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


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.



  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!


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.



  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!


12 October 2020by buononaturale

Chef For A Day – Episode 1: Linguine with dried tomatoes, anchovies and crispy breadcrumbs.

We partnered with Chef Vincenzo Squarciafico to explore the comforting power of integrating the high-quality ingredients of haute cuisine with century-old hearty recipes. Today we are launching a mini-series that will entertain us all over the next few months all the while training us to become #chefforaday. Our journey starts with a recipe that combines several flavors of the Mediterranean. Spoiler alert: Crispy bread crumbs rarely join the tanginess of capers and anchovies or the tenderness of dried tomatoes, but when they do that combination ends up causing intense drooling. Taste our first episode in one breath.


INGREDIENTS for 2 people:

  • 250g buononaturale Linguine;
  • 10 buononaturale Capers in oil;
  • 4 buononaturale Dried tomatoes in oil;
  • 150g breadcrumbs;
  • 50g anchovies;
  • Oil, salt, black pepper, and parsley to taste.



  1. Boil lots of salted water;
  2. Pour the buononaturale Linguine;
  3. Toss crumbled bread into a frying pan;
  4. Add oil;
  5. Brown the bread until crisp;
  6. Chop the buononaturale Dried tomatoes in oil into small pieces and fry with oil;
  7. Add the buononaturale Capers;
  8. Add the anchovies cut into small pieces;
  9. Add a ladle of pasta water;
  10. Drain the buononaturale Linguine “al dente” and pour into the pan;
  11. Continue cooking the pasta with dried tomatoes, capers and anchovies;
  12. Add a handful of parsley, black pepper, and anchovy oil;
  13. Sauté everything in the pan;
  14. Garnish the plate;
  15. Add the crunchy breadcrumbs and a drizzle of oil to the pasta.

Enjoy your meal, Chef For A Day!


10 April 2020by buononaturale

Our gelati-sorbetti have arrived! There are types for every palate: traditional creamy gelati-sorbetti, organic gelati-sorbetti, and gelati-sorbetti in their natural fruit shell.

Why are our gelati-sorbetti so unique? Thanks to our innovative recipe, they take on a soft and creamy texture once taken out of the freezer; plus, they can be enjoyed almost as soon as taken out of the freezer as if they were cream-flavored gelati.

We only use the best-in-class fresh fruit, and we do our utmost to ensure consistently superior quality.

With summertime lurking just around the corner, the urge to cool off starts taking root. Follow our buononaturale blog to find out where to buy our fantastic gelati-sorbetti.

Go to our “Traditional Gelato-Sorbetto”.


31 March 2020by buononaturale

Tra le indicazioni l’incremento nel consumo di frutta, verdura, cereali e legumi, la riduzione al ricorso di integratori e un occhio alla sostenibilità. Su iniziativa dei 4 Ministeri (Salute, Agricoltura, Ambiente e Istruzione), in collaborazione con un team di esperti (biologici, nutrizionisti e dietologi), è stato presentata, nei giorni scorsi a Roma, la 4a revisione delle linee guida sull’alimentazione (a circa 15 anni dall’ultima). Il documento, predisposto dal Centro di Ricerca Alimenti e Nutrizione del CREA, è supportato da un voluminoso dossier scientifico (