sbs italian food safari ricotta cheesecake

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

Italian Cheesecake with Ricotta and Mascarpone

Published: Jul 7, 2023 · Modified: Apr 8, 2024 by Silvana Nava · This post may contain affiliate links

Far from its American counterpart, Italian cheesecake embodies a distinct character that comes from Italy's rich history and passionate devotion to gastronomy.

Unlike the dense and heavy New York cheesecake, the Italian version is light, delicate and melt-in-your-mouth delicious.

There are endless variations in Italy, depending on the ingredients used for the filling. Our version of cheesecake is baked and made with mascarpone and ricotta. It's because of the use of these ingredients that we call this dessert "Cheesecake all'Italiana".

Italian Ricotta Cheesecake with Mascarpone is perfect as a dessert or as a delicious and nutritious snack. It's ideal to prepare when you want to bring a delicious and absolutely beautiful dessert to the table.

We have chosen a garnish of cherry jam and fresh cherries. Of course, you can use any fruit you like, depending on the season.

Get ready to savor a slice of culinary heaven as we unlock the secrets of the authentic Italian cheesecake recipe, embracing the flavors and traditions that have delighted generations of Italians and continue to captivate dessert lovers worldwide!

Ingredients

Instructions, recipe recap.

• Prep Time: 30 Min + about 4 hours to cool in the refrigerator 
• Cook Time: 1 hour
• Servings: 6

These are the doses for a springform pan of 20 cm (8 inch) in diameter.

For the Crust

• 250 g (~½ pound) of dry cookies like Digestives cookies
• 120 g (~1 stick) of unsalted butter

For the Filling

• 250 g (1 cup) of mascarpone cheese
• 250 g (1 cup) of whole milk ricotta cheese
• 25 g (1 tablespoon) of cornstarch
• 100 ml (~½ cup) of heavy whipping cream
• 100 g (½ cup) of sugar
• 1 organic lemon

For the Topping

• 150 g (~½ cup) of cherry jam
• about 20 pitted cherries
• icing sugar for decoration

Make the Crust

Step 1) - To begin preparing the Italian cheesecake, you must first prepare the cookie and butter crust.

Put the cookies in a blender and blend until they are reduced to a powder.

If you do not have a blender, you can do this manually by placing the cookies in a bag and crushing them with a rolling pin.

Step 2) - Melt the butter in a double boiler.

Step 3) - Place the crushed cookies in a bowl and add the melted butter, then mix vigorously until completely combined.

Step 4) - Line the bottom and sides of an 20 cm (8 inch) diameter cake pan with baking paper.

• Pour the butter and cookie mixture into the pan, using a spoon to spread it evenly on the bottom and sides. Press well and refrigerate.

Make the Filling

Step 5) - Make the ricotta and mascarpone cream.

• In a large bowl, beat the whole eggs and sugar with an electric whisk.

Step 6) - Add the mascarpone and ricotta cheeses and continue to mix.

Step 7) - Then add the heavy whipping cream, the juice of half a lemon and a tablespoon of cornstarch.

• Grate some lemon zest if you like. Mix everything together evenly.

Step 8) - Pour the resulting mixture into the cookie and butter crust. Level the cake pan and tap it lightly on the table to release any air bubbles and even it out.

Step 9) - Transfer to a preheated oven at 160°C (320°F) and bake for 1 hour and 15 minutes.

Check that the cake is done by inserting a toothpick into the center of the cake and seeing if it comes out dry.

Remove from the oven and cool at room temperature and then in the refrigerator for at least 3 hours (or overnight).

While cooling, small cracks may form on the surface and the cake may sag slightly in the center, but this is perfectly normal.

• When the ricotta and mascarpone cheesecake is completely cooled, you can remove it from the cake pan, transfer it to a serving platter, and start thinking about toppings and final decorations.

The Topping

Step 10) - We chose a cherry topping that was very simple to make, but impressive and most importantly, delicious.

