These January days, with parts of Piedmont blanketed in fresh snow, remind us that we are still in the heart of winter.
No problem: these are the perfect days to stay warm and enjoy your kitchen and the delicacies of Caseificio Longo, which for over 70 years has continued to bring the excellence of Piedmontese dairy tradition to the tables of all Italians (and beyond).
So, here is a winter/Sunday menu Made in Longo!
First course: cocoa agnolotti and Tomini Mignon
A refined recipe with an unusual and intense flavor. The Piedmontese tradition of agnolotti meets an ingredient that is certainly sui generis for a first course: bitter cocoa.
The contrast is also guaranteed by the button mushrooms and our Tomini Mignon, which help provide that fresh touch that makes this dish a first course as tasty as it is original.
Clicca quiper la ricetta completa.Second course: Fassona fillet in a hazelnut crust with Toma Piemontese DOP fondue and crunchy vegetables
While the first course we proposed is more “experimental,” the second course of our Sunday winter lunch is a true hymn to the goodness of Piedmont. There is Fassona beef (we recommend getting it from your trusted butcher), there are hazelnuts, and above all, there is Caseificio Longo’s Toma Piemontese DOP, which blends the flavors with its full and sweet taste.
Clicca quiper la ricetta completa.Dessert: Seirass balote
To end on a high note… and a sweet one, here is a dessert that is another representation of Piedmontese excellence. Straight from the Chisone and Pellice valleys, Longo Seirass balote! A dessert that, in addition to satisfying us with the softness of Seirass, introduces us to the Carnival atmosphere.
Clicca quiper la ricetta completa.
