Formaticum – The Market Exhibition of Italian Dairy Rarities, presented some of the best Italian cheeses at the WEGIL in Rome.
Cheese lovers living in and around Rome have recently had the opportunity (February 8/9th) to meet some of the “spearheads” among dairy producers in our country, thanks to the second edition of Formaticum, brilliantly organized by La Pecora Nera Editore, with the participation of DOL – Di Origine Laziale and Passionfruithub – Media Food.
Of course (after the first Edition), this year too we did not miss the opportunity to participate, to taste the exquisite delicacies on display and consequently, to provide our readers with some ideas for their next choices.
There were several companies that had already participated in the previous edition, but we also “tested” new ones … trying to have a diversified panorama of a production that extends, seamlessly, from north to south of our peninsula.
In fact, there is practically no place (least of all the Region) that does not have its jewels to show off with pride.
Alongside the market exhibition, some seminars organized in collaboration with ONAF completed the event program.
First of all, we can assure our readers that all the companies present had only high quality cheeses and/or dairy products on the display stands: both fresh and at various levels of seasoning or with particular refinements. We will cite just a few examples here, let’s say so … symbolic, leaving the complete list of manufacturers, as well as images and video, the task of showing readers where to go shopping without fail.
For the breadth of the proposal and the unquestionable quality level, we mention Masseria la Lunghiera in Puglia and the Caseificio Di Nucci in Molise, already mentioned in the article concerning the previous edition.
Gioviale Formaggi – Val di Susa also offered a very wide choice, both from cow’s milk, from sheep’s and goat’s milk. Noteworthy are the Barà Vinaccia and the Pecorino aged with the Helichrysum.
Of particular value, two Tuscan productions: those of the Caseificio i Murceti, in the Amiata area and those of La Valle degli Ulivi in Saturnia (whose Raw Milk Pecorino di Maremma is a Slow Food Presidium).
Absolutely to try, the Truffle Cheese, a mixture of the Sibillini Mountains, produced by Delizie dei Fratelli Angeli.
Other excellent examples, those represented by Dol, or the Tuma of the Caseificio Persia, in the Cuneo area and a spectacular Provolone aged 40 months by Enzo Recco in Gaeta.
We close our short “summary” by pointing out the Toma of Viterbo sheep, produced by La Piccola Formaggeria Artigiana.
List of dairy companies present:
Caseificio Di Nucci
Erkiles
Piccola Formaggeria Artigiana
Bio Agriturismo Valle Scannese da Gregorio
La Mascionara Azienda Agricola
Casu ‘e Babbu
Caseificio Murceti
Azienda Agricola Vergari Giorgio
Azienda Agricola Monte Jugo
Bioagriturismo La Porta dei Parchi
La Casearia Carpenedo
Enzo Recco
Delizie dei Fratelli Angeli
Masseria La Lunghiera
Caseificio Il Casolare
Agriturismo Le Campestre
Agriturismo La Valle degli Ulivi
Storico Ribelle
Giovale Formaggi
Caseificio Genna
La collina verde
Biologica Rustici
Agricola San Maurizio
Latteria Salvia Maria, Locanda del Buon Formaggio
Caseificio Persia
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