Risultato ricerca per tag: cheese
The Art of Italian Gastronomy
An healthy and tasty first course.
In this seemingly sophisticated recipe, the lightness of the Prosciutto Crudo is paired with the strong flavor of the Pecorino.
Liguria is located along Italy’s northwestern coast. Steep hills covered with fragrant herbs and colorful vegetables lead down to the fish-filled waters.
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 is located in central Italy. The strong, yet simple flavors of Tuscan cuisine are a product of outstanding local ingredients.
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 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 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 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.
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 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 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 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 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 is made with pure cow’s milk. The milk comes from two separate milkings, one of which is partially skimmed.
Taste the difference
The King of Cheeses - Aged 18 months
Aged 20 months
Blend of sweet and slightly spicy notes