• Stone the cherries using a Cherry pitter tool and set aside.
• Spread a layer of cherry jam over the top of the cheesecake. Be sure to spread the jam evenly. Just a thin layer is enough. Don't overdo it or it may be cloying.

Step 11) - Place the pited cherries on top of the jam, which will act as a glue. You can fill the entire surface or leave gaps. The cherries can be arranged randomly or according to a pattern. In short, use your imagination to decorate!

• Finally, dust with a very small amount of icing sugar and enjoy!

YOU MUST ALSO TRY:

• Fig and ricotta tart
• Coffee Mascarpone Cream in Chocolate Cookie Cups
• Authentic Italian Mascarpone Cream
• Italian Lemon Ricotta Cookies
• Easy Homemade Fresh Fig Cake Recipe
• Italian Chocolate Chip Ricotta Cake

You can store the Italian ricotta cheesecake with mascarpone in the refrigerator, covered with plastic wrap, for up to 3 to 4 days.

If you are making the cheesecake to eat over time or as a backup in case of unexpected guests, you can freeze it and eat it within 1 month.

The first caution is to freeze without toppings, especially if of fresh fruit. They should be added when the cake is thawed.

The second expedient is to wrap the cake first in plastic wrap, then in aluminum foil, and finally either in a container or a food bag. Place in the freezer.

If you want to freeze it in slices, do the following

Place the whole cake in the freezer for at least an hour. Then cut it into slices by dipping the knife in hot water.

This last operation will give you perfect portions. Before placing the slices in the freezer, wrap them in plastic wrap, then in aluminum foil. Finally, place each slice in a bag and close it with the drawstring.

If you decide to defrost the cheesecake, it's better to take it out of the freezer and put it in the refrigerator for about 3 to 4 hours to avoid condensation and, above all, to prevent the cake from breaking up.

The Sour Part of the Recipe: Cream and Lemon

In most recipes, we find sour cream or yogurt in addition to cheese.

Both of these ingredients have the function of adding some acidity that balances the sweetness of the mixture.

Sour cream in Italy is less common than in America. We have replaced it with heavy whipping cream and lemon juice.

But this is not necessary for the purposes of the recipe; it's a matter of taste.

Cornstarch, Yes or No?

A little cornstarch or flour in the cheesecake cream will prevent cracking and make the cake easier to slice.

Adding cornstarch changes the texture of the cheesecake a bit, but it makes the cheesecake a little firmer.

On the other hand, a cheesecake that relies only on eggs as a thickening agent has a creamier texture. Both are fine.

What Kind of Cookies are Best?

We have recommended Digestives cookies, which are the most commonly used cookies for cheesecake in Italy.

Other types of cookies are fine as long as they are dry and plain.

You can also use dry chocolate chip cookies.

How to Flavor the Crust

• SALT: If you like a salty touch, you can add a pinch of salt to the grated cookies. It will create a delicious sweet-savory contrast with the cream cheese and jam.
• CINNAMON: You can also flavor the cookie crust with a little cinnamon to give a different touch to your cheesecake. Very suitable for the Christmas and winter season.
• DRIED FRUIT: To give an extra touch, you can also add dried fruit to the cookies. A handful of peanuts or almonds.

How to Flavor the Filling

• LEMON OR OR ORANGE ZEST: We suggest flavoring the ricotta and mascarpone cream with a little grated lemon zest. Or you can also use orange zest for a different flavor.
• VANILLA: Often cheesecake is also flavored with vanilla.

Italian Ricotta Cheesecake (Without Mascarpone)

If you want to make a lighter Italian-style cheesecake, you can use only whole milk ricotta cheese, obviously doubling the amount.

In this case you will have a slightly less creamy but definitely lighter cheesecake.

For a stronger and more savory taste you can also use goat ricotta.

For the topping you can of course choose your favorite fruit and indulge in all kinds of decorations.

If you use fresh fruit, we recommend putting it on top of a layer of jam or coulis made by you.

