Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Monday, September 21, 2015

Festival Italiano Bar

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This year for the first time at the Festival Italiano we will have the Festival Italiano Bar thanks to our sponsors Prosecco Borgo SanLeo and Peroni Nastro Azzurro.
We will also serve a selection of Italian wines from Sapori D’Italia, plus low alcohol beer, San Pellegrino soft drinks and water.
At Festival Italiano we promote responsible drinking, always accompanied by good Italian food and a convivial atmosphere. No alcohol will be served to minors and intoxicated people.
12038319_885221134894333_361073815529684977_nProsecco DOC BSL 750

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Friday, September 18, 2015

Cracking of the Parmesan at Festival Italiano

Parmigiano Crack-18_web
To 'crack' a Parmigiano a characteristic knife with a short, pointed and almond-shaped blade is used.
One side is thinner to aid penetration while the other side is thicker because it must act as a wedge.
In fact, a wheel of Parmigiano Reggiano cheese is not cut, but instead "opened" so that its internal structure and its grainy texture are not altered.

Per tagliare il Parmigiano Reggiano, si deve necessariamente usare il tipico strumento.
Si tratta di un coltello caratteristico, a lama corta e appuntita, dalla forma a mandorla.La forma di Parmigiano Reggiano quindi non si taglia ma si apre. per mantenere intatta la struttura interna e la naturale granulosità.

Come to the Sabato stall at the Festival Italiano and see big wheels of Parmigiano Reggiano being cracked open! Freshly cut Parmigiano Reggiano has a unique taste and you will be able to buy pieces straight of the wheel, just like in Italy!

Parmigiano Crack-1_web
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Thursday, September 17, 2015

Il Casaro at Festival Italiano


Welcome back to Festival Italiano Massimiliano De Caro, Il Casaro, with mozzarella, burrata, ricotta, caciocavallo, scamorza and more! Come to the Festival, try his products, and keep an eye on the entertainment on stage, you could win one of his caciocavallo!
And if you like to learn how to make cheese Italian style don’t miss this workshop with Massimiliano at Non Solo Pizza!
ilcasaro

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Tuesday, September 15, 2015

Massimo’s Italian Cheeses!

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Welcome back to Festival Italiano Massimo Lubisco and his yummy cheeses, visit his stall and try fresh mozzarella, scamorza, ricotta and more! To learn more visit his website http://www.massimos.co.nz

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Sunday, September 6, 2015

Cheese Making Class with Il Casaro

Max-fa-mozzarella
Il Casaro means "The Cheesemaker". 
 Back in Italy it represents artisanal expertise that qualifies professional people working in the creation of traditional dairy products.
The Cheesemaker and co-founder Massimiliano comes from the capital of cow mozzarella in Italy: Gioia del Colle, the heel of Italy.
NSP is proud to team up with Massimiliano again for his wonderful "Cheese Making Class" to celebrate the Italian Festival Season in Auckland, so be sure to come and join us and learn the trade secrets.

Place: Non Solo Pizza
Date: Tuesday 22nd of September
Time: 6.30pm
Price: $45 per person
Bookings Essential: nsp@nonsolopizza.co.nz or 09 379 5358

NSP pro (2)

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Monday, August 25, 2014

Some Photos from the Dante cheese workshop with Il Casaro



Thank you all for taking part to the Dante cheese workshop with Il Casaro.
We had an amazing day making cheese with kefir and tasting provolone and taleggio, beautifully made for us by Il Casaro.

 

Grazie Massimiliano per aver condiviso con noi la tua passione e il tuo sapere.
Ci vediamo al prossimo evento!
Il Casaro Ltd
Unit 1 - 27 Ashfield Road
Wairau Valley - Auckland
Tel/Fax  09 442 5419
Cell 021 337654
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Wednesday, July 30, 2014

Cheese Workshop with Il Casaro - Saturday 23 August 2014



Cheese Workshop with Il Casaro 
Saturday 23 August from 10.00am to 12am and form 1.00pm to 3.00pm
North Shore - 1/27 Ashfield Road 067
Get ready to put “le mani in pasta” (literally: put your hands in the dough)!

We are really pleased to present you a unique event this month:
a cheese workshop and degustation.
This is a unique opportunity to visit the laboratory of Il Casaro!
Massimiliano De Caro will show us how to make fresh cheese, his know-how,
his passion and his skills.
After the workshop Massimiliano will share with us some ideas on how to cook 
a tasty brunch with fresh cheese, we will taste his special recipe with a glass of wine.

·        1st group  - 10.00am to 12.00am – 10 persons
·        2nd group - 1.00pm to 3.00pm  – 10 persons

The cost is $20.00 pp

Reservation is mandatory by the 15th of August

 Max 20 people

Booking: info@dante.org.nz



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Friday, May 9, 2014

Pay less for fresh mozzarella!

Dante members can now enjoy fresh mozzarella, burrata, ricotta and many more cheeses from
  Il Casaro, and with a 10% discount for every $40 spent!

Read more about our casaro Massimiliano here and watch this video to see how he makes mozzarella in New Zealand.





Il Casaro Ltd
Unit 1 - 27 Ashfield Road
Wairau Valley
Auckland
Tel/Fax  09 442 5419
Cell 021 337654
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Sunday, September 2, 2012

Italiano e ... mozzarella!


Massimiliano talking about cheese


Last week the Wednesday beginner' class said goodbye to two students leaving for Puglia, and we all celebrated by recreating a bit of the magic of this beautiful Italian region by hosting one of its cheese makers. Il Casaro Massimiliano made a huge mozzarella for us to taste, and gave a little talk about cheese making in Puglia and in Auckland. 

Look at the size of this mozzarella!


Grazie a tutti per la bella serata, e arrivederci Jennie and Paul!
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Saturday, April 28, 2012

Una serata dedicata alla Puglia


Insalata caprese, ricotta all'erba cipollina e formaggi per tutti, ed un piccolo regalino alle 'interpreti' dell'evento.




Salute!
On Friday evening we enjoyed a wonderful event about Puglia. We started with a slide show and talk about the Region's beautiful architecture by John Anderson. Then we had an amazing Mediterranean supper with a selection of traditional cheeses made by professional cheese maker Massimiliano De Caro (Massimiliano has been making mozzarella and other cheeses for 20 years) and a glass or red wine. And when our bellies were full and our spirits high Massimiliano showed us how to stretch mozzarella, and talked about the other cheeses he makes, like ricotta with chives and scamorza.  
Una bellissima serata, graze a tutti, e arrivederci al prossimo evento della Dante di Auckland!

 Il Casaro Massimiliano De Caro ci fa vedere come si fa la mozzarella, e non solo trecce e palline, ma anche elefanti e maialini!



La preparazione dei piatti e gli ospiti in atmosfera conviviale
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