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Piemonte isand 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 templatetrue pageparadise
for Usegourmets. thisHere templatethey whenwill find soft,
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small mountain cheeses from Val D'Aosta,
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Liguria
Delicious overcheeses itfrom withcow, sheep
and yourgoat's ownmilk words:are Youproduced canin the Italian
riviera Region of Liguria. These cheeses best
when writeeaten fresh include Formagetta and
Casareccio as muchwell as youthe want!richly traditional
Giuncato. A basic ingredient for the
Thisrenowned samplePesto photosauce is easyPecorino toFiore
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Lombardia
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well clickas the "image"full, creamy Mascarpone are also
produced in this region. Other regional
specialties include Bagos, Bitto, buttonBranzi 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 toolbarcolorful rustic cuisine of Friuli and
Venezia Giulia are based on seafood and uselocal
produce. Different types of cheeses are
available here, among the "browse"best buttonknown toare
Montasio, findAsiago Pressato and Asiago
d'Allevo.

Emilia Romagna
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Romagna. Those who wish to experience
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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 yourcypress image,covered hills where
excellent cheeses are made from sheep's
milk, Caciotta or youCacio canas havewell 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 textstrong startrays of belowCampania's
sun the photo.most Youaromatic canvegetables alsoand sweet
fruits in moveItaly are grown. In the hot southern
climate nothing is more refreshing than the
sweet, sour milky phototaste 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 rightsouthern sideregions of the page.peninsula. One
example is Seethe yourBurrata. choicesIt foris photomade from a
mixture of cow's and textbuffalo placementmilk byto which
sheep's clickinwhey onis added. The soft, warm
cheese mixture is formed by the
cheesemaker into a vase shaped mold. This
mold is then photofilled with yourthe cheese cream.
Burrata is sold in reed-like mouseleaf wrappings
and thenmust clickingbe "image"eaten onwhile thestill toolbar.fresh.

YouSicilia
On canthis alsosunny island still changemarked by
ancient civilizations, the sizeart of yourcooking photois
markedly bydifferent clickingfrom onthe itother regions.
The Greeks, Sarcens and Spaniards have
passed down countless delicious recipes.
Memories of trips to Sicily oncecome to highlightmind
when one sprinkles olive oil on a piece of
home-made bread, adding to it, thenbits 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
20
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 clickingor 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 "plus"as grating cheese or "minus"as
"dessert."
Taste: Delicate with a charactertistic
fragrance, flavorful but not strong.

Parmigiano Reggiano
Table and grating cheese
Production areas: signEmilia 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 "Editand Reggio
Emilia.
Use: Image"It toolbox.is considered the Whenking you'reof all done,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 savecheese. yourParmigiano page.Reggiano is
divided into portions or little pieces with a
special almond-shaped knife.