The coulis is very easy to prepare both raw and cooked:

- Wash and dry the fruit and transfer it to a saucepan with the sugar and lemon juice. Stir and cook for a few minutes until the fruit is soft. Blend the mixture with an immersion blender. Strain the resulting mixture through a fine-mesh strainer to remove any impurities and traces of seeds.

- To prepare the raw coulis: cut the fruit into small pieces. Collect them in a high-sided container with the of powdered sugar and the juice of 1 lemon. Blend everything until smooth. Pass everything through a sieve with a fine-mesh strainer.

If you want to get the jelly effect for the garnish, add isinglass or food gelatin to the coulis.

Syrupy Cherries

If you do not have fresh cherries, you can use black cherries in syrup , which are excellent for this preparation. In this case you do not need to make the jam layer because the sour cherries already have their own thick, full-bodied syrup.

Cheesecake has very ancient origins. The earliest traces of this dessert date back to ancient Greece.

Historical sources tell us that during the Olympic Games in 776 B.C., athletes on the island of Delos refreshed themselves with a cake made of honey and sheep's cheese, an energizing and caloric meal.

In addition, Callimachus tells us that at the same time, in the eighth century B.C., there lived in Greece Aegymius, a man who devoted his time to writing a manual explaining the art of making cakes with cheese.

Later, the Romans modified the recipe and created the cake called "placenta": two slices of dough with sweet cheese in the center, as described by Cato the Censor in his work De Agri Cultura.

The modern version of cheesecake, with a crispy base and cream cheese, was created in Philadelphia in 1872 by dairy farmer James L. Kraft.

The dairyman was trying to replicate the famous French Neufchatel cheese and got an equally tasty cream cheese that later became world famous as Philadelphia.

This spreadable cream cheese became the main ingredient in the modern cheesecake, which quickly spread throughout the United States and the Anglo-Saxon world.

The Spread of Cheesecake Around the World

Today, cheesecake is found all over the world in many variations: baked and unbaked, sweet and savory, with and without frosting.

In addition to the very famous New York version - the symbol of American baking for non-Americans - almost every country in the world has its own version of cheesecake.

In Asia, they use local ingredients like matcha tea powder, milk, mango, and ginger.

In Europe, there are endless versions: from the Baileys cheesecake typical of Ireland, to the Skyr cheese cheesecake typical of Iceland, to the Polish cheesecake made with twarog cheese and raisins.

In Italy, as we have seen, we make it with fresh ricotta and mascarpone cheese, typical products of our territory and tradition.

YOU CAN FIND THE FULL RECIPE WITH PHOTOS, TIPS AND VARIATIONS ABOVE!

ITALIAN CHEESECAKE WITH RICOTTA AND MASCARPONE

• ▢ 250 g cookies ~½ pound, dry like Digestives cookies
• ▢ 120 g unsalted butter ~1 stick
• ▢ 250 g mascarpone cheese 1 cup
• ▢ 250 g ricotta cheese 1 cup, whole milk
• ▢ 25 g cornstarch 1 tablespoon
• ▢ 100 ml heavy cream ~½ cup
• ▢ 100 g granulated sugar ½ cup
• ▢ 3 eggs
• ▢ 1 lemon organic
• ▢ 150 g cherry jam ~½ cup
• ▢ 20 cherries pitted
• ▢ powdered sugar for decoration
• Put the cookies in a blender and blend until they are reduced to a powder. If you do not have a blender, you can do this manually by placing the cookies in a bag and crushing them with a rolling pin.
• Melt the butter in a double boiler.
• Place the crushed cookies in a bowl and add the melted butter, then mix vigorously until completely combined.
• Line the bottom and sides of an 20 cm (8 inch) diameter cake pan with baking paper.
• Add the mascarpone and ricotta cheeses and continue to mix.
• Add the heavy whipping cream, the juice of half a lemon and a tablespoon of cornstarch.
• Pour the resulting mixture into the cookie and butter crust. Level the cake pan and tap it lightly on the table to release any air bubbles and even it out.
• Transfer to a preheated oven at 160°C (320°F) and bake for 1 hour and 15 minutes. Check that the cake is done by inserting a toothpick into the center of the cake and seeing if it comes out dry.
• Remove from the oven and cool at room temperature and then in the refrigerator for at least 3 hours (or overnight). While cooling, small cracks may form on the surface and the cake may sag slightly in the center, but this is perfectly normal.
• Place the pited cherries on top of the jam, which will act as a glue. You can fill the entire surface or leave gaps. The cherries can be arranged randomly or according to a pattern. In short, use your imagination to decorate!

