Four Cheeses Pasta is a masterpiece of the italian cuisine, a real explosion of flavors and super delicious creaminess, but above all easy to prepare!

One of the reasons why I love this dish is that, at least in my opinion, there is no well-defined recipe, and I always like to experiment with new variations every time I discover a new cheese.

And you don't know how much I indulged myself when I lived in Spain trying all the local cheeses !

Now that this fantastic shop of artisan products has been open for a few years, and after who knows how many different combinations, I think I have established what is my favorite recipe for a 4-cheese pasta, using only organic and genuine ingredients from small local producers .

The choice of ingredients .

As you know, our philosophy is to offer healthy and genuine products from small producers, supporting their work and preserving ancient traditions. For this reason we have chosen cheeses from two Tuscan organic farms , Poggio di Camporbiano in Gambassi Terme (Fi) and Caseificio l'Avvenire in Terricciola (Pi). Both of these producers implement natural production processes along the entire supply chain, without using feed or chemical products that could alter the quality or authenticity of the products.

For the pasta we chose the Pastificio Artigiano Fabbri, which has been producing excellent products for 5 generations thanks to an organic production process and a search for ancient greats of the highest quality.

• 400g of penne rigate Pastificio Fabbri ;
• 100g of Poggio di Camporgiano cow blue cheese;
• 100g of Querciola 12 medium Poggio di Camporgiano cheese;
• 100 g of Taleggio Bio Az.Agr. The Future;
• 100 g of pecorino cheese aged 7 months Bio Az.Agr. The Future.
• 300 ml of cooking cream
• Salt and Pepper To Taste
• 2 cloves of garlic
• Extra virgin olive oil

Bring a fairly large pan of salted water to the boil and cook the pasta al dente following the instructions on the package (12 minutes in our case).

Drain the pasta and reserve some of the cooking water.

While the pasta cooks, let's prepare the sauce. In a large skillet, melt a clove of garlic in a drizzle of olive oil over medium heat. Add fresh cream to the pan and bring it to a boil. Then reduce the heat and add the cheeses one at a time, starting with the Blue di Cow, the grated Querciola, and the Taleggio and Pecorino cut into cubes. Mix gently until you obtain a smooth, velvety cream.

Once the sauce is ready, add the pasta to the pan and mix gently to flavor it and it is ready to be served.

• You can enrich the sauce with a splash of dry white wine to add a touch of acidity.
• If you prefer a thinner consistency for the sauce, you can add a little milk during preparation.
• If, however, you prefer a more intense flavor and a less velvety creaminess, do not add milk or cream (I prefer it that way).
• For an extra pop of flavor and a crunchier texture, you can add a handful of chopped walnuts to the sauce.
• If you are a truffle lover, you can add one of our truffle creams, there are various on our shop to choose from.
• Have fun trying your favorite cheese combinations according to your tastes.

To accompany this delicious four-cheese pasta, I would recommend a robust and structured Tuscan red wine , capable of balancing the creaminess of the cheeses and enhancing the flavors of the dish. An excellent choice could be Terre di Casanova Chianti DOCG , an organic red from the Azienda Agricola la Chiesa in Terricciola (Pi).

Pasta with four cheeses is an irresistible dish that will conquer the palate of all cheese lovers. With its creaminess and rich flavor, it is perfect for a special dinner or to pamper yourself after a long day. Follow this recipe and prepare a four-cheese pasta that will be the triumph of good Italian taste and have fun finding your perfect recipe.

Enjoy your meal!