Made in Malga 2018 Montasio POD Events

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Made in Malga 2018 Montasio POD Events

Fifty Alpine cottages and four-star chefs from Friuli Venezia Giulia: a cross-border project involving Alpine cottages of Friuli and Carinthia aimed at the promotion of local products.

This is the theme of the training in which took part-among others-chefs like Antonia Klugmann, Fabrizia Meroi, Ana Roš, Emanuele Scarello and Alessio Devidè.

  • Malga Montasio in Sella Nevea (Ud), together with the Chef Emanuele Scarello – 2 September. The chef proposed a gastronomic itinerary through two dishes able to add value to products deriving from Alpine cottages.

The project Made-MADE is the name and acronym for Malga (Alpine cottage) and Alm Desired Experience-will gain a huge reputation. First of all, it is a serious project, well-developed and financed through the Interreg cross-border cooperation program involving Italy and Austria thanks to the collaboration of important institutions, such as Consorzio di Promozione Turistica del Tarvisiano, the municipality of Hermagor-Pressegger See and Ersa, the agency for rural development. About fifty Alpine cottages of the two countries are involved in the realization of the project, which are selected whilst having as primary objective the supply of integrated and sustainable tourist services with an eye keen on natural environment and biodiversity as key elements strictly connected to a natural, cultural and environmental heritage. The thread, essential to connect this network effectively, goes through activities such as trekking, cycling tourism and wellness, but promotion of quality dairy production and an original wine and food offer, too. https://reportergourmet.com/106814/made-malga-and-alm-desired-experience-come-le-malghe-incontrano-lalta-cucina.html

The autumn recipe with Montasio of Kitchen Trouble, food blogger

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Eleonora Rubaltelli, alias Kitchen Trouble, combined the most typical autumn savors, like mushrooms and pumpkins for a dish that revolves around delicacy of Montasio Pdo cheese.

This is a first course recalling mountain aromas and providing important nutrients such as proteins of cheese and the potassium of pumpkin.

Let us discover together Eleonora’s recipe.

 

Pumpkin Gnocchi (Dumplings) on Montasio Cheese Fondue with Mushrooms and Cashew Nuts

Dumplings:

500 g Pumpkin

100 g Wheat

1 Egg

Salt

Fondue:

235 ml Milk

50 g Butter

20 g Wheat

300 g Montasio

Salt and Pepper

1 Clove of garlic

2 Sprigs of rosemary

150 g of Pioppini mushrooms

100 g Cashew nuts

Proceeding

Cut the pumpkin into pieces removing skin, filaments and seeds and bake at 180° for 20 minutes. When the pumpkin is ready sieve the flesh, or mesh it with a potato masher, then mix with the sieved flour, egg and salt. Knead the mixture to obtain a semi-solid and easy-to-work compound. Let the mix rest at room temperature covered with a clean cloth for at least 10 minutes. Create thin strips and cut small bite-sized cubes of about 1.5-2 cm. Now pass dumplings-one to one-on the prongs of a fork or use the special gnocchi board for pressing the classic marks into the dumplings. Then lay them on a floured cloth. Now pumpkin dumplings are ready to be cooked in abundant boiling salted water.

Montasio fondue:

First, heat the milk in a small pot; melt the butter in another pot. When butter is melted add the flour and mix until the two compounds are well melted creating the roux. Add the hot milk and whisk energetically, then add the cheese cubes and stir until obtaining a velvety and smooth cream.

Heat the oil with the clove of garlic and sprigs of rosemary in a pan. When oil is at temperature, add the-previously cleaned and cut-mushrooms. Cook for about 5 minutes.

Use another small pan to brown the cashew nuts. Then place them on a chopping board and mince them roughly with a knife.

Now arrange the dish: drain the pumpkin dumplings, put them in the pan with the mushrooms, and saute them for 1 minute, then turn off the stove.

Ladle one spoon of fondue on a flat plate, and then add the dumplings and some mushrooms. Complete the dish with crumbled cashew nuts and a little oil. Serve and eat hot.

Caseus Veneti – 2018

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A contest promoted by Consortia of PDO cheeses aimed to enhance taste and excellence of the dairy sector of the region and the nearby Veneto. Guided tastings, pizzas with PDO products, market shows, cooking shows with famous emerging chefs and many appointments with territory’s products.

