ALBERTO MARCOMINI AT VILLA MATILDE AVALLONE FOR THE CONTEMPORARY ART OF CHEESE

 

Sabato 15 June the Locations del Falerno of Villa Matilde Avallone ha ospitato Alberto Marche, food and wine journalist expert in cheese, for a meeting dedicated to dairy art in its various forms: The contemporary art of cheese.

Marcencomi boasts a very long history of commitment in the enhancement of the Italian dairy heritage. After the beginning of the affected (was awarded the title of Chavalier and master cheese from France), has dedicated himself to dissemination and writing (He is the author of numerous books dedicated to dairy culture and director of the newspaper Cheese & Pepe Magazine), And he is also the creator of events and dairy competitions.

 

For the appointment in the heart of Campania Felix at the home of the Avallone family, Alberto Maromini brought a selection of "works of dairy art": Very different cheeses between them by origin and production technique, but united by the careful work of Casari and Affinatori, with excellent quality results.

Exceptional guest representing the host territory, the Mozzarella di Bufala Campana DOP, delivered directly by the hands of the President of the Protection Consortium, Domenico Raimondo.

Domenico Raimondo, Alberto Marche and Maria Ida Avallone

Alberto Marche and Domenico Raimondo

Ricottine

Buffalo cherry

Buffalo braid

 

The contemporary art of cheese: The cheeses in tasting

 

Hansi boni baumgartner, Degust Affineur – Vahrn, Bolzano (www.degust.com)

Cloaznkas: Cow's milk, Dried pears powder (France)

A cane: Cow's milk, Wakame seaweed (Germania)

Sheepbuses: Sheep milk, Dehydrated lemon, Cape powder (Austria)

Cloaznkas: Cow's milk, Dried pears powder (France)

A cane: Cow's milk, Wakame seaweed (Germania)

Sheepbuses: Sheep milk, Dehydrated lemon, Cape powder (Austria)

 

Affletor Nicola Memoli, Kasanna - Sala Consilina, Salerno (www.kasanna.it)

Sarracino: Cow's milk, Achievement of anchovies, Roast lemon zest, Dry parsley

Sarracino: Cow's milk, Achievement of anchovies, Roast lemon zest, Dry parsley

 

Affler Antonello Egyptian, Mangiarbene - Abruzzo (www.ilmangiarbene.it)

Caribbean: Bufalino milk, Amaro cocoa, Cacao Fave Claudio Corallo, Haiti clairin sajus rum light agricultural rums, Cornflower

The Garibaldino: Cow's milk - sheep - Caprino, Vegetable charcoal, Tomato powder, Mix of flowers

Caribbean: Bufalino milk, Amaro cocoa, Cacao Fave Claudio Corallo, Haiti clairin sajus rum light agricultural rums, Cornflower

The Garibaldino: Cow's milk - sheep - Caprino, Vegetable charcoal, Tomato powder, Mix of flowers

 

Luigi Guffanti 1876 - Aaron, Novara (www.guffantiformaggi.com)

Alpe Monstera Grasso: Cow's milk

Roccaverano Dop: Goat milk

Alpe Monstera Grasso: Cow's milk

Roccaverano Dop: Goat milk

Roccaverano Dop: Goat milk

 

Affinatori Moro - Oderzo, Treviso (www.moroformaggi.it)

Choco 21: Cow's milk, Chocolate liqueur, Bitter cocoa powder, Dark chocolate chips and milk (grassy)

Auntie: Cow's milk, Mascarpone, Vermouth rosso (grassy). Cheese designed in collaboration with Alberto Maromini.

Choco 21: Cow's milk, Chocolate liqueur, Bitter cocoa powder, Dark chocolate chips and milk (grassy)

Auntie: Cow's milk, Mascarpone, Vermouth rosso (grassy)

 

Pennar dairy - Asiago, Vicenza (www.caseificiopennar.it)

Asiago DOP Mountain Product – Pasolo Grün Alpe Pennar chain: Cow's milk

Asiago DOP Mountain Product – Pasolo Grün Alpe Pennar chain: Cow's milk

 

Amateur Historical Dairy - Amatrice, Rieti (www.caseificiostoricoamatrice.com)

Pecorino refined with berries and forest flowers: Sheep milk, Pomeulate of forest, Flower flowers

Pecorino refined with berries and forest flowers: Sheep milk, Pomeulate of forest, Flower flowers

 

Cuneo Blu Association - Cuneo (gallinagolosa.it/wp-content/uploads/2023/12/Nasce-Associazione-Blu-di-Cuneo-comunicato-stampa.pdf)

Blue of Cuneo: Goat milk, sheep or vaccine, exclusively Cuneo (grassy)

Blue of Cuneo: Goat milk, sheep or vaccine, exclusively Cuneo (grassy)

 

The contemporary art of cheese: THE MENU

In addition to being tasted in purity, The cheeses were used for the preparation of dishes from the chef of the Locanda del Falerno, Alfonso de Luca.

Maria Ida Avallone and Chef Alfonso De Luca

Black peel pecorino meatball, Zucchini and mint sauce

Cacio risotto and stuffed carbonara pepper

Durum wheat spaghettone with yellow datterine sauce and herbal cheese

The wines of Villa Matilde Avallone

In abbinamento, naturalmente, The wines of Villa Matilde Avallone. Starting from sparkling wines Baia (Falanghina 100%, Martinotti method) and Eye (Falanghina 100%, Extra Brut Classic Method), passing through the white Daltavilla Greco di Tufo DOCG, up to red Cecubo Roccamonfina PGI and conclude with Passito ELEUS (Falanghina Roccamonfina Passito PGI), Perfect with herbal cheeses.

 

We had already visited Villa Matilde Avallone a few years ago (Here the story of ours previous visit); But we certainly couldn't miss this appointment, between dop cheeses, refined cheeses, Kitchen and excellent wines.

Thanks to Alberto Maromini and the Avallone family for this festival of perfumes and flavors.

Villa Matilde Avallone winery
S.S. Domitiana, 18 – Cellole, Caserta
such. 0823/932088
www.villamatilde.it

Alberto Marche
www.albertomarcominieilformaggio.it
www.cacioepepemagazine.it