Qu_84

DIC.GEN 2015

brand Qualitaly particularly suitable

for the preparation of risotto. Sensory

analysis milled rice comes with grains

characteristic of the variety, color

characteristic of the type of processing,

odor typical and characteristic taste

without extraneous notes or signs of

infestation, current or recent, from

insects and rodents; or smell moldy; or

smell of smoke; or rancid or stale; or

any other smell, color or flavor intense,

unpleasant, though not due to a perfect

state of preservation.

It is packaged in heat-sealed vacuum

bags placed in cardboard boxes from

1000 grams. Shelf life, 26 months from

date of packaging.

AT PAGE 24

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Cook Author: Danilo Angè - Milan

Ingredients for 4 people:

G Carnaroli rice 320;

Vegetable stock;

G shallots. 100;

Peaches g. 400;

Cinnamon stick n. 1;

Marsala virgin l. ½;

No golden apples. 2;

G powdered sugar. 50;

Parmigiano g. 100;

G butter. 80;

Extra virgin olive oil;

Salt and pepper

Procedure:

Peel the shallots, cut into julienne, put

it in a microwave container, cover with

oil and cook for about 7 minutes. Allow

cooling, strain and storing the oil.

Peel peaches, cut them into pieces,

cook in the oven for 4 minutes with the

cinnamon and blend them to the mixer.

Depriving apples cored, cut into thin

slices, sprinkle with icing sugar and dry

them in the oven.

Pour the Marsala wine in a saucepan

and let it reduce to low heat until a

quarter of the initial weight.

Put the rice in a ceramic container

with oil flavored with shallots, add the

stock and cook in the oven for about

9 minutes, stir in butter and Parmesan

cheese.

Pour the rice into serving dishes and

complete with peach salsa, with the

reduction of Marsala and the cips apple.

AT PAGE 26

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BY ANNA MUZIO

What is the cheese that knows no crisis,

and even earns praise and connoisseurs

up and down the boot (and abroad)? It

is the Gorgonzola. Started from a town

on the outskirts of Milan, Italy’s most

famous blue cheese has earned third

place in the time between cheeses from

cow’s milk in the panorama of Italian

DOP, after the two more famous grains.

It is also the only cheese that has not

suffered declines in 2013, has indeed

seen slightly increase production. And is

also known outside the country: in fact

figure in the top four cheeses exported

abroad.

Gorgonzola is a raw cheese straw-

white, with green streaks due to the

process of marbling the formation of

mold. It is produced with pasteurized

milk from stables located in the area of

origin (some provinces of Piedmont and

Lombardy), with the addition of lactic

acid bacteria and selected molds. The

seasoning for at least 50 days for the

sweet type and up to 80 days for the

spicy kind.

ON THE TABLE AND IN THE

KITCHEN. In catering has now

surpassed the boundaries of local

consumption in Piedmont and Lombardy

(where you can not miss on the plate

of cheese) to extend throughout the

boot and all types of restaurants, from

pizzerias to star.

“There are three types of Gorgonzola

- explains Fiorenzo Santini, CEO of

Speca Alimentari of Verbania, one of

the provinces affected by the production

and true connoisseur of the product -

the dry, cured for at least two months,

much used by pizzerias because wets

less pasta, the medium used for the

processing of first dishes and fillings

in restaurants and the creamy, that is

proposed in the cheese board. The

consistency is essential, and essentially

depends on the curing but also on the

type of enzymes used. Connoisseurs

know that the quality of Gorgonzola

should have a creamy consistency, but

should not be too soft; should neither

stand, nor assign or slipping too much. “

How is presented in the table? “A quality

within Gorgonzola cheese is tasted

halfway through - Santini continues

- after the first of the most seasoned

and fresh and tasty. According to me it

should not be accompanied by honey

or jam, because it has a uniform taste,

cheese is a living alone.”

Gorgonzola has few real “competitors”;

in Southern Italy, however, is often used

in pizzerias, the Bergader, a German

cheese marbled green with a very strong

taste that once was often “doomed”

to gorgonzola. “But those who feel it

understands the difference and change,

as he told me a pizza of Naples,” said

Santini.