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CAPRINI E BIRRA DI TRITICALE

Sunday, June 6

Visit the dairy farm in Santa Margherita
Ville di Corsano (SI)

Meeting open to all, and taster and an opportunity to meet new friends interested in the world of cheese and local food.



LUNCH:
tasting goat cheese from raw milk of different types in combination with beers Franco Fratoni and in particular with the beer produced with triticale triticale of Santa Margherita.

It 's a first experiment farm of beer, a beer brewed with raw materials of local farm.


Reservations Thursday, June 3
by calling or writing to firenze@onaf.it 338.9103413



Directions to Santa Margherita
http://www.poderesantamargherita.it/Come% 20arrivare.htm

An article on 'company
http://www.winesurf.it/index.php?file=onenews&form_id_notizia=522

Santa Margherita on FACEBOOK

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ASD

IL SOLE D'ORIENTE
Danza del Ventre
Via Cesare Battisti, 20
32032 FELTRE (BL)

E-mail: ilsoledoriente.feltre@gmail.com
Tel. 333.8630535
Riferimento: Eliana Stella

La danza del ventre come fascino della mente e del corpo. Il movimento per il benessere e la salute, la concentrazione per una vita semplificata.

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Cena di Formaggi

Cuisine Restaurant Olga Tempestini
invite

A WHOLE CHEESE

May 18, 2010 21:00

Restaurant at OLGA,
Via Montalbano, 6
Carmignano (PO)

evening's menu
Chupa Chups Welcome

Starters:
almond tart with Gorgonzola and Pecorino Toscano Vegetables
chips with cream of beans
Fantasy dumplings Puzzone Moena
Swivels semolina
Roquefort Cream of Tomato Ricotta

First: Tasty crepes
to Valtaleggio
and Radicchio Risotto scented Fiore Sardo and Eggplant

Seconds: Small
Capra Langa soufflé on a bed of vegetables
rolls and raw Dobbiaco the Tricolore with Parmigiano
Stravecchio

Dessert: Ricotta Blueberry Cream

Daddolata fruit



In conjunction wines Carmignano.
€ 30.00 Cost of the evening,
is required at booking or
Cuisine Restaurant Olga 0558712028 0574466671 Tempestini

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Eating well and healthy with Vincenzo Boffi,

Lo chef direttamente a casa, per preparare cibi sani, pur se particolari ed elaborati, in tutta sicurezza grazie alla professionalità. È la proposta dell'associato Asslib Vincenzo Boffa, chef.

Pranzi e cene a domicilio

Buffet- Rinfreschi per ogni avvenimento
Catering
Privè - cena sportive- cene aziendali
Feste in villa o baita di montagna
Si ascoltano le vostre Richieste - Sostituzione cuoco

VINCENZO BOFFA
Chef a domicilio
38050 Imèr di Primiero (TN)
Trentino Alto Adige
Italia
sito: http://www.urgecuoco.it/
e-MAIL: info@urgecuoco.it
Telefono:
+39.0439.678100
+39.347.8896118

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The ten rules to promote a healthy and complete
consume a little of everything
2 and reduce the intake of fats add flavor without adding salt

3 4 5 limit the sweet
increase the consumption of grain products, 6
abound in the consumption of vegetables, fruit and potatoes, use a few
7 animal protein, drink sensibly
8, 9
frugal but frequent meals, 10
preparing dishes using techniques that enhance the taste, but without altering the substance

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Video sulla nostra visita a Paugnano

thanks to Flavio Vitiello has incorporated them in his blog
http://www.kebuono.com/fare- spesa/produttori/370-podere-paugnano

a video on visit to Paugnano

***

Porcu's family since the 70s has been established in Paugnano Farm, near Radicondoli (Siena), bred Sardinian ewes.
last few years have achieved organic certification and started to produce cheese from sheep with excellent results. To mention the Marzolino Lucardo produced according to a traditional recipe with raw sheep milk and vegetable rennet.
They sell their products in the store at the company in some markets and producers.
holding is also an active farm .

Podere Paugnano
Radicondoli (Siena) Tel 0577 793027

www.poderepaugnano.it

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Provolone del Monaco Dop

Provolone del Monaco DOP

From: http://www.politicheagricole.gov.it/Comunicazione/Comunicati/20100211_Provolone_Monaco_DOP.htm

( Link to REGULATE )



"This award recognizes a product inextricably linked to traditional territory and confirms the excellence of a sector of vital importance such as milk, which marked the history of our food."

Minister of Agriculture and Forestry Luca Zaia welcomes the inclusion of the name Provolone del Monaco DOP in the EU's Official Journal (Series C 140, 20.6.2009).

Provolone del Monaco is produced in some municipalities of the province of Naples. This is a semi-hard cheese made of spun paste and aged for at least one hundred eighty days.

Its specificity is the result of a combination of factors peculiar to the Lattari Mountains, on the Sorrento Peninsula, in particular sensory characteristics of milk, produced exclusively from cattle raised on the territory of the transformation process that reflects today craft traditions, passed down from generation to generation, and the particular climate that characterizes the work of and seasoning.

The member companies of the Association are proposing 13, and produce 22 thousand pounds a year.

The name "Provolone del Monaco" dates back to ancient times and is closely linked to the way in the past, this cheese was transported for sale to the market in Naples. Due to the imperviousness of the links the best way to reach Naples was that of the sea: a long and arduous journey that began in the middle of the night. The provolone were loaded onto boats and oars for the farmers dry the sea and the night they would cover with a large cloak similar to the clothes worn by monks. Since then the name has always been Provolone Monaco.