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

www topoption kan man köpa Viagra på apoteket utan recept 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.

binary options 99 forex hidden divergence indicator  

iscriversi per giocare in borsa con azioni binarie 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.

binary options trading software test  

best binary options signals 2017 “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.”

generisk Viagra billigt Pizza_Piena-46 opzioni binarie rischio 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.

binära optioner sverige  

qual e il deposito minimo per operazioni binarie “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.”

las mejores señales para opciones binarias  

köpa Sildenafil Citrate thailand 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. binäre optionen ohne verlust  

essay human understanding locke summary 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.

opzione binaria come si fa Ricotta_Doughnut_2

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.



Carnevale – a festival of all things Italian

Carnevale – a festival of all things Italian

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!






Radogna Photography_IMG2638





Radogna Photography_IMG2649


Cheesefest 2015

Cheesefest 2015

IMG_9345We 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!


New Gourmet Pizza Topping Trends

New Gourmet Pizza Topping Trends

As is very true in Adelaide, small town type connections are very valuable.

In our case, working with the boys from The Pizza Journey on some marketing projects has also led them to share with us their ideas for some new and exciting pizza toppings.

Charlie and his crew are very forward thinking with their flavour groupings and they are always willing to try some unlikely combinations. Their tips for upcoming trends are Spanish, Mexican and Vietnamese flavours, alternative “proteins” such as slow cooked rabbit and less commonly known Italian smallgoods like Sopressa (aged Salami), fried pizza dough, and semi-cooked eggs as a pizza topping.

Following Italian tradition, his team gathers annually to make their own sausage, ham, chorizo and other variations of pork products. The team also passionately believes in sourcing local.

Charlie tells us, “The best thing about these latest pizzas is that Ive moved from using imported specialist Italian flour and have switched to Laucke Special White 00 Flour. I wanted to be able to adapt my recipes to a local flour and keep the local food / locavore idea front and centre. We are pretty spoilt in Adelaide to have a world class mill right on our doorstep and in the middle of such a great food producing area. With some minor adaptations to my technique, I got the Laucke product to work as well as the premium Italian gear, very exciting!”

We believe you will see some of these inspired gourmet toppings in trendy pizza bars in 2016 – and we encourage you to try them at home as well!



‘HellBoy’ Pizza Fritte

‘HellBoy’ Pizza Fritte – Housemade Salami, Cherry Bocconcini, Fresh Basil and Chilli Infused Honey.

Dough is formed into a disc and deep fried for 45 seconds and then fired in the wood oven (with toppings) for another 90 seconds.


Barely set folded Eggs, Fried Housemade Shoulder Ham, Truffle Oil, Bambini Bocconcini and Fresh Parsley Pizza

Barely Set Folded Eggs, Fried Homemade Shoulder Ham, Truffle Oil, Bambini Bocconcini, Fresh Parsley.


Hell Nino Pizza - Spicy Chorizo Pizza

“Spanish Hellboy” – Spicy Chorizo, Passata, Cherry Bocconcini, Dried Oregano and Chilli Flakes.

Pancetta, Housemade Salami, Bocconcini, Chiptoles in Adobo Sauce, Wood Fired Capsicum Pizza

Pancetta, Homemade Salami, Cherry Bocconcini, Chipotole Peppers in Adobo Sauce, and Woodfired Capsicum


Parsley and Lemon Butter, Barossa Hot Sopressa, Cherry Tomoatoes, Woodoven Mushrooms, Anchovies and Bambini Bocconcini Pizza

Parsley and Lemon Butter as a sauce, with Barossa Fine Foods Hot Sopressa, Yellow and Red Cherry Tomatoes, Wood Oven baked Mushrooms, Anchovies, and Bambini Bocconcini


Prawn Star Pizza

The “Prawn Star” with fresh prawns, Fresh Mozzarella, Passata, Chilli Jam and Shaved Parmesan. Recipe found here:

Quattro Formaggio Pizza with Sage Leaves

Quattro Formaggio Pizza with Sage Leaves – (Bambini Bocconcini, Grated Pecorino, Ashgrove Tasmanian Blue cheese and an aged Mozzarella, smoked with Oak chips)



Baked Spanish Eggs, Housemade Chorizo, Spicy Tomato Sauce, Mozzarella, Free Range Eggs and Fresh Basil Pizza

Pizza Journey’s take on the classic Baked Spanish Eggs. They’ve topped this pizza base with Housemade Chorizo, Spicy Tomato Sauce, Smoked Mozzarella, Free Range Egg and Fresh Basil.


Pancetta with Meyer Lemons and Smoked Mozzarella Pizza

Pancetta with Meyer Lemons and Mozzarella.


Rosemary Beetroot Burrata Pizza

Chopped Burrata with Buttered Beetroot, Fresh Rosemary and Balsamic drizzle.


Marinated Goat Chevre Pizza

Caramelised Onion, Marinated Goat Chevre, Rosemary and Shaved Parmesan.

Slow Cooked Rabbit in Double Cream and White Wine, Cherry Tomatoes, Goat Chèvre, Fresh Parsley

This pizza features Slow Cooked Rabbit in Double Cream and White Wine. Once rabbit is added to the pizza, it is also cooked off with Cherry Tomatoes, Marinated Goat Chèvre, Fresh Parsley and Shaved Parmesan.


nutella dessert pizza

And a dessert pizza to finish it all off: Nutella as a spread, with Lindt Raspberry Intense, Marshmallows, Blueberries, Strawberries, and Icing Sugar,