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News and Events

After The Gold Excellent Taste Award 2022, We Travel To ALIMENTARIA.

22 March 2022by buononaturale

Our ORGANIC Soy mayonnaise received the Gold (“Excellent Taste”) medal at the 2022 Mediterranean Taste Awards held in London, UK, between February and March 2022.

This is our second award in less than six months, since TUTTOFOOD 2021, when buononaturale was selected by Fiera Milano SpA as a finalist of the “Innovation” category at the Better Future Award in Milan, Italy, for its newest line of classic Italian sauce recipes reformulated to be both organic and vegan.

These are promising results demonstrating how a more innovative sustainable decision (as translating into the ingredients list and production method behind our ORGANIC vegan sauce line) can adequately synthesize the two qualities every modern consumer is looking for in their food: good taste and greater sustainability.

Along with our successful participation in a frontline contest for the international Food&Beverage industry, buononaturale has also embarked on other ambitious projects in these early months of 2022. In barely three months, we have launched virtual stores on four of Europe’s F&B industry’s favorite online platforms: two BtoB markeplaces that tens of thousands of specialized European and global retailers rely upon for their procurement (Faire.com and Ankorstore.com); another BtoB marketplace for French restaurateurs (Metro France); and, finally, a BtoC platform owned by the massive Carrefour group and aggregating France’s biggest organic food enthusiasts (Greenweez.fr).

We want to thank all of those who contributed to transforming these first three months of 2022 into a milestone on our journey toward a prevailing wholesome, balanced eating lifestyle. We look forward to seeing you at the next major international trade show of the Food&Beverage industry, Fira de Barcelona’s ALIMENTARIA, which will be held in Barcelona from Monday, April 4 to Thursday, April 7. Come to visit us in Hall P2, Level 0, Street E, at booth #500-15, where we were selected by the Italian Government to exhibit in the Italian Pavilion.

SPOILER ALERT: On April 4, as the first work-Monday of the month but the day on which the ALIMENTARIA trade show begins, we will not broadcast the seventh episode of our latest cooking miniseries, “The Chef’s Corner.” Stay tuned for another breathtaking episode to travel the world with us, fair after fair.

CONTINUE READING
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Cooking Miniseries

Eat Like Italians – 1X05: Pan-fried thyme-scented red mullet with soya sprouts.

12 January 2022by buononaturale

buononaturale’s alternative tomato sauces, exquisitely vegan, are now also available in Singapore. Seek them out!

Under the guidance of Chef Vincenzo Squarciafico, this episode is meant to show you (culinary) tricks to customize century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. In other words, be ready to savor the Italian Dolce Vita without renouncing other aspects of your life.

Today’s masterpiece: Pan-fried thyme-scented red mullet garnished with tomatoes and soya sprouts.

***

INGREDIENTS for 2 portions:

  • buononaturale Tomato sauce with soia;
  • buononaturale Pistachio pesto;
  • buononaturale Soy mayonnaise;
  • 2 whole small red mullets;
  • 1 small bunch of fresh parsley and thyme;
  • 1 clove of fresh garlic;
  • Extra-virgin olive oil, sunflower oil, salt, and black pepper to taste.
***
PROCEDURE:
  1. Chop fresh parsley leaves and put them in a small bowl;
  2. Add olive oil and pepper and mix everything;
  3. Fillet the red mullets and add salt;
  4. Add olive oil and a crushed garlic clove to a pan;
  5. Sauté at low temperature in another pan the buononaturale Tomato sauce with soia and leave it to thicken for 10 minutes;
  6. Cook the red mullet fillets for 6 minutes;
  7. Aromatize the fillets with rosemary or fresh thyme;
  8. Plate up starting with the buononaturale Tomato sauce with soia;
  9. Remove your fillets from the pan and lay them over absorbent paper;
  10. Decorate with the buononaturale Soy mayonnaise;
  11. Add the buononaturale Pistachio pesto to the fleshy inside of the red mullet fillets;
  12. Finish up with some fresh parsley in olive oil.

Buon Appetito!

CONTINUE READING
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Cooking Miniseries

Eat Like Italians – 1X04: Linguine with seitan, tomato sauce, and mozzarella.

12 January 2022by buononaturale

buononaturale’s alternative tomato sauces, exquisitely vegan, are now also available in Singapore. Seek them out!

