Cheese lover: a journey into dairy flavors

Have you ever imagined that a meal with friends could create one of the most extraordinary gastronomic experiences? That's exactly what happened when the Spaghetti & Mandolino team and I sat down for lunch together

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Between chatter, laughter and excellent Italian food, a & #39 was born; an inspiration that we couldn't ignore: creating a selection dedicated to cheese lovers.

The taste of a&' friendship

While enjoying the &' friendly and relaxed atmosphere, we started tasting a selection of Italian cheeses. Three of them immediately captured my senses, becoming the pillars of &' “Cheese lover” inspiration

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Malga Mariech Cesen Affinato, Ponte Vecchio Company in Valdobbiadene (Treviso)

Obtained from Bruna Alpina's raw milk. Alpine cheese aged two months, with a compact texture similar to that of scamorza cheese, stands out for its intense milk taste; suitable for lovers of

non-creamy cheeses.

Malga Speloncia by Denis Secco, Malga on the summit of Montegrappa (Belluno)

From Bruna Alpina cow's milk. The pasta is very compact, but when chewed it quickly turns into creamy; the smell is immediately struck by an intense scent of butter, mushrooms, truffles and, we can add,

egg noodles.

Parmigiano Reggiano, Rosola di Zocca cheese factory (Modena)

Made from cow's milk by Vacca Bianca Modenese, Slow Food Presidium.

The quality of the milk and 30 months of maturation give it vegetable, floral and milk aromas; the taste is intense and round; the grits are meltable and in a few seconds it transforms into creamy.

Ideal for any cooking preparation and especially when consumed raw where its characteristics are best appreciated.

With these treasures in the basket, the “Cheese Lover” selection has become a reality, ready to bring the tastiest d&' Italia cheeses directly to your table.

Try it to believe it

With l&' “Cheese lover” inspiration, you will dive into a journey through l&' art and the passion behind these extraordinary Italian cheeses. Your table will never have looked so delicious.

We can't help but invite you to be part of this experience, because we know that “the mouth is not weird until it tastes like cow”, a typical Venetian idiom that we translate into “The mouth is not tired until it tastes like cow”, a nice way to say that l&' the last taste of every lunch should be cheese!