic Italian cheese "gives a nice flavor and melts very well." To instill creamy ricotta with salty nuttiness "I also always mix a little bit of grated Pecorino Romano cheese with the ricotta." Gorgonzola, the most unusual and intense of the bunch, is optimal for white lasagnas. Mirabile says, "Gorgonzola becomes very creamy, and the blue veins give it such a bite." Yet another way to upgrade a white lasagna is by "shredding some fontina ... in the layers for lasagna prepared with a béchamel sauce." Fontina melts nicely and brings nuttiness to dairy-rich béchamel sauces Alternative cheeses aren't the only recommendation Chef Mirabile has for lasagna lovers He also weighed in on the best practices for the tried-and-true ricotta and mozzarella cheeses as well When asked whether to use fresh mozzarella for lasagna melt-in-your mouth texture is not baking material "Low moisture mozzarella is much better when baking because it does not make the lasagna watery." While Mirabile likes to use pecorino romano cheese in his ricotta filling he keeps any other seasonings to a minimum salt alone is the only seasoning he would use to highlight ricotta's natural palate He also recommends straining your ricotta if it's American made he divulged that his restaurant's ricotta supplier is Grande Cheese a Canadian cheese company whose product he has never had to strain clean flavor is ideal for using in lasagna and baked pasta dishes." Mirabile concluded with a layering tip to avoid a burnt top While shredding or slicing cheese facilitates melting Mirabile says to only "place slices or shreddings on the second or third layers." If you top lasagna with shredded cheese This crisp and fresh cabbage-apple salad features carrots Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage tender cabbage like napa will need less time to soften while a sturdier cabbage like red or green cabbage will take a bit longer Emily Lachtrupp is a registered dietitian experienced in nutritional counseling She's worked with clients who struggle with diabetes you can find her enjoying all that Vermont has to offer with her family and her dog 1 cup thinly sliced unpeeled Honeycrisp apples place in a small dry skillet and cook over medium-low heat As a member of the cruciferous family, cabbage is loaded with nutrients and health benefits The vitamin C in cabbage offers your immune system a boost Cabbage’s fiber helps keep things moving through your gut and also acts as a prebiotic Cabbage contains the antioxidants lutein and zeaxanthin And its anti-inflammatory compounds help to reduce inflammation and lower the risk of chronic diseases Apples contain powerful antioxidants that can help reduce chronic inflammation in the body And while we often equate vitamin C to citrus fruits one medium apple will give you about 10% of your daily vitamin C dose apples have been shown to support heart and brain health we would try to find an apple that’s as crisp and juicy as a Honeycrisp If you have a lot of cabbage left over, you can make cabbage rolls, casserole, soup and so much more Stored properly in the crisper drawer of your refrigerator a tightly wrapped section of cabbage should last about two weeks Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate * Daily Values (DVs) are the recommended amounts of nutrients to consume each day Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts Per the Food and Drug Administration (FDA) the daily value is based on a standard 2,000 calorie diet Depending on your calorie needs or if you have a health condition you may need more or less of particular nutrients it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient If you are following a special diet for medical reasons be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs I’m wondering how many of these burgers I can consume while training for my new goal which is becoming an Olympic figure skater I’m a big old sucker for passion and could there be anyone more passionate than these incredible athletes Oh and we can’t overlook the most important thing: hello ladies figure skating outfits I’m sure that’s exactly why these women got into the sport For the glitter and glitz of a skirted leotard True story: this isn’t the first time I was obsessive about gliding on ice My brother played hockey and there were many many many super early mornings spent at ice rinks I had a fascination over those nude and white figure skates because they were just so… classy And I spent some quality time in the rink pro shop (is it even called that?) eyeing up velvety sequined skirts for dayssss It wasn’t exactly a far fetched idea since I had been a dancer for years but apparently my heart wasn’t in it since I never actually went for it Except for the occasional public skate where I would try to do that backwards type criss cross skate thing they do before jumps I was convinced that it was the secret to doing triple axels and if I could just figure out how to skate leading up to the twist what are you talking about height and power and core strength and stuff I would practice in our basement in my ROLLER BLADES The space wasn’t huge but it was big enough for my brothers and their friends to play actual games of knee or roller hockey with two full nets They’d check each other into the “boards” – aka cardboard boxes full of my mom’s wedding china that had yet to be unpacked since we’d moved They’d take pucks to the face and make us buy tickets for their games I’d put on halftime shows which sometimes consisted of my attempts at the backwards criss cross skating (do you like how I’ve now named it that Please set me straight.) and total choreographed dances to the latest volume of Jock Jams It was when I was by myself that I’d practice the skating though rollerblades on tight and the outfit finished off with coordinating elbow and knee pads I have no idea why I never mastered the technique And now I’m seriously craving a good roller blade stroll If you still own rollerblades and more importantly Since the figure skating dream may not happen and since we’re already making plans to rollerblade It’s actually going to be weirdly warm here today (like 55?) so I’m not hating life If you’ve known me for five minutes you might remember that I used to loathe turkey burgers because a certain someone I married lived on the completely dry flavorless version for like four years straight I’ve since come around. Well, slightly. I can do a turkey burger when it’s heavily seasoned, not super lean (our grocery store carries 94-95% and we love it), cooked to perfection and piled high with toppings Homemade creamy gorgonzola made with greek yogurt Blankets of chili garlic slaw that is both sweet and spicy I guess I can do without the skates and glitter unitard Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page I’m not kidding about the rollerblades I bet the neon accessories are out of control these days 100 recipes and meal prep ideas for effortless eats Comment * document.getElementById("comment").setAttribute( "id" "a4b226a7ebdf46e1d96918fb53cde937" );document.getElementById("df5b906de1").setAttribute( "id" Notify me of follow-up comments via e-mail A breeding ground for imaginations and just plain weirdness While we’re on the topic of love…jock jams is now my next Pandora station This makes me miss eating dairy and gluten… http://lifeandcity.tumblr.com Pingback: F&F Friday Favorites ~ 2.21.14 | Fitness & Feta Literally making a separate Pinterest board for burgers right now just