Under the guidance of Chef Vincenzo Squarciafico, this episode is meant to show you (culinary) tricks to customize century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. In other words, be ready to savor the Italian Dolce Vita without renouncing other aspects of your life.

Today’s masterpiece: Linguine with seitan, tomato sauce, and mozzarella.

***

INGREDIENTS for 2 portions:

  • buononaturale Linguine;
  • buononaturale Tomato sauce with seitan;
  • buononaturale Dried tomatoes in oil;
  • 100g fiordilatte mozzarella cheese;
  • 1 bunch of basil leaves;
  • 1 small shallot;
  • Extra-virgin olive oil, salt, and black pepper to taste.

***

PROCEDURE:

  1. Cook the buononaturale Linguine in boiling salted water;
  2. Julienne the buononaturale Dried tomatoes and the shallot;
  3. Dice the “fior di latte” mozzarella over absorbent paper;
  4. Sauté in oil the buononaturale Dried tomatoes along with the shallot and add in the buononaturale Tomato sauce with seitan;
  5. Drain the Linguine and stir-fry them in a pan with your sauce, after adding some fresh basil leaves;
  6. Garnish your plate with the diced fiordilatte mozzarella and basil.

Buon Appetito!

CONTINUE READING
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Cooking Miniseries

Eat Like Italians – 1X03: Lentil soup with cannolo of stuffed Paccheri.

12 January 2022by buononaturale

buononaturale’s tomato-based sauces are also available in Singapore!

In the tradition of our Eat Like Italians cooking miniseries, we will show possible ways of customizing century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. Let us start off by combining Southern Italy’s baking and cooking traditions in a lovely: Lentil soup with cannolo of paccheri stuffed with capers, olives and mashed potatoes.

***

INGREDIENTS for 2 portions:

  • buononaturale Soup with lentils and tomato;
  • buononaturale Paccheri;
  • buononaturale Capers in sea salt;
  • buononaturale Black olive paté;
  • 100g potatoes (1 large red potato);
  • 1 clove of fresh garlic;
  • Extra-virgin olive oil, oregano, salt, and black pepper to taste.

***

PROCEDURE:

  1. Cook 2 pieces of the buononaturale Paccheri and 1 potato in boiling salted water;
  2. Add olive oil to a pan;
  3. Crush a clove of garlic and add it to the pan;
  4. When cooked, remove the Paccheri and the potato from the water;
  5. Peel the boiled potato;
  6. Crush the peeled potato with a fork for a minute;
  7. Add the buononaturale Black olive paté and Capers to the crushed potato;
  8. Mix together using a fork;
  9. Stuff the Paccheri with your potato mix;
  10. Finish sautéing the garlic clove in olive oil for 4 minutes;
  11. Heat up the buononaturale Soup with lentils and tomato at low temperature for 8-10 minutes;
  12. Add olive oil to another pan;
  13. Crush and sauté a clove of garlic;
  14. Pan-fry the stuffed Paccheri in oil for 4 minutes;
  15. Add salt and black pepper to taste to your lentil soup;
  16. Add oregano to taste to the stuffed Paccheri;
  17. Remove the garlic clove from the lentil soup;
  18. Plate up your course starting from the soup;
  19. Add the cannolo to it;
  20. Decorate with oregano and a drizzle of olive oil.

Buon Appetito!

CONTINUE READING
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Cooking Miniseries

Chef For A Day – Episode 5: Cod fillet au gratin with pistachio pesto accompanied by a side dish of tomatoes and olive cream.

10 January 2022by buononaturale

Chef For A Day – Episode 5: Cod fillet au gratin with pistachio pesto accompanied by a side dish of tomatoes and olive cream.

The monthly #chefforaday appointment with Chef Vincenzo Squarciafico is back. There are plenty of ways to combine buononaturale’s products with fish. We believe that Chef Vincenzo Squarciafico has hit the mark with this recipe. To learn how to become #chefforaday just watch this video. Share this amazing recipe and let us know your thoughts.

***

INGREDIENTS for 2 portions:

  • 50g buononaturale Pistachio pesto;
  • 50g buononaturale Black olive patè;
  • 20g buononaturale Capers in oil;
  • 2 cod fillets;
  • 1 beaten egg;
  • Breadcrumbs to taste;
  • 1 tomato and 1 clove of garlic;
  • Extra-virgin olive oil, salt, and parsley to taste.

