Fresca Italia Inc.

The practice of wrapping cheese in leaves is a centuries old tradition. Perhaps originally used to protect young cheeses from the elements, enterprising cheesemakers soon realized that the leaves also provided not only a visual appeal but also imparted unique flavors to the cheese. This is certainly the case with our new goat robiola from Piemonte in Italy's northwest corner. Here leeks are wrapped around a soft, goat cheese which lend their slightly spicy, green notes to the pungent cheese

Summer truffles are here!

It's been a long while since we've seen the Fiorito, the delicate creamy goat cheese from Basilicata, but soon it will be making its triumphant return to the USA. The big news about the Fiorito is that it's now being made by Fresca Italia at our new facility in Basilicata! Working in conjunction with master cheesemaker Giovanni Samela, Fresca Italia has built a new facility complete with an aging room to produce traditional and innovative cheeses from the region. Stay tuned for more information....and for the lovely little Fiorito, available in its natural state or wrapped in cherry leaves.

Pecorino di Filiano has a long history in Basilicata but cheesemaker Giovanni Samela is now crafting it in a brand new facility! The whey leftover from the cheesemaking process is saved for Ricotta Dura, another traditional and treasured dairy product from the region. While Samela certainly isn't the only one who makes Ricotta Dura, his is the best we've ever tried an we're eager to have it back. On a recent visit to Samela, we discovered young wheels of cheese and cones of ricotta aging for us.....coming soon to Fresca Italia!

Our dear friend from the Truffle Cheese Shop, Karin Lawler, spiced up the classic Silver Spoon's recipe for Rustic Vegetable Pie to include a few of our products. Check it out! Rustic Vegetable Pie with Anfosso Red Pepper Pesto... There are many Italian, vegetable pies. One of our favorites comes from cookbook, The Silver Spoon by Phaidon Press. This is a collection of traditional, Italian recipes. We have made their vegetable pie many times and have translated the many penciled notes from the margins into this one recipe. Perfect with whatever vegetables you have on hand, this can be a great side dish or a meal in itself. 2 cups all purpose flour, plus extra for dusting 1 cup white wine 1 tablespoon olive oil 1 package frozen, chopped spinach- cooked, drained and squeezed dry (really dry) 2 pounds Swiss Chard- blanched, drained and squeezed dry (really dry) 2 tablespoons butter, like Rodolphe Le Meunier’s Beurre de Baratte, plus extra for greasing 1 egg cup heavy cream cup grated Pecorino Romano 1 bunch thyme 1 jar Anfosso Red Pepper Pesto Add a pinch of salt to the flour and form a mound in a large bowl. Make a well in the center of the mound and pour the wine and oil into it. Using your fingers, gradually work the flour into the liquid, working from the center outward and gradually incorporating the flour into the dough. Knead the dough lightly until it forms a smooth ball. Wrap in plastic and refrigerate for 30 minutes. Melt the butter in a skillet. Add the spinach and chard to the butter. Add the cream and Pecorino. Add salt and pepper to taste. Cook for 5 minutes over low heat, stirring often. Remove from heat, stir in the egg and set aside. Preheat the oven to 350F. Butter a tall-sided pie plate or tart pan. You can even use a 9x9x9 baking pan. Remove the dough from the refrigerator and cut into two pieces, one slightly larger than the other. Place the smaller piece in the refrigerator. Roll out the larger of the two until it is just larger than the diameter of the pan. Place the dough carefully into the pan, allowing it to fold over the edges. Next we make layers. The bottom is a generous heap of vegetables, then a generous heap of red pepper pesto and Pecorino. Repeat until you are out of ingredients. Press down each layer gently as you go. Roll out the second ball of dough and cover the pie. Roll the edges of the bottom layer of dough over the top layer and pinch together as you go. Brush the top of the pie and sides with an egg wash (1 egg, beaten with a bit of warm water). Prick the top of the pie with a fork. Bake 1 to 1 hours, until the top is golden brown. Let sit 30 minutes before cutting. Serve hot or cold.

Cheese. Eat it. Love it. And wear it! Happy Halloween from Fresca Italia! http://www.cheeserank.com//best-cheese-inspired-halloween-

It's about time.

They're baaaaaack!

http://insidescoopsf.sfgate.com//dopo-in-oakland-makes-a-/

Bon Appetit says that RODOLPHE LE MEUNIER's butter is one of the best. We say that it's THE best! http://www.bonappetit.com//ingredi/article/cultured-butter

Congratulations to our Castelmagno producer, La Meiro - Terre di Castelmagno, on their first place win at 2015 Italian Cheese Awards! We've just received a shipment of Giorgio and Andrea Amadeo's amazing cheese so contact us today! https://www.facebook.com/lameiro.terredicastelmagno

Very fascinating article about Parmigiano Reggiano. And lovely photos to boot! http://roadsandkingdoms.com/2015/the-king-of-cheeses/