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It was made so as to preserve the surplus milk produced each day, using special cauldrons, within monasteries, which can as such be considered the first dairies. The monks called it caseus vetus , or 'old cheese'.

Pasta Primavera, Entrees, recipes with italian cheese

Grana Padano’s rich flavor and flaky texture make it the perfect choice for this dish! ... Drop pasta into boiling water and stir well the first minute to keep the pasta from sticking together.

Casonsei, Entrees, recipes with italian cheese

  Variety:  Filled pasta Description This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. ... Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different [...]

Steamed pork with beans, rice balls and Grana Padano fondue, Complete meals, recipes with italian cheese

Put the meat slices together and place them in a large baking-dish, pour the remainiang paste on them. ... When it is cooked, cream with 50 gr. of grated Grana Padano, make small balls, flour them first, then baste them in the egg and finally bread them.

Stuffed Artichokes, Starters, recipes with italian cheese

Peel and trim the stem of the first artichoke, reserve the stem, and put artichoke and stem in the lemon water. ... Tent the dish with foil, and bake for about 30 minutes.

Grana Padano PDO rind “Cutlet”, Main courses, recipes with italian cheese

A unique dish that’s worth a try. ... Serve this broth as a first course with pasta or use as a base to prepare a soup.


He also tells us that the PDO cheese is the main ingredient in many characteristic local dishes, such as “anolini in broth”, “pisarei e fasoi” (pasta and bread crumbs small gnocchi with borlotti beans), and “Piacenza-style tortelli with ricotta and spinach”. ... We then go into the shaping room, where the [...]

Which wines should accompany Grana padano?

It is no coincidence that local dishes and local wines have always gone hand in hand, integrating with each another in a homogeneous blend of sensations and flavours. ... The first of these is extra dry “bubbly” Prosecco, slightly flowery, delightfully light and with a soft, immediate flavour.

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