| I have found the
Parmigiano Reggiano Vacche Rosse. The one that is done using
the "old" cow breed named Reggiana Rossa. It is produced in smaller
quantities and it is a top gourmet product for sure. |
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| If during your Italian cheese shopping you are looking for the "regular" Parmigiano one, there are two
valid choices:
Parmigiano Reggiano Stravecchio is a matured cheese, aged for
three years,
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| and
Parmigiano Reggiano is the regular one. Both are excellent
products, as they are produced under severe standard rules to have the
right to apply the "Parmigiano Reggiano" label. |
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| The cheese that comes right after
Parmigiano Reggiano is
Grana Padano to eat as it is, |
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| or you can have it ready to be grated
here. |
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| There's a cheese that is similar to ,
but it's much more creamy. It's called
Burrata. It is really tasty by itself, and becomes even
better with salt and a thread of good extra virgin olive oil on it. |
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| The most known
Mozzarella di Buffala is always a good choice. Also in this
case, it's good by itself, better with salt and a good extra virgin
olive oil thread; or even in a Caprese salad. |
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| There is a cheese I eat very often. It's
Scamorza. I use to do it grilled. No, you do not need a
barbecue, only a non-adherent pan. I learned how to do it from a waiter
of a restaurant in Rome. Just put the pan on the gas and let it warm for
a while (the secret is to put the cheese inside when it's really hot).
Then add the scamorza slices (not so thin, about 1,5cm). As soon as it
creates a crispy side, turn it and let it colour on the other side. It's
ready to eat! Just 5 minutes for a great dinner, I assure you! |
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| Now you can do tiramisu. There are some
alternative recipes, but a tiramisu isn't a real one without
mascarpone.
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