Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with lighter use of tomato, in Northern Italy though there are many kinds of stuffed pasta and risotto. Other ingredients include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common.

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  • Brioche bread sliced 8 slices

  • Butter unsalted 100gr

  • Fresh Buffalo mozzarela cheese sliced 2 ball ( 250gr each ball)

  • Bottom white mushrooms cut them in quarter 250gr

  • Shitake Mushrooms cut them in thick slices 200gr

  • Garlic fine chopped 2 cloves

  • Onion fine chopped 1 piece

  • Balsamic cream 80gr (you can buy in all the good Deli shops one bottle 200gr)

  • Basil fresh 4 leaves.

  • Marsala Wine 100gr (you can find it in several good deli shop in very low price)

  • Salt and white pepper as need it


  • 1.

    Take the half butter and put it in big fry pan and melt it slowly increase your fire and add the onion the garlic and sauté them well. Add the mushrooms and sauté them well too. Add salt and pepper. Add your marsala wine and let reduce the juice (but do not dry the mixture)

  • 2.

    Melt in a small pot the other half butter.

  • 3.

    Toast well all the brioche bread slices and brush them with the melt butter.

  • 4.

    Add one slice toasted bread on the bottom of the plate add 2 soup mushrooms and spread them nice and add a nice slice of the mozzarella cheese. Repeat it one more time and on top add the basil leave.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 640kj
  • Fat Total 37g
  • Saturated Fat 20g
  • Protein 24g
  • Carbohydrate 47g
  • Sugar 4g
  • Sodium 760mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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