Ricetta pasquale: Gubanetta di pasta fresca alle erbe e formaggio Montasio

GUBANETTA OF FRESH PASTA WITH HERBS AND MONTASIO CHEESE

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Easter, as we all know, is a celebration of flavours and traditions. In Friuli Venezia Giulia, in particular, the table is filled with delicacies that tell stories centuries old. Among them stands out the gubana—a rich and enveloping dessert, symbol of festivity and togetherness, lovingly prepared and passed down through generations.

This year, to celebrate Easter with a touch of originality, we’ve reimagined this tradition by creating a savoury version: the gubanetta salata, designed to enhance the authentic flavours of our region. Our gubanetta brings together the aromas of spring, fresh herbs from the meadows, and the intense taste of Montasio cheese.

 

Ingredients for 4 servings:

150 g semi-aged Montasio cheese
100 g fresh ricotta cheese
20 g aged Montasio
200 g herbs (nettle, mint, chard, dandelion)
200 g flour
2 eggs
salt, pepper, butter, extra-virgin olive oil

 

Start by preparing the dough: mix the flour with the eggs, a pinch of salt, and a tablespoon of olive oil. Knead until you get a smooth ball, wrap it in cling film, and let it rest for one hour. In the meantime, prepare the filling. Blanch the wild herbs in salted water, cool them quickly in ice water, drain, and chop finely. In a bowl, mix the herbs with ricotta, cubed Montasio (aged 5–10 months), salt, and pepper.

After resting, roll out the dough into thin sheets and arrange strips of filling across the surface. Roll it up to form a long cannellone, then shape it into a spiral. Place the gubanetta on a baking tray, sprinkle with butter flakes and grated aged Montasio (over 10 months), and bake at 180°C (350°F) for about 10 minutes.

While it bakes, prepare a delicious sauce: in a bowl, whisk together a spoonful of boiling water, the remaining grated Montasio, and a knob of butter until creamy. Serve the gubanetta on a bed of this sauce.

 

A dish that speaks of home, family, and timeless traditions—perfect for making your Easter lunch extra special with the authentic flavour of Montasio cheese.

Happy Easter from Consorzio per la Tutela del Formaggio Montasio!

Menu per due al sapore del formaggio Montasio per San Valentino

Valentine’s Day starring Montasio cheese: a heartwarming menu for two

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This Valentine’s Day, take the opportunity to celebrate love in all its forms. And what better way to do that than by preparing a special dinner, made with love?

A menu starring Montasio, a cheese that has been enchanting taste buds for centuries. Its soft texture, delicate aroma, and rich, enveloping flavor will set the perfect scene for a romantic evening.

We’ve selected three recipes to create a complete dining experience—one that will melt hearts and delight the senses.

 

Montasio Stravecchio & Rosemary Bites

A simple yet irresistible appetizer, perfect for kicking off your romantic dinner.

Ingredients:

  • 30 g flour
  • 1 egg
  • 60 g of grated Montasio Stravecchio
  • 30 g melted butter
  • 25 g semi-skimmed milk
  • 1/2 tablespoon dried rosemary
  • pepper

In a bowl, mix the flour with the Montasio Stravecchio. Add the melted butter and stir until fully incorporated. Beat in the egg, then slowly mix in the milk until smooth. Finally, add the rosemary and a pinch of black pepper.

Transfer the mixture into a piping bag and fill heart-shaped molds (or use mini muffin tins if you don’t have heart-shaped ones). Bake at 180°C for 20 minutes, then increase the temperature to 220°C for another 4-5 minutes until golden and crispy. Serve warm or at room temperature.

For a twist, try replacing the rosemary with crushed pink peppercorns or simply enjoy them plain!

 

Beef Rolls with Fresh Montasio & Polenta Hearts

A rich, flavorful main course that brings together the savory taste of beef, the creamy softness of Montasio, and the comforting crunch of polenta.