More Italian Cakes

Reader Interactions

December 11, 2023 at 12:45 pm

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Rate This Recipe

Accept consent to view this

• Bakery & Snacks
• Beverage & Wine
• Cereals & Legumes
• Coffee & Tea
• Flours & Eggs
• Fruit & vegetables
• Meat & Salumi
• Pasta & Rice
• Seasonals & Gift
• Sweets & Confectionery
• Tomato, Preserves & Sauces
• Laws & Labels

Trade Shows

What is Italianfood.net?

Advertising

Privacy Policy

• ITALIAN FOOD JOURNEY
• GULFOOD 2024

Italian Food in the Spotlight at Worldfood Moscow

Taking place from 24 to 27 September, Worldfood Moscow 2019 is the event aimed at connecting thousands of businesses from around the world with Russia’s key food and drink buyers , including retail representatives from Russia’s leading supermarket chains, wholesalers, Ho. Re. Ca. sector members, and food manufacturers. Exhibitors are grouped into twelve main sectors , letting visitors easily find their products of interest and their manufacturers.

Click here to discover on the Italianfood.net platform the Italian companies attending Worldfood Moscow 2019

THE ROLE OF THE ITALIAN TRADE AGENCY IN MOSCOW

ICE, the Italian Trade Agency , is a firm fixture at WorldFood Moscow . It helps organizing cooking demonstrations from Italian chefs to let event attendees see how to best prepare meals made with delicious Italian ingredients, and sample Italian cuisine for themselves. At present, Italian companies are able to export coffee, pastas, confectionery items, wine, and beer, plus many more products, to Russia . The total value of the Russian food market in 2018 exceeded 200 billion dollars and Italian food & beverage companies can rule in the following sectors.

The Russian government is carrying out a campaign to promote local Russian wines and to increase awareness among the Russian population. The collapse of the ruble value has favoured the development of the domestic market , which still manages to satisfy a significant share of domestic demand. However, wine imports are quite significant: the top supplier in 2018 was Italy , with a market share of almost 30%.

Given the Russian climate, imports of olive oil cover 100% of local consumption . In particular, imports of organic olive oil have increased. Italy is the second supplier : in 2018 the market share was 37.8% of the total, for an exports value of over 26 million euros.

Exports have increased following the revaluation of pasta, which is no longer considered only as a cheap side dish but instead as a real first course . In 2018 Italy was the top supplier for an exports value of 37.4 million euros. Almost all the best Italian pasta brands are present on the Russian market, mostly aimed at middle class consumers .

From 2017 onward, roasted coffee has seen an increase in consumption surpassing soluble coffee. In 2018, Italy was the top supplier of the Russian Federation , for an exports value of 82.8 million euros.

The chocolate market is expanding , especially when it comes to artisanal and high-quality products. In 2018, Italy was the second largest supplier of the Russian Federation for a value of over 53 million euros.

MINERAL WATERS

Thanks to the health trend that has been spreading throughout Russia in recent years, the consumption of healthy drinks and mineral water is rising significantly. In 2018, Italy was the third largest supplier of sugar free mineral waters , for an exports value of 9.6 million euros.

BAKERY AND SWEETS

In Russia there has been a decrease in bread consumption in recent years , together with an increase in more sought-after bakery products such as bread with dried fruit. In this context, in 2018 Italy was ranked 3rd among the main suppliers to Russia for an exports value of just over 32 million euros.

TOMATO PRESERVES

Italy ranks second among the main suppliers of the Russian Federation , for an exports value of 20.6 million euros.

