Formaggio, Pane casereccio e Vini DOC……..

 

Join us for a wonderful night of cheese and cheers

 Ricotta……………


Ricotta………An Italian fresh, un-ripened cheese made from the whey of cow’s milk. It is smooth and mild tasting and it is used in a variety of sweet and savory dishes

Gorgonzola……………

Gorgonzola……….Italy’s most famous blue veined cheese, Gorgonzola is considered one of the best blue cheeses in the world. The veining is greenish rather than blue and the cheese has a strong and rich taste. it is good for desserts, snacks and salad dressings.

 Formaggio di Fossa……………


Formaggio di Fossa……….The name of this cheese derives from the way it was preserved, it was buried underground after 30 days of ageing, it is made from 100% ewe’s milk or a maximum 50% of cow’s milk. The preservation in this dug out holes where the bacteria present at low oxygen levels is natural, it does not alter the cheese texture but it rather helps with the fermentation process hence the cheese being strong in aromas and very easy to digest

Provolone……………

 Provolone……….An Italian curd cheese made from cow’s milk. Provolone is often used in cannelloni and ravioli as it adds a touch of piquant to the dish

Pecorino Romano……………

Pecorino Romano……….A hard Italian Grana cheese made from Sheep’s milk, pecorino when fully matured, is used for grating in many pasta style dishes

Scamorza……………

Scamorza or Provoletta……….Smoked soft cheese with a lingering mellow taste, it is used mainly on pizzas or as a table cheese

Taleggio……………

Taleggio or Stracchino……….One of Italy’s best semi soft cheeses with a distinctive yeasty flavor and texture, it is used in many savory dishes and as a table cheese, the origins of this cheese are very specific as the area it comes from. Bergamo, Brescia, Como, Cremona and Milano in Lombardy, It has also a presidential decree like Gorgonzola and Parmiggiano Reggiano

Mozzarella di Bufala……………

Mozzarella di Bufala……….Mozzarella di Bufala is made from Buffalo’s milk it is a curd cheese that is eaten or cooked with fresh. It is kept in fior di latte brine to keep it from drying out. The areas where this cheese comes from is a lush green pastoral ground with fresh water coming in from The Sele in the Salerno province and extreme fertile and coolish climate of the Caserta region in the entro terra Campana

Mascarpone Cheese……….

Mascarpone cheese……….A traditional soft cheese that can be used in many ways, as a dip, as a spread or can be used in hot dishes giving a creamy, velvety texture to sauces

Pecorino Toscano……………

Pecorino Toscano……….It is a lot milder than the pecorino Romano and it is a cheese that is made near the scraggy hills of the Maremma in Tuscany it is 100% sheep’s milk and it can be eaten fresh or matured

Sotto Cenere……………

Sotto Cenere……….A fully pasteurized Cow’s milk cheese that is aged in aromatic wood ash

Robiola……………

Robiola……….Whole cow’s milk, pasteurized. A fresh cheese, with a slightly tangy taste, also available in the “nettle” version, covered with dried aromatic herbs.

Formaggio di capra fresco……………

Formaggio di capra fresco……….This smooth and spread able cheese is made from 100 % goat’s milk it is un pasturized , ideal for appetizers, snacks and flavorful stuffings. Pleasantly tart.

Burrata……………

Burrata……….A relatively modern specialty from Puglia , Burrata was invented in Andria at the beginning of the 20th century. A cow’s milk cheese and Mozzarella variety, Burrata has a thin spun casing and a soft and buttery center, which is made from fresh cream and unspun mozzarella curds. Wrapped in the protective blades of local Pugliese asfodelo (an herb-like plant similar to leeks), Burrata is an incurably creamy cheese with a delicate hint of sweetness in its flavor.

Castelmagno……………

Castelmagno……….One of the most intriguing cheeses from Italy’s Piedmont region is surely Castelmagno, a sporadically blue cheese with a peculiar crumbly texture. The Italians classify Castelmagno as an erborinato cheese, meaning that it has blue veins, but the truth is that sometimes it does and sometimes it doesn’t. Today Castelmagno is made with pasteurized cow’s milk, with small amounts of goat’s and sheep’s milk occasionally added

Parmigiano Reggiano……………


Parmigiano Reggiano……….This is a cooked and unpressed, semi-fat, hard cheese made from raw cow’s milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stencilled in small dots. This very flaky and highly soluble cheese is very finely grained and ranges in colour from ivory white to straw-yellow. A chief feature of Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period (on average 24 months). The taste is delicate, fragrant and very savoury with a lactic and vegetal aroma.

Pane, focaccie e pate’……………….

Focaccia con cipolle…….

onion and sea salt Focaccia

Pate’ di carciofini e parmigggiano……….

Artichoke and parmigiano pate’

Pizza con pesto e funghi misti……….

wild mushroom and pesto focacciona

Olio d’ oliva extra vergine con balsamico e peperoncino

Extra virgin olive oil, balsamic and chilli dip

Pane di patate, con olive, pomodori e mozzarella……….

Potato bread with olives, sun dried tomato and mozzarella

Pate’ d’oliva Verdi……….

green olives tapenade

Panini alle noci……….

Small walnut bread rolls

Mascarpone al peperoncino e aglio abbrustolito……….

Roasted garlic and chilli mascarpone spread

Pane Pugliese……….

Apulians favourite bread

Burro con acciughe……….

Butter and anchovy dip

Filoncino di pane………

Traditional farmer’s bread

Giardiniera……….

Home made pickles

Treccina di pane……..

Soft twisted bread

Melenzane sott’olio………

Marinated eggplant fillets

 

Degustazione di Formaggi / Degustation menu

Zuppa / Soup

Pappa al pomodoro……….

Oven roasted vine ripened tomato soup, 10 year old balsamic vinegar, Mascarpone cheese and Green pepper foam

Tanto per stuzzicare / Appetizer

Tris di Formaggi Nostrani……….

Buffalo milk mozzarella, Burrata Pugliese, Taleggio,

Primo Piatto / Risotto

Gnocchi al formaggio salvia e pancetta………

Home made gnocchi with gorgonzola, Castelmagno, Clarified Butter, sage and  pancetta Crystals

Piatti Forti / Main Course

Filetto di pesce in camicia………

Oven roasted seabass fillet wrapped with buffalo milk mozzarella and prosciutto on cannellini beans and red onion salad

or

Pollo Ripieno con formaggio misto………

Breast of chicken filled with sauteed spinach, scamorza, ricotta, provolone cheese, Caprino glazed Vegetable Tian, sun dried tomato and cumquat compote

Dolci / Dessert

Tiramisu……….A dessert steeped in traditions.

Coffee soaked Savoiardi biscuits, Mascarpone cheese, Bitter cacao

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