Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Mascarpone along with all the Mascarpone containing recipes presented on this site, with 30 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Mascarpone recipes added to this site.

These recipes, all contain Mascarpone as a major wild food ingredient.

Mascarpone is a very rich soft triple-cream Italian cheese made from crème fraîche by denaturing with rennet. It can be used in savoury and sweet dishes. It's good for stirring through savoury sauces to thicken and add a distinct rich flavour. It is an essential ingredient in Italian tiramisu and works well with fresh fruit and as a basis for cheesecake.

This style of soft cheese originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is said to come from más que bueno (Spanish for 'better than good'), or from mascarpa, a milk product made from the whey of stracchino (aged cheese), or it may come from mascarpia, the local dialect for ricotta (though the method for making the two cheeses is very different).