AMBROSI - MASCARPONE charcuterie

AMBROSI - MASCARPONE charcuterieMascarpone originated in the area southwest of Milan in Italy, probably in the late 16th or early 17th century. The name is popularly held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese) Raw Material: Cow milk whey Origin: Italy Taste: Mascarpone is milky white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a specialty in the region. It is one

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Name of the product: Bagna Caoda

In the heart of Chianti Classico area

A single-vineyard

an aromatic infusion

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Tasting: Elegant

the Americano (which was named at a time when few Americans were aware of Campari)

Serving Suggestion: The ripening process starts from outside so the cheese is completely ripened when the paste is soft and creamy all around

the color is darker

Appellation: VDT

immediately anticipating the evolution of tastes