so I can re-find this recipe faster I still have my rollerblades… Both pairs that still fit me… But because of my RSD and one year in a wheelchair… When I was in rehab once I had reached my goal weight and strength was to rollerblade again… And that criss-cross skating is just called a backwards skate to build the momentum for the jumps and turns You cannot do a lutz or an axl without skating backward first and then jump up and do the turns you are trying to do and you run the risk of falling and breaking your face/butt/arms/legs and if that happens you may as well just lay on the ice and die and let the Zamboni clean your carcass off the ice… Because at that point and remembering all your fond memories about childhood… And stick to the kitchen because I don’t think I could stand it if you stopped sharing your recipes on your blog Enjoy the rest of the Olympics and the other Winter Skating shows I also used to pretend to be a figure skater except I didn’t even have roller blades I would move all the furniture in the living room put on my Shania Twain album (cuz that’s what Olympic figure skaters skate to right?) and twirl around How do you shape your burgers so perfectly? I haven’t been to busy in the kitchen lately but your enthusiasm has sparked interest in trying this out For getting me excited about making something completely new I had tried everything to do this on my own You are an Olympic figure skater in my mind http://www.amazon.com/b?_encoding=UTF8&site-redirect=&node=1000&tag=tabbooingcom-20&linkCode=ur2&camp=1789&creative=9325 Gotta watch out for the covered bridge though…that part gets a little tricky The key to enjoying turkey burgers is to not expect them to taste like hamburgers They’re a whole different animal (literally) and should be enjoyed as such was there anything more fun than Tara Lipinski and Johnny Weird (not a typo) commentating Literally cannot express how excited I am about this recipe http://www.sadanduseless.com/2014/02/faces-of-olympic-figure-skating/ My husband and I just made these for dinner and we both loved them He was a little perplexed at first when I told him that we would be putting the slaw ON the burgers (he’s a ketchup-only hamburger kind of guy) but he ended up loving the combination of the cabbage the gorgonzola and the burger and so did I Pingback: So Pin-teresting. | A Tasty Life Pingback: I’m Hung Up On | bean + nash Pingback: Chili Garlic Beef Stir Fry with Coconut Jasmine Rice. | pinmeplease My husband said it was one of the best turkey burgers he’s ever had (this says alot when he’s a red meat kind of guy) I was totally into reading your story about wanting to be a figure skater until I saw that gorgonzola covered spoon omg this recipe looks amazeballs and I have to make soon Pingback: Friday Fun Day – 4/3/2014 | ohdizzle My boyfriend commented on how juicy they were and I loved the blue cheese we made these last night for dinner – loved the turkey burger & gorgonzolo spread but didn’t like the chili garlic slaw even though i only cooked the cabbage for a minute mine looks much more cooked than in your picture so that might be the reason why but i didn’t really like the flavors in the slaw either we ended up tossing it and using some romaine lettuce & buffalo wing sauce and they were yummy :) thanks for the recipe Pingback: what i’m into :: may 2014. | cara meredith Pingback: What I Ate This WeekYeah…imma eat that Pingback: Chili Lime Slaw- N2MCC31 | Hungry Holly Runs I even used super lean turkey and they were not in the least bit dry from all of the additions I just fixed these burgers for our Super Bowl dinner and they were GREAT My wife and I both feel these are among the best burgers we have ever eaten Thank you for sharing such a unique and tasty recipe! Pingback: Weekly Meal Plan - Mrs Tea and Mr Coffee Pingback: 50 Unique Homemade Burgers to Explode Your Taste Buds! | Back Yard Boss I made these burgers last night and holy moly these are the best turkey burgers ever Usually they’re so “meh” I’m so glad to have come across this recipe I made this last night for my boyfriend and me I have the same fear of a tasteless turkey burger I had a pound of bacon so I added a couple strips for some extra crunch And I’m saving the slaw recipe for the next time I make pulled pork or chicken I am wondering if I can substitute with other cheese instead and still get the most out of this recipe without losing the essence of the taste Pingback: Mediterranean Turkey Burgers with Artichoke Feta Spread Pingback: Mediterranean Turkey Burgers with Artichoke Feta Spread. - Next Step News Pingback: Guacamole Turkey Burgers. - TheDirtyGyro I think you could cut back on the recipe (probably by half) and still have a good amount Pingback: Spicy Turkey Burgers with Creamy Feta Sauce - Dinner for Two At the corner of the internet that I've deemed extremely self-indulgent ©2025 How Sweet Eats. Design by Purr. Poland’s Projekt Warsaw claimed a historic men’s CEV Volleyball Challenge Cup trophy on Tuesday. On Wednesday, Italy’s Igor Gorgonzola Novara triumphed in the women’s edition of the European club tournament. 2024 CEV VOLLEYBALL CHALLENGE CUP – MEN Projekt Warsaw had never won a continental trophy in the history of the club, but in this year’s home-and-away final of the CEV Challenge Cup they managed to achieve two four-set victories against strong Italian opponents Mint Vero Volley Monza, to celebrate a historic success. In the first game on 20 February, Projekt Warsaw delighted the home fans in the Polish capital with a 3-1 (25-18, 21-25, 25-18, 25-19) victory, led by 33-year-old French outside hitter Kevin Tillie with 16 points, while Vero Volley’s Canadian strikers Eric Loeppky and Arthur Szwarc shared the top-scorer honours with 21 points each. A post shared by Projekt Warszawa (@projekt.warszawa) The Most Valuable Player (MVP) award went to Projekt Warsaw’s 29-year-old Ukrainian international middle blocker Yurii Semeniuk (pictured with his teammates in the main photo; credits: cev.eu) each of the two teams went on an eight-match winning streak Projekt Warsaw defeated Finland’s Akaa Volley twice while Vero Volley produced two wins over Türkiye’s Galatasaray HDI Istanbul Projekt Warsaw’s team roster All results A post shared by Projekt Warszawa (@projekt.warszawa) 2024 CEV VOLLEYBALL CHALLENGE CUP – WOMEN Italian representatives Igor Gorgonzola Novara put on a volleyball spectacle and picked up the CEV Challenge Cup crown for the second time in the club’s history, after their win in 2003. It was their fifth continental trophy, after also winning the CEV Champions League in 2019 and the CEV Cup in 2006 and in 2009. Igor Gorgonzola Novara mastered two wins over France’s Neptunes Nantes in the home-and-away final. In the first match on 21 February, the Italian team cruised to a 3-0 (26-24, 25-22, 25-20) victory. Igor Gorgonzola Novara’s 23-year-old Russian outside hitter Marina Markova delivered a match-high 17 points, including four aces. Neptunes Nantes surprised the opponents by taking the first set of the return match on 28 February in France, but the visitors came back to claim a 3-1 (23-25, 25-16, 25-20, 25-19) victory and celebrate the trophy. This time another Russian talent, 21-year-old opposite Vita Akimova, led the team with 25 points. A post shared by Lega Volley Femminile (@legavolleyfemminile) Akimova was also honoured as tournament MVP the Italian gold medallists rounded off a 12-game winning streak that took them through the