Spring Pasta with Fiore di Nonno Burrata

Modified from Food and Wine magazine by Enthusiast Member Beth Falk

Lourdes Smith began Fiore di Nonno, “my grandfather’s flower,” in 2006, following in the footsteps of her grandfather and great-grandfather, Alphonse Fiore. She makes handcrafted small-batch mozzarella every day in Somerville, MA. Her burrata – fresh mozzarella shaped into a pouch and filled with straciatella (mozzarella curds, fresh cream and salt) – is available in several exquisite flavors, including fig, lavender honey & chili, za’atar and mascarpone – but this recipe celebrates the simple, fresh flavors of spring with plain burrata. Light, fresh, and delicate, it’s the perfect meal for a cool spring evening. Read More …

Baked Cavatappi with Cricket Creek Tobasi


Developed by Trade Member Jessica Callow

Unlike a traditional macaroni and cheese requiring heavy béchamel sauce, this dish combines grassy, buttery Tobasi and smooth mascarpone for a rich yet light coating of cheese sauce. Finish in oven with fresh mozzarella for a hot and bubbly crust. Cricket Creek Farm in Williamstown, MA raises a mixed herd of mostly Brown Swiss and Jersey cows, renowned for their milk production and flavor. Tobasi is semi-soft, has a washed rind, and is aged for 3-4 months. Read More …