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Wheel of Bitto DOP alpine cheese aging in a traditional stone cellar in Valtellina, Lombardy — DOP certified, aged up to 18 years
Bitto PDO. A Cheese That Is Born Four Months a Year. And Never Again.
June. A cow at two thousand meters. The cheesemaker is already at the cauldron. Right now — and only now — Bitto DOP is born. Not in winter, not in... Read more...
Bagoss saffron cheese from Val Sabbia on rustic wooden table with Lombardy mountains
Saffron Cheese from Val Sabbia: The Story of an Italian Delicacy You've Never Heard Of
There are cheeses everyone knows. Parmesan, gorgonzola, mozzarella — names that have long become part of the world's gastronomic vocabulary. And then there are cheeses that have no need for... Read more...
Pizza with Spianata Calabra and mozzarella — authentic Calabrian recipe
Pizza with Spianata Calabra and Mozzarella: authentic Calabrian recipe
Pizza with Spianata Calabra is the perfect combination of Southern spiciness and mozzarella creaminess. Step by step recipe with homemade dough and artisan Spianata Calabra. Read more...
Tortellini alla Mortadella with butter and sage — original Emilian recipe
Tortellini alla Mortadella: the original Emilian recipe
Tortellini alla Mortadella are the emblematic first course of Emilia. Discover the original recipe step by step: fresh homemade pasta, creamy Mortadella filling and sage butter dressing. Read more...
Formagella Tremosine baked with seasonal vegetables — creamy Lake Garda recipe
Baked Formagella Tremosine with vegetables: creamy recipe
Baked Formagella Tremosine transforms into a natural creamy fondue, perfect with seasonal vegetables and mountain bread. Simple and spectacular recipe step by step. Read more...
Italian truffle cheese sliced on a wooden board with black truffles, honey and a glass of red wine
Italian truffle cheeses: guide and pairings
Truffle meets cheese: discover the best varieties of Italian truffle cheeses, how they are produced and the best pairings with wine and honey for a unique gastronomic experience. Read more...
Formagella Tremosine cheese on a wooden board with wild garlic, walnuts, chestnut honey and a glass of Lugana white wine
Formagella Tremosine: the cheese of Lake Garda
Formagella Tremosine is an artisan cheese from the Tremosine Plateau above Lake Garda. Discover its production, truffle variants and the best pairings with Garda wines. Read more...
Italian alpine cheese board with assorted mountain cheeses, honeycomb, dried figs, walnuts, sliced pears and artisan bread on dark slate
Alpine cheese board: how to compose it perfectly
A perfect alpine cheese board is a journey through the flavours of the Italian mountains. Discover how to choose the right cheeses, the ideal accompaniments and the best pairings with... Read more...
Sliced Spianata Calabra spicy flat salami on dark stone with Calabrian chili peppers, aged pecorino, crusty bread and olive oil
Spianata Calabra: the spicy cured meat of Southern Italy
Spianata Calabra is the spiciest and most characteristic cured meat of Southern Italy. Discover its peasant history, production with Calabrian peperoncino DOP and the best pairings with southern wines and... Read more...
Sliced Salame Felino IGP on a rustic wooden board with black pepper, fresh bread, Parmigiano Reggiano and a glass of Lambrusco
Salame Felino IGP: history, production and pairings
Salame Felino IGP is one of the noblest cured meats of the Apennines of Parma. Discover its medieval history, the artisan production process and the best pairings with Emilian wines... Read more...
Sliced Italian mortadella on a rustic wooden board with pistachios, fresh bread and white wine
Italian Mortadella: complete guide and recipes
Mortadella Bologna IGP is one of the most beloved Italian cured meats in the world. Discover its centuries-old history, how it is made and the best ways to enjoy it:... Read more...
