5 Delicious Cheeses We Owe to Italy
- Posted by 3 Sons Italian
- On May 9, 2019
It’s hard to say “no” to cheese when its creamy, salty, savory goodness lays the foundation for so many of our favorite Italian dishes. Not to mention, recent research indicates that cheese may be as addictive as drugs thanks to its ability to stimulate the same happy feelings in your brain (but on a much safer and more legal level). And who are we to stop you from feeling joy from eating delicious food? We’re a family-owned Italian restaurant. It’s practically our motto!
Now that you’ve got the green light to enjoy your favorite cheeses without guilt, here’s a little tribute to five of our favorites that hail from Italy.
- Ricotta: Ricotta gets its name from its meaning: re-cooked (curd). Two of the earliest mentions of ricotta in text are related to Sicily. Ricotta is sometimes eaten fresh on bread or crackers, but it’s most often used in Italian cooking for lasagna, ravioli, cheesecake, manicotti and sometimes cannolis.
- Parmesan: Thanks to a 2008 decree in Europe, Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan. That’s because the cheese can be traced back to its historical roots: the Parma-Reggio region of Italy. This nutty, grassy hard cheese is a true staple of Italian food and used in number of ways: grated onto pasta, shaved onto salads, mixed into dishes and eaten fresh with fruit and honey.
- Gorgonzola: This Italian blue cheese is primarily produced in the northern regions of Italy. It can be firm or crumbly, and mild or sharp flavored. It is sometimes cooked into a sauce to use over pasta, baked into ravioli, crumbled onto salad or paired with wine or beer for nibbling.
- Provolone: With origins in Southern Italy, most Provolone is now made in Lombardy and Veneto. Known for its awesome melting abilities, provolone is often found in hot sandwiches, baked into calzones, melted over meatball subs or baked over chicken.
- Mozzarella: Originally made near Naples from the milk of water buffalos, mozzarella is now made mostly from cow’s milk in the U.S. but it’s just as delicious! Italians and non-Italians alike love mozzarella in just about any form! You’ll find huge chunks on Margherita pizza, shreds added to pasta dishes, slices melted on subs and of course, fresh slices served with sliced tomatoes and basil in Caprese salad.
Spend Valentine’s Dinner with Us!
- Choice of Tomato Basil Soup or Apple Spinach Salad
- Entrée: Beef Tenderloin or Tempura-Battered Shrimp, both served with Herb-Roasted Potatoes, seasoned snap peas and mushrooms
- Dessert: Cheesecake or ice cream with house-made wine sauce
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3 Sons Italian Restaurant & Bar
14805 West 64th Ave., Arvada