Tag: unique

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

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.

PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories – Italian Cuisine

Home

Branded Channel

PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories

<! –

send by email

->

A journey of 4 showcooking promoted by ISIT (Istituto Salumi Italiani Tutelati) through the cooking school of Sale & Pepe that – in addition to presenting tasty recipes and revealing unexpected combinations – has enhanced the individual PDO and PGI cold cuts, letting them know the characteristics of their identity, telling their story and enhancing the link with the territory of origin.

A gastronomic journey – but also cultural – through Italy, to discover our most authentic gastronomic traditions of which PDO and PGI cold cuts proudly take part, proud spokesmen of a certified quality that tells stories of territories, people and a know-how made of ancient gestures and production techniques wisely handed down, but also improved over time.

Stories of recipes, of traditional cuisine but also of creativity and originality in the kitchen.

Just as chef Eva Golia showed that in the 4 showcooking she was able to enhance the flavors and contrasts between the ingredients by presenting tasty recipes, easy to make even at home and ideal for gratifying the palate but also to enrich the table with that innate conviviality that the cured meats, helping to satisfy the ancestral pleasure of eating well and being together.

Mock sushi with Emilia with Mortadella Bologna PGI

An easy but very tasty dish. Roll the slices of Mortadella Bologna PGI with grated growth and Grana Padano PDO and leave to rest in the fridge. Cut the roll like a sushi and garnish the top with the chopped pistachios. For a sweet and sour note, you can use a few drops of balsamic vinegar to complete the dish.

Crostini with caramelized Prosciutto di Carpegna and pine nuts

A quick recipe with complex flavors. Sauté butter, raisins and Prosciutto di Carpegna DOP until it is almost caramelized, blending with balsamic vinegar. Arrange the mixture on croutons and serve them while still hot. Excellent as an appetizer.

Rustic donut with Salame Felino PGI

A savory pie ideal as an aperitif, both warm and cold. It is made with flour, milk, eggs, oil, Grana Padano and Salame Felino PGI cubes. To bake in the typical donut mold.

Culatello di Zibello DOP with micca, flavored butter and gardener

An encounter that is love at first taste. The traditional “micca” bread welcomes the unmistakable taste of the Culatello di Zibello. A combination to be enhanced with the flavor of the gardener and, if desired, with a flavored butter, such as rosemary.

Tagliolini with PDO Modena Ham, bottarga, lemon

To give originality to the “classic” first course tagliolini with bottarga and lemon, complete it with finely chopped Prosciutto di Modena DOP. Its sweet and intense perfume and the savory but not salty taste will give it an unexpected touch. A dish that tastes like summer!

"Tortellini" of Bresaola della Valtellina PGI stuffed with wild fennel vegetables

An idea that satisfies the taste and also the view! Roll out the slice of Bresaola della Valtellina IGP, place a spoonful of goat cheese flavored with fennel or chives on a half. Fold it, match the two ends together and raise it to make the pasta tortellini. Perfect accompanied by asparagus tips.

Mace of peas with sweet flaky pecorino cheese and Italian Salamini alla Cacciatora PDO

A meeting of flavors that complement each other wonderfully.

Mace of fresh peas, obtained simply by boiling them for about 20 minutes and then blend them emulsifying them with a drizzle of extra virgin olive oil. To be completed with sweet flaky pecorino and ground pepper.

Excellent to accompany the sweet taste of Italian Salamini alla Cacciatora PDO.

Coppa di Parma PGI with zucchini julienne with apple sauce

The full and round taste of Coppa di Parma PGI is ideal to be enjoyed in purity, accompanied by a good homemade bread. But try to exalt it all with the unexpected touch of a zucchini julienne with sour apple. Guaranteed success

Prosciutto di San Daniele PDO to be tasted alone

Ideal consumed in purity to appreciate all the taste. Perfect accompanied by fruit

of season and cheeses, both fresh and seasoned, to compose a colorful and perfumed cutting board to share with friends.

Risotto with Speck Alto Adige PGI and South Tyrolean Apples

With its special aroma, finely spiced and delicate at the same time, Speck Alto Adige PGI is great for enriching risotto with South Tyrolean apples.

After toasting the rice, blend with Gewürztraminer wine. Brown the apple in cubes in a little butter, cut the speck into strips and add 5 minutes before finishing cooking.

Pitta with anchovies, Capocollo di Calabria DOP and caciocavallo

Delicately spicy, Capocollo di Calabria PDO goes perfectly with caciocavallo and a fillet

d'acciuga, in a hot pitta made simply with flour, durum wheat flour, brewer's yeast and a teaspoon of sugar.

Varzi PDO Salami and polenta quenelle with escarole cream

With a sweet and delicate flavor, a fragrant and characteristic aroma, Salame di Varzi PDO goes perfectly with polenta and an escarole cream, obtained by blending the leaves with pine nuts, pecorino cheese and a drizzle of oil.