You can find the complete program at the following link: http://www.caseusveneti.it/il-programma/

 

Montasio is on the forefront as MAIN SPONSOR of the event, here follow the scheduled activities:

29

Sabato

  • Saturday, 29 at 2:00 pm CHEESES LIVE – learning from master cheese-makers – EDUCATIONAL CHEESE MAKING OR EXCELLENCES FROM VENETO with MONTASIO PDO – in the Villa’s front parterre
  • Saturday, 29 at 4:00 pm FAME – Cooking show – Shapes of taste – The chef, Samuele Silvestri, interprets Montasio PDO – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
  • Saturday, 29 at 17.15 PIZZA WITH PDO – 7 pizzas x 7 PDO cheeses + 1 STG – Pizza with Montasio PDO and Prosecco DOC. Guided tastings – Barchessa della Villa – In company with the world champion Gianni Calaon and Manuel Baraldo – In collaboration with the Consortium Prosecco DOC – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
30

Domenica

  • Sunday, 30 at 3:00 pm TASTING AND COMBINING – Degustation with Veneto Pdo cheeses – “A CHEESE MOUNTAIN”: MONTASIO PDO, Monte Veronese PDO and wines of the Consortium Asolo Montello – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
  • Sunday, 30 at 4:30 pm THE GIANT FRICO delicacy based on processed Montasio Pdo – DEGUSTATION OF FRICO in collaboration with the Association Friends of “La nostra famiglia” (Our Family) of Serpo – in the Villa’s front parterre

 

GIANT frico with Montasio PDO

 

Every day from 10:00 am to 7:00 pm the market show Excellences to bring home…

Many of our associate members are there with their Montasio PDO…http://www.montasio.com/members/

In the PDO corner we are pleased to invite you in the stand of Montasio PDO cheese for a free presentation and degustation of our cheese – in the monumental riding stables

 

September appointments with Montasio Pdo

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Stops in the major Italian cities to spread knowledge, delicacy and authenticity of Pdo from Friuli.

 

The tour of tastings and aperitifs conceived by the Consortium for the protection of Montasio Pdo aims at giving value to quality and authenticity of this excellence outside the region. A journey that covers many cities in the north of Italy giving the chance to taste Montasio paired with refined wines from Friuli and Prosecco.

“A pairing that many sincerely like-says Martina Cavedon, marketing manager-and that, in the last months, has been welcomed with enthusiasm. I think of the suggestive matching of fresh and semi-aged Montasio with the splendid still Ribolla Gialla of Scarbolo and the magnificent extra-mature Montasio Stravecchio aged for over 3 years combined with the prestigious Schioppetino of the same year, of Scarbolo Sergio winery from Cividale del Friuli”.

Tastings are satisfying thanks to the guide of an expert from the National Organization of Cheese Tasters (Onaf, Organizzazione Nazionale Assaggiatori di Formaggio), who leads the public at the discovery of scents, as well as tactile and taste-olfactory sensations of this cheese.

“Cheese is a fascinating product and deserves an analytical and emotional approach, the President of the Consortium, Maurizio Masotti, says. Our goal is promoting quality cheese and its reputation even through tastings of our dairy production. Montasio is characterized by varied, specific scents influenced by the type of milk used, the processing and ageing. Moreover, by virtue of its intrinsic properties and nutritional characteristics, this is a versatile product you can enjoy throughout the day”.

Upcoming events

Thursday, 14 September, in Siena, after the Conference on the cork industry with Carlos Dos Santos, Chief Executive Officer of Amorim, you will enjoy an aperitif with a tasting of Montasio paired with good white and red wines from Montecucco. A concert by the Alpine choir of the Politecnico University of Milan will follow.

Monday, 17 September appointment at the International School of Italian Cuisine, Alma of Parma, with a special aperitif: Montasio cheese paired with the precious Prosecco and presentation of the book “The Universal Winemaker” (original title “Il Vignaiolo Universale”) of the series “Mestieri d’Arte” accompained by Cinzia Benzi, sommelier and partner of Identità Golose magazine.

20 September in Turin Montasio will participate in the Salone del Gusto. Tastings for the visitors’ delight will be available during the five days of the exhibition, until 24 September.

