#192 I miss formaggi italiani – 1

Where to start? I really don’t know…

Maybe from the beginning. From cows, goats, mountains, fields, milk…

From the hands of the ones who know how to make it…

Let’s start from the king of Italian formaggi: his majestry Parmigiano-Reggiano

hard cheese made with raw cow’s milk, in the area of Parma, Reggio Emilia, Modena, Bologna, till the Middle Ages. Giovanni Boccaccio (1313-1375) mentions it in his Decameron.

There are two kinds of Italians, the ones who prefer Parmigiano and those who prefer Grana-Padano.

Needless to say that this is an extremely serious matter. It can cost endless conversations and discussions.

I am a proud member of the Parmigiano party. Parmigiano tutta la vita as we say (‘Parmigiano all life long’ or ‘definitely Parmigiano’).

Another Italian cheese very well known abroad is Provolone

A semi-hard cheese, “a pasta filata” produced with a long procedure, warming the cagliata (‘curds’) in boiling water and then manipulating it.

Provolone can have different shapes, cylindrical, cone, pear…

Piccante (‘aged’) or dolce (‘sweet’, ‘not aged’), the name mean “big provola” a cheese typical of Southern Italy, as many formaggia pasta filata“, more specifically from Campania.

But this will be next chapter.

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