Risultato ricerca per tag: cheese

  • Original Italian TasteAcademia Barilla Principles

    The Art of Italian Gastronomy

  • Spaghetti with Roman CauliflowerSpaghetti with Roman Cauliflower

    • Time

      33 minutes

    • Difficulty

      Easy

    • Course

      First Courses

    • Italian Region

      Lazio

    An healthy and tasty first course.

  • Eggplant rolls with prosciutto and pecorino cheeseEggplant rolls with prosciutto and pecorino cheese

    • Time

      30 minutes

    • Difficulty

      Easy

    • Course

      Appetizers

    • Italian Region

      Emilia-Romagna

    In this seemingly sophisticated recipe, the lightness of the Prosciutto Crudo is paired with the strong flavor of the Pecorino.

  • Liguria - Cinque Terre landscapeLiguria in tavola

    Liguria is located along Italy’s northwestern coast. Steep hills covered with fragrant herbs and colorful vegetables lead down to the fish-filled waters.

  • Valle d'Aosta - a landscapeValle d'Aosta in tavola

    The Aosta Valley is tucked away in the Alpine region of northwestern Italy. The local foods and rich dishes have been greatly influenced by the culinary traditions of neighboring France and Switzerland.

  • Tuscany - a landscapeToscana in tavola

    Tuscany is located in central Italy. The strong, yet simple flavors of Tuscan cuisine are a product of outstanding local ingredients.

  • Lazio - a night view of ColosseoLazio in tavola

    The Lazio region, located in central Italy, has always been a seat of cultural exchange, especially during the Roman Age. Simple pasta sauces, roast meats and pork products dominate the table.

  • Abruzzo - a landscape of ColledimezzoAbruzzo in tavola

    Abruzzo is located below the Marche on Italy’s Adriatic coast. The restrained regional cooking is based on pasta, lamb and fish and local specialties like saffron and red garlic.

  • Molise - a landscapeMolise in tavola

    Molise is a small region in southern Italy. The use of sheep and sheep’s milk was brought down from the Abruzzo, while pasta and fish preparations migrated north from Puglia.

  • Basilicata - landscape of MateraBasilicata in tavola

    Basilicata is a mountainous region in southern Italy, nestled between Apulia and Campania. Garlic, olive oil and pepperoncino appear frequently in the regional soups, pastas and sausages.

  • CastelmagnoCastelmagno

    Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced.

  • Montasio DOPMontasio DOP

    Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps.

  • Asiago DOPAsiago DOP

    Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in northeastern Italy.

  • Mozzarella di Bufala Campana DOPMozzarella di Bufala Campana DOP

    Mozzarella di Bufala Campana DOP is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.

  • Formaggio di fossa di Sogliano al RubiconeFormaggio di fossa di Sogliano al Rubicone

    Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian.

  • Parmigiano Reggiano DOPParmigiano Reggiano DOP

    Parmigiano Reggiano is made with pure cow’s milk. The milk comes from two separate milkings, one of which is partially skimmed.

  • Pesto alla GenovesePesto Alla Genovese

    Taste the difference

  • Parmigiano Reggiano DOPParmigiano Reggiano DOP aged 18 months

    The King of Cheeses - Aged 18 months

  • Pecorino Gran CruPecorino Gran Cru

    Aged 20 months

  • Pecorino Toscano DOPPecorino Toscano DOP

    Blend of sweet and slightly spicy notes

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