In the heart of Italy the hills are covered with vineyards and olive groves. This area unites all that good cheese needs to be served with!
Parrano is made according to an old Italian recipe stored in Villa Parrano. The cheese is popular in the lovely trattorias and we had the pleasure to cook with it where it tastes as its best: in Tuscany, Italy.
- Cheese is the number one product that tourists take back home
- Parrano isthe name ofthe village wherethe authorgot his inspiration forthe cheese.
- Parranois the fastest growingcheesebrand in the Netherlandsandthe global demand forParrano is still growing.
- Holland produces more than 650 kilos of Cheese every year
- Eating cheese is good for your teeth. It protects them from caries. So the French people aren’t so bad with their choice of a cheese for a dessert!
Imagine yourself in Italy on a hot summer night with all your friends in a little Italian village in Tuscany having dinner…what would you eat?
Italians love their aperitivo, these are little snacks before dinner and you can combine them with a wonderful cocktail. A Villa Massa Tonica for instance, a cocktail with lots of crushed ice, basil, Villa Massa Limoncello and Lime.
Lovely light summer Insalata Mista salad (for 6):
• 1 eggplant
• 1 zucchini
• 1 red pepper
• 3 tomatoes
• 1 red onion
• 240 gr. mixed salad
• 360 gr. goat cheese
• pepper /salt
• olive oil
• Aceto Balsamico cream
• 100 gr. freshly chopped Parrano
1. Cut the eggplant and zucchini lengthwise into slices of 5 mm thickness.
2. Remove the seeds from the peppers and tomatoes and cut them with the red onion into uniform strips.
3. Combine the goat cheese with the Parrano, dash of olive oil and season with salt and pepper.
4. Grill the eggplant, zucchini and cool them in the refrigerator.
5. Fill the eggplant and zucchini with goat / Parrano cheese. Roll up tightly and neatly.
6. Make a dressing of your choice ( we love a simple olive oil, lemon, mustard, pepper and salt dressing)
7. Hussle everything and garnish with fresh chopped Parrano cheese, balsamic vinegar and olive oil cream.
Read more about Villa Parrano here.