Showing posts with label Formaggio. Show all posts
Showing posts with label Formaggio. Show all posts

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

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



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