Tag: cheese

10 breakfasts (sweet or savory) for those who love cheese – Italian Cuisine

10 breakfasts (sweet or savory) for those who love cheese

Do you like cheese so much that you would eat it for breakfast? Here are 10 easy ideas to bring it to the morning table

If you love the cheese have you ever thought of eating it too? Breakfast? The fresh cheese it is ideal to start the day with the right load of protein and energy. And if you love strong flavors and savory breakfasts, even a piece of aged Parmesan it can be a great idea with a slice of wholemeal bread and a fruit.

Not just cottage cheese

When it comes to fresh cheese, it immediately comes to mind ricotta cheese, but do you know that there are many other perfect qualities for breakfast?
The caprine, for example, rich in live lactic ferments. It has an intense flavor that goes well with something very sweet like one Jam Figs.
Then there is the robiola, with a more delicate taste and consistency. Fresh and light it goes well with dried or dehydrated fruit.
The spreadable cheese par excellence, the quarks, is fine with everything and is also perfect for preparing one cheesecake broken down into glass with biscuits and fruit, for those who do not give up the sweet and tasty breakfast.
And then there are the cream cheeses like crescenza, stracchino and camembert for greedy palates. They are good with both salty and sweet ingredients.
Try the pairing camembert and blueberries. It will amaze you!

Varying is important

Self skipping breakfast is a big mistake, to eat always the same things as soon as you wake up it's just as wrong.
Variety at the table is everything, not only to not get bored, but also to help ours metabolism to be a little more active.
And then, instead of the classic milk and cerali or the rusks with jam, try to introduce occasionally in the morning ricotta or cream cheese to combine with sweet ingredients such as fresh or dried fruit or something salty such as cold cuts and vegetables.

Sweet or savory breakfast?

Sweet or salty, that's it some idea to bring the cheese for breakfast.
Browse our gallery and you will find 10 easy proposals for the morning made with cheese.

Mac & Cheese by Massimo Bottura: the Italian-Modena recipe – Italian Cuisine

Mac & Cheese by Massimo Bottura: the Italian-Modena recipe

Kitchen Quarantine: what does a great Chef do at the time of lockdown? Family, cooking and music at the Bottura home. Here is a preview from the new special issue of La Cucina Italiana

Previewed by Kitchen Quarantine of Massimo Bottura, on page 80 of our July issue: the recipe of Bottura's Italian-Modena mac & cheese.

Italian Mac & cheese from Modena

Ingredients for 4-6 people

For the bechamel

500 g milk
80 g Parmigiano Reggiano Dop 30 months
50 g butter
40 g flour
salt – nutmeg

For pasta
300 g leftover mixed pasta (spaghetti, fusilli, macaroni)
150 g diced mortadella
120 g blue goat cheese in chunks
80 g ricotta
80 g smoked caciotta cheese to finish
60 g grated pecorino cheese
40 g Grated Parmigiano Reggiano Dop 30 months
40 g grated pecorino
1 mozzarella (for milk)


For the bechamel
Cook the flour with the butter in a saucepan, then add the warmed milk a little at a time, stirring so as not to form lumps.
Add the grated Parmesan cheese, 1 tablespoon at a time, then a pinch of salt and nutmeg.

For pasta
Boil the leftover pasta and drain it. Pour half of the béchamel over the bottom of a mold (round cake tin ø 24-26 cm). Add the slightly chopped and mixed pasta. Spread the cottage cheese on top, sprinkle with the milk of
a mozzarella (cut the mozzarella in half and squeeze it over the mold). Spread the mortadella and blue cheese nuts in the mold. Sprinkle with grated pecorino and pecorino cheese. Cover everything with the remaining béchamel, sprinkle with plenty of grated Parmesan and bake at 200 ° C for about 25 minutes.
Remove from the oven and finish with the grated smoked caciotta.

