D.O.P and I.G.P. cheeses they represent the best of quality certified and protected by the EU.
They are distinguished in that they originate from a specific geographical area, have characteristics essentially or exclusively due to a particular geographical environment, including natural and human factors, and are produced and transformed exclusively in a delimited territory.
Italian DOP cheeses are deeply rooted in the history and news of our country. Their fame is closely linked to the territory in which they were born and is due to the wise and assiduous work of our ancestors, of those who knew how to preserve and pass on to new generations a unique and inimitable knowledge in transforming milk. It is also thanks to them that today these cheeses can triumph on the tables of restaurants and families all over the world.
We are the Italian DOP and IGP cheeses association that brings together the Consortia for the Protection of Cheeses with a Protected Designation of Origin. The Consortia safeguard the typicality and use of the name of the products, promote their knowledge, protect their production through supervision and quality checks.
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Read more(For each cheese you will also find a recommended recipe proposal)
Live peel 4 clementines and slice them, collecting the emitted juice in a small bowl. Squeeze the remaining clementine and combine the juice with the previous one. Add a pinch of salt, mustard, honey and 4 tablespoons of oil and emulsify the ingredients with a fork or small whisk. Pull off the salad leaves, wash them, dry them, cut them in half lengthwise and arrange them on 4 plates. Combine the clementine slices, the Caciocavallo Silano Dop deprived of its rind and cut into cubes about 2 centimeters on a side, the beans taken from the pomegranate and the coarsely chopped pistachios. Season with the prepared citronette and sprinkle with the mint leaves and chopped chives.
Clean the puntarelle, reduce them to julienne, soak them in cold water for 20 minutes, drain and repeat the step 2 more times. Clean the pineapple and cut it into very thin slices with a very sharp knife or slicer. Place it in a large dish, sprinkle with sugar mixed with the seeds contained in the vanilla bean, and marinate for 15 minutes. Drain the pineapple from the marinade and arrange it on the plates, add the drained, dried and seasoned puntarelle with a pinch of salt, the chopped almonds and the Piave Mezzano Dop cut into thin slices. Season with a drizzle of oil.
Mix the flour with 0.8 dl of warm water, a tablespoon of oil, a pinch of salt and the vinegar until a soft dough forms. Transfer to a bowl, brush with oil, cover and let stand 1 hour. Melt 20 g of butter in a small frying pan, add the breadcrumbs and toast them over a low flame until they turn a hazelnut color. Peel the savoy cabbage and cut it into strips, peel the potatoes and cut them into cubes, remove the rind from the Montasio DOP and dice them, peel the onion and cut it into thin slices. Cook the potatoes and savoy cabbage in boiling salted water for 7-8 minutes, stew the onion with 10 g butter, add the carefully drained savoy cabbage and potatoes and let it season on a low flame for 7-8 minutes. Allow to cool. Roll out the dough into a very thin rectangular sheet and transfer to a sheet of baking paper. Sprinkle with the toasted breadcrumbs leaving the edges free, cover with the savoy cabbage mixture and the Montasio AOC, close inward the edges of the long sides and roll the dough over the filling. Transfer the strudel to a baking sheet lined with baking paper and bake in a preheated oven at 190° for 30 minutes.
Knead 00 flour with durum wheat flour, sifted chestnut flour and 2 dl water for 7-8 minutes, form into a ball, wrap in clingfilm and let rest for 30 minutes. Pour the grated pecorino cheese into a bowl and add the grated zest of half a lemon, the leaves of 4 sprigs of marjoram finely chopped and 4-5 tablespoons of oil. Roll out the dough into a sheet about 2 millimeters thick and with a serrated pastry cutter cut out lozenges. Cook them for 2-3 minutes in boiling salted water, take a ladleful of the pasta cooking water, let it cool and mix with the pecorino mixture. Drain the pasta leaving it moist, pour it into the bowl, stir quickly and serve with the remaining marjoram leaves and the sweet Pecorino Sardo DOP cut into wedges.
Activity carried out with the contribution of MASAF DM. No. 0311498 of 15 June 2023
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