Your privacy settings

Manage consent preferences, embedded videos.

David Moscow travels the world to discover deliciousness From Scratch

By cristine struble | feb 29, 2020.

Have you wondered why some meals just taste better? David Moscow goes on a food adventure in the new show From Scratch and uncovers the secret to delicious food.

Sometimes the most memorable meals have a story behind them. David Moscow discovers the stories behind the food can and do create the most delicious dish. In the new television series, From Scratch , this culinary adventure can encourage foodies to explore the beauty of making food from scratch.

While the home kitchen holds a bounty of deliciousness, sometimes convenience overtakes cooking from scratch. When a cook takes the time to use quality ingredients, appreciate the craftsmanship and uncover the passion behind the ingredients, that meal can become more than just sustenance. It can become a gift.

In the new FYI series , From Scratch , David Moscow goes on a culinary journey. As he travels the world, David seeks to recreate a chef’s recipe. But, this show is more than just cooking. David explores the stories behind each of those ingredients. Through this culinary adventure, people see that food is intertwined with a country’s history and culture.

Many people might know David Moscow from his feature film debut in Big . Over the years he has numerous film, television and stage credits. Additionally he co-developed and co-produced the first stage production of In the Heights and has produced several films. In this new FYI show, he puts himself into the food world.

In the first ten episodes of From Scratch , David dives into a culinary world that many foodies would dream to discover. Even though more people are appreciating farm to table cuisine, David takes that approach to the source. From milking a cow to make butter to foraging for the perfect ingredient for a dish, the show proves that ingredients bring the story of food to the table.

Recently, David Moscow graciously answered some questions about his new show, From Scratch . While some people may not have the opportunity to go on this extraordinary culinary adventure, the lessons learned from his experience can be brought to any home cook’s table.

Cristine Struble: Many Americans are focused on convenient food (or delivery, grab & go), how can your show get people to discover the deeper connection that food can bring a person?

David Moscow: While sourcing ingredients is definitely hard and hard to find time for in our demanding days/schedules, it also can be quite fun and sometimes even exciting. These thrills are present all across the season. But they also sit right up alongside the simple pleasures of wandering in the woods looking for mushrooms or fishing on a river under a midnight sun. The hope is that our show will shake that love of nature and the joy that come with work particularly when it ends in a pizza pie.

CS: There is a growing movement to know your farmer or know where food comes from – do you think that people are understanding that where food comes from impacts the how food tastes?

DM: There are a couple oppositional things happening at once. At the same time that a few people are able to take the time and money to know where our food is coming from, the majority are becoming even more removed through delivery apps and the growth of fast food. Thoughtless eating has never been such a problem. BUT we are only a generation or two away from a healthy interaction with the food we eat. And I do think that all people still pine for making fresh food and eating it with friends around – something that is innately part of being human.

View this post on Instagram A post shared by fyi, tv (@fyi)

CS: As you traveled the world, did you find that food traditions are stronger in some countries?

DM: I found that there was a direct relationship with free time, a social safety net and strong food traditions. Places like Iceland, Sardinia and Finland have little fast food and place great importance in the people who harvest and source the meals they eat. Some of the other places are fighting to keep their traditions alive in the face of the cheap fast food everywhere in modern life.

CS: While many people think that global cuisines are very different, there are often some underlying similarities. What similarities surprised you the most?

DM: When building the episodes for the show, we found that there aren’t that many major ingredients across the planet. A huge chunk of what we eat are grass, seeds, fish and few other animals. And we eat these things with the help of fire or fermentation. Cooking meat on a grill and making alcohol out of fermenting food is everywhere.

CS: This show seems to encourage people to better understand the food and culture connection. What’s one easy way to start that type of food conversation on the typical family home?

