Entries by vodu

Five curiosities about cheese

30 November 2020 in /by

How good is cheese? A lot. How many enigmas surround such an ancient delicacy? An infinite number of possibilities. That’s why the Montasio Dop editorial team read them all – or nearly all- and gathered and picked for you the prettiest, most exclusive, and most amusing ones that will help us learn more about the […]

Say cheese! The real meaning of the famous sentence.

29 November 2020 in /by

We’re all smiling in the pictures. This, however, has not always been the case. Until the mid-nineteenth century, it was not common practice to smile for a photograph. According to historical records, the teeth first appeared in 1953. Instead, the first smiles appeared in the mid-1940s. What is the cause of this change? There’ s […]

The beauty of food, Montasio: a work of art.

27 November 2020 in /by

Let’s pretend we are in a museum. We’ve just walked down bright corridors lined with neoclassical sculptures. We have seen ancient ceramics, display cases completely covered with jewels. On the walls, ancient canvases depicting portraits of women, bucolic landscapes and still lives. We are literally breathing art. We are also surrounded by the genius of […]

Montasio traditions. flavors at high altitude

25 November 2020 in /by

Marika is well aware that vacation means outdoor activities for her family and husband. One of the reasons she married him was because of this. Since she was a child, she had admired her father’s image of an adventurous man, capable of overcoming adversity with a cheerful demeanor, perhaps for the journey through the Montasio’s […]

Montasio and innovation: the two sides of manufacturing.

16 November 2020 in /by

Marika and her family had decided to stop in Treviso for an aperitif during the aperitif time. The recommended places to visit in the Friuli Venezia Giulia region’s tourist brochure looked amazing, and the recommended shops looked like boutiques. Sara was overjoyed. Following the excursion to the Malghe del Montasio, a visit to Treviso seemed […]

4 things you want to know about Montasio cheese.

15 November 2018 in /by

Montasio Pdo is a cooked curd, semi-hard mature cheese, with regular small eyes overall, this is well known, and nonetheless, some peculiarities of this Italian food excellence remain mostly untold. First, the Montasio cheese is named after the plateau of the same name located in the Friulian Mountains. Therefore, it is widely believed that the […]

5 unique places to eat Montasio cheese: the ranking.

10 November 2018 in /by

Precious moments stolen from the everyday routine to have a break and relax mind and soul enjoying a small piece of Montasio Pdo. An excellence of Italy worth tasting in a unique scenery. Here follows the ranking of the weirdest “Montasio Moments”, to try at least once in life.   In a tree house. In […]

The autumn recipe with Montasio of Kitchen Trouble, food blogger

10 October 2018 in /by

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.   […]

40 grams of Montasio per day: prescription for healthy heart.

7 October 2018 in /by

Usual consumers of cheese have a reduced risk of cardiovascular diseases up to 18%, heart attacks up to 14% and stroke up to 10%. These are the findings of a study-research of the University of Soochow, in China, based on the monitoring of about 200 thousand people over a period of 10 years.   Many […]

“Pairings with Montasio Pdo: suggestions of the chef Cesare Gasparri”

4 October 2018 in /by

Cesare Gasparri (https://scuola.lacucinaitaliana.it/i-nostri-chef/cesare-gasparri) comes from Pesaro and after several experiences in the field of catering services, among others those in collaboration with prominent figures such as Gualtiero Marchesi and Luciano Tona, he moved to Milan to work for “La Cucina italiana” (The Italian Kitchen), where culinary tradition meets innovation and creativity. Today, the chef proposes […]