Cheese Cook Book
More than 400 varieties of “formaggi” are produced in Italy. Every region—from the mountain meadows of Piedmont to the southernmost villages of Sicily—has its own unique specialty. CHEESE will introduce you to the tastes, origins and distinctive features of 30 kinds of Italian cheeses. Recipes for each variety plus suggestions for wine pairings will tempt you to try them all. Includes over 100 full-color photos, 64 pp.
Published by The Wine Appreciation Guild.
* Try before you buy
Samples of recipes from CHEESE are in the Recipes area and throughout the Olivenation site.
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| Author: | Gabriella Ganugi | | Publisher: | The Wine Appreciation Guild | About the AuthorGabriella Ganugi is a Certified Professional Chef and is President of Apicus Culinary Institute of Florence. She specializes in teaching the history of food and regional cooking and has authored several books on Italian regional cuisine. Learn More  |
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Serves 4
Prep: 10 min.
Ingredients:
2 oz. Gorgonzola dolce (sweeter)
8 stalks of celery
Clean the stalks of celery, removing any tough fibers. Wash thoroughly and dry. Fill the stalks with the gorgonzola (kept at room temperature for 1-2 hours).
Wine: a dry, sparkling white.
From the book Cheese by Gabriella Ganugi. Published by The Wine Appreciation Guild.
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