Italian cheeses can be the compass for a new, more authentic gastronomic tourism itinerary, with tastings of local products, specialized routes and visits to dairy companies in Italy.
The suggestion concerns cheeses with Protected Designation of Origin (DOP), that is, exclusive to their respective regions.
The “Think Milk, Taste Europe, Be Smart” project, from the dairy sector of the country's alliance of food sector cooperatives, has created an itinerary with the main stops throughout Italy.
The path begins in the north of Italy, with Stelvio DOP cheese, ambassador of the flavor of the Alto Adige region, produced with fresh milk from the mountains and whose aroma has tones of milk, toast and nuts.
The Asiago DOP, from the Altopiano di Asiago region, originates from a land of green meadows and waterways – at the beginning of September, the region also promotes a series of classes, laboratories, tastings and excursions dedicated to the history of cheese .
In the Marches region, Fossa di Sogliano PDO cheese is an example of an ancient tradition, dating back more than a century, which also attracts many visitors.
Further south, Campana DOP buffalo mozzarella is considered one of Italy's gastronomic treasures.
In Sicily, the path ends on a high note with Ragusano PDO, produced from raw whole milk, at the end of autumn, winter and spring. (HANDLE).
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