Ingredients:

  • 6 thin beef round slices
  • 6 slices of Montasio Fresco cheese
  • 3 Speck slices
  • 2 sprigs of rosemary
  • 2 sprigs of rosemary
  • ½ glass of dry white wine
  • salt
  • 4 slices of pre-cooked polenta

Lay out the beef slices, gently flatten them, and place a slice of Montasio on each. Roll them up and wrap each one in half a slice of speck, securing with a toothpick. Use a cookie cutter to cut the polenta into heart shapes.

In a pan, heat the olive oil and sauté the beef rolls with the rosemary until golden on all sides. Deglaze with white wine, cover, and let simmer for about 5 minutes.

Meanwhile, grill the polenta hearts in a pan until crispy. Serve everything hot, pairing the beef rolls with the polenta hearts for a visually stunning and delicious dish.

 

Molten Chocolate Lava Cake

A luscious, heartwarming dessert—one bite, and you’ll be head over heels!

Ingredients:

  • 2 teaspoons hazelnut spread
  • 50 g butter
  • 60 g chopped dark chocolate
  • 50 g sugar
  • 1 egg
  • 20 g flour

Spoon two small heaps of hazelnut spread onto parchment paper and freeze for at least two hours.

Preheat the oven to 200°C. Melt the butter and chocolate over a double boiler, then stir in the sugar. Beat in the egg, then fold in the sifted flour.

Fill two oven-safe ramekins about ¾ full with batter. Place the frozen hazelnut spread in the center, then cover with the remaining batter. Bake for 13-15 minutes, let rest for a few minutes, then serve warm.

For the ultimate treat, pair it with a scoop of vanilla ice cream.

 

Happy Valentine’s Day!

Quanto vale il Formaggio nella DOP Economy italiana ed estera nel 2024?

How Valuable is Montasio Cheese in the Italian DOP Economy?

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Italy’s agri-food sector boasts an invaluable heritage of Geographical Indication (GI) products recognized nationally, across Europe, and globally for their quality and uniqueness. This GI system not only protects the excellence of Made in Italy but also serves as an economic driver that continues to thrive. The 22nd Ismea-Qualivita Report on DOP, IGP, and STG agri-food and wine productions provides a snapshot of the DOP Economy’s performance in the Italian market in 2023. The data illustrates a year of growth, with Italy’s DOP and IGP agri-food and wine sectors reaching €20.2 billion in value, marking a further annual increase of +0.2%. Despite challenges such as climate change, geopolitical uncertainties, rising production costs, and price increases for both producers and consumers, the DOP Economy continues to account for around one-fifth of the overall value of Italy’s agri-food sector, contributing 19% to total revenue. Exports also showed positive trends: in 2023, exports reached €11.6 billion, with growth particularly strong in EU countries (+5.3% compared to the previous year) compared to non-EU countries.

 

The DOP Food Sector Drives Growth in the DOP Economy

The food sector recorded the highest growth in 2023, for the third consecutive year, with an increase of +3.5%, surpassing €9 billion for the first time. In contrast, bottled wine saw a slight decline (-2.3%), with a total value of around €11 billion.

Rapporto Ismea-Qualivita 2024 - Il valore del Cibo DOP IGP STG

A positive trend was also observed in consumption: spending on GI products in Italy’s large-scale retail sector grew by +7.2%, reaching €5.9 billion in sales (67% from the food sector and 33% from wine).
Consumers, both in Italy and abroad, increasingly seek high-quality, authentic products that respect production chains and the environment. The diversity, history, and originality of Italian products have strong global appeal. With 3,428 GI products worldwide, Italy stands as the leader, boasting 856 total DOP, IGP, and STG certifications, including 328 food products and 528 wine products.

Rapporto Ismea-Qualivita 2024 - Valore nel mondo

 

DOP Cheeses: Over €5.5 Billion in Production Value

Cheeses are driving growth in the GI food sector. For the first time, cheeses recorded a +5.3% increase, surpassing €5.5 billion in production value. Exports also grew, exceeding €2.7 billion, supported by sustained pricing.

