Anuga is one of the biggest european food fair, in Cologne from October 10th to 14th 2015.
Giulia & Lorenzo from the Gourm.it staff will be waiting there to show you around our associates booths, like:
Arrigoni: Taleggio, Gorgonzola, fresh cheeses, also organic
La Marchesa: buffalo mozzarella
Latteria Perenzin: from Veneto, drunken cheeses and other specialities, also organic
Grana d’oro: ancient breed red cows Parmigiano
and many more selected producers from all around Italy.
Write to us to make an appointment, we’ll be glad to meet you.
See you there, and good Anuga!
Artisanal cheeses by Latteria Perenzin made quite an impression at Global Cheese Awards di Frome, the important english kermesse concluded at Frome last September 12th.
The jury of the importat Global Cheese Awards has crowned San Pietro in Cera D’Api as the best European Cheese.
The San Pietro in Beeswax is a cheese typified by an hard compact paste of straw yellow colour, finished with beeswax on the surface. This coverage gives to the cheese a particular scent and flavour of beeswax and honey, the smell is like a perfume, you can also find a little smell of vanilla and an unusual (for an aged cheese) mellow texture. The result is a persistent, round and elegant taste.
Among the other Perenzin creations to receive a prize: Bufala Ubriacato al Glera is “Best buffalo cheese hard paste”, Dolce 3Viso is “Best cheese with mixed milks”, Capra al Traminer is “Best goat cheese”, Montasio Dop is “Best hard italian cheese” and San Pietro in Cera d’Api was awarded also like “Best italia cheese”.
From September 18th to 21st there will be “Cheese 2015″ in Bra, the famous biennial food fair promoted by Slow Food Italy.
This map is going to guide you to the best producers at Cheese 2015; and gourm.it staff will be waiting for you at Caseificio Rosso stand, in Piazza Carlo Alberto – BI 121 – BI 12.
September 12th at Gonzaga’s Millenaria handmade Mostarda was protagonist. After a wonderful introduction by Stefano Basile in which were illustrated the differences between handmade mostarda and industrial mostarda, there was a contest organized by Consorzio agrituristico mantovano.
The pubblic itself was the jury in this comparative tasting of some mostarda produced by local farmhouse.
The ingenuity of Senga has been prized with the first place, conquered thanks to a wonderful strawberry mostarda.
Tuma persa, which means “lost cheese”, it’s a really unique experience.
There’s only one dairyfarm in the world producing this cheese, in Sicily. Its traditional recipe has been “lost” in the tide of times, and recovered recently in a text from 1930.
Lost Tuma unicity resides also in its seasoning: after been put inside the mold it is let to rest for 10 days. Then, after a superficial washing of the rind, it is put to rest for other 8 days. Only then it is salted and brushed from the natural moulds on the rind
The rind is yellow-ocher. It becomes dark thanks to the “curatina”, a process through which the cheese is covered with oil and ground pepper. The cheese paste is soft, compact but easy to crumble, limitedly eyed and yellowish in colour. The flavour stands between the mild and the spicy, never salty, with a long and aromatic aftertaste that recalls the herbal cheeses. The Toma has a notable taste balance and a thick compactness.