Challenge Cup competition undefeated they achieved two four-set wins over Germany’s Wiesbaden Neptunes Nantes also reached the final unbeaten in 10 matches and crowned that series with two straight-set semifinal victories over Türkiye’s Nilufer Belediye Bursa Igor Gorgonzola Novara’s team roster All results A post shared by Lega Volley Femminile (@legavolleyfemminile) Learn how to describe the purpose of the image (opens in a new tab). Leave empty if the image is purely decorative. Giants VakifBank Istanbul and Igor Gorgonzola Novara emerged with three wins each from the first week in the pool stage of the women’s CEV Champions League Volley, taking an advantage in their pools ahead of the second round-robin tournaments to be played in Poland in February. If heavy favourites VakifBank allowed for any surprises during the three-day event in Bulgaria, it was the one set they lost to hosts Maritza Plovdiv on Thursday evening, but with the Bulgarian champions defeating teams like Dinamo Moscow, Uralochka-NTMK Ekaterinburg and RC Cannes earlier in 2020, this was probably not that surprising after all, although their young squad were unable to celebrate a single match victory at their home-court tournament. In a direct clash for the second place in the current pool standings, LKS shut out Mulhouse just a day after battling out their first victory in a five-set rollercoaster against Maritza. VakifBank’s Swedish star Isabelle Haak was the best scorer of the tournament. Over the three games, she tallied a total of 52 points (average 5.2 per set), including nine blocks and three aces. “It has been a great week with a lot of good games. It has been so much fun and I’m so happy we managed to play this Champions League event despite the circumstances. This week has given us good energy and good vibes to help us grow even more!” Haak told Volleyball World. A post shared by CEV – European Volleyball (@cevolleyball) Serbian star Jovana Brakocevic Canzian is the current leader among all scorers in the pool stage of the Champions League the opposite of Poland’s Grupa Azoty Chemik Police hammered out 56 points (5.09 per set) On the first two competition days in Novara both Chemik and tournament hosts Igor Gorgonzola cruised to straight-set wins over the other two members of the pool Russian standout Dinamo-Ak Bars Kazan and Czechia’s UP Olomouc When they met on Thursday evening in a face-to-face duel for the top of the pool table they offered a spectacular five-setter in which the Italian side emerged with a 3-2 (27-25 While Brakocevic was the top scorer of the match on 24 points (six blocks) it was Polish opposite Malwina Smarzek-Godek who delivered 22 points (four blocks) towards the defending continental champions’ success Dinamo Kazan made sure they did not leave Novara empty-handed and shut out Olomouc on the last competition day Next week: women’s Pool A in Scandicci and men’s Pool E in Trento Europe’s top-tier club competition is set to resume next week in Italy with the first tournament in Pool A featuring Poland’s Developres SkyRes Rzeszow Italy’s Unet e-work Busto Arsizio and event hosts Savino Del Bene Scandicci The pool stage of the men’s Champions League will also start at the same time in Italy with hosts Trentino Itas entertaining Czechia’s CEZ Karlovarsko Russia’s Lokomotiv Novosibirsk and Germany’s VfB Friedrichshafen for the first tournament in Pool E Watch all Champions League games live on EuroVolley TV. For detailed results and more information, visit the official CEV website Related articles:Jastrzebski Wegiel cruise into Champions League pool stage Suzanne Tracht is a driving force in the Los Angeles culinary scene as the chef/owner of Jar a modern chophouse revered for its timeless setting and seasonal sides — including Suzanne's sumptuous pot roast Experience: Suzanne Tracht is highly respected among her peers for the purity of her cooking She was named a Best New Chef by Food & Wine in 2002 for her achievement at Jar which continues to garner widespread praise in the years since its opening Dubbed the "Queen of Meat" by locals and critics alike Suzanne is at the forefront of female chefs and restaurateurs in a classically male-dominated industry She was an honoree at the 2009 Women in Food James Beard Foundation Awards gala in New York Her food has been twice showcased on the Food Network's Best Thing I Ever Ate and she was featured on Bravo's first season of Top Chef Masters 1 (3- to 3 1/2-pound) 2-rib prime rib eye roast 2 tablespoons extra-virgin olive oil or vegetable oil 2 tablespoons coarsely chopped fresh flat-leaf parsley Sweet Gorgonzola Butter I love calling pizza "pie." It's a leftover from a time when no American had heard of pizza and it had to be described in terms people could understand I guess because they're both round with a crust Naming something Italian after something so American may have helped make it seem friendly I'd venture to say that no imported food has worked its way into the American diet as thoroughly as pizza has it's about finding a new niche in a crowded market While we will apparently never have enough pizza a chain that has opened at The Banks and Liberty Center has staked their claim on "pies with toppings you don't often come across," and "so many craft beers to go with it." Anyone will be able to find a beer they like on the list They have 36 on tap (that includes a cider and a root beer) and another long counter for eating and drinking standing up Instead of the usual bacon and egg garnishes plus one of my favorite things on a salad - toasted sunflower seeds The Greek salad had plenty of the Greek things: kalamatas I think blue cheese dressing should go on celery with the wings my motto is always "order the weirdest thing." These are maybe better described as a little off-beat So we had to get the grape and gorgonzola pie Fruit and cheese trays are built on fruit with funky cheese The sweetness of grapes against salty-funky gorgonzola was highly successful especially with the added aromatic presence of rosemary Sriracha shrimp was fun: Not fiery by any means but the shrimp and pineapple with a bit of hot sauce was even better than ham and pineapple especially with added Thai ingredients like scallions and mint Steak and mushroom may have actually pushed the envelope the most That combination is also served as a sandwich so it's really just the delivery system here that seems strange Even when I stopped in later for a slice (available until 2 p.m.) and tried the swine and pine the tomato sauce was more a garnish than a fundamental ingredient The crust at Pies and Pints is a very particular sort: Pretty thin though it has a rim around the outside - very crisp They are not attempting a Neapolitan style here but I think the crispness is good for the specialty pizzas with extra ingredients you might consider ordering them one at a time We asked our server for recommendations and he gave it some good thought before coming up with a couple of very nice suggestions and it tasted awesome to me: Perfect with the rich pizzas I'd had in months.) He also recommended Sierra Nevada Otra Vez and Fat Head's Bumble Berry We wrapped it up with a pizza-friendly dessert as it had no bread or cake to echo all we'd already eaten It was just layers of rich peanut butter and rich chocolate Prices: Appetizers $4-10; regular pies starting at $9 Put your own pie together with plenty of vegetable choices Website: www.piesandpints.net ※ This service is provided by machine