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Dishes with Vicenza cheeses
From Pegorin to Asiago DOP
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TOURING AROUND TASTE
Cheese encounters new flavours
A new volume has been added to the "I Calieri" series of recipe books, with the title "I Formaggi vicentini nel piatto.Dal pegorin all’Asiago Dop" (Dishes with Vicenza cheeses. From Pergorin to Asiago DOP), published by the Terra Ferma publishing house in collaboration with Vicenza Qualità, a specific enterprise of the Vicenza Chamber of Commerce.
The book has also seen the collaboration of numerous restaurateurs and the Consorzio di Tutela per il formaggio Asiago (consortium for the safeguarding of Asiago cheese).
This new book is dedicated to the history of cheese, its origins and the presentation of new recipes.
There is a wealth of images presenting the dishes created specially by restaurateurs from Vicenza, who once again have showed that they are the first to promote first class culinary and food and wine traditions.
With this book Vicenza Qualità continues its journey in search of the traditional flavours of our area, collaborating with representative associations in order to produce publications intended to promote typical products from Vicenza, illustrating their history and culinary traditions.
Throughout the history of gastronomy cheese has always been considered as a delicacy by lovers of good food and it has been produced since ancient times, as is demonstrated by historic sources.
There are indeed numerous references to the use of cheese, from Charlemagne, who ordered as much as two cartloads a year of this delicacy, to the Franciscan monks, who ate lasagne with cheese in the 13th century.
Vicenza milk and dairy products have a tradition dating back more than a thousand years, a tradition which is still very much alive today, thanks to small and medium-sized farms specialising in high quality products, where it is still possible to find the flavours of the past.
There is a wide range of soft and young white cheeses, such as Morlacco and ricotta, which can be made with cow’s, goat’s or sheep’s milk.
Furthermore, it should not be forgotten that the typical qualities of Vicenza "formajo" are safeguarded by the DOP protected designation of origin indication, a recognition of quality which aims to encourage not only respect for Vicenza traditions, but also predefined production and farming characteristics.
To date there are 349 products representing the different geographical areas in Veneto. |
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