Academia Barilla Says Cheese! at the annual Seattle Cheese Festival

Academia Barilla participated in this year’s Seattle Cheese Festival held from May 16th through the 17th at the historical Pike Place Market in downtown Seattle. 

Cheese lovers from all over attended the nonprofit festival originally conceived by DeLaurenti Specialty Food & Wine sampling more than 250 cheeses from local and international producers along the cobblestone street of Pike Place Market.  Academia Barilla was there at the forefront with three different types of cheeses: Parmigiano Reggiano, an unique Pecorino Gran Cru, and a spreadable Pecorino Sardo with Porcini Mushrooms and Truffles. 

An array of artisan compotes were also offered as perfect accompaniments to the cheeses: a savory Spicy Fig Compote, a Gourmet Chianti Wine Jelly, and a delicious Fresh Hand Sliced Pears with Balsamic Vinegar of Modena.  All were brilliantly featured with attracted cheese lovers sampling the gourmet specialties Academia Barilla offered throughout the show. 

Thank you to everyone who had the opportunity to taste true Italian specialties and made this a great show! 
We hope to see you next year at the cheese gala!

Try this effortless cheese Fantasia platter, a true cheese lover’s delight!

Our recipe for you: Cheese Fantasia

Ingredients for 8 servings:

• 2 Fresh Pear
• 4 Fresh Figs
• 1/2 pound Parmigiano Reggiano
• 1/2 pound Pecorino Toscano
• 1/2 pound Pecorino Dolce
• 1/2 pound Mozzarella
• 1 jar Spicy Fig Compote
• 1 jar Fresh Pears with Balsamic Vinegar of Modena
• 1 jar Gourmet Chianti Wine Jelly
• Monti Iblei DOP Extra Virgin Olive Oil
• Sicilian Sea Salt with Black Olives, to Taste

Preparation

Slice the grapes in half, the figs into fourths, and the pears into eighths. 

Cut the Mozzarella into cubes, the Pecorino Gran Cru and Pecorino Dolce into slices, and the Parmigiano Reggiano into chunks. 

To serve, place the Parmigiano Reggiano next to the Fresh Pears with Balsamic Vinegar of Modena and 2 slices of the fresh pear. 

Place the Pecorino Gran Cru next to the Gourmet Chianti Wine Jelly and the grapes. 
Place the Pecorino Dolce next to the Spicy Fig Compote and 2 slices of fresh figs. 

Drizzle the Mozzarella with Monti Iblei D.O.P. extra virgin olive oil and add a pinch of Sicilian Sea Salt with Black Olives to taste.

Enjoy!