translation tool [This post is sponsored by The Home Depot! I am so so excited to be partnering with them through the rest of 2019 to share amazing grilling recipes with you, using the new Weber Genesis II E315 grill You’re going to LOVE this grilled steakhouse pizza for Father’s Day.] It’s no secret that pizza is one of my love languages I get a thrill from both and it’s easily one of my favorite dishes to serve those I love who can resist a perfect crust with tons of bubbly cheese And when it’s getting all cheesy and bubbly on the grill Things are about to get more pizza heavy over here While our usual grilled pizzas tend to be more of the pepperoni and margherita variety (because, let’s be real, it’s so simple and kid friendly and I don’t even have to think about a recipe), every now and then I love creating something fancy and high maintenance for our pizza. I mean, I even have a chapter partly dedicated to pizza in my first book because pretty much EVERYTHING can be pizza-fied juicy filet topped high on your fluffy crust This steakhouse pizza is everything I want with my steak… and it’s NOT philly cheesesteak That is probably one of Eddie’s favorite pizza flavors I don’t think we can call this “lighter” per se but I love the flavors on here and that they aren’t covered in cheese sauce they are covered in crumbly gorgonzola and it’s melty and tangy and SO delicious Everything that goes ON the pizza can be made on the grill too and the onions – grilled and filled with tons of flavor Once everything is sliced and chopped and ready it all goes back on the dough to be set on the grill And I love to throw my dough directly on the grill you have a maximum of two minutes to assemble the pizza so it doesn’t stick to the peel it may stick a little so you have to be prepared You gotta move quick and slide it on to the hot grill like a pro As crazy and wild as this pizza is – as loaded as it is – if you pair it with a crisp chilled wine and serve it on a sunny patio "a82ffb383acaabeb2d98b83e0edc5deb" );document.getElementById("df5b906de1").setAttribute( "id" Pingback: Grilled Steakhouse Pizza - Grilled Steak Pizza with Gorgonzola - Kitchenpedia.co usually by the time the pizza gets on the grill it’s around 500 degrees but drops to 400-450 :) i find that it works really well at that temp But alas I have no grill in my NYC apartment. I could make the individual pieces on a grill pan but not sure that would work with the pizza itself i’d cook the steak however you normally would cook a steak so either on the stovetop or maybe under the broiler just saute the onions and mushrooms in a pan until juicy and caramely and then i would follow the pizza directions in this post! https://www.howsweeteats.com/2017/10/white-pizza-cherry-tomato-garlic-cream/ but you can also use a pan and bake the pizza around 400-425 degrees since you will be baking it longer than it would be on the grill i’d make sure it really undercook the steak because it will be in the oven for a while you could actually even add the steak on top of the pizza halfway through cooking if you’re worried about over cooking it This does look great and that grill looks incredible Pingback: Grilled Steakhouse Pizza - Grilled Steak Pizza with Gorgonzola - TheDirtyGyro 850 square foot house addition = I live at Home Depot these days I have several different steaks in the freezer b/c I bought a 1/12 of a cow for a really good deal from one of the local butchers Thoughts on putting fresh mozzarella on one of the pizzas i def agree that fresh mozz would be fabulous I also put a little shmear of pesto under the cheese because I simply CANT leave well enough alone 😜 If I’m going to use refrigerated pizza dough (I know Pingback: Meilleur Filet Mignon – Filet mignon scellé avec beurre au fromage bleu – freek News ©2025 How Sweet Eats. Design by Purr The Panthers already have the mathematical first place in the regular season secured four rounds in advance having beaten Numia Vero Volley Milano last Wednesday at a sold-out Palaverde coach Daniele Santarelli partially varies the starting lineup: Seki completes the diagonal with Haak Zhu returns as a starter alongside Gabi as wing spikers in the middle there’s still Lubian with Chirichella making her first appearance as an opponent in Novara after 10 years coach Lollo Bernardi lines up Bosio-Mims in the diagonal The two teams meet again eight days after the Italian Cup semifinal The contest is fiery from the first exchanges the Panthers defend by bringing out their claws and raising the block: Gabi and Lubian arrive punctually to shut down Novara’s attacks Prosecco DOC Imoco takes the lead for the first mini-break (4-6) Bella Haak is unstoppable from position 2 thanks to Seki’s skillful setting After the first timeout called by the home bench the yellow and blues do not falter and travel at very high percentages in attack: Gabi puts down two in a row (13-17) after a couple of reception errors by the Panthers Igor Gorgonzola comes back into contact with Bonifacio scoring for the -1 (16-17) they dance the samba to Gabi’s spins (5 points in the set) while Bella Haak (6 points) breaks through the opponent’s block Prosecco DOC Imoco takes the lead again (16-19) but De Gennaro and her teammates are not to be outdone in fact: the block becomes unzuperable (the fourth team block in the period) The Chinese superstar (6 points and 57% in the set!) also marks the 22nd point from position 4 The Japanese Seki is spectacular in defense against Tolok it’s Zhu who closes the curtain on the first set The roar of PalaIgor accompanies the start of the second set Prosecco DOC matches Novara’s intensity in defense once again It’s Cristina Chirichella’s day honored with a bouquet of flowers before the match by the club she played for 10 seasons and the Neapolitan middle blocker steps up to give the Panthers the first break with a block-ace combo (1-3) scoring two in a row including one from 9 meters (4-6) Seki and De Gennaro deliver spectacular dives and recoveries in defense Novara takes advantage of some attack errors by the Panthers Bonifacio thanks the net for the ace at 11-9 coach Santarelli calls a timeout to reorganize and try to limit the many errors by his players (7 attack errors in the set) Gabi catches up for Prosecco DOC Imoco with the block (13-13) then Martyna Lukasik enters to bolster the back line because Igor Gorgonzola has escaped again (16-13) coach Santarelli changes the diagonal as well captain Wolosz comes in with Adigwe: Chirichella (3 points in the set) plants her first fast of the match but the Piemontese do not relinquish the lead (21-17) The Panthers don’t give up and get closer but Aleksic lights up scoring three in a row for the home team another yellow-blue error hands the second set to Novara the 7-8 lead is put down by a great Gabi (who will be MVP at the end with 20 points on the scoreboard) the match is on a razor’s edge (11-11); Novara makes very few mistakes even in the third partial pushing the Prosecco DOC Imoco’s defense to the limit Mims sends the diagonal out twice after the Panthers saved the impossible then Chirichella finds the momentary advantage ace (18-19) Coach Santarelli dips into his bench resources again introducing the “double change” with Wolosz and Adigwe to freshen up the diagonal: the captain gets Zhu going again from position 4 (20-21) There’s also space for Katja Eckl in serving the arm-wrestling is won by Prosecco DOC Imoco with its firepower: Gabi crowns an