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Piemonte and Val D'Aosta
These are rich in high quality
agricultural products: meat, vegetables,
fruits, game and the exquisite, delicatelyscented
truffles of Alba.
These two regions are a true paradise
for gourmets. Here they will find soft,
slightly sweet Fontina cheese as well as
small mountain cheeses from Val D'Aosta,
such as Toma, Tomini and Caprino. In
Piemonte, the noble Gorgonzola is primarily
produced in Novara while Robiola di
Roccaverano is made in the provinces of Asti
and Alessandria.

Liguria
Delicious cheeses from cow, sheep
and goat's milk are produced in the Italian
riviera Region of Liguria. These cheeses best
when eaten fresh include Formagetta and
Casareccio as well as the richly traditional
Giuncato. A basic ingredient for the
renowned Pesto sauce is Pecorino Fiore
Sardo or Pecorino Romano.

Lombardia
Used mainly as a grating cheese,
Grana Padano is made in the Po Valley and
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is called "Val Padano" in the local dialect.
Gorgonzola, Provolone Dolce and Taleggio, as
well as the full, creamy Mascarpone are also
produced in this region. Other regional
specialties include Bagos, Bitto, Branzi and
Quartirolo.

Trentino Alto Adige
Excellent cheeses are produced in this
splendid alpine mountain range. These can be
purchased in local shops under the names of
Asiago Nostrano Magro, Asiago Nostrano
Trentino and Spressa.

Friuli-Venezia Giulia
The aristocratic cuisine of Venice and
the colorful rustic cuisine of Friuli and
Venezia Giulia are based on seafood and local
produce. Different types of cheeses are
available here, among the best known are
Montasio, Asiago Pressato and Asiago
d'Allevo.

Emilia Romagna
If the land of plenty were to be found
in Italy, then it most likely would be in Emilia
Romagna. Those who wish to experience
how pasta dishes can be en-hanced with
cheese should visit this region. It is not
surprising that the most famous of all Italian
cheeses, Parmigiano Reggiano and Grana
Padano (the less famous "brother") are
produced in this area. A pasta dish without
these two cheeses would be quite
inconceivable.

Toscana
Many small dairy farms dot
Tuscany's cypress covered hills where
excellent cheeses are made from sheep's
milk, Caciotta or Cacio as well as
Marzolino della Toscana. The Tuscans also
produce their own Pecorino, called
Pecorino Toscano or Pecorino Senese - a
somewhat stronger cheese than Pecorino
Romano.

Marche and Umbria
These two beautiful, yet still unknown,
regions are filled with splendid
landscapes and artistic treasures. The
cuisine is especially praised for its grilled
meats on skewers. Excellent fresh cheeses
are made in these regions including
Bagiotto, Caciofiore (Caciotta) and

Lazio, Abruzzi and Molise
Lazio, Abruzzi and Molise are known
for their hearty cooking which marries well
with sharp Pecorino Romano. This cheese has
become a staple for many Roman dishes prepared
with spaghetti and meat. Provatura and
Scamorza belong to the same family of soft
cheeses as their counterpart, Mozzarella.

Campania
Under the strong rays of Campania's
sun the most aromatic vegetables and sweet
fruits in Italy are grown. In the hot southern
climate nothing is more refreshing than the
sweet, sour milky taste of Mozzarella, which
to this day is made with buffalo milk. The
typical round or eggshaped appearance of
Mozzarella makes it readily distinguishable
from other types of cheeses. Other famous
cheeses from this region are Provolone and
Caciocavallo.

Puglia, Basilicata and Calabria
Specially crafted cheeses come from
the southern regions of the peninsula. One
example is the Burrata. It is made from a
mixture of cow's and buffalo milk to which
sheep's whey is added. The soft, warm
cheese mixture is formed by the
cheesemaker into a vase shaped mold. This
mold is then filled with the cheese cream.
Burrata is sold in reed-like leaf wrappings
and must be eaten while still fresh.

Sicilia
On this sunny island still marked by
ancient civilizations, the art of cooking is
markedly different from the other regions.
The Greeks, Sarcens and Spaniards have
passed down countless delicious recipes.
Memories of trips to Sicily come to mind
when one sprinkles olive oil on a piece of
home-made bread, adding to it, bits of onion,
tomatoes, olives and pieces of Pecorino
Siciliano. These delicacies should be
accompanied by a bottle of locally produced
wine - a tradition that is still followed by
shepherds and farmers in this region.

Sardegna
Shepherds still wander about this
island leading their flocks to pasture. Here is
where the lightly-seasoned Pecorino
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This is a big, round half-fat hard
cheese made from cow's milk in a
cylindrical, slightly convex form.
Weight: 48-85 tbs. The rind has an oily
sheen and is dark or of a natural golden
yellow in color.

The word Parmigiano Reggiano
are repeatedly stamped around
the entire rind. The hard inner finely
grained body is straw-yellow in color and
has tiny "eyes" in which a "tear" (of whey)
still retains the moisture.
Fat content: Minimum 32%
Production period: All year.
Ripening: The slow, natural drying and
ripening process takes place in modern
warehouses. It lasts at least one year, from
summer to summer. Then the fresco =
young Parmigiano Reggiano is put on the
market. After two years of ripening, it is
considered vecchio = aged and is then
used for cooking as grating cheese or as
"dessert."
Taste: Delicate with a charactertistic
fragrance, flavorful but not strong.

Parmigiano Reggiano
Table and grating cheese
Production areas: Emilia Romagna: in the
province of Bologna on the left bank of
the river Reno-Mantova, and on the right of
the river Po-Modena-Parma and Reggio
Emilia.
Use: It is considered the king of all Italian
cheeses - an essential ingredient in Italian
cuisine. Freshly grated, it is sprinkled on
pasta dishes, risotto, polenta and
minestrone or used as a topping on meat
and vegetable dishes. It is also popular as a
table cheese. Parmigiano Reggiano is
divided into portions or little pieces with a
special almond-shaped knife.