The Italian cheese sector includes 57 DOP, IGP, and STG denominations, representing over 60% of production value and nearly 59% of food sector export value. This trend is also reflected in large-scale retail sales, where GI cheese volumes grew by +3.9%, while value increased by +12.1%, surpassing €2.5 billion for the first time.

 

Montasio DOP: Growing Demand

Montasio DOP continues to be one of the most appreciated cheeses both in Italy and abroad, contributing to the sector’s growth and enhancing the reputation of Made in Italy. In 2023, Montasio DOP production reached 5,651 tons, with a production value of €49 million (+11.9% compared to 2022) and a consumer value of €88 million (+12%). Exports remained steady at 4.2%, consistent with the previous year.
The increasing recognition of Montasio DOP, both domestically and internationally, reflects the ongoing commitment of the Montasio Cheese Protection Consortium to enhance the DOP Economy. Through targeted promotion, protection, and development activities, the Consortium safeguards the product’s authenticity, emphasizes its connection to its region of origin, and supports the entire dairy supply chain. Every action taken is a step forward in guaranteeing the quality and tradition of Montasio DOP for producers and consumers alike.

 

Dowload the report.

Buone feste dal Consorzio Tutela del Formaggio Montasio DOP

A Montasio star for a special Christmas

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In a small village nestled at the foot of the mountains, where winter wraps everything in a sparkling white blanket, a family gathers every Christmas to decorate the tree with love and care. It’s a moment eagerly awaited, as everyone comes together to adorn the tree and place the star on its top. This year, however, the star is unique: crafted entirely from Montasio, the most treasured cheese in the region.

The star, made by the grandfather—a retired cheesemaker from the village—symbolizes the family’s love and unity. With skilled hands, he shaped the aged Montasio into a golden star, perfect for shining atop the tree. “This cheese is the symbol of our family”, he says, while the grandchildren gaze at him with wide-eyed wonder. “Its strength and flavor tell the story of the love that binds us together.“.

Each family member has a special role in decorating the tree. The children string colorful lights, the mother arranges ribbons and baubles, and the father hangs handmade wooden ornaments, each carrying the memories of past Christmases. At last, the most anticipated moment arrives: placing the Montasio star. With trembling but steady hands, the grandfather sets it atop the tree, filling the house with a delightful aroma, a reminder that Christmas is not just about lights and gifts but also about tradition and family.

With the Montasio star in place, the tree glows with warmth and festive spirit. Gathered around this Christmas symbol, the family shares stories, memories, laughter, and traditional dishes. The star, from its privileged perch, watches over it all, radiant and proud to represent a special Christmas. In that moment, time seems to stand still. As the fireplace crackles, the family feels more connected than ever.

May this Christmas bring everyone the same sense of unity and love that warms this family’s heart. May each of us find our own Montasio shining atop the tree, reminding us of the preciousness of sharing.

 

May this Christmas bring everyone the same sense of unity and love that warms this family’s heart. May each of us find our own Montasio shining atop the tree, reminding us of the preciousness of sharing.

Happy holidays to all, from Montasio!

Gnocchi di patate viola con fonduta di Montasio e pioppini arrosto

Purple potato gnocchi, montasio fondue and roasted pioppini

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Autumn is the season of warm colors, falling leaves, and rich flavors that warm both the heart and the kitchen. It’s the perfect time to rediscover delicious pairings that celebrate the gifts of the earth, like mushrooms, which are the undisputed stars of this season’s tables.

 

The recipe we’re sharing combines the sweetness of purple potatoes, the creaminess of aged Montasio, and the delicate flavor of pioppini mushrooms. A mix of textures and flavors that will make your dish truly special.

To prepare the violet potato gnocchi with montasio cheese fondue and roast pioppini, you will need (for 4 people):

  • 500 g purple potatoes
  • 1 egg
  • 100 g 00 flour
  • 500 ml cream
  • 200 g aged Montasio
  • 150 g pioppini mushrooms
  • 50 g butter
  • fresh thyme
  • nutmeg
  • salt
  • pepper

 

First, cook the purple potatoes in their skins, boiling or steaming them to retain their nutrients. Once ready, peel and mash them while they are still hot, then add flour, egg, a pinch of salt and grated nutmeg. Knead the mixture until soft but firm.

