May Specials

Red Reggiana Cow Parmigiano

The Red Reggiana cow was supposedly brought to Italy by the Lombards, a theory supported by the resemblance their similar red mantles between the highly regarded Emiliana breed and those still found in central Russia and the Ukraine. These are the red cows that have given the world Parmigiano-Reggiano. In the post-war years, industrialization and the introduction of cows that yielded greater quantities of milk, threatened to make this breed extinct. These cows produce a milk that is particularly rich in protein, calcium and phosphorus, and is of the best quality.

Moena Puzzone

Twice a day, mountain dairies in the heart of the Dolomites send milk to the cheese factory in Predazzo that produces Puzzone. Only forms bearing the letter “M” belong to the Presidium. The secret of Puzzone is the aging, during which each form is washed once a week, from a minimum of 60 days to 6-7 months. All this gives the cheese an intense, pungent perfume hence the name Puzzone, which means 'stinky', and its unmistakable red rind.

Events

Wine Tasting @ “Alloro Restaurant”  Mayfair 22/05/07

  Many tahnks to Headchef Daniele and Restaurant manager Sergio.

Tasting Oxford 17th april 2007  Many tahnks to Templeton College, formely OXFORD said Business School for hosting the tasting of the 17th April 2007. A special thank to Darren Lomas Head chef and Tim Roya Bursair.