***

PROCEDURE:

  1. Dip the cod fillets in a beaten egg;
  2. Coat the fillets with plenty of breadcrumbs;
  3. Fry an unpeeled garlic clove in extra-virgin olive oil;
  4. Cook the fillets in the same pan for 5 minutes on each side;
  5. Cut the tomato into cubes and add fresh parsley;
  6. Season the cod directly in the pan with salt and pepper;
  7. Dress the tomato salad with the buononaturale Black olive patè and Capers in oil;
  8. Create a bed of the buononaturale Pistachio pesto;
  9. Serve the cod with the tomato salad;
  10. Decorate your dish with a drizzle of oil.

Enjoy your meal, Chef For A Day!

CONTINUE READING
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Cooking Miniseries

Chef For A Day – Episode 4: Soup on a bed of creamy chickpeas and aromatized croutons.

10 January 2022by buononaturale

Chef For A Day – Episode 4: Soup on a bed of creamy chickpeas and aromatized croutons.

Let’s inaugurate this 2021 on a positive note: a quick, juicy and, above all, healthy recipe is coming your way. Your monthly #chefforaday appointment with chef Vincenzo Squarciafico is back. A winter dish guaranteed to warm your heart and ignite your imagination. To learn how to become #chefforaday just watch this three-minute video. Share this amazing recipe and let us know your thoughts.

***

INGREDIENTS for 2 portions:

  • 300g buononaturale Boiled chickpeas;
  • 100g fresh champignon mushrooms;
  • 1/2 white onion, 1 carrot, and 1 clove of garlic;
  • Extra-virgin olive oil, salt, and pepper to taste;
  • 100g of stretched bacon;
  • Fresh rosemary;
  • 1 baguette;
  • Vegetable broth to taste.

***

PROCEDURE:

  1. Pour an half jar of the buononaturale Boiled chickpeas into a pan;
  2. Add a bit of rosemary, pepper, salt and vegetable broth;
  3. Blend the cooking result after 5 minutes;
  4. Brown 4/5 slices of stretched bacon in a pan until crispy;
  5. Cut onion and garlic into cubes;
  6. Cut the champignon mushrooms into wedges;
  7. Cut the carrots into a crescent;
  8. Cut 2 slices of bacon into julienne strips;
  9. Add garlic, onion and bacon to the pan with a drizzle of oil;
  10. Add the buononaturale Boiled chickpeas;
  11. Add the carrots, mushrooms and pepper;
  12. Add a ladle of vegetable broth and a handful of parsley;
  13. Cook for 10 minutes;
  14. Cut the baguette into thin croutons;
  15. Let the cooking continue to brown the croutons in a pan;
  16. Scrape half a clove of garlic on the still hot croutons;
  17. In a deep dish add the chickpeas cream obtained;
  18. Add the cooked chickpeas with mushrooms and bacon to the center of the cream;
  19. Decorate the plate with slices of crispy bacon and a drizzle of oil.

Enjoy your meal, Chef For A Day!

CONTINUE READING
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Trade Shows

We came to CIBUS 2021, in Parma, with innovative but simple, natural but elegant Italian specialties.

20 September 2021by buononaturale

The 20th edition of the CIBUS international trade show in Parma, Italy, came to end on 3 September 2021, with record numbers: 2,000 exhibiting companies and almost 40,000 visitors, 2,000 of whom from abroad. According to the Italian Minister for Economic Development, Giancarlo Giorgetti, who visited the booths in Parma, “Cibus proved a winning bet”.

At buononaturale, we experienced a very lively stand, # B038 in Hall 5. Over the four-day event, our team met over 500 guests, cooked over 50 original recipes, and showcased over 90 unique Italian specialties.

Our Chef Ambassador Vincenzo Squarciafico, who boasts twenty years of experience in Russia and around the world, delighted visitors with his innovative remakes of traditional Italian dishes. The key principles of our brand were at the heart of each recipe, which relied exclusively on buononaturale products: the elegant naturalness of a country with over 3,000 years of history, the stupefying result of innovation carried out also with eye on simplicity and rapidity.

We want to thank all of those who contributed to transforming this four-day trade show into a milestone on our journey toward a prevailing wholesome, balanced eating lifestyle.

