They did not just write “good,” “excellent,” or “high quality”… they wrote “perfect,” to define the products that must represent the highest cultural and scientific knowledge of their time, in the respect of their land, history, and traditions. EVO oil Corus Lifestyle. The STG Mozzarella can be sold just when pre-packaged in its production plant into packs marked with the MIPAAFT logo. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains”. Leftover crudités, baguette slices, ham or turkey. Today, the STG Mozzarella, which was born in the South of Italy, is part of the dairy tradition of the whole Italian territory.

“Making perfect products”: the Latteria di Soligo founders had this aim.

Mozzarella is the Italian cheese with fresh pasta spun par excellence.

La Mozzarella Sibilla STG (specialità tradizionale garantita), formaggio fresco a pasta filata, molle, a fermentazione lattica, viene prodotta unicamente nel caseificio di Amandola (FM) ed è il prodotto di qualità su cui Trevalli Cooperlat sta investendo per mantenere l’importante presidio produttivo del territorio.

Slice the tomatoes, too. Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. Pour egg mixture into lasagna dish and mix well so that all ingredients are thoroughly moistened. “The content of this promotion campaign website represents the views of the author only and is his/her sole responsibility.

Note: Use leftovers! Season with The Latteria di Soligo was founded in 1883, and it’s one of the first cooperatives in Italy. In a lasagna dish, mix vegetables, Mozzarella, bread, ham or turkey and cranberries.

Slice the tomatoes, too. Ingredients: Christine Cushing talks her 20 year career, cooking with Anthony Bordain and staying inspired in a pandemic. Una scelta fatta anche per rivalutare il territorio e il lavoro quotidiano dei soci allevatori che …

It also is one of the symbol companies in the “Marca Trevigiana” dairy sector. The Latteria di Soligo is a unique cooperative of members who continue to believe that agriculture is a cultural and economic asset to be protected and that raw materials, such as their milk, has to be genuine in order to produce those “perfect products” such as the STG Mozzarella. È preferibile toglierla dal frigorifero circa mezz’ora prima di consumarla, lasciandola a temperatura ambiente. Production area Today, the STG Mozzarella, which was born in the South of Italy, is part of the dairy tradition of the whole Italian territory.

Its smell is fragrant and delicate, the flavor is sapid and fresh, the texture soft and slightly elastic.

It is made by spinning and cutting (mozzare meaning ‘to cut off’). 6. Ezio Spina”, who also covered the director and president roles.

In the beginning, its activities developed in the “Pievigino” area; then, more dairies opened in the zone between “Col San Martino” and “Refrontolo.” The number of members progressively increased reaching, in 1943, 2300 units, confirming the Cooperative strong bond with its territory. Preparation: Serve immediately. All rights reserved. Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. 3.

Garnish with well-washed basil leaves.

Ingredients: 250 g of Mozzarella STG 2 beefsteak tomato Fresh basil EVO oil Salt to taste Oregano to taste Preparation: Cut out some slices from the Mozzarella STG and leave to drain for a few minutes in a colander. It has a more or less spherical shape, a homogeneous surface (smooth and polished), and it is milky white. In a bowl, beat eggs along with milk and green onions. The Latteria di Soligo story is made up of outstanding personalities, such as “Cav. Put the Mozzarella STG and tomatoes in a dish, alternating them.

2. Main, Brunch, Breakfast, Cheese, Eggs/Dairy, Vegetables, Pork, Berries, Dairy Farmers of Canada, https://www.foodnetwork.ca/recipe/festive-mozzarella-strata/13219/.



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