Cibus 2022 - Parma
Cibus 2022

L’evento di riferimento dell’agroalimentare italiano
Cibus torna alle sue date storiche a maggio. Attesi oltre 60.000 visitatori da tutto il mondo e oltre 3.000 aziende espositrici. I temi di questa edizione toccheranno i rapporti tra industria e distribuzione, il ruolo della filiera agricola...

Cheese 2019
Cheese 2019

Cheese 2019, the most important event dedicated to cheese, in Bra, is about to begin .. The Slow Food event entirely dedicated to cheese and derivatives will start in Bra (TO) from 20 to 23 September 2019. Caseificio Aversano will be present with its products.

Caseificio Aversano
Our products land on the island of Giglio !!

Aversano products land on Giglio Island! The islanders will thus be able to taste our local specialties, combining them with their traditions and the gifts of their sea.

Fiera Food
Slow Food and the City of Bra will be throwing an extra-special birthday party this year, as Cheese turns twenty!

A few days and we will be present with our stand at the Cheese Slow Food 2017 fair from 15 to 18 September. VI ASPETTIAMO !!! QUALITY IS ALWAYS PRESENTED

OVALINA CALDA DI BUFALA CON FIOCCO DI CRUDO CROCCANTE
HOT BUFFALO OVALINA WITH CRUNCHY RAW BOW

Drain the superfluous milk from the buffalo oval Wrap it with a whole slice of Parma ham, place it in a small ovenproof dish, and season with a tablespoon of oil. Bake at 150 ° for 8 minutes.

Orecchiette with buffalo mozzarella and caciocavallo
Orecchiette with buffalo mozzarella and caciocavallo

In a pot sauté the the onion, the carrot and the celery stalk with the oil, when they look cooked and golden add the passata and salt to taste, cook for at least 20 minutes and add the basil at the end.

Polenta medallions with mushrooms and smoked provola
Polenta medallions with mushrooms and smoked provola

Put the dry mushrooms in a bowl with enough warm water to cover them for about 20 minutes, to make them soft. When the 20 minutes are over, squeeze the mushrooms

Mezze maniche with burrata and salmon
Mezze maniche with burrata and salmon

Dice the salmon and marinate it with the grated lemon peel, drained green peppercorns and the wild fennel herb. Season the salmon with coarse salt before using it. Sauté the finely chopped shallot with a little oil and butter.

ROCHE' DI RICOTTA AVERSANA SU CREMA DI ZUCCA E AMARETTI
ROCHÈ OF RICOTTA AVERSANA ON PUMPKIN AND AMARETTI CREAM

SEA BREAM SCALOPPA WITH BUFFALO PROVOLA
SEA BREAM SCALOPPA WITH BUFFALO PROVOLA, ACCOMPANIED BY SALAD WITH VALERIANA AND WALNUTS

Skewer of buffalo with cod
Skewer of buffalo with cod