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The Via dei Asti cheeses, a unique route of its kind – Italian Cuisine

The Via dei Asti cheeses, a unique route of its kind


Have you ever thought about organizing a long weekend to discover the Piedmontese gastronomic beauties? We are talking about the Via dei Asti cheeses, a new food and wine route that has inaugurated for a few months

This new path was created by a group of dairy producers in the Asti area, in collaboration with the ONAF of Asti.

The idea was born from the brilliant intuition of Davide Palazzetti, manager of the territory, who immediately believed in a project to discover this part of Piedmont, combining a gastronomic journey with local architectural beauties. A particular itinerary of visits, tastings and events able to attract tourists and gastronomic enthusiasts from all over Piedmont but not only.

The itinerary

Twenty producers involved in the project, seven cheeses and seven special places to visit. There Via dei Asti cheeses begins in Roccaverano, with the fabulous Robiola which recently celebrated 40 years of Dop, Robiola which is produced by 17 companies united in a consortium, mainly produced with raw goat's milk. From Roccaverano we move to nearby Cessole, for a very special sheep's toma, with a version enriched with saffron. In Loazzolo for the Blu di Loazzolo, a cow's milk blue cheese produced exclusively by the Castellero family. From Loazzolo to Moasca for the Cheese Wheel with a 10-month goat cheese.
In Monale, a little further north, with the Robiola di Monale and that of Capriglio, both of pure goat. The route ends in Cocconato, with the Coconà, soft cheese, with a typical round and flat shape.

The Via dei Asti cheeses is an initiative that aims to enhance the whole territory and that concerns not only what is related to food and wine, but also the beauty of the ancient villages, the countryside and the Unesco heritage hills.
For additional information and updates, the Facebook page La Via dei Formaggi Astigiani is available.

A Spicy, Dicey, Mango Relish

I’m sure I’ve done at least 50 videos where I promise I’ll
show a side dish or technique seen therein at a future date. Of course, I
usually forget about it shortly thereafter, unless someone pokes me, but in the
case of this spicy mango relish, I actually reminded myself.


I found myself in possession of some nice, fat shrimp, which
I planned to spice up and sear simply (I promise to show that recipe at a
future date). I was thinking of topping with some kind of fresh salsa, when I
saw Michele had bought some mangoes for a lassi (I promise to show that recipe
at a future date).

As luck would have it, the mangoes were sitting near a can of
coconut milk, and I remembered the rice pudding video, and the diced mango
technique I had so casually promised. The rest of the story is kind of
anti-climatic.

This mango relish is wonderfully versatile and infinitely
adaptable. It might be at its best simply enjoyed with tortilla chips, but a
close second would be as I used it here, to dress some kind of spicy meat. It
was crazy good on these shrimp. Promise me you will give it a try soon…or at a
future date. Enjoy!


Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred
chilies
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”

How to Flip Food in a Pan Like a Chef

I always feel a little guilty when I post one of these
technique videos, which is kind of strange since I get just as many “wishes”
for this type of demo, as I do for straight recipes. People seem to like
them, and I’ll get lots of comments asking for more of the same, but there’s
just something about not being able to take a bite out of the final product
that leaves me slightly unsatisfied.


Of course, I could have eaten some more cheese balls at the
end, but you know what I’m saying. Anyway, lack of proper money shot
notwithstanding, I hope this “cheesy” trick helps you master this very basic
and desirable kitchen skill.

By the way, this is about much more than just looking cool.
Depending on the recipe, flipping the food around without having to use a spoon
or spatula can be a big advantage. It’s faster, more effective, and yes, it looks
super cool too. I hope you give this a try soon. Enjoy!

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