Subscribe via RSS

Fusilli with tomato, mozzarella and basil? A gold medal plate! – Italian Cuisine

Leading athlete of the US national alpine skiing team, Mikaela Shiffrin is an Olympic and world champion, victorious in all specialties. Among his favorite pasta dishes, whole fusilli pasta seasoned simply with tomato, garlic, basil and mozzarella.

Eating healthy, for a sportsman, is essential for health and for performance in the race. Shiffrin knows it well, chosen by Barilla for its new global spot, which has won several races, winning two Olympic titles and five world titles at the ski championships.
Sport and nutrition they are an ever more inseparable marriage: taking care of your body, prefering seasonal ingredients, controlling quantities without excesses, controlling yourself. As in a race, like when with the skids in slalom to conquer the next medal.

Eat healthy, though, it does not mean giving up taste. This applies to everyone, even for sportsmen. The real challenge, this time in the kitchen, becomes that of choose healthy, balanced but rich dishes. Like Mikaela Shiffrin's favorite dish that challenges her, bringing to the table simple, fresh ingredients that together create a dish full of flavor.

"If it's done well I can eat it every day. Also with every meal! " Here's what he answered when we asked for a comment on his great passion for pasta.
Medal won again this time, Mikaela, you are definitely worthy of the title of Masters of Pasta!

Browse the gallery

Fusilli recipe with tomato, mozzarella, garlic and basil

Easy commitment
Time 25 minutes

Ingredients for 4 people

320 g integral fusilli
300 g tomato puree (fresh, in season)
50 g mozzarella
aged black garlic
extra virgin olive oil


Boil the fusilli in plenty of salted boiling water.
Cook the tomato puree in a non-stick pan for about 10 minutes. Turn off and complete with a pinch of salt and about 40 g of oil.
Drain the pasta and pour it into the pan with the sauce. Let it season by sautéing it for 1 minute, then serve it with the chopped mozzarella, the crushed garlic in cream and the basil leaves.

Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine

A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.


350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu


Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

Tomato, mozzarella and basil salad

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!


  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve


  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 60% 504 votes

 40% 504 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here