“Formaggio In Villa 2014”

The 2014 edition of “Formaggio In Villa”, the national festival of the best Italian cheese, will take place in Villa Braida in Mogliano Veneto (TV), from March 22nd to 24th: 3 days with specialties to discover and taste

The elegant Venetian villa, after the success of past events, is confirmed as the ideal location to host the most important showcase of the best craft cheese and meats reserved only for Italian excellences.

In the event the most important producers, breeders, distributors, chefs, journalists, and a large number of fans will participate.

The audience, during the three days of “Formaggio In Villa 2014” will have the opportunity to participate in free tastings with manufacturers and in workshops and tastings with the combination of craft wines and beers. The event will be divided into thematic areas.

Salami Area

The Salami area is a unique opportunity to taste craft niche products such as salami of goose, wild boar and goat; head cheese with apples, smoked salted pork, Ventricina of Teramo, virgin beef, Capicola of Martina Franca, Sopressata, ’nduja. Do not miss raw and cooked ham of high quality. For the public, the opportunity to know manufacturers and to find out that the Italian craft meats are no longer a sin of gluttony. Today, thanks to new techniques of rearing pigs and processing meats, they are in line with the modern directions of the Mediterranean diet.

Street Food Area

Street food, rooted in the local culinary traditions, is now in great turmoil. A trend that is multiplying the places on the road where you can enjoy delicious foods that hark back to the authenticity of the traditional dishes where Italian craft cheese and meats are the protagonists. Guests of the area are: Calabrian Porchetta by Natale Grandinetti, Piadina Romagnola with meats and cheese of San Patrignano, focaccia di Recco by Manuelina, “Bagoss con Casonsei” and much more!

Pizza Area

Pizza today is at the forefront of Italian gastronomy. The flours we study, the leavening methods, the excellent ingredients and local products are the keys to our success. Guests: Franco Pepe of Pepe in Grani (Caiazzo – Cs), Salvatore Salvo of Salvo Pizzaioli da Tre Generazioni (San Giorgio a Cremano – Na), Lello Ravagnan of Grigoris (Asseggiano Mestre) and Stefano Callegari of Trapizzino (Rome).