CHEESE

There are over four hundred different types of Italian cheeses, produced from the raw milk of the cow, sheep or goat, in all twenty regions of Italy. Their fullflavored and uncompromised natural taste set Italian cheeses apart from cheeses of most other origins.

The oldest Italian cheese is Pecorino Romano. It is also a hard cheese, but made from sheep's milk. Mozzarella, a semi-soft cheese, is arguably as famous and pervasive as Parmesan, if not more so. The traditional Italian cheese, Mozzarella di Bufala, is made from the milk of the buffalo. It has been a favorite of Neapolitan cuisine since the 14th century. Mozzarella has become an essential ingredient in many dishes, most commonly as the vital pizza topping, throughout all of Italy and many other parts of the world. Another traditional Italian cheese worth mentioning is Gorgonzola. This soft spreading cheese is made using a unique process of molding and aging to achieve its strong flavor and characteristic veining.

SWEETS

As with all food, Italians take great pride in their desserts. Italian Chocolates, ice creams, cakes and other sweets are artistic expressions made from only the best quality local ingredients. Delicate chocolates and chocolate spreads from Italy are world renowned. Italian ice cream, or gelato, is typically flavored with fresh fruit purees, cocoa, and nut pastes, giving it a more natural taste.

Around the beginning of the 17th century chocolate arrived in Italy from the New World and was soon playing a key role in making pastries and confections. Italy’s most important chocolate invention called gianduia is a mix of chocolate and hazelnut. Nutella is a popular modern chocolate-hazelnut spread, a modified form of crema di gianduia, or spread of gianduia. Individual miniature chocolates became popular among Italians during the period between the two world wars. Providing an artistic expression through flavor assortment and beauty of packaging, Italian chocolates are some of the most unique and flavorful in the world. Some favorites are the Bacio, Blue Rose, Boeri, Gianduiotto, Mon Cheri, Otello, and Rocher. To this day the Italian Confectioners Association, or Associazione Industrie Dolciarie Italiane (A.I.D.I.), strictly enforces chocolate to be made from 100% pure cocoa butter.