Toma di Gressoney alpine cheese with golden crust on dark wood, with wild alpine flowers, honeycomb, walnuts and a glass of red wine
Toma di Gressoney: the Aosta Valley cheese of the alpine peaks
Toma di Gressoney is one of the rarest and most precious cheeses of the Aosta Valley, produced on the Walser alpine pastures at the foot of Monte Rosa. Discover its... Read more...
Polenta with melted Bombolone Monte Pora cheese, traditional Bergamo comfort food
Polenta and melted Monte Pora Bombolone: Bergamo's comfort food par excellence
Creamy polenta with melted Monte Pora Paleni cheese and sage-infused brown butter: heart-warming Bergamo comfort food, ready in about an hour. Read more...
Beef carpaccio with Gran Maddalena cheese shavings, elegant Italian appetizer recipe
Beef carpaccio with slivers of Grand Magdalena: Italian elegance in a dish
Beef carpaccio with shavings of Gran Maddalena cheese, rocket and extra virgin olive oil: a sophisticated yet quick starter, perfect for making the most of any special occasion. Read more...
Traditional Valtellina sciatt fritters with Valtellina Casera DOP cheese recipe
Sciatt with Valtellina Casera PDO: the traditional Valtellina recipe
Sciatt are crispy fritters from the Valtellina region, with a melted centre of Valtellina Casera PDO cheese. A simple, authentic recipe that’s ready in just a few minutes. Read more...
Creamy and crispy potato gratin with Asiago DOP cheese, traditional Italian recipe
Potato gratin with Asiago PDO - creamy and crispy recipe
Potato gratin with Mezzano Asiago PDO: thin layers of potatoes, cream and Asiago cheese topped with a golden, crispy crust. The ultimate Venetian comfort food recipe. Read more...
Perfect Italian charcuterie board with premium cured meats — how to compose it
The perfect Italian charcuterie board - how to compose it and what to choose
How to put together the perfect platter of Italian cured meats: the star ingredients (Salame Milano, Felino, Finocchiona, Spianata Calabra, Mortadella, ’Nduja), the quantities, the accompaniments and the right wines. Read more...
Bagoss cheese from Brescia, the rarest Lombardy cheese — history and pairings
Bagoss - Parmesan cheese from Brescia: the rarest cheese in Lombardy
Bagoss is one of Italy’s rarest cheeses, produced exclusively in Bagolino, in the Val Caffaro. With its saffron-yellow colour, rind coated in linseed oil and an intense, complex flavour, it... Read more...
Veneto DOP cheeses guide — Asiago, Piave and Montasio, history and pairings
Veneto: one region, three great cheeses
Veneto is one of Italy’s most prolific dairy regions, and this is best exemplified by three iconic cheeses: Asiago PDO, Piave PDO and Ubriaco. These three products, each distinct in... Read more...
Italian Pecorino cheeses guide — Romano, Sardo and Moliterno DOP history and flavours
Pecorino in Italy: Romano, Sardo and Moliterno - history, flavours and differences
Pecorino is Italy’s oldest cheese and one of the most representative of the Mediterranean pastoral tradition. From the salty and tangy Pecorino Romano PDO to the more delicate Pecorino Sardo,... Read more...
Guide to the great Italian alpine cheeses — Bitto, Casera, Fontina and more
Italian Alpine Cheeses - a guide to the great cheeses of the mountains
The Italian Alps are one of the historic birthplaces of cheese-making. From Montasio in the Dolomites to the extremely rare Bitto from Valtellina, from Fontina from the Aosta Valley to... Read more...
Creamy risotto with Parmigiano Reggiano DOP, authentic Italian recipe
Risotto with Parmigiano Reggiano PDO - creamy and authentic recipe
Risotto with Parmigiano Reggiano is the quintessential Italian dish: just a few ingredients, precise technique and high-quality Parmigiano such as Sola Bruna 24-month. Creamy, velvety and with a slight sheen,... Read more...