Divide the dough into portions, form long cylinders and cut them into pieces to shape the gnocchi. If you want, pass them over a spatula to create the typical grooves, perfect for scooping up the fondue.

Now let’s move on to preparing the fondue. Pour the cream into a small saucepan and reduce it by one third over a gentle heat. Add the grated mature Montasio cheese and, using an immersion blender, blend until a smooth, silky cream is obtained. Adjust the salt and season with a light dusting of white pepper for a spicy touch.

Next, clean the pioppini mushrooms and brown them in a frying pan with butter, a pinch of salt and fresh thyme. Cook them until golden and fragrant, allowing them to release all their autumnal aroma.

Once the fondue and mushrooms are ready, you can cook the gnocchi in plenty of salted water and when they come to the surface, drain them gently. Spread a layer of Montasio fondue on each plate, place the gnocchi on top and garnish with roasted pioppini mushrooms and a few fresh thyme leaves.

 

A perfect dish to celebrate autumn in all its glory. The delicate flavour of the gnocchi blends perfectly with the creaminess of the Montasio cheese, while the pioppini mushrooms add an earthy, enveloping note. A dish that combines taste, colour and nutrition, perfect for a rich lunch or a convivial dinner with loved ones.
Be inspired by the flavours of the season and bring all the warmth of autumn to the table!

Diet and pregnancy: thanks to Montasio Dop, cheese is no longer prohibitive.

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Pregnancy is certainly one of the most intense and exciting periods in the life of a woman but also of all the people around her. The health of the unborn child strictly depends on mother’s one and proper nutrition is essential for a correct development of the fetus, a good outcome in childbirth and for the prevention of neonatal diseases. All of this will also affect the growth of the little one for a long time after giving birth.

It is, therefore, necessary to carry on a balanced diet, based on the correct quantities of portions, respecting meal times.

Cheeses, in themselves, are excellent foods for a pregnant woman as they are rich of proteins, minerals such as calcium, phosphorus and magnesium, which are essential for the mother’s bones and the growth of the baby’s one, as well as vitamins, essential for the bone marrow. However, not all cheeses are recommended during pregnancy, because of the possibility that they become a means of contamination.

In fact, aged cheeses are among the most easy to absorb and use. You shouldn’t give up on taste and moments to spend in company in front of a healthy, tasty and nutritious meal, in one of the most unforgettable moments of your life. And what’s better than the Montasio Dop cheese, with its four maturations, its local production, typical of the Alps, Friuli Venezia Giulia and Eastern Veneto, as well as its high nutritional value with a balanced composition. A semi-hard cooked cheese, with a soft characteristic and delicate flavor, balanced, without excesses, which thanks to its high digestibility adapts to the tastes of people of all ages, even for those who are celiac or lactose intolerant.

Hansel and Gretel and the cheese house in the woods: the fable of nutritional health.

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When Hansel and Gretel – the two little brothers from the Grimm’s brother’s fairy tale – get lost in the woods, they are desperate. The stepmother doesn’t want them with her and they have been abandoned by their dad because he was too poor to take care of his family.

Despite the fear, however, the little ones follow the path and, at a certain point, starved and very tired, they reach a small house in the middle of a clearing. They approach to ask for something to eat and that’s when they realize that the little house – and we are talking about the whole house! – is made of soft cheese.

The mailbox, the handle, the door, the windows, the steps in front of the entrance, the jars with flowers placed on the windowsills… everything is to be eaten, everything is delicious! “Wait Hansel, there’s something wrong here.” Gretel says as her brother devours the door jamb. “Shouldn’t this little house be made of marzipan?”

