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Explore Italian Artisanal Cheese, Cuneo and more!

from Leite's Culinaria

Baked Ricotta

Baked Ricotta Recipe - can be served on its own or as part of an antipasto. You can eat this dish hot, but it has more flavor once cooled. From the cookbook "Four Seasons: A Year Of Italian Food" - posted on Leite's Culinaria

from Martha Stewart

Antipasto

Antipasto Platter - Martha Stewart Roasted red peppers, radicchio di Treviso, separated into leaves, figs, artichoke hearts, mozzarella cheese, Pecorino cheese, provolone cheese, air-dried sopressata, refrigerator-dried sopressata, pepperoncini, mixed olives, peppadew peppers, salami, prosciutto

La Latteria offers high quality artisanal Italian cheeses, produced locally. Website: www.lalatteria.co.uk Email: info@lalatteria.co.uk

from Travel with Kat

Top Ten - Best Things to Eat in Italy

From artisan gelato to fresh, home-made pasta, Italian cuisine is renowned the world over, but beyond the pizza, pasta and ice cream, there’s a never-ending gastronomic journey to discover including superb cheeses, succulent roasts and legendary desserts. I’ve been visiting Italy for many years now and whenever I go and in whichever part of the country I am in, I know I am going to eat well. In no particular order, here’s my top 10 of things to eat in Italy and where to eat them..

Pecornio Foglie di Noce is a pressed sheep's milk cheese from Tuscany. While aging, the wheels are wrapped in walnut leaves and rubbed daily with olive oil, imparting a tremendously satisfying flavor and hint of black walnut. Hearty and rustic, Pecorino Foglie di Noce is visually striking, versatile, and absolutely delicious. Pair this cheese with crisp, dry Italian white wines, Sauvignon Blancs, or light to medium-bodied reds.

"The Recipe That Changed My Life" ((Hmmmm...we shall see in the morning. It's on the island rising as I type. Flour, water, yeast, salt...rise over night for 12 hours. I'm a sucker for a bread that's Crusty on the outside, and has that chewy deliciousness on the inside - and it has been, as of yet, hard for me to recreate))