A wide selection of Italian companies proposed the best cheeses of their own production at WE GIL in Rome.
We think there is no need to stress that the cheese production, with its infinite variety of products, its widespread diffusion in every region, its traditions and its high quality level, is one of the spearheads of Italian excellence. That said both with regards to the agri-food sector and in general, given the importance and the size of this sector that represents with honor our country in the world.
And it is precisely the enormous variety of production, very often of an artisan type and closely linked to the production area, which makes it difficult to bring it to the attention of the general public of enthusiasts and consumers as well as industry professionals such as restaurateurs and food shops.
So there are initiatives like the one organized by La Pecora Nera Editore (publisher of the food and wine sector), in collaboration with Vincenzo Mancino (owner of the company ProLoco Dol) that brought a good number of companies last weekend (23-24 February) to promote and make known their productions within the Formaticum event, at the WE GIL exhibition space in Rome.
For us it was an event of great interest, given that we love the cheeses and we did not miss the opportunity to personally test them as much as possible, despite the richness of the offer, and we must confirm that the quality level was really high and every manufacturer present exhibited varieties for all tastes, both based on cow, sheep or goat milk, from fresh to ultra-seasoned, to refined with the most varied aromas.
Even without the claim to be complete, it seems appropriate to report to our readers the companies we tested and certainly deserve their attention. Among these, also one such as the Caseificio Di Nucci, already reported in a previous article dedicated to the food and wine of Molise.
Companies Tasted by iBESTmag
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