binÐÑÐÑÐâÐÑÐÑÐâÐâÐÂ¤re optionen 15 minuten strategie La Casa Del Formaggio launched their first recipe book “Famiglia” on May 18th at the Barr Smith Library on the University of Adelaide campus. The crowd was made up of staff, friends of the company, and long time customers and retailers who have supported the company for the past 28 years.
binary options minimum deposit 20 The company chose to hold the launch at the Barr Smith Library which is a stunning space filled with history and stories. We gathered to celebrate the story of the Cicchiello family, who migrated from Italy and brought with them several traditions surrounding food, cooking and cheesemaking.
http://www.cu.edu.lr/?iyr23=www-bdswiss-it&413=f3 The event was a fun night that starred food, particularly recipes cooked straight out of the Famiglia Recipe Book including Arancini Balls, Meatballs stuffed with Bocconcini, Rosa’s famous Pizza Piena as prepared by her daughter Marisa, and of course, as many Cannoli as anyone could eat!
http://iviti.co.uk/?vera=opzioni-binarie-10-euro&264=70 opzioni binarie 10 euro The first printed recipe book from La Casa Del Formaggio helps to document historic recipes that came to Australia with a migrating Italian family in the late 1960s.
The book was designed as a fitting memorial to the late Rosa Cicchiello, one of the founders of La Casa Del Formaggio and mother of the current Managing Director Claude Cicchiello. The recipes in this book draw strongly on the recipes passed down by Rosa to her children and basic Italian cooking principles that underpinned them. The short narrative that accompanies the recipes gives an insight into a successful immigrant family as they started a traditional Italian cheese business in Australia. It is a wonderful private history in many ways.
“We have shared some of these recipes in the past on social media and the response was unexpectedly personal from a number of our fans,” says Mr. Cicchiello. “People contacted us to thank us, saying that a relative had cooked something like this but they had passed away before handing down the recipe. Part of our objective with this book was to preserve some of those traditional recipes for the generations of Australians to come.”
One of the complicating factors with Italian cuisine is that many recipes are handed down in an oral tradition with significant variances from one region to the other. As Italian recipes are often taught through doing, they are rarely written down. This initiative by La Casa Del Formaggio has captured a version of these recipes for generations to come.
“There is a growing interest in Italian food around the world and particularly here in Australia,” says Mr. Cicchiello. “So I guess the book is also a way for people not coming from an Italian heritage to explore some aspects of traditional Italian food culture.”
Famous for its fresh Bocconcini, Mozzarella and Ricotta, La Casa Del Formaggio is passionate about sharing its Italian family cheese tradition with Australia. The recipe book takes this corporate mission and makes it a very personal reality.
Famiglia contains several fan favourite Italian recipes such as Lasangna, Arancini Balls, Tiramisu and Mozzarella Sticks, as well as some recipes that are less commonly known, such as Rosa’s famous Ricotta Donuts and fried Napoletana Eggplant Stacks.
The books will be available for sale at a RRP of $15 from our factory shop.
The books are also being used by some independent retail supermarkets as a “gift with purchase” in-store promotion throughout the month of June.
La Casa Del Formaggio took part in Carnevale over the weekend of February 6th & 7th 2016 to showcase our traditional Italian Mozzarella stretching methods.
The sessions were hosted by Gina Dal Santo, Cheese educator and food technologist with TAFE SA, and featured live stretching by Vince Salandra, who is a veteran cheesemaker and the husband our Marisa, daughter of La Casa Del Formaggio’s founders Gerardo and Rosa Cicchiello.
Large crowds gathered to learn more about the cheesemaking traditions that our founders brought to Adelaide from Italy in the late 1960’s, and to taste warm fresh Mozzarella that had been stretched just moments before!
We had so much fun at Cheesefest sharing samples, platters of antipasto, and workshops on Mozzarella stretching with Adelaide’s passionate foodies! Several workshops took place where our Managing Director Claude Cicchiello ran interactive sessions to teach festival-goers about the traditional methods we use to make our fresh Mozzarella. We found the Panzerotti Dolci (Ricotta Donut “Calzones” with chocolate flakes mixed throughout) to be a bit hit – people really enjoyed this sweet cheesy treat!