NEW: Smooth Ricotta & Smooth Ricotta Light

NEW: Smooth Ricotta & Smooth Ricotta Light

binäre optionen handelszeit We are excited to launch our new Smooth Ricotta & Smooth Ricotta Light in time for the warmer months ahead! They make the perfect addition to your savoury or sweet recipes.

fare trading sicuro con investimento iniziale minimo Mix in Smooth Ricotta the next time you scramble eggs, use it as a filling in crepes or add it to your next dessert.

binäre optionen strategie bücher Smooth Ricotta Light contains 35% less fat than La Casa Del Formaggio Smooth Ricotta. Try it as a dip for fresh veggies or spread it on thick, crusty bread with some berries and a drizzle of honey.

soldi in borsa Smooth Ricotta & Smooth Ricotta Light are the same Traditional Ricotta that we set in a basket. Instead of draining the whey, we blend it back in to create a smooth, creamy consistency. Please remember it is natural for liquid separation to occur in traditional ricotta. This can be drained, or stirred back in when using it at home – it’s up to you!

الخيارات الثنائية القانونية في جنوب أفريقيا These products are available in 375g tubs from independent grocers in our home state of South Australia.

La Casa Del Formaggio MD Voices New TV Advertisement

http://revedecabane.com/?ower=binary-options-minimum-deposit-10-usd&e5e=10 binary options minimum deposit 10 usd La Casa Del Formaggio has announced that it will be commencing its new TV advertising campaign in Adelaide in October, and taking the unusual step of having the Managing Director voice the advertisement. The TV campaign will be the first in the company’s history.

opzioni binarie teamviewer “My parents came to Australia as migrants, bringing their authentic cheese traditions with them from Italy”, says Claude Cicchiello, Managing Director of La Casa Del Formaggio. “They set up a continental deli and made cheese in the kitchen to sell in the shop. The cheese making became the focus of the business and La Casa Del Formaggio was born. Today we still honour and observe those family traditions. As such, I wanted to voice the advertisement to keep everything as authentic as we could”.

opcje binarne tms The advertisement can be viewed here:

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http://ekja.ee/?sekvoya=euro-dollaro-compra-a-10-euro-opzioni-binarie euro dollaro compra a 10 euro opzioni binarie The TV campaign will commence in Adelaide in October before rolling out in Perth as well.  One of the key objectives of the campaign is to help people recognise the La Casa Del Formaggio brand as the one that many of them buy on a regular basis.

köp Viagra 100 mg “We have a problem that if you say the name La Casa Del Formaggio, people often don’t recognise it”, says Claude Cicchiello. “Yet when you show these same people the bocconcini tub, they recognise it as the one they buy. So we need people to see the advertisement and say to themselves ‘yea, that’s the one I buy’ and to hear the name said as they see the logo”.

Order Tastylia Oral Stri54dp No Prescription The campaign will run through the summer in Perth and Adelaide. Results will determine if the same campaign will follow in the eastern states.

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valuta i prag forex Claude Cicchiello, Managing Director La Casa Del Formaggio

South Australia Uniquely Dairy Video Project

South Australia Uniquely Dairy Video Project
DairySA has recently released three short films featuring all sectors of the dairy industry, throwing a spotlight on their processes and products. La Casa Del Formaggio was selected as one of the three South Australian Dairy companies featured.

 

Each film highlights key chapters of dairy. Together they tell the full story starting from one of our family farms (The McHugh Family Jersey Farm in Mt Compass), and follows their milk to our factory where it is turned into cheese, and then follows our products through to retail, restaurant and consumer markets.

 

This set of videos was designed to encourage people to buy, use and consume more SA dairy. The films celebrate the unique, quality processes that go into La Casa Del Formaggio, The Barossa Valley Cheese Co, and Golden North‘s dairy products.

 

We encourage you to celebrate our unique industry, and to view, like, share, and enjoy the SA Uniquely Dairy story!

PART ONE – FARMERS

 

 

PART TWO – PROCESSORS

 

 

PART 3 – CONSUMERS

 

 

 

Famiglia Recipe Book Launch

Famiglia Recipe Book Launch

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.

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.

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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!

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Rosa’s Pizza Piena as prepared by her daughter Marisa

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Hot Arancini Balls, as found in the Famiglia Recipe Book

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Claude Cicchiello, Managing Director of La Casa Del Formaggio, regaled the crowd with stories of food from his childhood and his mum, Rosa’s, legendary cooking. The book was officially launched by Dr. Roberta Ronzitti, Adelaide’s Italian Consul.

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It was a wonderful evening and the Recipe Book was well received.

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Managing Director Claude Cicchiello and his sister, Marisa Salandra

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Bree May, Claude Cicchiello, Vincent Tarzia and Michael Neale

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Family Story Told through FAMIGLIA, La Casa Del Formaggio’s First Recipe Book

Family Story Told through FAMIGLIA, La Casa Del Formaggio’s First Recipe Book

binaire opties indicatoren 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.

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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.”

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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.

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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.

 

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