Subscribe to Our RSS Feed
  • Home|
  • Blog|
  • How To Be Italian – In 5 Cheese Pairings
Madame Fromage

Thu|Jan

09

By

How To Be Italian – In 5 Cheese Pairings

Gorg with Artichokes

Nobody knows how to put together a snack plate like the Italians – when I traveled across the Veneto and through Emilia-Romagna last summer, I loved watching people stroll into piazzas at 4 or 5 p.m. for aperitivo – a pre-dinner glass of wine and a small plate of snacks to stimulate the appetite. The bar bites in Venice and Verona were unsurpassed, and every cheese counter in Bologna offered cheese-and-meat plates to die for.

After the holidays, I find myself returning to those perfect bites – simple combinations made from a few quality ingredients. They’re easy to assemble, and they can turn an afternoon visit with friends of family into something memorable.

From my scrapbook, here are five pairings I plan to resurrect this year. Some of these are classic – like Parmigiano-Reggiano and balsamic – while others are inspired by the cheesemongers at Di Bruno Bros. who have a knack for mixing Italian tradition with their own creative twists.

1. Serve a wedge of Parm, aged balsamic, and fresh fruit. Then pretend that you are at an elegant hotel in Parma. All you need is a glass of Prosecco, a crisp Pilsner, or a toothsome red wine. This makes a great appetizer for an intimate gathering or a crowd.

Parm and Balsamic

2. Take a cue from the Venetians and make cicchetti (chi-KETT-ee) or “little snacks” to serve with Prosecco in the late afternoon. Just toast slider rolls or baguette rounds, top them with a soft cheese (like Mascarpone), and decorate them with savory toppings, like roasted red peppers, capers, shredded cucumber, smoked fish, walnuts, and savory jam. Saveur offers tips for hosting a Venetian cocktail party.

Cichhetti

For a Di Bruno Bros. take on cichetti, try topping crostini with tapenade, chopped roasted red pepper, white anchovies, and Parm shavings.

Parm and anchovy toasts

3. Alongside martinis, serve a wedge of Gorgonzola Piccante with Roman artichokes and caper berries. This combo is creamy, briny, and very elegant if you just want to serve a little nosh. Set out a dish of mixed nuts or add thin breadsticks and a plate of cured meats to make it more substantial.

Gorg with Artichokes

4. For something sweet, serve Gorgonzola Dolce with chocolate-rasperry jam, graham crackers, and crushed coffee beans. This Di Bruno invention is dreamy alongside an espresso. Tell your guests it’s an Italian s’more. And don’t skip the crushed coffee beans on top – they add crunch and a hint of bitterness.

Gorgonzola and Chocolate Raspberry

5. After dinner: serve biscotti and Italian dessert wine, like Vin Santo or Passito, with a cheese board. My favorite after-dinner Italian cheese is Testun Malto d’Orzo – a mixed milk hunk packed in whiskey-soaked barley malt. If you can’t find it, ask for Testun al Barolo or Ubriaco. Both are boozy and great for after dinner.

Testun Malto d'Orzo

For more pairing ideas, please visit Madame Fromage.

No Comments

No comments yet. Be the first to add one below!

Add a Comment* Required Field