exceptional set (7 points with 64% in attack and over 70% in reception!) showing her class then Bella Haak (21 points at the end!) makes her weight felt in attack and the final sprint rewards Prosecco DOC Imoco with 23-25 2-1 and the yellow-blue fans at PalaIgor rejoice Spectators are ecstatic with the pace and intensity of the match a mirror of the quality of the defenses is Moki De Gennaro almost perfect in the first three sets and always a reference point for her teammates Haak challenges a rampant Mims from a distance overcoming the difficulties at the end of the third set but the goddess of luck kisses Igor Gorgonzola with Alsmeier’s dig point always the German Alsmeier finding significant hits then Zhu in an “acrobatics” move puts the ball down but the momentum is with the home team who escape (17-15) Mims is “on fire” in attack (9 points in the set with 60%) Aleksic blocks and produces a hurtful break A super rally closed by Alsmeier gives much energy to coach Bernardi’s team who flies ahead (23-17) but Mims extends the match to the tiebreak the first of the championship for Prosecco DOC Imoco The 25-19 also means the first point conceded to opponents in the yellow-blue’s championship season It’s the second tiebreak of the season (the first was in the Super Cup against Milan in… September) and it’s a thrilling fifth set that decides the challenge at PalaIgor: it opens with Gabi’s (MVP) block the Panthers start better and take advantage of a couple of opponent errors before earning a block point with Zhu (2-5) the Chinese is the absolute protagonist (4 points in the tiebreak) until the changeover (6-8) Alsmeier doesn’t give up and makes her presence felt again and it’s even an ace by Katja Eckl that brings the Panthers into double figures with a vital blitz by the South Tyrolean middle blocker (8-10) Igor Gorgonzola makes many mistakes in the decisive moment (4 errors in the 5th set) the experience and class of Zhu Ting (who will be the top scorer with 22 points) give the match point to Prosecco DOC Imoco who wins 3-2 with Mims’s error (10-15) The Panthers once again prove to have 7 lives The 38th victory of the season comes amid the applause of the public for an exciting match until the end INTERVIEWS ON THE IMOCO VOLLEY FACEBOOK AND YOUTUBE PAGE Recipe: Gorgonzola Blue cheese ice cream inspired by Gordon Ramsay Recipe » Step 1 - Heat cream until almost boiling in small saucepan whisk egg yolks and caster sugar until light and fluffy Step 3 - Stir egg and sugar mixture into cream on low heat until thick and coating the back of a spoon Step 4 - Crumble gorgonzola and stir to melt Start with 100g of the cheese and taste it it will hit you as "marvellous" when you've got the right amount and then add extra 20grams if it doesn't sing out to you Malta’s traditional sheep cheese the ġbejna tan-nagħaġ is to join a coveted list of protected foodstuffs by the European Commission The ‘Protected Designation of Origin’ status will be officially granted to the traditional cheese in the coming days European Parliament president Roberta Metsola said on Wednesday Local producers had formally submitted the application last September. the ġbejna tan-nagħaġ will join a list that includes cheeses like Parmigiano Reggiano Gorgonzola and Camembert as well as roughly 2,000 other foods and wines from across the world “All this means that it will not only be us Maltese and Gozitans who protect and promote the sheep's goat with foreigners and tourists but it will be Europe itself that advertises this Maltese product as a product artisanal and regional Unique in the world,” underlined Metsola ‘Protected Designation of Origin’ status is the EU’s highest form of intellectual property right protection for foods processing and preparation process must take place in the specific region Famous examples of such protection include the French sparkling wine champagne and Greece’s Kalamata olives both of which are made in their eponymous regions from start to finish Foods granted such status must mention that on their product labels The ġbejna tan-nagħaġ is made out of 100 per cent sheep’s milk reared in local flocks registered in the Maltese islands It can be sold fresh (‘ġbejna tan-nagħaġ friska’) air-dried (‘ġbejna tan-nagħaġ niexfa’) or pickled and peppered (‘ġbejna tan-nagħaġ tal-bżar’) Work to have the ġbejna listed on the EU register began several years ago but was stymied following objections by milk producer Benna which successfully lobbied for the application to be revised to only cover ġbejna tan-nagħaġ The change means ġbejniet made from the milk of other animals will not be covered by the EU protection mark But local herdsmen are already planning their next move A spokesperson for the Xirka Produtturi Nagħaġ u Mogħoż told Times of Malta that they are working together with academic experts to rediscover old recipes of other traditionally made cheeses with the hope of being able to apply for their protection in the future. Malta was one of just two EU member states without a single foodstuff listed on the coveted protection list Most EU member states have dozens of protected foods with gastronomical giants like France and Italy well over 800 2025: A previous version incorrectly stated that herdsmen intend to seek protection for ġbejna tal-mogħoż. please register for free or log in to your account is a veteran of the recipe contest circuit she entered her first contest and won first place and a blender in the fish category for her baked fish fillets in the Rich's Home Style Days Former award-winning staff writer and food editor at the Chattanooga Times Free Press for 21 years before retiring Now a freelance food and travel writer for several publications including my weekly Side Orders food column for the Chattanooga Times Free Press This document may not be reprinted without the express written permission of Chattanooga Times Free Press Material from the Associated Press is Copyright © 2025 audio and/or video material shall not be published rewritten for broadcast or publication or redistributed directly or indirectly in any medium Neither these AP materials nor any portion thereof may be stored in a computer except for personal and noncommercial use The AP will not be held liable for any delays errors or omissions therefrom or in the transmission or delivery of all or any part thereof or for any damages arising from any of the foregoing Hoexters is the return of the first of over 25 restaurants for the Shapiro family So it makes sense that, in the reopening of Hoexters, at 174 E. 82nd Street near Third Avenue — a neighborhood restaurant that originally reigned around the corner for about a decade — she’d look to the family legacy The menu comes from chef Lauren Schwichtenberg who most recently cooked at Brooklyn’s LaLou and meat-centric mains like a half-chicken But it’s the gorgonzola garlic bread ($18) from the original menu — a 1970s dish if there ever were one — that’s been the bestseller so far white-on-white) appetizer is an Italian loaf dressed with garlic “I’d been hearing about it my whole life,” Shapiro says she’s been “astounded” at the number of orders since the restaurant opened earlier this month Shapiro got a notification from Etsy of a matchbook for sale from Hoexter’s Market which had been a butcher shop that he’d converted to a well-regarded market and restaurant with positive reviews from the New York Times’ Mimi Sheraton It prompted a discussion about reopening the spot Hoexter’s has