25 June 2019

Hi, my name is Paolo Barrale and I’m a cooker.
I need this preamble to introduce small masterpieces that are on the BuonoNaturale’s catalog.
Products with extreme but simple care, because quality is perceived as something good and natural, because every day is a good day to reinvent recipes and savor tradition.
Here are my suggestions to better enjoy our range of risi, risotti, orzotti, farrotti and polenta:

Arborio rice
The best known among the Italian Risi. Sumptuous large bean, excellent for “land” risottos. Try it with porcini mushrooms, hazelnuts, toma cheese and raw meat; piedmont is close … and why not, even the Sicilian arancines will be excellent with this rice … north and south in a grain!

Carnaroli rice
Prince of risottos, sea, vegetables, cheeses have no secrets for this rice. Never over the top, a noble rice for noble ingredients. Maybe combine it with raw red prawns, almond milk and white truffle … magic!

Nerone rice
The forbidden rice in ancient China could only eat the emperor.
This rice is not just a side dish; has a deep personality.
It is lighted, if served hot, perhaps with freshly cooked vegetables with spices or cold in summer for an unusual rice salad.

Red Rice
A good compromise for those looking for a product that is always al dente and easy to match.
Try it with ginger tomato and lemon. It will be an excellent counterpart to raw fish. In any case, it will bring a breath of east to our tables.

A separate chapter for our risottos.
Good regardless, well calibrated, just respect for the raw material and the Italian risotto dish. You can enrich them as you wish … how? I’ll tell you.

Asparagus risotto
Try it with wild fennel, Parmesan and maybe with a fried egg …

Mushroom risotto
Enrich it with goat cheese fondue, blueberries and a sprinkling of cocoa
You will feel great kitchen creative.

Nettles risotto
Finish it with seafood, cherry tomatoes and olive oil. A wonderful discovery!

Vegetable Risotto
Serve with a rabbit ragout, black olives and a sprinkling of fresh chopped rosemary to create a quick “cacciatora”

Now it’s up to spelled and barley. Excellent for fast soups or rice substitutes, our orzotti and farrotti will be an indispensable food once tried and reinvented.

Pumpkin Farrotto
Add parmesan, orange and roasted coffee powder for an aphrodisiac dish; you will have a wonderful dinner and maybe even a wonderful after dinner.

Farrotto with Porcini Mushrooms
Cream it with hazelnut oil and serve with seared prawns and lime.

Orzotto Tomato and basil
Simple but appealing. Serve it with clams, garlic-covered mussels and olive oil. The sea is at home.

While the Polenta is easy for everyone; but let’s try to enrich it and find the best way to serve it and make a great impression with the guests.

Polenta with Porcini mushrooms
Stop cooking, chill it, slice it and grill it
Servila combined with ossobuco in gremolada.

Polenta with Vegetables
Complete its cooking and serve it with stewed sea bass fillet it will be a complete meal.

I have given you the guidelines to taste and serve our products, now it’s up to you to invent chefs.
Send us the photos or recipes of your dishes perhaps with new combinations.



21 February 2019

From the collaboration with Paolo Barrale, this delicious tiramisu is born that mixes the new, the creativity and the tradition.

Here is the second video of the Eat Like Italians series with recipes for eating like the Italians do.

Our journey continues in the most authentic Italian culinary tradition: 12 months, 12 videos in which Chef Paolo will tell us what are the secrets to eating as per Italian tradition.



3 February 2019

From the collaboration with Paolo Barrale, this dish is born that speaks the language of our territory, our traditions and our values.

Here is the first video of the Eat Like Italians series with recipes for eating like the Italians do.

Our journey begins in the most authentic Italian culinary tradition: 12 months, 12 videos in which Chef Paolo will tell us what are the secrets to eating as per Italian tradition



21 December 2018

From the collaboration with Paolo Barrale is born this dish that speaks the language of our territory, our traditions and our values.
Here the pilot video of the Eat Like Italians series with recipes for eating like the Italians do.
Our journey begins in the most authentic Italian culinary tradition: 12 months, 12 videos in which Chef Paolo will tell us what are the secrets to eating as per Italian tradition.

We wish you a Merry Christmas with BuonoNaturale!

Little Curiosities:

  • Our pasta has a drying phase at medium temperatures of 30 hours. This allows a uniform evaporation of the water from the just extruded pasta. Thanks to this slow process the pasta will retain the typical smell of durum wheat and will be more digestible..
  • The crusco (crispy) peppers are a particular type of not spicy peppers, Peperone di Senise IGP. It is cultivated around February-March and harvested in August. After harvesting they are laid down for a couple of days on sheets in a well ventilated area and then real necklaces are made (up to 150 cm long) that will be hung on balconies or in warm areas with low humidity.
  • The smoked herring has some provenance from northern Europe. In the south of Italy it enters into tradition thanks to the Norman presence from the eleventh century. Poor fish and great resource of peasant cuisine, it was widespread once in our regions, especially in lands far from the sea where the fresh produce was rare or near the coast, when the bad weather did not allow the fishermen to go out to sea.