Cheese e non solo

And not just cheese… There is only ONE reason why anyone would brave this cheese fair but once we got the tasting and purchasing out of the way – or what I call “the Mission” – we turned our attention to everything else. There is just so much information to be had at this epic event that again, as I said in the last post, if I had taken notes I’d have enough material to keep me busy for a month.

Slow Food Presidia

Biscotti cegliesi

Whether it’s for environmental, economic, social, or cultural objectives, the products in the Presidia section are always of great interest. Naturally I’m drawn to products from Italy and it amazes me at how much more there is to learn about food traditions in the italian kitchen. One example were these cherry-filled cookies – piscquett’l – from Ceglie (Ceglie Messapica) in upper Salento (Puglia). Made from almonds, honey, sugar, lemon zest and eggs, they have a history that goes back hundreds of years. They’ve got a wholesomeness to them and aren’t too sweet, and come in a version filled with grape jam.

Pan di Sorc

“They’re on their way here right now – come back in an hour.” This is the response we got when inquiring about Pan di Sorc from Gemona (Friuli Venezia Giulia). This was another product at the Slow Food Presidia, and behind its humble appearance is a fascinating history that saw a lot of back and forth travel between the corner of Italy where it borders on Middle Europe. The term sorc is dialect for cornmeal, and the bread is made with a mix of cornmeal, rye and wheat flours. Figs and raisins are also added; they’re the only sweetening agent(s) in the bread. Read more here: slowfoodfoundation.com/italian-presidia/details/4508/pan-di-sorc

Made in Langhe&Roero

Adopt-a-goat and reap the rewards. The concept isn’t new, and who wouldn’t want to be on the receiving end when an X amount of goat cheese made from the milk of the adoptee is destined to the adopter. Unfortunately you’ll have to make the shipping arrangements, but the whole point of Made in Langhe&Roero is to get the visitor out there (you want to meet your adopted goat, don’t you?) in one of the most beautiful areas of Piemonte. We’ve stayed in the Langhe and Roero on separate occasions and enjoyed every second of playing tourist, so this project is headed in the right direction for environmental tourism. There are 9 other adoptees (insect, plant or animal) and I’m kinda liking the idea of adopting a truffle dog!

Adopt-a-goat

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7 thoughts on “Cheese e non solo

  1. Pingback: Italy on a Plate ~ The Week in Italian Food ~ It's Back - Food Lover's OdysseyFood Lover's Odyssey

    1. Rowena Post author

      MotH was just talking with a truffle hunter this past weekend and the guy said that one of the main problems when he started teaching his dogs to truffle hunt was that they would end up eating the truffles! I think the Mister would do it only if knew ahead of time that a “treat” was coming. He is reward-motivated all the way.

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    1. Rowena Post author

      I’m not familiar with all of the tv cooking shows stateside, but the name Mary Ann Esposito immediately came to mind (I believe her show is on PBS). Her videos on youtube are awesome!

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    1. Rowena Post author

      My husband is siding with the cheese! We’ll probably have to play a game of rock-paper-scissors to see who gets to choose the FIRST adoption.

      Only the cherry-filled cookies were available but I’ve got it in my head to make my own with both grape and cherry jam.

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