Main courses

Burger made with Tomino del Boscaiolo® allo Speck


  • 1

    Cut the potatoes with the skins on into thick sticks; wash to remove the starch, drain and dry thoroughly with a kitchen cloth. Heat the oil in a deep pan and fry the potatoes in two batches. Place on absorbent paper and season with salt.

  • 2

    Cut the buns in half and place one or two lettuce leaves on the bottom half (depending on size). The add two slices of tomato.

  • 3

    Heat the Tomino del Bosacaiolo with speck on the grill or in a non-stick pan, the lay them on the bases made. Cover with the top of the bun and warm the bread again for about a minute on the grill or in the oven. 

Product used

Tomino del Boscaiolo®

100% Piedmontese milk, traditional recipe and genuine goodness: these are the ingredients that make Tomino del Boscaiolo®  a unique cheese, containing all the essence of an area where excellent f...



  • Tomini del Boscaiolo® with speck (or natural)
  • Hamburger buns or round country style bread
  • Lettuce leaves
  • Vine tomatoes
  • Large potatoes
  • Peanut oil for frying
  • Mayonnaise
  • BBQ sauce or ketchup
  • Salt

Use tips

Main Courses
Erbaluce di Caluso DOCG
Autumn - Winter

Suggestions for presentation:

Serve with the hot potatoes and sauces.

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