Taste and Creativity
When pairing wine and cheese it is necessary to consider the typical characteristic of the pairings, which has consolidated itself over the centuries. Bresaola from Valtellina, fruit of a century old tradition (beef hindquarter massaged dry with salt, garlic, pepper and several kinds of flavourings, stuffed in natural gut casing and seasoned from 1 to 3 months) is perfect with a Sassel Valtellina Superiore DOCg or a young Nebbiolo of Valtellina or Langhe.
The variety that makes the difference
There are more than 250 types of traditional Italian bread, with hundreds of variations. From north to south each region has its own specific types starting from the selection of flour, corn, spelt, kamut, buckwheat and hemp to its methods of processing and baking. Each region jealously protects the secrets for preparing good bread made as it once was. There is nothing left to do except combine ancient knowledge and gastronomic flavours and try to sink the bresaola into the soft dough of a rosetta roll or savour it with the crunchiness of pane carasau, a thin crisp bread from Sardinia, wrapped around the characteristic Turin breadsticks or on a slice of foccaccia, a flatbread from Liguria.
Fresh, seasoned and on the spoon
The pairing of cheese and bresaola is extraordinary. A combination which joins, enhances and makes the most of the single specific characteristics and traditions. This meeting of tastes, which has encouraged many international chefs to make continuous and new experimentations, has produced culinary suggestions and original recipes which pair breasola with a large assorted cheese platter: from goat’s cheese to taleggio and fontina fondue to several types of spicy robiola cheese.
Flavours of the vegetable garden
Recommended by dieticians and nutritionists pairing bresaola with vegetables is a true explosion of colours, flavours and authenticity. Simple and fast to prepare it will make even the most demanding mouths water. An example? Carpaccio of bresaola with carrots and courgettes cut into julienne strips or with chopped celery and artichokes. Raw, cooked or grilled vegetables are the perfect accompaniment for bresaola, also in terms of nutrition.