always held sway in the family even after her father sold the restaurant in the late ’80s A giant mural of the original staff that used to reside behind the bar had been periodically hanging in the family home; it shows Shapiro’s father and grandfather in a butcher’s jacket “I can remember as a child everyone going through who everyone was,” she says And Hoexter’s laid the groundwork for the family’s other restaurants Today that mural overlooks one of three dining rooms in the 90-seat restaurant with a 10-seat bar with retro design elements like a black-and-white penny tile floor (“Market” and the apostrophe have been dropped from the name.) Hoexters is open for dinner Sunday through Thursday from 5 to 10 p.m and Fridays and Saturdays from 5 to 11 p.m Breaking news for everyone's consumption This recall was triggered by the Canadian Food Inspection Agency’s test results The recalled product has been sold in Ontario and Quebec There is concern that consumers may have the product in their homes because it has a best-before date in February of 2023 there have been no reported illnesses associated with the consumption of this product Consumers should check to see if you have recalled products and should not consume Recalled products should be thrown out or returned to the location where they were purchased Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections Anyone who has eaten any recalled product and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure anyone who has eaten any of the recalled product should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. Symptoms of Listeria infection can include vomiting Specific laboratory tests are required to diagnose Listeria infections and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses Although infected pregnant women may experience only mild their infections can lead to premature delivery (To sign up for a free subscription to Food Safety News, click here) This is the best thing you can do with a bag of potato chips. "That's gonna be dangerous." According to McLaughlin, "Gorgonzola plus balsamic is just a natural match made in heaven," and adding salty potato chips as "the vessel to enjoy it all" seals the deal as a snack for the ages. 2014SONY DSCPaul WagtouiczAll products featured on Bon Appétit are independently selected by our editors The guy can create a plethora of bizarre yet strangely delicious dishes that have you thinking about them days afterwards Puglisi served dishes like onion noodles as well as dried and rehydrated turnips Both were not things I would attempt to re-create at home But the dish that I was still thinking about days later didn't involve complicated cooking techniques or vegetables served in an unexpected way It was something that I feel pretty confident I could pull off without having to rehydrate Puglisi served a simple crumbled Danish blue cheese mixed with fresh herbs and I wanted to spoon giant scoopfuls of it into my mouth but everyone else seemed to be eating with polite restraint so I followed suit Blue cheese can be scary; it's stinky and has noticeable mold all over it Eating Puglisi's dish is sort of like taking baby steps toward liking it but then realizing that you don't need to take baby steps and you can just stomp real fast Here's what to do (technique very seriously adapted from Christian Puglisi): acidic herbs (like like chervil and sorrel) and greens (like watercress) which is a nice cheese but too aggressive for this preparation.) Pulse in a blender so the cheese looks like "rough snow." Make sure it doesn't get too fine though—you want to make sure it has some texture to it you can just crumble the blue cheese into small pieces with your hands or with a knife Put the "rough snow" cheese in freezer for at least a half hour this goes against all conventional wisdom about cheese typically cheese should be served at room temperature and never put in a freezer Blue cheese is strong stuff; the flavor will still come through even when it's cold Put a small handful of chopped herbs on the plate and sprinkle cheese on top Let the cheese sit out for a few minutes minutes so it's not totally freezing This course is all about the fun texture and temperature The blue cheese is crumbled yet refreshingly cold while the herbs are soft but bright in taste complex entrée that can be served family-style wraps fall fruit in an enticing package that manages to be both rustic and elegant Multiday preparations and intricate recipes can beget delicious results but chef Greg Zanitsch's beggar's purse achieves the same result more quickly in a single pastry Every October, the beggar's purse makes its seasonal debut on the menu of the Fig Tree restaurant in Charlotte The savory puff pastry is set in a pool of warm thyme beurre blanc with the dough drawn up at the top to resemble a drawstring bag Diners seem to hesitate before breaking into the purse with a fork and knife roasted walnuts and a hint of gorgonzola spill through steaming hot and filling the palate with a rich There's a strong temptation to pluck the purse from its elegant presentation and eat it like an apple began putting the beggar's purse on the menu in fall 2005 The couple has run the Fig Tree for 11 years earning a Best of Award of Excellence for the wine list every year since 2012 Zanitsch started making the purse while working at Auberge du Soleil in Napa in the mid-'90s He and Sara introduced it to the Fig Tree to take advantage of apple season but they had no intention of making it a recurring item "Guests were asking to be called or e-mailed when it returned to the menu," Zanitsch says making the beggar's purse for guests is a fun treat as it's open to a wide range of variations Though he may change the recipe for the restaurant year to year Zanitsch has made the purse with mushrooms he added complexity to the purse with a chutney of ginger cinnamon and brown sugar that complements the walnuts and gorgonzola A home cook could switch out the puff pastry for phyllo crêpes—even ready-made dough usually reserved for crescent rolls—or vary the baked ingredients inside the purse Other chefs have made versions with duck confit mimicked the famous appetizer in following years Zanitsch's homier rendering of the purse for the fall season is deeply satisfying the dish requires only five minutes of sautéing and 10 minutes of baking Children can easily help mix the ingredients and shape the dough to make a purse that's just the right size comfort food can become downright decadent The versatility of the beggar’s purse gives home cooks a world of pairing options begs for German Riesling or Austrian Grüner Veltliner But reduce the amount of gorgonzola or switch it with another cheese has "more complexity and more wine pairing capabilities," and could hold up well to a light red such as cru Beaujolais Wine Spectator recommends five lush selections of Riesling and Grüner Veltliner that have scored 88 points or higher Sweat the onion in 2 tablespoons of butter add the diced apples and sauté for 4 minutes or until the apples are tender Let the mixture cool in a large mixing bowl then fold in 1 cup of crumbled gorgonzola and 1 cup of toasted walnuts Scoop 1/4 cup of the apple mix into the center of the puff pastry Brush the pastry with egg wash and bake at 450° F for 10 minutes or until golden-brown Get the recipe for Lobster Pot Pie Whether you enjoy oysters grilled, roasted or fried, chefs like Tom Colicchio and Andrew … Find out how to fine-tune