FORMATICAL 2022
Sabato 14 is Sunday 15 the third edition of Formaticum took place in Rome in May – Market exhibition of Italian dairy rarities, fair organized by La Pecora Nera Editore and DOL – Di...
Tagged: Cheeses
CHEESE FROM LOMBARDY
The Cheese All Assaggio collective narrative project could not possibly do without Valentina Bergamin, could not possibly do without. could not possibly do without, could not possibly do without 2019, could not possibly do without...
CHEESE 2021
Dal 17 al 20 September the city of Bra was once again animated by Cheese, the great international Slow Food event dedicated to raw milk cheeses and forms of...
CHEESE FROM CALABRIA
The Cheese All Assaggio collective storytelling project resumes with Debora Calomino's story of the cheeses of Calabria. Debora is a journalist, deals with tourism and territorial marketing, and wrote...
CUORD’OLIO, FROM CILENTO THE MOZZARELLA WITH THE HEART OF EXTRA VIRGIN OIL
A buffalo milk mozzarella with a heart of excellent extra virgin olive oil: is Cuord’Olio, brand new gastronomic product created by two high-profile Cilento companies, Tenuta Chirico and Frantoio Marsicani. Un...
TASTING CHEESE, THE VIDEO-BOOK
Our love for cheeses has also arrived on video: we created the Cheese Tasting section for Viggìchannel in collaboration with Polyphemos – Phlegraean enoformaggeria, in which we tell the world of Italian cheeses...
CHEESE FROM SICILY
Marianna Pipi joins the Cheese All Assaggio collective narrative project, who tells us about the cheeses of Sicily. Marianna, Sicilian passionate about dairy art, is majoring in “Entrepreneurship and quality of the agro-technical enterprise”...
FATTORIA PAGLIUCA
We have been wanting to visit Fattoria Pagliuca for a few months, that is, from the publication of the guide I Formaggi d'Italia de L’Espresso. In the volume, infatti, Fattoria Pagliuca was the company with the best score for both Mozzarella di...
CHEESE FROM BASILICATA
Simone Cancellara arrives in the group of collective narration Formaggio All’assaggio, who has the task of telling the cheese of Basilicata. Simone, archaeologist by training in love with his territory, Lucania, è...
THE YELLOWS COME TO THE DAIRY D&D
Yellow are coming is an initiative promoted by ANFOSC – National Association of Cheeses Under the Sky which for some years has involved farms, caseifici, delicatessens and agritourisms in order to enhance the cheeses produced...