29 and 30 September Montasio will be undisputed protagonist of Caseus Veneti, XIV Edition of the Regional Contest of Cheeses from Veneto, which will take place in the wonderful setting of Villa Contarini of Piazzola Sul Brenta in the province of Padua. An unmissable event for cheese lovers. In fact, you will have the opportunity to meet a master cheese-maker, taste pizza with Montasio and be tempted by a giant frico. There will be enough for 1,200 people.

Montasio Stravecchio and wines of the Scarbolo Sergio winery protagonists in San Martino di Castrozza

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20 August, at the theater of the Hotel Majestic Dolomiti in San Martino di Castrozza, Montasio cheese went on stage for an aperitif organized for a group of CAI (Italian Alpine Club) members of Prato. Fresh and Mezzano Montasio with still Ribolla Gialla of the Colli Orientali del Friuli (Friuli’s Eastern Hills) by the Azienda Agricola Scarbolo Sergio (http://www.scarbolosergio.com/) and Montasio Stravecchio aged for over 3 years paired with Shioppettino of the same year of the Scarbolo winery as well were presented to the public. Participants were so delighted about the pairings that left the venue with the intention of proposing the combinations in their Region, too.

 

Serve me a risotto and I am happy!

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Sonia Paladini, food blogger, pronounces these words before starting to narrate her recipe for Risotto with Montasio and Chanterelles. 

A delicate first course, but full-bodied thanks to the presence of Montasio Pdo, which perfectly matches with the sweet, intense taste of finferli mushrooms. These are collected from July to September, and are perfect to flavor first and second dishes. Montasio, mountain cheese with a soft and delicate taste and a balanced composition: 32 – 36% water, 32 – 34% fats, 24 – 26% proteins, combines with this type of mushroom for a savory, healthy and refined first course.

Here follows the recipe of Sonia Paladini.

Ingredients for 4 persons:

  • 320 g of Carnaroli rice
  • 100 g of fresh Montasio Pdo
  • 100 g of fresh milk
  • 150 g of chanterelles
  • 1 clove of garlic
  • 50 g of onion
  • Extra virgin olive oil (to taste)
  • A drizzle of dry white wine
  • 1 liter of vegetable broth
  • Butter (to taste)
  • Salt (to taste)
  • Ground pepper (to taste)
  • Sprigs of parsley

Procedure:

First of all, the Montasio sauce: put 100 g of milk and 100 g of Montasio in a small pot and heat the two ingredients until they melt. Turn off the stove and chill the sauce in the refrigerator.

Clean the mushrooms: wipe them with a soft brush and rinse with current water. Dry them and remove the ends.

Clean the garlic cut in half and remove the green germ. Fry it in a non-stick pan with extra virgin olive oil. Cook chanterelles on a lively flame for a few minutes adding a little bit of broth. Then spice with salt and pepper.

Prepare a vegetable mixture: clean and chop the onion finely, fry it in a large saucepan together with extra virgin olive oil and butter.

Add and toast the rice, then soften with the white wine. Cook the rice adding hot broth little by little.

When rice is ready, add half of the Montasio sauce and a nut of butter, stir to cream it and let it rest-covered-for about one minute.

Prepare individual plates and embellish them with the remaining Montasio cream, mushrooms, a little oil and some sprigs of parsley.

Enjoy!

 

La foodblogger Sonia Paladini racconta la degustazione di Montasio Dop.

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Curiosità storiche e consigli per gustare al meglio questo buono e sano formaggio.

Di ritorno dalla degustazione di Formaggio Montasio Dop presso La Scuola di Cucina Italiana a Milano, la nota blogger appassionata di food & wine Sonia Paladini ha voluto raccontare sul suo blog l’incontro con il Montasio.

Secondo Sonia, il pregiato formaggio, è ottimo consumato grattugiato su paste e risotti o in aggiunta a minestre di verdure, perché in grado di esaltare i sapori di ogni singolo piatto. Il Montasio Dop si presta ad essere utilizzato per la preparazione di aperitivi rustici, ad esempio in aggiunta a salumi o polenta, ma anche per sfiziosi finger food, nei quali dare sfogo alla propria creatività, da abbinare magari a un ottimo calice di Prosecco Doc, come proposto durante la degustazione presso La Scuola di Cucina Italiana.

