Provolone Piccante by Ghidetti ITALY
Product Details: #059077, 2/11 Lb

Stretching Through Generations
 

The Ghidetti family has specialized in making artisanal Italian cheeses for three generations. Ghidetti Provolone Piccante strictly adheres to the Consorzio Tutela Provolone’s governing guidelines, enabling their use of the official Provolone PDO label.

Part of the “stretched curd” paste filata family, this Italian staple is made with whole cow’s milk, solely from the restricted Provolone production area. Ghidetti’s Master cheese-makers expertly form the “dough” into the traditional Provolone shape and through skillful curing techniques achieve a full, pleasingly buttery-sharp flavor and distinctive semi-firm and smooth texture. 

Application: Provolone Piccante is a versatile cheese that can be grated, shredded, sliced, cubed and melted and goes well when mixed with other Italian cheeses, especially Mozzarella. It adds zest to sandwiches, salads, baked dishes, pizza, pasta, bruschetta, omelets, potatoes and chicken. It goes well with olives, tomatoes, salumi and fruit, notably pear and grapes, 

Pairing: Works very well with light to medium bodied, fruit forward wines like Chianti or Beaujolais. For beer, an Italian lager is a natural choice.
Traditional Allioli, Nature Tarrae SPAIN
Product Details: #563922 | 6/5.1 FL OZ

Perfect pairings

The origin of Allioli dates back to at least the 1st century AD when Roman philosopher and author Pliney the Elder wrote of a sauce made simply of ground garlic, oil and a little vinegar. The Allioli tradition continued to expand throughout the Mediterranean Basin and today it remains a mainstay of Mediterranean cuisine.
 
Nature Terrae sources only the finest ingredients for their Allioli sauce. Garlic and oil are crushed together into an authentic creamy texture and only all natural ingredients are added to enhance creaminess and flavor.
 
Nature Terrae Traditional Allioli is ideal on sandwiches, for grilled meats and fish, or as a dipping sauce for cheese and vegetables.


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