A taste of Italy

It’s true. Italians can do even cheese better than other countries, and these are some of the world’s much appreciated. From the Mozzarella to the Parmigiana, the Gorgonzola and the Asiago, and Fontina, and Robiola… too many for words. Most of these delicacies have been labeled as DOP products for their high quality, local production, and traditional recipes and towns are proud of being the place where cheese is produced.

Parmigiano

Say “Cheese”

Touring Italy you often find signs showing what is produced locally, which means that when tasting the cheese from a specific area, you need to look for the “DOP” seal to be sure you’re only tasting the original version of it. We partnered with some of the best tour operators from Italy to offer you a mind blowing experience in the world of Italian cheese, and you can’t miss it! Contact us for more info.

Burrata

About Cheese

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Pecorino Toscano

Pecorino Toscano

Pecorino Toscano, the oldest Italian cheese. Let’s learn some more about Italian cheese and why they’re worth a shot.

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Cheese in Veneto

Cheese in Veneto

Cheeses from Veneto. A selection of the most delicious cheeses from the North-Eastern regions of Italy.

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Misusing “Parmesan Cheese”

Misusing “Parmesan Cheese”

The Tuscan Muse writes: << Parmigiano-Reggiano is the correct name for what most Americans, Canadians and those from the UK call by the name

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