DM: I think apple picking (or any kind of fruit picking) as a family outing is an amazing starting point. It gets you out in the fresh air and gets your blood flowing – and I’ve never met anyone who doesn’t like a crisp apple pulled from a tree. During the shoot I sat my son down in a strawberry patch to graze before he could walk. The act of picking and eating with his own hands has had a lasting effect. Strawberry was one of his first words and still to today is his favorite fruit to eat.

CS: You travel the world in this series. Which location was your favorite? Which meal was your favorite?

DM: Each one of the places I went was a spot I had dreamed of going and each has a special place in my heart. How can I compare going on a safari in South Africa vs taking a boat off the Amalfi coast. I would say the same with the food. I had the best pizza on the planet and the best tacos. I had incredible Icelandic seafood and Finnish lake fish. They each stand alone.

If you would like to follow along with David Moscow’s culinary adventure, From Scratch airs on FYI and can be streamed online. New episodes air on Sundays at 6 p.m. ET/ 5 p.m. CT.

6 Gordon Ramsay recipes inspired by Gordon Ramsay Uncharted. light. Related Story

Do you know the story behind the ingredients on your plate? Take the time to appreciate the flavor, the story and the journey when cooking is made from scratch.

• Moscow Tourism
• Moscow Hotels
• Moscow Bed and Breakfast
• Moscow Vacation Rentals
• Flights to Moscow
• Things to Do in Moscow
• Moscow Travel Forum
• Moscow Photos
• All Moscow Hotels
• Moscow Hotel Deals
• Things to Do
• Restaurants
• Vacation Rentals
• Travel Stories
• Rental Cars
• Add a Place
• Travel Forum
• Travelers' Choice
• Help Center

The best italian food out of Italy - Mario

• Europe    
• Russia    
• Central Russia    
• Moscow    
• Moscow Restaurants    

“The best italian food out of Italy” Review of Mario

About italian food I know much more than just 'pizza' and 'pasta', because I was living in Rome for about eight months and I had a lot of occasions to eat both and in the restaurants like also with my italian friends at home. i went to the markets with a fresh vegetables, I've visited cheese and salumi shops. I ate delicious meals out of town, in the local, family restaurants, specializing in one dish or having a secret recipe for a concrete plate. I tried pizza in Napoli, I made my own pasta with the sicilian pesto with a friend from Siracusa and I could go on like that for ten more lines. And then, just after coming back from my stay in Italy, I joined my mum in her trip to Moscow and there she took me to 'Mario' to show me, how good or bad (it was still for me to judge) italian food can be out of borders of its country. I was stunned. I couldn't believe that in the center of this grey city, you could find such a nice restaurant with such an exceptional food. Before the mains, we ordered a tomato and cheese focaccia, which was just delicious, it was literally melting in our mouth. I'm not even going to say anything new about 'burrata salad', apparently they ship their products by plane, straight away from Italy to Moscow, which provides their freshness and the best quality. Then I need to admit that it is less and less common, than in the italian restaurants in Italy, people cooking are actually Italians. The 'cooks' could have whichever nationality (because of the whole hard work and law salaries), however here in 'Mario' the Chef is actually Italian (at least he was, when I ate there) and this makes the food so so so good. He really takes care about serving clients a piece of his country. Besides grate food, there is also a very cosy atmosphere, you are surrounded with lots of plants and the glass terrace is just perfect solution for bringing light and sun inside. Definitely a must go place for every Italian's food lovers!!!

• Excellent 35
• Very good 19
• All languages
• English  (18)
• Russian  (46)
• Italian  (5)
• More languages
• English (18)
• Russian (46)
• Italian (5)
• Spanish (2)

7 - 11 of 72 reviews

Definitely one of the best (and most expensive) restaurants in Moscow, excellent food, service and wine list

Went to Mario's last night with friends to celebrate a birthday. I've been a few times before but it never fails to impress. The food is sublime (especially the homemade pasta with truffle!! YUM) It's always buzzing there which is fantastic as sometimes these expensive restaurants can be empty but Mario's is always packed. At the moment they have it decorated beautifully for Christmas which created a really lovely and romantic atmosphere :) The catch is how expensive it is. As a result it is definitely a 'special occasion' place for us. They fly ingredients in from Italy twice a week so the food is consistently good there. Also the portions are enormous so I have a Mario lunch today :0) A must visit when in Moscow!! I almost forgot....the service there is impeccable!! Not always a given in Moscow restaurants!

