7th World Pizza Championship Australia!

7th World Pizza Championship Australia!

La Casa Del Formaggio was honoured to be the sole cheese partners for the 7th World Pizza Championship Australia hosted by Pizza Revolution this week! It was such a fun competition where we got to watch some of Australia’s most talented pizza makers battle it out for the coveted prize of joining the world’s elite in the Parma Italy World Comp next year.

Our Managing Director Claude served on the judging panel and was especially looking for a nice even cheese melt with no blistering. 👌🏽

Congratulations to all who participated and well done to the winners (below)!

2018 Winner of the World Pizza Championship Australia
by Le 5 Stagioni: Francesco Palumbo

Gluten Free
Gold: Francesco Palumbo, Antico Rosso
Silver: Michele Circhirillo, 48H

Classica
Gold: Vincenzo Iovino, 400 Gradi
Silver: Michele Circhirillo, 48H

STG
Gold: Mirco Misto, 400 Gradi
Silver: Patrick Pea, Mozza Pizzeria

Dessert
Gold: Stefano Cirene, Verace Pizzeria
Silver: Fabio De Lutiis, Campus Life

 

New Product: Fresh Mozzarella 125g in a bag!

New Product: Fresh Mozzarella 125g in a bag!

Introducing a new packaging concept for our classic Fresh Mozzarella! Try our convenient bag pack that promotes single-use freshness.

Simply cut the bag open, drain and enjoy the cheese fresh!

The 125g ball is the perfect size to make one large pizza, bruschetta for two, or a main-sized Caprese Salad.

 

Caprese Bruschetta

If you’ve never had Fresh Mozzarella on your pizza before, now is the time to try it!

Bocconcini Peach Salad

You can find our Fresh Mozzarella in a bag available nationally in the Woolworths deli section now, and in SA Independent grocers from September 3rd.

Bacon, Leek and Beetroot Bruschetta

 

New Product: BURRATA!

New Product: BURRATA!

On May 1st 2018, La Casa Del Formaggio is launching Burrata into local SA Independent grocers!

Burrata

What is a burrata? It is undoubtedly one of the most magnificent cheeses you will ever come across. It is a delicate shell of fresh mozzarella that encases a decadent filling of stracciatella. Stracciatella is Italian for “a little shred” and it is exactly that: little shreds of fresh mozzarella. When combined with the rich cream, it becomes a soft milky, cheesy mixture that is perfect for soaking up with bread, or scattering over a pizza, a bed of tomatoes or a salad of roasted vegetables.

Our team has worked for a long time to perfect the recipe and the hands-on cheesemaking methods to create this product. We hope you and your family and guests will be impressed with this delicate cheese treasure!

Cutting into a Burrata

To learn more about Burrata check out our video or visit our Burrata product page here.

Christmas Baking: Chocolate Pavlova!

Christmas Baking: Chocolate Pavlova!

This year we wanted to create something rich and chocolatey for Christmas to pair with our Espresso Cream, but still keep the Australian tradition of a Christmas pavlova alive. So a Chocolate Pavlova made with balsamic vinegar ticked all the boxes! The addition of dark chocolate complements our sweet coffee cream very well, however our Vanilla Bean Double Cream or plain Double Cream would be equally as nice as a topping.

chocolatepav-web-8Here is the recipe:

Meringue

  • 50g good quality dark chocolate
  • 6 egg whites
  • 300g caster sugar
  • 3 tbsp cocoa powder
  • 1 tspn balsamic vinegar

    Toppings
  • 500g La Casa Del Formaggio Espresso Cream
  • 2 punnets of fresh raspberries
  • 30g good quality dark chocolate shards

 Preparation

Preheat the oven to 120C and line an oven tray with baking paper.

Draw a 20cm disc onto the paper and turn paper over so that writing is on the bottom side.

Finely chop the block of dark chocolate. Make sure the pieces are small enough to mix through the meringue mixture later.  In order to minimise cleaning, we would recommend to also grate the 30g of chocolate at the same time over the same chopping board!

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Crack eggs into a clean glass or steel bowl. Any food residue in the bowl can hamper your efforts to get the perfect whip, so make sure it is very clean! Use an electric mixer to whisk the egg whites  until soft peaks form. Gradually add the sugar a spoonful at a time until the meringue is glossy. You can tell that it is ready if you rub a bit between your fingers and it is no longer gritty.

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Sprinkle over the cocoa and the balsamic and fold through. Then add the chopped chocolate and fold with a spatula until the meringue is evenly mixed.

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Heap the mixture onto your circle on the baking tray. Smooth the top and then around the sides.

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Bake for 1.5 hours or until the pavlova is dry to the touch. Turn the oven off and leave the pavlova in the oven with the door ajar to cool completely.

Prior to serve, scoop a generous amount of Espresso Cream onto the top of the Pavlova and smooth it along the top. Top with fresh berries and chocolate shards. Enjoy it with friends and family!

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Smooth Ricotta Creamy Chicken Casserole Recipe

Smooth Ricotta Creamy Chicken Casserole Recipe

We were absolutely thrilled to see our Smooth Ricotta used as the hero ingredient on a recipe segment on Better Homes and Gardens!  Fast Ed (Ed Halmagyi) created a Creamy Chicken Casserole which is a lighter version than using heavy cream, and is great because it utilises ingredients that are mostly pantry staples. Watch the video and see the recipe below:

CREAMY CHICKEN CASSEROLE RECIPE

500g chicken thigh fillets

2 Tbsp plain flour

2 Tbsp unsalted butter

1 leek, diced

4 cloves of garlic, minced

sea-salt flakes and freshly cracked black pepper

1.5 cups of dry white wine

375g La Casa Del Formaggio Smooth Ricotta

2 cups sugar snap peas, trimmed

1 bunch fresh parsley, chopped

75g La Casa Del Formaggio Grated Parmesan

 

Slice chicken into strips. Put flour into a large bowl and toss chicken to coat, shaking off excess. Heat oil in a large frying pan over medium heat. Fry chicken for 5 minutes until golden on both sides. Remove from pan and set aside.

Reduce heat to low. Add butter, garlic and leek to the same pan, cooking for 5 minutes until softened. Season and then return chicken to this pan. Add wine, then ricotta and stir to combine. Simmer for 20 minutes with cover on,  until mixture has thickened and chicken is cooked.

Mix in peas and cook for an additional 5 minutes, until peas are bright and tender. Stir in parsley. Serve hot.

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