Creamy gnocchi with Montasio DOP cheese fondue, traditional alpine Italian recipe
Gnocchi with Montasio PDO - creamy recipe with Alpine cheese fondue
Gnocchi with Montasio cheese is a creamy, comforting Alpine dish, typical of Friuli-Venezia Giulia. The Montasio Mezzano fondue, velvety and rich with buttery notes, brings out the soft texture of... Read more...
Calabrian nduja spicy spreadable salami, how to use it in cooking with 5 recipes
Calabrian 'Nduja - what it is and how to use it in the kitchen: 5 irresistible recipes
’Nduja is Calabria’s spiciest and most intriguing cured meat: soft, spreadable and packed with chilli, it melts when heated, transforming into a red, aromatic sauce. Perfect on bread, pasta, pizza,... Read more...
Caciocavallo impiccato melted over fire, traditional Southern Italian cheese recipe
Caciocavallo impiccato - the cheese you eat melted over the fire
Caciocavallo impiccato is one of southern Italy’s most spectacular culinary traditions: a whole wheel of cheese suspended over an open flame, where it slowly melts and drips onto toasted bread.... Read more...
Traditional Aosta Valley fonduta recipe with Fontina DOP melted cheese
Aosta Valley Fondue - original recipe with Fontina PDO
Valdostan fondue is a warm, velvety sauce made with Fontina PDO, milk, butter and egg yolks. It is perfect with toasted bread, vegetables, polenta or as a sauce for gnocchi... Read more...
Traditional Valtellina pizzoccheri recipe with Bitto DOP and Valtellina Casera cheese
Pizzoccheri della Valtellina - original recipe with Bitto PDO and Casera cheese
Valtellina pizzoccheri is a traditional Alpine dish made with buckwheat pasta, savoy cabbage, potatoes, sage butter, and Bitto and Casera cheeses. The original recipe from the Accademia del Pizzocchero calls... Read more...
Authentic Roman amatriciana recipe with Guanciale, Pecorino Romano DOP and tomato
Original Amatriciana - recipe with Guanciale, Pecorino Romano and Tomatoes
The original Amatriciana is an iconic Roman dish made with crispy guanciale, San Marzano tomatoes and Pecorino Romano PDO. The recipe involves slowly simmering the sauce in the fat from... Read more...
Authentic Roman pasta alla Gricia recipe with Guanciale and Pecorino Romano DOP
Pasta alla Gricia - the original Roman recipe with Guanciale and Pecorino Romano cheese
Gricia is one of the oldest dishes in Roman cuisine: pasta, crispy guanciale, Pecorino Romano PDO and black pepper. Considered the forerunner of Carbonara and Amatriciana, it is a simple... Read more...
Authentic Roman carbonara recipe with Pecorino Romano DOP and Guanciale
Original Carbonara - Roman recipe without cream
The original Roman Carbonara is made with guanciale, eggs, Pecorino Romano PDO, pepper and pasta. No cream: the creaminess comes from stirring the mixture off the heat, emulsifying the eggs... Read more...
Creamy Italian polenta with alpine cheeses, traditional winter comfort food recipe
Polenta with Italian cheeses - creamy and comforting winter recipe
Creamy polenta with Italian PDO cheeses: a rich and comforting winter dish made with Fontina, Taleggio (or Bitto) and Grana Padano. The polenta is cooked slowly and stirred in with... Read more...
Authentic Roman cacio e pepe recipe with Pecorino Romano DOP and black pepper
Original Cacio e Pepe - Roman recipe with Pecorino Romano PDO
The original Roman Cacio e Pepe is made with just three ingredients: pasta, Pecorino Romano PDO and black pepper. Its creaminess comes from the emulsion formed between the cheese and... Read more...
Creamy risotto with Grana Padano Riserva 30 months, authentic Italian recipe
Risotto with Grana Padano Reserve 30 months - creamy and authentic recipe
Creamy risotto with 30-month-aged Grana Padano Riserva: an elegant and authentic dish made with Carnaroli rice, hot stock, white wine, and finished with a generous amount of butter and mature... Read more...