Finger of Cotechino Modena PGI with apple sauce

From the unmistakable taste, Cotechino Modena PGI is excellent served with a compote of rennet apples cut into cubes and softened on the fire with a knob of butter. Also taste it combining it with sweet flavors, such as caramelized pears, or with the pungent touch of ginger, lime or balsamic vinegar.

Salame Brianza DOP with Grana Padano waffles with fennel and mint

With a sweet and delicate flavor, taste it on grated Grana Padano PDO cheese waffles, flavored with finely chopped fennel and fresh mint. To make the waffles, place the mixture on the baking tray of the hot oven, forming discs of about 10 cm in diameter. To be completed to taste with chopped sun-dried tomatoes.

Tagliolini with cabbage cream and strips of Prosciutto Toscano DOP

An ideal proposal to enhance the flavor of Prosciutto Toscano DOP. Make a risotto pasta, cooking it in a compote of cabbage and boiled and whisked potatoes. Bring to the end of cooking by adding some broth and stirring the tagliolini with a drizzle of oil, grated Pecorino Toscano and strips of Prosciutto Toscano DOP, to be used also as a final garnish for the dish

Pumpkin Quenelle with Coppa Piacentina DOP, Parmigiano Reggiano and Agresto

Let yourself be surprised by the combination of Coppa Piacentina DOP (served in thin slices) with a pumpkin quenelle and amaretti. Accompany all with an agresto sauce, a very old condiment made from the cooking of the unripe grape with the addition of vinegar and spices

A project to enhance the knowledge of the excellence of the protected Italian delicatessen produced by the Salt & Pepper School and promoted by ISIT (Istituto Salumi Italiani Tutelati), the Association the reference of the Consortiums for the protection of DOP and IGP cured meats, thanks to the valuable contribution of the Ministry of agricultural food and forestry policies (Mipaaf).

www.isitsalumi.it

<! – 4 images or slider < 460 -->

<! – / 4 images or slider < 460 -->

Unique cold dishes for the summer – Italian Cuisine

Ingredients and recipes to inspire you and create tasty summer unique dishes: quick, fresh and healthy!

What are your favorite ingredients for your summer lunch break? When the temperatures are rising, the appetite goes down and the desire for fresh and light foods, able to nourish and hydrate the body without weighing it down. In addition, during the summer it often happens that we do not give ourselves time to stop to cook and so yes to the unique dishes to be enjoyed cold, perhaps intelligently using the leftovers from the night before, to save precious minutes and enjoy our free time to the fullest . Here are the easy ideas for cold unique dishes perfect for the summer.

Love for the salad

Of lettuce and vegetables, pasta or rice: in all its countless variations the salad is the dish of the moment. Yes, because it allows us to play with so many ingredients and discover a different taste every time. Experiment with wellness variations and your body will thank you. An example? The rice salad: excellent classic recipe with cheese cubes, ham and pickles, however you can create a delicious alternative by choosing Venere rice, prawns and many grilled or steamed vegetables cut into cubes. Excellentsummer quinoa salad with avocado and rice, typical of Mexico and able to bring to the table the aroma of the holidays. Add the beneficial power of aromatic herbs and spices, such as turmeric or chilli, and you're done. If you are looking for a simple and fast single dish for the lunch break try the couscous. Have you ever tasted it with fish? Versatile and easy to cook, the couscous is excellent combined with vegetables, cooked or raw, meat, seafood.

Cooking with leftovers

Before rushing to do the shopping, take a look at the fridge. Looking good among the pantry shelves it is almost always possible to find some useful ingredients for a tantalizing recipe. The dry bread? Don't throw it away: the ancient Tuscan tradition of panzanella teaches that with chopped stale bread together with tomatoes, cucumber, red onion and basil, you get a rustic dish from the poor kitchen, fresh, rich in aromas and flavors, inexpensive. If you're planning to cook a protein-based second tonight, remember to keep a portion of it for tomorrow: chicken and salmon steaks are also great the next day, to be enjoyed cold, in a fancy lettuce, rocket and olive salad and corn. One of the most popular dishes of the summer is the vitello tonnato, but those who want to avoid mayonnaise can focus on the antioxidant effect of a healthy fresh fish tartare or seafood salad seasoned with extra virgin olive oil and fresh lemon juice.

The power of aromatic herbs

It's pesto time: of basil and more. In its interesting variations, from rocket to fresh coriander, pesto brings with it the intense aromas of aromatic plants, which during the summer triumph with vitality. Good for pasta, but also for piadina or toast, pesto becomes the ingredient for a tasty spelled salad, or the prelude to happy hour, in which to serve it with homemade sauces.

Fresh mint, onion (precious for the purifying action), zucchini: have you ever tried the cold soup? Prepare it the night before and the next day pour it into a jar that you can also take with you to work. Ideal for a lunch break in the name of wellness, the zucchini cream soup, to be tasted cold, is detox and refreshing. Alternatively, try the Spanish recipe of gazpacho, a bit of a bit of soup drink: ripe tomatoes, the fresh taste of cucumber, onion, all blended together, become a thirst quenching drink to keep in the fridge and serve with an ice cube.