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Our Recipes

  • Open the big jar orthe 2 smaller jars that you have received containing the Ragù Bolognese by Nonna Dina and empty innto a saucepan. Heat it up on medium heat for about two minutes stirring from time to time; 
  • Take one of the baking tray (included in FoodieBox). Spread 3 spoons of Ragù Bolognese by Nonna Dina over the bottom of the and add 2 spoons of bechamel on top of it. Now add 2 lasagna sheets (one next to each other) to cover the bottom surface of the backing tray .
  •  On top of the lasagna sheets you just placed, spread 4 spoons of Ragù Bolognese by Nonna Dinaand 2 spoons of bechamel, enough to cover the lasagna sheets , sprinkle about 3 spoons Parmesan cheese; once again, cover with the lasagna sheets and continue the layers up to obtain 6 layers in total. On top of the last one (the 6th lasagna sheet) add all the remaining Ragù Bolognese by Nonna Dina, bechamel and Parmesan cheese, and finish it off.
  • Each lasagna packet contains 7 sheets, so 2 of it will be over left.
  • To your taste, you can add slices of ham, slices of hard boiled eggs or provola cheese in between layers.
  • Bake in the oven at 350 degrees Fahrenheitfor 30 minutes and that's it.                                                          

You can store Lasagna in the fridge, well covered, for one day.






  •  Prepare 400 ml of coffee, pour it into a bowl and leave it at room temperature.
  • Add two tablespoons of sugar and a tablespoon of brandy or rum to taste
  • Divide the 4 reds from the egg whites into two different containers
  • Whip the whites until stiff with a whisk or electric whisk
  • Beat the egg yolks with 70 gr. or 6 tablespoon
  • Take a small saucepan and add 25 gr. of water, put the saucepan on the heat at medium temperature and bring the water to a boil
  • When the water reaches boiling add 70 gr. of sugar and with a spoon continue stirring until the sugar dissolves. when the mixture comes to a boil it is ready!
  • Add the mixture with sugar and water to the egg yolks and mix with a whisk
  • Repeats the procedure n.7
  • Add the mixture with sugar and water to the egg whites and mix with a whisk
  • Open the mascarpone and drain the water it holds. add the mascarpone to the egg yolks and mix everything with a hand whisk
  • Add the whites to the previous mixture.
  • Take the pan you have supplied and add 3 tablespoons of the mixture
  • Lightly soak the ladyfingers on both sides and place them on the mixture that is already in the pan.
  • After finishing the first layer, add half of the mixture and spread it well. again add a layer of soaked ladyfingers.
  • Cover with the remaining mixture.
  • Put in the fridge for half an hour or 20 minutes in the freezer
  • Take the tiramisu out of the fridge and sprinkle with bitter cocoa as desired.
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