FIERRO DAIRY, THE STAR-WINNER ROBERTO DI PINTO IS THE NEW AMBASSADOR
Fierro Dairy it is a reference reality in the Campania dairy panorama. Dal 1948 produces dairy products and buffalo milk cheeses in the province of Caserta, and is now present with various sales points in the regional territory.
Short supply chain company, she is mainly known for her Mozzarella di Bufala Campana DOP, much appreciated for its balanced taste and compact but soft consistency; to complete the offer, a wide range of other dairy products, also available in a lactose-free version.
Primo sale lactose-free
First chilli salt
Buffalo stracchino
Mozzarella braid
Smoked mozzarella braid
Mozzarella morsels
Yogurt
IN THE HAND OF ART
Martedì 9 December, at Twelve Inn, Latteria Fierro presented In the hands of art, project that sees the collaboration with the starred chef Roberto Di Pinto, brand ambassador of the brand.
Neapolitan by birth, Di Pinto left Naples at the age of 18 years to build his professional career by gaining experience in some large kitchens; today he is driving SINE a Milano, restaurant awarded a MICHELIN star.
At the basis of the collaboration with the Fierro brand there is a shared vision that revolves around craftsmanship, creativity and pride from Campania, values that are found both in the company's production philosophy and in the chef's cuisine.
On the occasion of the presentation, hosted in Giancarlo Ferrandino's Aversa restaurant, chef Di Pinto proposed some recipes made with Fierro buffalo products, highlighting its versatility and identity.
Chef Roberto Di Pinto
The first dish offered, an “expressionist” Parmigiana, reinterprets a great classic of the Campania tradition by focusing decisively on technique.
The aubergines, quintessential summer vegetables, they were harvested in August and preserved in jars thanks to a technique borrowed from Japan. The production is entirely dedicated to the restaurant, and is not for sale to the public.
The less noble part of the aubergine, the peel, in this dish it is enhanced and transformed into a veil through a long and laborious process, covering the parmigiana almost as if it were nori seaweed.
The other ingredients also suffer the same fate: the tomato becomes a tomato miso, while mozzarella sees its texture completely revolutionized.
This creative audacity is no surprise: what chef dipinghe (Di Pinto nomen omen), so much so that the paintings hanging on the walls of his restaurant bear his signature.
Expressionist mini Parmigiana
Expressionist mini Parmigiana – the interior
In the second dish, Buffalo carpaccio with provola sauce, foie gras and black truffle, the smoky scent of provola dialogues with the rich and decisive scent of foie gras and the earthy note of truffle.
Buffalo carpaccio with provola sauce, foie gras and black truffle
The third course, Tomato risotto, it is a tribute to another Campania classic, Sorrento style Gnocchi.
Here buffalo stracchino takes the place of mozzarella, while the broth is prepared exclusively with six different types of tomatoes.
A particularity is given by the use of candied yuzu, a citrus fruit of Asian origin, cultivated, in questo caso, a Salerno. The dish is finally creamed with buffalo butter and finished with fresh and dried oregano. The rice is kept very al dente, according to northern tradition: a bridge between the chef's Campania origins and his working residence in Milan.
Preparation of the risotto
Preparation of the risotto
Plating the risotto
Sorrento style risotto, con pomodoro, buffalo stracchino and candied yuzu
Fourth and final preparation by the chef, Cone with buffalo ricotta mousse, candied orange and crispy bacon, a successful game of contrasts, expertly calibrated between sweetness and flavor, softness and crunchiness.
Cone with buffalo ricotta mousse, candied orange and crispy bacon
The four dishes were paired with Spumante Brut Rosé 2019 Classic Method Millesimato “Gioì Extreme” San Salvatore, Fiano di Avellino DOCG “XII Tavole” Cantina I Patrizi and Ischia DOC Biancolella Antonio Mazzella.
Brut Rosé sparkling wine 2019 Classic Method Millesimato “Gioì Extreme” San Salvatore
At the end of the event, the Fierro Christmas specialties were also revealed: the artisanal panettones signed by the Master Pastry Chef Raffaele Mele (pasticceria Blue Moon of San Marcellino) and the pralines with buffalo milk cream created with the pastry chef AMPI Flavors of Naples (Benito Pastry of Casal di Principe).
Made with hand-crafted buffalo butter and cream 28 ore di lievitazione, Fierro panettone is available in four flavor variations: Pellecchiella apricots; Pistacchio; Figs and ricotta; 5 cereals and berries.
Fierro artisanal panettone
The three flavors of the pralines are classic: cioccolato bianco, milk chocolate and dark chocolate.
Pralines with buffalo milk cream
Praline Fierro
The latest gift for the holidays by Fierro is represented by gift boxes, which may include exclusively Fierro products or an assortment of food and wine products selected by the company.
Fierro gift box
Good in purity and solid in the kitchen, Fierro dairy products demonstrate intrinsic quality, capable of supporting complex processes and returning, all’assaggio, identity and character.
Twelve Inn
Via Cupa Scoppa, 34 – Aversa, Caserta
such. 388/1555295
https://dodici.eu/
Fierro Dairy
Via F. Petrarch, 8 – Frignano, Caserta
https://mozzarellafierro.com/
Fint by the papt
Umbria Avenue 126 – Milano
such. 02/38584247
https://sinerestaurant.com/pages/lo-chef
1 Stella MICHELIN
