A carving in a cave 30 miles away from Rome dating back to the 4th century BC contains a tomb depicting Etruscans making pasta. The mixture of water, salt and flour dried in the sun and cooked in various ways fed countless of people such a long time ago and still is considered to be one of the most favourite meals.
Just hearing the word pizza is enough for me to imagine the crispy and yet soft dough with countless of different toppings… mozzarella, pepperoni, olives, homemade tomato sauce… However many of us often wonder about the difference between brick oven pizza and a pizza prepared in a regular stove most of us have in our homes.
Traditional Asiago cheese has been produced a century long according to authentic Italian recipes. It is produced and matured high in a mountain area. The home town i.e. village of the Asiago cheese, according to which it bears its name, lies six hundred meters above sea level in northern Italy on the border with Austria. Once herds of sheep claimed the mountain herbs and pastures on the hills and their milk was used to create this delicious cheese but inevitable changes time brings replaced sheep with cows. This means that all Asiago cheese produced today is based on whole cow’s milk.
When choosing what to dine we think about what the meal will taste like, whether its name sounds interesting, is it something we have or have never tasted before and so on. But, very often the most delicious and nutritious meals are created only by combining a few carefully chosen ingredients.