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GALBANI CREMA BEL PAESE

GALBANI CREMA BEL PAESE

  Galbani Crema Bel Paese® is a creamy spreadable cheese with a mild and delicate taste. Foil wrapped to maintain freshness, Galbani Crema Bel Paese® is the ideal snack “on the go” but thanks to its excellent melting qualities it is also perfect used in many main courses recipes from pasta to risotto and meat...

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Bitto

Bitto

 Bitto is an Italian DOP  cheese produced around the Valtelline valley in Lombardy. It owes its name to the torrent Bitto that flows in the Valtelline valley. Since the quality of the grass animals feed on influence the taste of the final product, Bitto is produced only in the summer months when the cows feed on the high alpine meadows. This stuff can mature for 10 years or more!!! Check out this mellow...

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Galbani Cheeses

Galbani Cheeses

Welcome to the world of Galbani, a world of quality, tradition and modernity. Galbani pays great attention to its ingredients and production processes.  It is innovation oriented while still retaining the culture and tradition of Italian cuisine. Galbani Cheese Galbani...

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2010 Primitivo del Tarantino, I Monili

2010 Primitivo del Tarantino, I Monili

Heralding from the Puglia region, the Primitivo grape has recently shown to be identical to California’s Zinfandel. What this wine doesn’t share in common with it’s North American cousin are very high tannin and alcohol levels. Displaying complex aromas of dark, plummy fruit and eucalyptus, the palate is juicy and rounded without being tannic or bitter. Extract...

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Italian Cheeses

Italian Cheeses

Chef Rosario of Italy gives you a breakdown of northern Italy’s famous cheeses and prepares Buitoni Three Cheese Tortellini with Alfredo Sauce using Gorgonzola http://youtu.be/FF5v2wSS-l0   http://youtu.be/XH8WKwiquII  

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Bagòss

Bagòss

Bagossi is the name of the inhabitants of Bagolino, Bresciano is a small town high in the Valle del Caffaro . Hence came the name of the cheese that is produced in the valley. It is made with raw milk from cows (Bruno-Alpine): and follows an ancient tradition, during the breaking of the curd cheese makers add a teaspoon of...

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Asiago PDO

Asiago PDO

Asiago is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo) of which the flavour is reminiscent of Parmesan. And here is Betty showing us how to do garlic bread with Asagio Cheese-she’s from The States if you can’t place the...

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Ragusano PDO

Ragusano PDO

Ragusano is one of the most favorite Italian cheeses produced in Sicily. The taste is particularly pleasant, sweet and delicate. There is little sharpness or bite to the table variety of the cheese whose period of maturation is short. But if the cheese is aged until it is fit for grating, it acquires a sharper and more savoury...

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Barolo

Barolo

Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from theNebbiolo grape and is often described as one of Italy’s...

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Brunello Di Montalcino

Brunello Di Montalcino

Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 70 miles (110 km) southwest of Florence in the Tuscany wine region. Brunello, roughly translated as “nice dark one” in the local dialect. Brunello di Montalcino D.O.C.G. is one of the most prestigious wines in Italy. Check this authentic Brunello di montalcino tasting...

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Barbera

Barbera

Barbera is a red Italian wine grape variety that  was the third most-planted red grape variety in Italy (after Sangiovese andMontepulciano) or maybe...

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Ricotta

Ricotta

Ricotta is an Italian sheep milk cheese. Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that...

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Barbaresco

Barbaresco

Barbaresco is an Italian wine made with the Nebbiolo grape and is produced in the Piedmont region- specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Senodelvio which was once part of the comune of Barbaresco and now belongs to the comune of Alba. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status...

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Gorgonzola

Gorgonzola

Gorgonzola has reportedly been produced in the town of the same name since AD 879, acquiring its greenish-blue marbling in the eleventh century. However, the town’s claim of geographical origin is disputed by other localities. Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow’s milk is used, to which starter bacteria is added along with spores of the mold Penicillium...

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Asti Spumante

Asti Spumante

Asti spumanti comes from the town of Asti in Piedmont, Italy. Made from the Moscato Bianco grape, it is sweet and low in alcohol. Refreshing, grapey, deliciously sweet fizz, that tastes good with puddings. Serve chilled. “Asti is fun in a bottle. It’s low in alcohol, sweet and frothy, and actually tastes of ripe grapes. Simple, tasty and refreshing, this would work as an aperitif or with fruity desserts, and it’s probably...

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