a classic to match your favorite wines. Plus, get four recipe … From the New Orleans–based chef’s upcoming first cookbook, this Creole recipe pairs well … This affordable, easy weeknight dinner comes together in around 30 minutes and pairs well … Get our tips, five great wine picks and two delicious recipes—one vegetarian and one with … You don’t have to stick with sake or beer. Here are 10 suggestions for white, red and … Thales's presence in Italy is rooted in a long history of industrial footprint that dates back to the 1950s. Over the years, the Group has continued to develop its industrial and technological base throughout the country and expand to new market sectors. Today, Thales boasts a solid portfolio of solutions in country and is present in all of the Group’s major domains, including Defence and Security, Aerospace and Space, as well as Digital Identity and Security. Please check out our Thales Group social media accounts We regularly participate in many events to meet our clients and partners and showcase our solutions. But swap cheddar for gorgonzola and add in some sliced pineapple and it’s a whole new dish I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice Serves 1-210 minutes preparation – 5 minutes cooking to spread 1 tin Del Monte® Pineapple Slices 2 wedges Gorgonzola cheese Salt and pepper Toast the sourdough and spread with a little butter Cover with a few slices of Del Monte® pineapple Slice the cheese wedge in two or three slivers and place them over the Del Monte® pineapple Carefully place the toasts under the hot grill for a few minutes until the cheese is just bubbling and the Del Monte® pineapple are warmed through Season with salt and pepper and serve immediately For more recipe inspiration, visit delmonte.com Join thought-provoking conversations, follow other Independent readers and see their replies both teams interpreting the ball change well and leaving little room for defense: 8-8 First home stretch with Lubian’s ace for 12-10 It takes another winning solution by Marina Lubian (4 points in the set) on serve (19-17) to break the balance Mims misses the attack and +3 comes for the Panthers but hotshots Lanier and Haak score back-to-back the Swedish star’s lob gives the score 24-20 After another point by Igor’s German it is “Bella” herself (6 points in the set) who closes the first set 25-21 Second partial with the first stretch of the guests (5-7) but the former Chirichella makes her presence felt in attack but it’s Moki De Gennaro’s turn to set the Palaverde on fire with her defense concretized by a Haak in great form; the Swedish player scores the overtaking point then Khalia Lanier’s carom is worth +2 (14-12) comes an imperious break by Prosecco DOC Imoco that rises from 10-12 to 16-12 Novara time out that sees the hosts run away decisively When they pick up the pace Wolosz and her teammates become unplayable for an Igor that tries as long as it has energy but has to bow its head to the Gialloblù’s overpowering power Conegliano’s arsenal is unstoppable and Novara melts under the blows of the Italian champions who take over the game and close with a comfortable 25-16 coach Bernardi’s girls try everything at the start of the third fraction an excellent Ishikawa leads the Piedmontese to the lead (1-4) but she did not reckon with the exuberance of Khalia Lanier who scores repeatedly then Gabi also goes wild and it is immediately tied: 5-5 Prosecco DOC Imoco makes very few mistakes in attack and with its well-tested wall-defense raises the tempo once again while in attack Gabi and Haak show flashes of class: 13-10 Japan’s Ishikawa is hard to break and Igor holds its own indeed witha break of pure energy it overtakes on 13-15 Coach Santarelli stops the game with a time out It takes extra effort on the part of the Yellow-blue Panthers who have to chase Lubian shoots hard and places the third ace Germany’s Alsmeier puts Igor back ahead but Prosecco DOC Imoco has regained its composure and the final sprint is exciting Gabi puts on the turbo and rips open applause at Palaverde: 20-18 coach Santarelli’s team increases its concentration and continues without errors (only 3 in attack in the match) to grind its game until closing 25-23 thanks to a delicate touch by captain Asia Wolosz Another 3-0 and 11th win out of 11 matches for Prosecco DOC Imoco POST RACE INTERVIEWS AND PHOTO ALBUMS ON FACEBOOK PAGE MVP of the match was named Sweden’s Isabelle Haak who was able to score 16 points with 48% in attack with 3 wall-points She received a magnum of Serena Wines from Luca Serena historic sponsor of the Yellow-blue Panthers CUSTOMERS at a popular Italian chain restaurant have been begging for their favorite entrée to return Olive Garden admits it knows that customers are missing the Bolognese and steak gorgonzola dish Customers took to Twitter to ask Olive Garden to bring back the tasty entrée It appears, though, that the restaurant has no plans to include it on its menu once again The Italian restaurant chain is known for its unlimited soup and salad but customers have expressed other favorites This includes numerous entrées ranging from chicken Alfredo to lasagna For those who prefer not to have carbs, you can find grilled salmon or chicken entrees, too. A quick online search of the missing meal and you'll find numerous fans who have made their own at-home version. The Foodie Affair shared a so-called copycat recipe. creamy tangy cheese sauce with gorgonzola cheese over fettuccini and fresh spinach There are many steps and ingredients needed for the entree but Sandra said "don't let the list of ingredients overwhelm you." gorgonzola Alfredo sauce and balsamic glaze She walks her readers through a step-by-step process to recreate the dish at home Olive Garden has managed to be a go-to spot for diners looking for traditional and convenient Italian fare but the company continues to go through good and bad changes Several Olive Garden locations have closed its doors for good The restaurant owner told the local ABC affiliate it did not renew its lease The restaurant also offers a chance for you to enjoy the classics at home with an extensive catering menu The U.S. Sun has more on Olive Garden staying quiet on whether its Tiramisu dessert contains a traditional ingredient The deal will create a business with a combined turnover of more than EUR500m ($540.8m) Italian dairy cooperative Latteria Soresina plans to acquire gorgonzola cheese maker Fratelli Oioli Dairy based in Soresina in the province of Cremona in Italy’s Lombardy region said in a statement yesterday (16 January) it expects to close the deal in the “next few days” Latteria Soresina is buying the Cavaglietto-based business from the Oioli brother owners The combined businesses will have a turnover of more than EUR500m (US$540.8m) Fratelli Oioli generated EUR14m in turnover Latteria Soresina will add a third cheese of Italian protected designation of origin (DOP) to its portfolio which currently includes grana padano and parmigiano reggiano carrying that status The company also produces provolone cheese said the transaction “is a strategic operation aimed at adding an important DOP such as gorgonzola a cheese that lends itself to being produced with the milk of our members” Don’t let policy changes catch you off guard Stay proactive with real-time data and expert analysis He added: “The union between Latteria Soresina and the skills of Oioli will therefore allow us to offer the market a product of absolute