Umami: the hidden taste of Parmesan cheese – Italian Cuisine

Umami: the hidden taste of Parmesan cheese

An Italian excellence dealing with a Japanese-inspired cuisine, where the fifth taste plays a fundamental role. A special experience from Aalto Part of Iyo to discover an extra side of our most famous cheese

An Italian, unless he is denied for food or hates cheese, knows that Parmesan cheese is good and also good. We are not going to list the multiple properties that make it an ally in everyone's diet, from children to the elderly, passing by sportsmen who find this cheese a totally natural energy charge. However, not everyone knows who the Parmesan cheese is among the richest foods of Umamithat is, that savory and pleasant taste that tickles the taste buds and makes the sensorial experience unforgettable. One of the five fundamentals perceived by the specialized receptor cells present in the oral cavity. In Japanese, the term means: "tasty" (in the sense of naturally rich in taste, without being excessively salty and fatty) and precisely indicates the glutamate flavor that is particularly present in foods such as meat, cheese and others protein-rich foods.

The value of glutamate

Parmesan is among the foods naturally richer in monosodium glutamate. The average quantity of parmesan cheese of 24 months in 100 grams is approximately 1.5 grams. A natural glutamate, deriving from proteolysis processes affecting long protein chains; its content is measurable as early as the second month and grows steadily during the maturation which in the case of Parmigiano Reggiano is 12 months, but it is around 24 months that it reaches the right maturity to express the typical characteristics. It can also mature beyond, up to 36 or 48 months or even more, showing unexplored aromas and scents. The different seasonings give different sensations and make it particularly versatile in the kitchen, adapting to many preparations and combinations.

The experience from Aalto Part Of Iyo

An interesting experiment on the subject was conducted at Aalto Part Of Iyo, Claudio Liu's new restaurant, patron who won the first Michelin star in Italy for ethnic cuisine. The new beautiful restaurant, inside the Solaria Tower in Milan, has a sushi counter for the omakase and a restaurant that has recently Takeshi Iwai the executive chef. A Japanese chef, back from the experience of Ada and Augusto, a gourmet restaurant in Cascina Guzzafame, and with important passages in the kitchens of Pino Cuttaia, Anthony Genovese, Silvio Giavedoni and Luciano Monosilio. The right hand to offer Parmesan cheese, playing between different cultures and enhancing its flavor to the fullest, in a series of very balanced and surprising dishes.

Free kitchen

You can see the dishes in our gallery: it is not easy to tell them, given the very particular taste and twist of Iwai, which knows how to play perfectly between the raw materials and techniques of the two countries. Anguilla Sumibiyaki: an eel cooked in charcoal, lacquered with a reduction of vinegar and licorice powder, beef tataki, curly endive salad seasoned with laurel oil, mayonnaise with horseradish, sour cream and Parmesan cheese 24 months, pine oil and finger lime. Italian Tsukemen: In Japan, tsukemen is a specialty for which soba or udon are soaked in a bowl with separate dashi. In this case, an extremely Italian Spaghettone by Benedetto Cavalieri was used instead, to dip in a dashi enriched with Parmigiano Reggiano for 30 months, completed with black pepper oil (first taste). This was then joined by juniper and lime oil (second taste) and finally smoked herring (third taste).

Fantasy and reinterpretation

On Waygu, the intense taste of 40-month Parmigiano Reggiano was paired with the rich and melting taste of Wagyu meat, marinated and smoked in two steps. The chef of Aalto Part Of Iyo has revisited a classic combination – such as figs and Parmesan cheese – in the form of a pre-dessert by chef Takeshi Iwai: on the 24th month, present inside the hazelnut flour crumble, he found a perfect dish companion in a fresh fig ice cream. Finally the dessert: unexpected, but shiny. Since Parmigiano Reggiano brings together the five flavors, from the classic four (sweet, salty, bitter, sour) to the aforementioned umami, Iwai wanted to propose it in purity: the 30-month scale accompanied by flowers and marigold leaves. "The perfume: this is the only possible addition to an already perfect product in itself", explained the Japanese chef. And it is difficult to contest it.

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