The nice surprise is a specialty cheese from the Ticino Muggio Valley . Under the Presidio of Slow Food, this peppery specialty rescued and is now being produced again. This link is under this know everything worth reading other nice surprise.
I have for the first time in an earlier edition of Urchuchi , read the wonderful Swiss restaurant guide, an article on " the most exciting edible pyramid in the world" . Since then I buy this very hard to get cheese end, whenever I have the chance.
If you eat it the first time, then it should be, enjoy pure as Petra from Chili und Ciabatta and Robert of lamiacucina or with a teaspoon of honey chestnut to be a wonderful peppery flavor to taste. Otherwise, you can give it to also warm jacket potatoes or polenta, or he is capable of processing a wonderful creamy pasta sauce and this is what I made:
Orecciette with radicchio and Zincarli - the recipe will follow tomorrow
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