«Come on, why does it matter? The important thing is that it is good to eat and trust me, it is great! This cheese tastes of milk, grassy pastures and good things … ”

“But that’s not right! The story is clear: we didn’t go all this way to be eating cheese. Gretel begins to call loudly. “Someone should be livinging here. I’d like explanations. ”

And all of a sudden, an old woman with a basket of bread in her hand appears from the half-eaten door. “Uuuh… beautiful children, and how hungry they are!” she says, “Come to the house, there is also a salad and …” “No, just a moment.” Gretel stops her brother who is running inside, “this house, by contract, should be made of marzipan and you should be ugly and dangerous: why are you so smiling and pretty?” And the old lady laughs. “You don’t know how boring it is to be bad and ugly, my dear. Sometimes in life you have to change your habits. Marzipan may be tasty but it’s not good for you! Sugar clogs arteries and causes the decay of teeth. This cheese, on the other hand, is healthy and nutritious. It gives real energy, strengthens the bones, protects the teeth, helps the brain to stay awake and does not burden digestion. I have lately become health conscious; I no longer eat marzipan and both children and liver and heart and teeth thank me for that. It completely changed my life: I even go running every morning and I feel great! Furthermore, I often have guests here at Casina del Montasio Dop and I am no longer lonely. So: are you staying for lunch? ” “But … our dad is poor and if we can’t steal your treasure, we won’t be able to go home …” ” This means that I will hire him” says the old lady “so we will produce lots of good cheese for everyone!”

 

Author: Emanuela Valentini

Fairy tales. Even good neighbors love cheese: the secret of Agana.

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In shepherd’s cottage on the Giulie and Carniche Alps, on the night in front of the fire, the stories of the woods and the creatures that inhabit them are told. Among all, Aganas stand out, very ugly wicked witches with twisted fingers and sharp noses, always ready to play tricks on the wanderer on duty, on those who are making wood or simply on those who are on the mountain meadows to play or have a picnic. It is said that once upon a time, Aganas were lovely and kind to people, to those people that they did not make them lose along the paths or slip into the stones: this is because they always had with them – tied to the belt – a bag full of cubes of the best cheese of the mountain: Montasio, which kept them always young, beautiful, happy and therefore kind. Then, someone stole their bags and without that delicious nourishment, Aganas began to age, their bones ached, and their mood deteriorated beyond repair.

The old people of the mountain, however, know the tricks to avoid falling into the traps of magical creatures: that’s why we decided to reveal the one to curry favor with Aganas, very simple and easy to make.

When you go to the mountains, never forget to take some diced Montasio with you in a bowl. And if you meet a grumpy old woman who tries to direct you to the stone pit, offer her the cheese. In fact, a small dice is enough to transform the witch into a sweet fairy who will offer to show you the most evocative corners of our Alps, that will turn you into a friend of the wild animals that hide in the woods and play with the great butterflies of the mountain and you will live an unforgettable trip.

Because you know, to feel good, to feel fit and to be in a good mood, it is necessary to eat in the best way; healthy food is the basis of our well-being and also the one of these magical creatures. This is why including Montasio in the diet of the whole family is the wisest choice; Montasio is a nutritious and good cheese that is good for everyone. And by all I mean everyone: those with lactose intolerance can enjoy it without fear, because Montasio at 60 days of aging is naturally lactose-free, transformed into lactic acid by some friendly bacteria that are added to the milk in the initial stages of production. Bring it to your picnics: Aganas will thank you!

Cheese and literature. The Frenzy of Orlando? The hungry Astolfo!

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Astolfo, just out of the harpy hunt, is starving.

“What was the last time have I had a good meal, worthy of the paladin I am?”

“Hello, Astolfo!” says a creature who is waiting for him on the lawn.

“And who would you be?”

The animal introduces itself «I am a Hippogriff! Your taxi for the next adventure! ”

«Let’s not joke. I’m entitled to eat some food and get some rest after each and every mission: please take me to the nearest five-star hotel. ”

“Actually, I’ll take you to a better place!” Exclaims the Hippogriff: there is a friend who wants to meet you to reveal a secret about Orlando. ”

«A despot who pays little! I know all I should know about him. Let’s go eat, which is better. ”

«But you’ve never seen the Earthly Paradise. If you knew how to eat well … ”

And…

The two arrive in a wonderful place, full of restaurants and snack bars. When Astolfo is about to sit down and order his meal, an elderly guy arrives and asks him to take a walk.