One of the best italian restaurants in Moscow, despite a high price tag, this restaurant serves amazing food, portions are generous, food is fresh comme il faut.

We had Friday evening/night business dinner with partners. The place was fully packed. The decor is very nice especially with seasonal Christmas additions. Seems that the people are attracted by the place just to be there and be associated with the community. Some celebrity have been spotted. A lot of guests know each other. Model looking ladies with the exciting diamonds are around as well as real man silently drinking Blue Label bottle after bottle. Atmosphere seemed to be like in earlier 90th with the same society but became well polished and changed suits from red ones to Brioni's. Food is very good but outrageously expensive. If you want to be knocked out by the price try to order pasta with truffles. There was life music but it was quite loud so we could not talk and got relocated to VIP room with fireplace. Would be curious to see the bill paid by our partner.

Travelers who viewed Mario also viewed

Been to mario share your experiences, owners: what's your side of the story.

Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.

Browse nearby

• Canned Fish, Canned Seafood
• 5 10 15 20 25 30 35 40 45 50  per page

NEW ARRIVALS

• Dried Salami
• Semi-Smoked Salami
• Bologna,Ham, Sausage
• Smoked meat, Salo
• Cooked and smoked sausage
• Pate, Canned meat
• Pickled vegetables
• Vegetable appetizers
• Sauce, Oil, Vinegar
• Dried Spices, Seasoning
• Jam, Preserves
• Smoked fish
• Juice, Mors
• Water, Kvas
• Condensed Milk and more
• Butter, Sourcream
• Feta, farmer cheese
• Pelmeni, Dumlins
• Blintzes,cheburecki
• Frozen cake
• Gingerbread
• Cookies, Waffles
• Hard Bagels
• Waffle Cake
• Baking, cookies
• Chocolate candy
• Candy boxes
• Chocolate bars
• Mashmallow,Other sweets
• Kinder Surprise,Toys
• Home cusine
• Dry Fruits & Nuts
• Diabetic Products
• All Kitchen

Health & Beauty

• Cosmetic Set
• Facial Care Cream Serum Cleanser Eyes Tonic, Lotion Mask Scrubs & Peelings
• Hand & Nail Care
• LIP TREATMENT
• BODY Cream & Butter Scrub, Peelinngs, Mask Body Oil
• COSMETIC CLAY
• Cosmetic Oils
• Body Scrubs & Peeling
• Soap, Foam, Mask
• Mask, Clay, Wrap
• SPA Accessories
• Cream, Butter for body
• Bath Infusions
• Personal Care
• Balm, Conditioner
• MASK FOR HAIR
• ANTI-DANDRUFF PRODUCTS
• Oil, Tincture for hair
• STYLING PRODUCTS
• Herbs, Herbal Remedies
• DENTAL CARE
• Essential oils
• Healthy Food
• Natural Oil
• Russian Clothing

• About Company
• Payment & Delivery
• Terms and Conditions
• Buyers Info

Food Safari

5 ways to win friends with Food Safari

Jamón-wrapped pork schnitzel (san jacobo)

Roasted capsicum salsa (asadillo de pimientos).

Whole snapper steamed with black beans, lemon and chilli

Watch all seasons of food safari.

Food Safari Season 1

Food Safari Season 2

Food Safari Season 3

Food Safari Season 4

Stream free

Recipes from Food Safari

Mahamri (Swahili buns)

Malva pudding

Kulwha (Eritrean stir-fry)

Ethiopian red chicken stew (doro wat)

Food safari earth.

French Food Safari

Food Safari Fire

Food Safari Water

SBS Food Newsletter

Get your weekly serving. what to cook, the latest food news, exclusive giveaways - straight to your inbox..

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Bring the world to your kitchen