Bel Paese acts and tastes quite similar to Mozzarella. Melting evenly in smooth ivory blankets, it is often used on top of pizza and focaccia, or over vegetables and potatoes to make them au gratin. Bel Paese is delicious in pasta sauces or melted in a little milk and tossed with risotto. Try using it in fillings for rolls, herbed ravioli, or meatloaf.
Raw Bel Paese works well in salads, accompanied by nuts, avocados, and celery. It can also comprise a dish in and of itself, where it is topped with a few cooked peppers (causing partial melting), a pea purée, or some green beans and buttered asparagus. Sliced over uncooked vegetables (such as carrots, cucumbers, or radishes) and decorated with a light drizzle of olive oil, Bel Paese will make a subtly flavorful garnish.