“Can’t we talk while we eat?” Astolfo protests.

“There’s no time for that. You’ll eat when this mission is over. ”

“And who would you be now? ”

«I’m Saint John the Evangelist. You must know that your boss is mad and furious. He has actually lost his wisdom. ”

“I had no doubts,” says Astolfo. “So, what do you do? Shall I resign? ”

“No! I’ll take you to the place where all the things lost by men are found. There you will recover Orlando’s precious wisdom and bring it back to him, so the war can end.”

“I hope it’s close because I have a fam …”

“On the moon.”

And the two, at supersonic speed, cross the celestial vault to the moon. Astolfo smells a good scent as they land on the uneven and white surface, soft to the touch and so inviting that he can’t help but peel off a piece and taste it.”

“But it’s … it’s…cheese!”

“The wisdom!” The saint screams:”You should be looking for it!”

But hunger prevails and happy Astolfo devours an entire portion of the moon.

«Fragrant, light, nutritious. Good for paladins of all ages. » An inhabitant of the moon explains as Astolfo feeds on the top of a mound of soft cheese.

«Its name is Montasio. It is particularly suitable for feeding heroes because of its energetic nutrients: proteins, calcium, phosphorus, iron, vitamins… and it is naturally lactose-free, so it is digestible and does not hinder the missions. By the way: why are you here? ”

“I’m looking for my boss’s wisdom!” Astolfo answers with his mouth full while sitting on those delicious humpbacks. He finally feels full, invigorated and happy as never before.

Now he can brilliantly carry out his mission!

And we too, if Montasio Dop is on our tables.

Montasio souvenirs: flavors to not forget.

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Last day of vacation in Friuli Venezia Giulia and Marika is in chaos, as always happens when you pack your bags or realize you have to leave a place where you have felt at home and at your place.

Clothes, beauty-cases, marked maps of the nature trails visited, tourist guides of what to do, see and visit in the region are already crammed in the trunk of the car. Still, Marika seems to be missing something.

– Souvenirs, we didn’t take anything as a souvenir! And yes, you told me to remember it, Marco! –

The husband is at the hotel lobby, about to return the room’s keys.

– But yes, we took them once a place. In San Daniele I got raw ham, in Treviso a bottle of prosecco and in Chiusaforte a selection of Montasio cheeses. Those cheeses whose properties have been praised practically everywhere due to the absence of lactose and the richness of proteins, calcium and vitamins and which is an integral part of the history of the territory and the main ingredient of frico! –

Marika looks at him while, from her memory, some images of the actions performed and the stories told through the taste, smell and sight of Montasio – based recipes emerge to the surface.

– Weird, I stayed at the dairy we visited near Treviso. The one where there were brochures on the nutritional properties and methods of production of the region’s food and wine specialties. We had to take the cheeses we tasted there and then, they are all perishable products … –

Mirco raises an eyebrow.

– Honey, they are all products that travel throughout the country in specially made packages to ensure their quality. When in doubt, however, I put them in the cooler bag that I bought in a supermarket in Udine. The one I put in the corner at the end of the bed. By the way, have you already put it in the car? Sara and Samuel have made a space for it on purpose. –

Silence falls, the bag with the Souvenirs from Montasio. The one with San Daniele, prosecco and the selection of malga cheeses with different maturations, gluten-free, lactose-free and named Samuel’s favorite holiday food was still in the room.

You can hear the dlin of the elevator doors opening. A hotel employee comes out with a bag on his shoulder.

– In room 15 there was this, is it yours?

– Yup! – Mirco and Marika exclaim together.

It is the Montasio souvenir bag. The one that can’t be forget in order to bring home the flavors of a memorable holiday, although with some small unexpected events.