It’s late June, officially summer! There’s no better season than any other to enjoy all the goodness and excellence of Piedmontese dairy from Caseificio Longo. <\/p>\n\n
The longer days and more intense heat shouldn’t make us lose our pleasure for good food: cheeses and dairy products can easily be integrated into a summer diet featuring fresh recipes<\/strong>, while also being balanced and delicious.<\/p>\n\n Cheeses are also a source of vitamins, particularly vitamin B12<\/strong> which, among other properties, supports energy metabolism.<\/p>\n\n Here’s a complete menu by Caseificio Longo to enjoy in summer. Some<\/strong> of these recipes are created in collaboration with the team at<\/strong> IFSE<\/strong><\/a> \u2013 Italian Food Style Education \u2013 the only culinary school recognized as an Italian excellence by the General Secretariat of the Republic!<\/p>\n\n Appetizer: <\/strong>Finger Food with Tomino a Rotolo<\/strong><\/a><\/p>\n\n A fresh and delicious appetizer<\/strong>, with arugula, almonds, Parmesan and the fantastic flavor of Bra sausage complementing the freshness of our Tomino a Rotolo.<\/p>\n\n First course: <\/strong>Barley salad with peppers and Primosale<\/strong><\/a><\/p>\n\n The first course is also fresh and typically summery thanks to a vegetable that’s a calling card of Piedmont: the pepper<\/strong>. Our Primosale<\/strong>, with its soft texture and elastic paste, perfectly binds the vegetable with the grain, recalling the flavor of freshly milked milk. <\/p>\n\n Main course: <\/strong>Beef carpaccio and Rustino<\/strong><\/a><\/p>\n\n This main course is also all about freshness: a veal carpaccio that wraps our Rustino simply dressed with oil and salt for a truly interesting combination of flavors.<\/p>\n\n