The intense flavor of Bastardo del Grappa, the cheese produced with milk from pastures located up to 1000 m above sea level, a tribute to all Italian cyclists and the emotions they give us.
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In Veneto, the Pastificio Artusi of Padua has produced an agnolotto filled with a cheese with a ‘Tarantinian’ name – Bastardo del Grappa. It is a cheese produced in mountain huts with semi-fat cow’s milk, or in factories downstream. Sweet, savory flavour, which becomes more intense when matured, pleasant aroma which is enhanced when ripe.
Paolo Caratossidis, president of Culture & Cuisine and promoter of the Venetian Cuisine Festival/Venetian Excellence Tour, is very satisfied: “initiatives like this bring prestige to the entire territory and make lesser-known and niche products known to a large audience. In this case, the culture of fresh pasta from the Po Valley area is combined with the history of mountain cheeses and small productions which are increasingly sought after by buyers and enthusiasts. ”.
It can be enjoyed throughout the national territory
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