Typical Italian Food and Wine

Italian "Fossa Cheese" - Formaggio di Fossa

2008-12-12T18:31:31+01:00

The technique to ripe cheese into pits has unknown origins. However, this peculiar cheese is mentioned in two inventories of 1497 and 1498 from which it emerges that the cheese did not belong to the pit owner, thus proving the usage to rent the ripening pits. These same pits were used to ensile wheat to protect it against soldiers' robberies. Traditionally, cheese wheels were pitted late in August and September and pits were re-opened on the 25th November, St. Catherine's Day.
Pitting cheese during the autumn had two founded reasons. On one hand, the period of maximum milk production was (and still is, though to a lower extent) the spring-summer time due to a richer pasture and the need to turn milk into cheese and stock it for less productive months. On the other hand, one had cheese available also in winter, and as fresh and tasty as in summer.

The cheese appears strongly deformed with respect to its initial cylindrical shape due to the anaerobic fermentation process which makes its soften and, consequently, deform. Such deformation also depends on the fact that cheese wheels are pitted one onto the other. Even the cheese rind and texture are not distinguishable, both appearing compact and crumbly. The colour varies from white to straw; the initial mild and almost sweet taste gets increasingly spicy with a bitter after-taste. It has a special perfume recalling underwood humus.

The cheese going to be pitted is made of full-cream ewe's milk or added with full-cream coagulated cow's milk (max. 50%) - whether pasteurised or not. Its weight normally ranges from minimum 600g to maximum 1,800g. Before being pitted, cheese is allowed to mature for at least 30 days. The pitting period lasts 80 to 100 days. Some days after the pit closing (pits must be filled completely), oxygen disappears. This starts the process of anaerobic fermentation and the degradation of the lipid fraction with consequent formation of fatty short-chain acids and fermentation of the lactose, another essential element of the unique organoleptic characteristics of the "fossa" cheese.

Recommended for any diet and age, this cheese is featured by a protein content of 35-40% and a balanced content of fatty matters and mineral salts. It is easily digestible since fermentation turns part of both protein and lipid fractions (fatty substance) into easily assimilable elements. It also contains high concentrations of live milk enzymes.

It is used either as basic ingredient of typical Romagnese pasta dishes (cappelletti, passatelli, etc.) or, grated, as seasoning for first and second courses. It can also be tasted alone or with honey, fruit jams, balsamic vinegar, etc.
To be served with: red vintage wines, raisin wines and Marsala.

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The Legend of Lacryma Christi Wine

2008-12-06T11:31:25+01:00

In the Campania region of Italy there are many stories about food and wine. Lacryma Christi means "Tears of Christ." Tradition has it that, when Lucifer was cast down from Heaven, he descended to Vesuvius (the infamous volcano that destroyed Pompeii). Once there, he began to destroy everything. At the sight Christ began to weep. One of his tears fell on the lava and caused a vine to grow. This vine produced the grapes from which the wine is created. Another legend of the tale states that when Jesus ascended into heaven moved by the beauty of the Bay of Naples beneath him and cried. A third version of the story states, that when Lucifer was expelled from Heaven, he grabbed a chunk of Paradise and carried it with him as he fell. He dropped it on the coast of Italy at the foot of Vesuvius, where it framed the bay of Naples. Vesuvian wine has been enjoyed since ancient times. Evidence of the area's delight in wine was preserved by Vesuvius' lava. It is said that even the god Bacchus found pleasure in the abundant wine and the company of those who lived at the foot of the volcano. Ironically, while Vesuvius destroyed towns, its lava made the soil fertile. It produces dry and sweet white and reds wines.. Lacryma Christi is a pale straw color with green tints. It has an abunance of fruit on the nose, with aromas of peaches and lemons. Can be dry and friendly too. It is balanced with flavors of peaches and almonds. Pair it with grilled chicken or pork.

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About PIUBUONO Blog

2008-12-04T21:08:51+01:00

Hello everyone,
PIUBUONO is designed to present the typical Italian products (foods and wines)
through their history, curiosities, as are produced by those who are produced and how they can be eaten.
Publish from time to time so many topics that we hope are interesting.

Thanks to all.

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