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 many delicious ideas with Montasio and gourmet combinations worth a try. Let us find out together.

Montasio Pdo cheese expresses its peculiar features at best when combined with fruits, exotic ones as well. The important is to regulate and measure the two ingredients. As for preparations, the mango chutney pairs well with a ripened Montasio with its intense flavor and perfume. Even coconut tastes good in combination with a mature Montasio paying particular attention to balancing the overall sweetness of the course. For example, a crepe with fresh coconut, bitter cocoa and grated fresh Montasio. Another refined pairing is the following: fried cubes of fresh Montasio with a red fruit sauce, whose sourness helps to “clean” mouth between one mouthful and the next, for a pleasant tasting experience. Dried fruit, together with spices, for preparing choreographic lollipops (wafers) of Montasio for the delight of the most demanding dinner companions.

For a Montasio-based healthy and tasty second course, you can pair it with vegetables, adding vitamins and minerals to proteins and calcium of the cheese (for more details: http://www.montasio.com/nutrition-education/). For example, a salad of mixed turnips, prepared with raw celeriac, boiled beetroot and raw or roasted white turnips in combination with a Montasio sauce, or an oven-backed savoy cabbage with Montasio. In the choice of fruits of the garden, it is better considering seasonality, this way you will get the best from each product in terms of nutrients. In autumn, you can prepare delicious pumpkin tortelli filled with Montasio as first course, or a second course of fried cubes of Montasio and pumpkin. Even mushrooms pair very well with cheese. A lasagna with mushrooms and a Montasio fondue (with an extra-light béchamel for a fluffy lasagna) or a grill roasted porcino mushroom’s top sprinkled with grated Montasio and then cooked au gratin: simply mouthwatering.

Another mix you cannot miss is Montasio and fish. Mullet in particular, this is a ground fish with an intense flavor: very tasty combined with thin strips of Montasio mezzano and cooked in oven or steamed. Another proposal: roasted salmon paired with a Montasio sauce, a delicate and savory dish.

You just need a pinch of originality to prepare good, beautiful and healthy dishes with Montasio. Shortly the chef, Cesare Gasparri, will lead us to the discovery of delicious gourmet recipes. Follow us on Facebook to stay up to date: https://business.facebook.com/MontasioCheese/.