Bosa Foods

06/02/2026

Pasta with Tuna & Olives
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions. Reserve one cup of pasta water before draining. Meanwhile, in a large pasta bowl, gently break apart the tuna fillets in olive oil.
2. In a small frying pan or saucepan, heat the extra virgin olive oil over medium heat. Add the garlic and anchovy extract, and cook, stirring, until fragrant. Remove from the heat and pour the mixture over the tuna. Add the parsley and mix until well combined.
3. Add the Mediterranean pasta sauce to the pan and heat through. Season to taste with salt, black pepper.
4. Add the drained pasta to the bowl with the tuna, along with 2 tablespoons of the reserved pasta water. Pour in the sauce and Ligurian Taggiasca olives, then toss until everything is evenly coated.
5. Finish with a sprinkle of chopped parsley, freshly ground black pepper, and freshly grated Parmigiano Reggiano cheese before serving.

05/29/2026

Exclusively imported and available at Bosa Foods 🇮🇹💧✨

05/27/2026

05/22/2026

Salute to moments shared around the table! 🇮🇹✨ Exclusively imported and available at Bosa Foods.

05/11/2026

Drawn from the ancient Fonti di Palme spring on Italy’s Adriatic coast - Goccia's Still & Sparkling Natural Mineral water. 💧✨

Exclusively imported and available at Bosa Foods.

05/06/2026

From the Adriatic Coast of Italy 💧✨ Goccia's Still & Sparkling Natural Mineral water.

Exclusively imported and available at Bosa Foods.

05/04/2026

Paella
Instructions:
In a paella pan, add 1/4 cup (60 mL) of extra virgin olive oil. Once hot, add the red onion and sauté over medium-high heat for 2 minutes.
Sprinkle with a pinch of coarse sea salt, then add the cannellini beans and sauté for an additional 3 to 4 minutes.

Add the diced chorizo and cook for 2 minutes. Then add the artichokes, sliced mushrooms, roasted peppers, paprika, saffron, paella seasoning, and the Valencia rice. Mix gently to combine.

Pour in the chicken stock and simmer over low heat for 15 minutes. Do not stir—shake the pan occasionally instead.

Add 200 mL of hot water and cook for another 5 minutes. Remove from heat, cover, and let rest for 5 minutes before serving.

04/22/2026

NEW Recipe: Deluxe Risotto with Mushrooms
Creamy and rich, sooo good. TIP: Test the rice by biting into it. It should be slightly al dente when ready.
Here's what you'll need:
Ingredients
6 cups chicken broth, or as needed
3 tablespoons Italissima olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 medium shallots, diced
1 ½ cups Italissima Italian Arborio rice
½ cup dry white wine
4 tablespoons butter
3 tablespoons finely chopped chives
⅓ cup freshly grated Italissima Parmigiano-Reggiano cheese
Italissima sea salt and freshly ground black pepper to taste

Here's how:
Warm broth in a saucepan over low heat.
Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.

04/17/2026

Layers of rich meat sauce, creamy béchamel, and melted cheese 🤤
👉 Save this — you’ll want it again.
Melting Lasagna Bolognese
Ingredients
Meat Sauce
• 500 g (1.1 lb) ground beef
• 1 onion, garlic
• 2 cups (500 ml) tomato sauce
Béchamel
• 2 tbsp butter
• 2 tbsp flour
• 2 cups (500 ml) milk
Assembly
• 9 lasagna sheets
• 2 cups shredded mozzarella
• ½ cup Parmesan
Instructions
1. Cook rich meat sauce (30+ minutes).
2. Make béchamel (butter + flour + milk).
3. Layer pasta, meat sauce, béchamel, cheese.
4. Repeat layers and finish with cheese.
5. Bake at 180°C / 350°F for 40–45 minutes.
6. Rest 15 minutes before slicing.
🔥 Chef Tip: Let it rest — that’s what gives perfect slices.