The bread and cheese tasting was prepared in collaboration with “I Pascoli di Amaltea”.”, producers of goat and sheep cheese in Mombarcaro. Arianna Marengo was present and told us about her and Alessandro's project and their philosophy. We paired their cheeses with a spelt and corn ciabatta and a traditional bread, both made with Petra flour: an encounter designed to enhance aromas, textures and maturities, giving visibility to the work of those who produce these excellent cheeses.
A delicious touch was a must: our pan-fried pizza. four cheeses, with buffalo mozzarella from Caseificio Pontemolinello, Tosi gorgonzola, ValForm ricotta and Parmigiano Reggiano. A taste that is simple only in appearance, capable of demonstrating how the combination of leavened products and cheese can become a true taste experience.
We participated as members of the Slow Food Chefs' Alliance. The Alliance is a pact between chefs and small producers to defend biodiversity and local areas, choosing good, fair and clean ingredients. Its members use products from farmers, breeders, cheesemakers and artisans who work with respect for the land and animals on a daily basis, promoting them in their menus and always sharing their names and stories.