We look forward to seeing you at the TUTTOFOOD international fair, which will be held in Milan from 22 to 26 October 2021. Come and visit us in Hall 14 at Booth #A43.

tuttofood milano

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Cooking Miniseries

Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

13 December 2020by buononaturale

Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

As regular as clockwork, here we are for our monthly #chefforaday appointment with the chef Vincenzo Squarciafico. Today we use our imagination to play with ingredients that taste of autumn. Let’s watch the video together and learn how to combine a traditional Italian dish with culinary creativity?. Under the guidance of Chef Vincenzo Squarciafico, we are confident that we can all train to become #chefforaday. Share this recipe with people who love autumn and creativity in the kitchen. 

***

INGREDIENTS for 2 portions:

  • 200g buononaturale Carnaroli rice
  • 100g buononaturale Artichokes in brine
  • 50ml cooking cream;
  • 50g gorgonzola cheese;
  • 1/2 white onion;
  • 250g pumpkin;
  • 1 glass of white wine;
  • 1 clove of garlic; 
  • Vegetable broth to taste;
  • Parmigiano Reggiano to taste;
  • Seed oil, extra-virgin olive oil, salt and black pepper to taste.

***

PROCEDURE:

  1. Peel and dice the pumpkin;
  2. Toast the buononaturale Carnaroli rice for a few minutes;
  3. Add the chopped onion and oil to the rice;
  4. Deglaze with white wine;
  5. Add part of the pumpkin dices and a few ladles of broth;
  6. Leave to cook;
  7. Add oil and a few crushed garlic cloves to a pan;
  8. Add the remaining pumpkin dices, salt and pepper;
  9. Add two ladles of broth and leave to cook;
  10. Add the cooking cream and gorgonzola to another pan;
  11. Mush the gorgonzola until creamy;
  12. Remove the pumpkin from the pan and blend with a ladle of broth;
  13. Slice the buononaturale Artichokes in brine;
  14. Fry in abundant seed oil until crispy;
  15. When cooked, whisk the rice with Parmigiano Reggiano;
  16. Arrange on a plate by adding the pumpkin blend and the gorgonzola cream;
  17. Decorate with the fried buononaturale Artichoke sheets and add oil.

Enjoy your meal, Chef For A Day!

CONTINUE READING
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Cooking Miniseries

Chef For A Day – Episode 2: Rigatoni alla norcina with truffle carpaccio.

11 November 2020by buononaturale

Chef For A Day – Episode 2: Rigatoni alla norcina with truffle carpaccio.

We could not miss our monthly #chefforaday appointment with Chef Vincenzo Squarciafico. For this month, we care to delight your tables with a deeply comforting dish from the secular culinary tradition of Central Italy, and in particular the region of Umbria. The buononaturale Rigatoni and Truffle carpaccio will help you recreate this ancient and masterly recipe in less than 15 minutes. Experimenting with an authentic pasta alla norcina recipe can be a life event. How can you thank us? Do not hesitate to share this recipe with the people you love.

***

INGREDIENTS for 2 people:

  • 250g buononaturale Rigatoni;
  • 50g buononaturale Truffle carpaccio;
  • 1 glass of white wine;
  • 150g fresh white sausage;
  • 100g fresh vaccine ricotta;
  • 1 clove of garlic;
  • 1/2 white onion;
  • 1 basil leaf;
  • Parmigiano Reggiano to taste;
  • Extra-virgin olive oil, salt, and black pepper to taste.

***

PROCEDURE:

  1. Boil lots of salted water and pour the buononaturale Rigatoni;
  2. Add the sausage to a pan after removing casing;
  3. Peel and mince the garlic;
  4. Occasionally mash your sausage in the pan;
  5. Finely chop the onion;
  6. Add the minced onion and garlic to the pan with the sausage;
  7. Add a drizzle of olive oil;
  8. After a couple of minutes, deglaze with white wine;
  9. Add the vaccine ricotta;
  10. Add 3/4 of the buononaturale Truffle carpaccio jar;
  11. Sauté everything in the pan until the ricotta has dissolved;
  12. Drain the buononaturale Rigatoni “al dente” and pour into the pan;
  13. Add olive oil, a handful of Parmigiano Reggiano and a hand-chopped basil leaf;
  14. Continue cooking the pasta in the sauce for a few minutes;
  15. Arrange on a plate and use the rest of your buononaturale Truffle carpaccio to decorate; Add a drizzle of olive oil and black pepper.

Enjoy your meal, Chef For A Day!

CONTINUE READING

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