Foligno (PG) - "Umbria Cheese": The history, anecdotes, curiosities, seasoning, organoleptic characteristics and techniques for storing and serving cheese.
Did you know that the word originated from cheese as the Ancients called the Umbrian rennet? And that the most famous proverb on the cheese ("The farmer did not let people know how good the cheese with pears") was born from food indication of Castor Durante, a doctor Gualdese of the sixteenth century? In Umbria produces cheese for three thousand years with excellent results. A great tradition, the sign of quality.
But the Umbrian cheese is still little known compared to most advertised products other Italian regions. The gap is now partly filled with an agile and comprehensive publication, "Umbria Cheese", curated by Unioncamere Umbria and Promocamera, the Special Agency of the Chamber of Commerce of Perugia. The guide, prepared by journalists Federico Fioravanti and Bruno Petronilli, was presented by George Mencaroni, president of Unioncamere Umbria this morning in the presence of producers and groups category in the seat of the Chamber of Commerce of Perugia.
In the publication the fascinating history of cheese Umbria is told along with the beauty of the pastures and valleys in which was born a true culinary excellence. A historical tour that also touches on the ancient tradition of the game of Ruzzolone and the many curiosities on regional cheese.
Fifteen types of cheese that offers Umbria: Pecorino di Norcia of the Shepherd; Pecorino di Norcia of the cheese, ricotta salata di Norcia; Caciotta truffle; Raviggiolo; Pecorino matured in barrels; pecorino in the pit; Cheese stuffed, mixed cheese or Caciottone; Caciotta; Umbrian Pecorino Subasio; Roccaccio; Ruzzichella; twin-jet and Grello.
This book analyzes the organoleptic characteristics, the techniques of seasoning and the right way to store, cut and serve cheese.
Umbria Cheese is enriched by four recipes copyright of famous chefs who offer a full menu made of cheese. It starts with an appetizer of "Ricotta and winter salad" by Nicolas Bonifacio. Giancarlo Polito offers an intriguing first course of "Ravioli in small orange duck sauce and pasta with pecorino aged in sour cherries." Flavio Faedi suggests a second of "Char's Black with cottage cheese made from raw milk of the shepherd." And Paul Trippini ends with a dessert of "iced soufflé with cottage cheese and dried fruit with bitter chocolate sauce and cinnamon."
The guide traces the historical tradition also in 15 other recipes suggested by journalist Rita Boini and chef Linda Boncini. The many proverbs and aphorisms on the cheese "seasoned" the pages of the publication, which is also the first regional mapping of the producers, with a special section dedicated to companies: 50 addresses counted with the collaboration ONAF and associations. The information sheets are completed by telephone and e-mail and QR code, the two-dimensional barcodes that, via the internet, allowing you to directly contact firms.
The book is illustrated with original photos of Fabrizio Troccoli and archive material from the Umbria Region, the Tourist Service of the Nera Valley and the IAT of Orvieto. The graphic design was done by leZucche.
"Umbria Cheese" will be translated into English and presented in a series of events dedicated to gastronomy, in Italy and abroad. Starting from the next edition of the First of Italy in Foligno: Saturday 28 September, the presentation of the volume will be accompanied by tastings organized by the University of flavors. And the stand set up by Unicaumbria will be distributed postcards with recipes creative menu proposed by the Umbrian chef. Will also be organized for "educational" aimed at restaurateurs, especially those who have obtained the certificate of quality "Italian Hospitality" Unioncamere.
"Umbria cheese" also will be published online on Umbria Touring (www.umbriatouring.it) and typically Umbria (www.tipicamenteumbria.it).