Durante la degustazione, è stato sottolineato come il Montasio Dop sia naturalmente privo di lattosio e abbia una composizione equilibrata (32 – 36% di acqua, 32 – 34% di lipidi e 24 – 26% di proteine). Inoltre, continua Sonia sul suo blog, l’assaggio di ricette a base di Montasio è stata accompagnata dal racconto della storia di questo storico formaggio, dal quale è emersa la passione per la natura e la montagna delle persone che realizzano questo prodotto. Il formaggio Montasio, la cui nascita viene fatta risalire attorno al 1700, deve la sua bontà alle particolari caratteristiche del suolo e del clima del Friuli Venezia Giulia e del Veneto Orientale nel quale viene prodotto e alla maestria dei casari, che nei secoli si sono trasmessi, di padre in figlio, le competenze del mestiere. A vigilare sulla tipicità del Montasio Dop è, dal 1984, il Consorzio Tutela del Formaggio Montasio (http://www.montasio.com/il-consorzio/).

“Un ottimo compagno di viaggio tra i sapori”, questa la definizione che Sonia dà del formaggio Montasio. Concedersi un pezzettino di Montasio a merenda o dopo l’attività sportiva, diventa una piccola coccola quotidiana, perché, prosegue Sonia, “Volersi bene è la priorità e la condizione necessaria per volerne anche agli altri”.

Per saperne di più sul racconto di Sonia alla degustazione, seguite il Montasio sul profilo Instagram ufficiale: https://www.instagram.com/formaggiomontasio/

Festa del Formaggio a Malnisio: il meglio della produzione di Montasio Dop

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Proclamati i vincitori del sedicesimo concorso interregionale del Montasio Dop i cui produttori sono stati premiati domenica 8 luglio durante la storica “Festa del formaggio” a Malnisio che proseguirà fino al 15 luglio prossimo.

Parole di entusiasmo e soddisfazione sono state espresse dal responsabile del Gruppo festeggiamenti di Malnisio, Enore Zuccolin che ha sottolineato l’ottimo riscontro con un numero sempre crescente di caseifici in gara. 27 i partecipanti distribuiti fra le due regioni di produzione del Montasio Dop, Friuli Venezia Giulia e Veneto Orientale.

Premiati i primi tre classificati per il miglior Montasio, per ogni tipologia di stagionatura: fresco, mezzano e stagionato.

Nella categoria “Fresco” a primeggiare è stato il caseificio Della Savia di Basiliano (UD) con il casaro Silvano Della Savia; secondo il Caseificio sociale di Coderno (UD) con Nezha Hamdi; terzo il caseificio Sociale di Cividale/Valli del Natisone con Giovanni Buttolo.

Per la categoria “Mezzano”, si è distinta la Parmalat – Latterie Friulane di Campoformido, (UD) con il casaro Franco Della Mora; secondo ancora il caseificio Sociale di Cividale/Valli del Natisone con Giovanni Buttolo e terza la Latteria Sociale Turnaria di Maron di Brugnera (PN) con Giovanni Gardenal.

Per la categoria “Stagionato”, si è distinta ancora la Parmalat – Latterie Friulane di Campoformido, con il casaro Franco Della Mora, secondo il caseificio Artelatte di Ovaro (UD), con David Urban. Questo è Montasio PDM – prodotto di montagna – dove tutta la filiera produttiva, l’alimentazione delle bovine, la materia prima e le fasi di trasformazione e stagionatura, avviene in territorio montano; terze le Latterie Venete di Vedelago (TV) con Emanuele Bizzotto.

La giuria composta da esperti caseari e tecnici qualificati ha esaminato il prodotto sotto diversi aspetti e caratterizzazioni valutando il formaggio per le sue caratteristiche aromatiche, i profumi, i sapori, i colori, evidenziando delle punte di eccellenza che hanno saputo distinguersi per qualità e “bellezza”.

A presenziare alla manifestazione il neoassessore alle risorse agroalimentari del Friuli Venezia Giulia, Stefano Zannier il quale ha ricordato quanto sia prioritario e fondamentale la valorizzazione di questa eccellenza, il presidente del Consorzio di tutela del Montasio Dop, Maurizio Masotti, il presidente dell’Associazione Allevatori Regionale, Renzo Livoni e il presidente dell’organizzazione di Malnisio, Omar De Pol.

Sempre apprezzatissima la degustazione guidata aperta a tutti che ha coinvolto un’ottantina di persone particolarmente attente e interessate all’iniziativa.