excellence supported by a robust corporate structure and supply chain opening up further opportunities both in Italy but above all towards exports.” one of the brothers whose father Giovanni founded the business in 1992 said: “We believe that becoming part of a large and solid group such as Latteria Soresina will allow the company to continue to grow on the market as it has done in recent years in which it has managed to safely overcome both the problems of the pandemic and those of the energy crisis and availability of raw materials which are still heavily influencing the market.” Nominations are now open for the prestigious Just Food Excellence Awards - one of the industry's most recognised programmes celebrating innovation This is your chance to showcase your achievements Don't miss the opportunity to be honoured among the best - submit your nomination today Give your business an edge with our leading industry insights View all newsletters from across the GlobalData Media network The following recipe appears on bhg.com (Better Homes and Gardens. For the full recipe, click here Like us on Facebook to receive more sports Make a pledge and join ISDA today! melt-in-your-mouth cookies are easy to make and will easily please Tracing modern-day pronunciations back through their evolutions ISDA has kept its strong sense of community alive and thriving to become one of the largest and most financially successful Italian American organizations in the country We now unite Italian Americans across states nationwide to celebrate our culture and preserve the traditions our ancestors brought with them from Italy Share your email address with us Italian Sons & Daughters of America 419 Wood St. © 2025 Italian Sons & Daughters of America This Chef's Secret originally appeared Jan "Some friends and I had dinner at Hemenway's Dockside several weeks ago The steak tips were tender and served over linguine with the gorgonzola sauce We tried to copy the dish with a recipe found online but it wasn't even close Do you think the chef would share his recipe What a perfect dish to cook for a special dinner or even a party Thanks to Hemenway's Dockside Dining chef de cuisine Robert DeLuise Jr To make the Gorgonzola Cream Sauce: In a large sauté pan Cook for 1 minute and deglaze with Chablis Let the mixture reduce by 1/3 then add gorgonzola and toss When the mixture is at a boil add scallions Let reduce by 1/3 until sauce begins to thicken and will coat the back of a spoon Remove steak tips from marinade and grill to desired temperature Toss linguini with sauce and top with grilled steak tips A recent trip through Tuscany has confirmed what Tim Siadatan of Trullo restaurant knew in his heart all along: pasta is his companion for life Here he treats his staff to a lasagne supper The Trullo team went on a pasta research trip to Tuscany recently Travelling from Lucca in the north down to Montalcino in the south we were invited into various kitchens – in restaurants and in homes – to try different versions of pici a Tuscan pasta that can be made without egg Pici is to Tuscans what deep-fried Mars bars are to Aberdonians and one of my favourite kinds of fresh pasta it has a denser texture than normal pasta dough and is laboriously rolled by hand to the thickness of a pencil and the length of spaghetti We tried half a dozen versions of the beautifully simple pici cacio e pepe – in which the pasta is tossed with aged parmesan and a wicked smack of black pepper insisted theirs was the authentic version and It’s often in home kitchens that you find the best pasta a fact hammered home on the trip while I watched and learned from several Italian nonnas As one of them rolled orecchiette dexterously with her thumbs intricate tortellini around her pinkie fingers Sharing knowledge and age-old techniques in this way is taken seriously in Italy – it’s a ritual the pasta-making station in a restaurant kitchen is sacrosanct you will have any number of tasks on the go simultaneously but producing large quantities of pasta to the highest standard requires complete focus: you have to concentrate solely on rolling it’s always been a given that you leave chefs in their pasta zone be: respect their space The only action you might take is to give them a hand if time is beating them and the dough is beginning to dry It’s safe to say that pasta is my favourite food I think of it as my culinary companion for life a vessel as much for sauces as for its rich history It has long sustained human beings – Italian or otherwise – through times of adversity cheap to produce and incredibly delicious – so really there’s nothing not to love I feel it’s important to be connected to the provenance of the food I’m using but also This has transformed the way I approach my work Eating and cooking food are ways of connecting to other people and there’s something reassuring about using the same techniques for kneading dough rolling it into different shapes and boiling it in water that have been used for generations and have over centuries created a multitude of varieties specific to each region: spaghetti carbonara from Lazio Italians are fiercely opinionated about how pasta should be prepared and cooked; it’s in their DNA and it makes them both loyal to and proud of their food and culture While I am constantly inspired by Italy and Italian traditions I’m just as influenced by British produce and traditional cooking techniques; recently we made a Yorkshire grouse ragu served with pappardelle I’m flirting with beetroot tagliatelle and smoked eel from the Lake District with horseradish butter – it might not work we have a tendency to misuse pasta by consuming ginormous bowls of the stuff that leave you comatose But carbs can be your friend: I eat pasta all the time and make it work for my body by eating small portions when I know I’m not going to burn the carbs and larger when I am we eat pasta about half the time for staff supper It’s perfect fuel for the gang before a busy shift easy for the kitchen to produce and an all-round crowd-pleaser – especially lasagne so sweet and succulent you could eat it raw which gives it a welcome fresh pepperiness Staff supper is such an important part of a restaurant’s day – it’s a moment for the whole team to sit down and connect with each other before the show begins And what better way to do so than with pasta we often make lasagne carb-heavy and very rich I’ve removed the béchamel sauce for a slightly lighter dish than normal – you’ll feel full and energised without a lead weight in your belly Pumpkin gorgonzola and watercress lasagne for the staffers Photograph: Elena Heatherwick/GuardianServes 42kg pumpkin or squash skin on1 tsp cinnamon1-2 pinches dry chilli flakes (optional)Salt and black pepperA glug of extra virgin olive oil130g parmesan 10-12 dried lasagne sheets 250g gorgonzola dolce (other blue cheeses work but not as well)2 bunches watercress200ml cream 2 Place on a roasting tray lined with parchment Roast for 35-45 minutes until the pumpkin is as soft as room-temperature butter Add 100g of the grated parmesan and mix together Continue to layer in this order twice more pumpkin and gorganzola; then pour over the cream Then turn the oven up to its maximum temperature or heat the grill Sprinkle the lasagne with the remaining parmesan and grill or cook until the top is golden This article was amended on 13 October 2014 as the dish mentioned in the third paragraph is We do not recommend adding chocolate at any stage.