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 Cheese 

The legendary Parmesan cheese is the king in Italy. Usually grated, it is sprinkled on pasta, risottos, soups and is used as an ingredient in stuffings and sauces. It's also eaten nature, in small bits or chips. Italian cheeses are so naturally integrate in our cooking that one forgets all the subtleties.

Here Italian cheeses that I propose to You:

- The Buffalo Mozzarella
- The Parmigiano Reggiano
- The Pecorino Romano, Sardo or Toscano
- The Taleggio
- The Caciocavallo
- The Fontina
- The Friulano
- The Ricotta fresh or salt