Page 47 - PARK & PALATE BOOK

Italian Plate
Italian Plate

PARMIGIANO REGGIANO AGRIFORM PIAVE AGED LATTEBUSCHE CACIO DI BOSCO IL FORTETO
Parmigiano Reggiano features a rich flavor and Piave is an artisanal cheese borne of the Belluno Two decadent flavors pivotal to the Tuscan
slightly grainy texture. Only authentic Parmigiano cheesemaking tradition, made using milk collected gastronomy, bianchetto truffles and Tuscan sheep’s
Reggiano wears the seal of the PDO-certification, from cows grazed on the mountain pastures of the milk, combine into a beautiful cheese. Cacio di Bosco
noted by tiny pin holes that bear the cheeses’ name. magnificent Dolomites. Characterized by a sweet, al Tartufo is a bright white Pecorino cheese studded
This mature, hard and nutritious cow’s milk cheese full-bodied flavor that intensifies with age, this with the rare white truffles indigenous to Umbria. The
is produced using very strict standards, and only the 8-month Piave is fruity with a flaky texture. Delicious crisp, sweet taste of traditional Pecorino plays well
highest quality ingredients. Aged for over 2 years, as a table cheese served with fresh fruit or a sweet off of the earthy, nutty truffles, creating a slightly sour,
Parmigiano Reggiano Export Quality is a premier mostarda, Piave is also a superb choice to enhance yet complete taste with a crumbly texture. Perfect for
cheese and its long maturation period highlights the any dish in the kitchen. grating over risotto, salads or pasta, or alone on a
intensely nutty flavors and slightly salty, fruity finish. Tuscan-themed cheese board.
BRENTA AGRIFORM
ASIAGO BLACK WAX AGRIFORM Brenta is a delightful cheese from the Veneto region SAN TUMAS VALTELLINA
This authentic Italian Asiago Fresco is Black Waxed of Italy. Born from ancient cheese making traditions, Delicious San Tumas is a combination of the art of
to set it apart from inferior imitations. Matured for the milk is collected locally from the Italian Alps, the Valtellina cheesemakers and the sweet milk of
a minimum of 40 days. Deliciously creamy with a infusing itself into Brenta’s sweet, full-bodied flavor the local mountain goats. This is a pure goat’s milk
smooth, supple interior, Asiago Black Waxed is a and herbaceous aroma. After aging for 4 months, the cheese that receives a minimum of 3-months aging.
premium Fresco offered in America for the same cheese develops a semi-firm texture while retaining It has a thin hard gray rind due to a light dry mold. It
price as imitation Asiago. its fresh taste. is tender and smooth when fresh, becoming slightly
chalkier as it ages. The aroma of the goat’s milk is
UBRIACO DI RABOSO LA CASEARIA PECORINO TOSCANO 4 MONTH IL FORTETO delicate and light yet earthy. Homogenous and never
This cow’s milk cheese undergoes an initial 8-month Aged for a minimum of 4 months, this power- too strong in taste, the flavor is citrusy with a light
period of aging in La Casearia’s cellers, after which packed cheese is made of 100% Tuscan ewe’s milk hint of pepper.
the wheels are soaked in the Veneto’s local Raboso collected from June through September. Its dark
(IGT) wine for several weeks. Underneath Ubriaco amber rind encases a crumbly straw-colored paste. LAZZARIS FIG SAUCE LAZZARIS
di Raboso’s deep violet-hued rind lies a semi-hard, The pronounced, buttery flavor is enhanced by a Lazzaris Fig Fruit Sauce with mustard essence is a
pale yellow paste with small make holes scattered sweet and mellow sheepiness and a mild peppery delicious and fragrant blend of top quality puréed figs
throughout. The aroma is distinctly that of the wine finish. With a texture suitable for slicing, shaving and and mustard oil. This tantalizing mix of sweet and
and the flavor has notes of black berry and sour grating. spicy flavors is a delicious accompaniment to meat
cherry, finishing with a spicy yet mild zing. boards.

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