There are few things that typify summer like the pairing of a ripe heirloom tomato and rich,creamy burrata. But now that days are shorter and Brandywines have given way to persimmons does that mean we should be denied our burrata?!?! Here at Fresca Italia, we think not.

burrataThe luscious texture of both burrata and mozzarella allow them to pair beautifully with the hearty greens, cured meats, and crusty breads that get us through the long winter months. Their simple, milky flavors lend a bright reminder of the summer past to tide us over until the first Early Girls turn up at the market.

Throughout the winter, we’ll keep flying in fresh shipments of burrata and mozzarella to keep you well supplied.

On the edge of Sardinia’s Barbagia region, rugged mountains and rolling pastureland meet the stunning blue waters of the Tyrrhenian Sea. Amidst this beautiful, stunning backdrop, Sardinian shepherds have been tending their flocks for centuries. From this milk comes cheeses every bit as rugged and hearty as their environment.

In 1972, Cooperativa Dorgali Pastori, began producing typical cheeses from the milk of native breeds of sheep and goat. These cheeses highlight the time-honored dairy traditions of Sardinia. Their animals graze on the diverse fauna of Dorgali’s pastures giving the cheeses distinctive aromas and flavors. The pride they take in their work is evident in the finished product. We are thrilled to offer their cheeses here in the States.

We have just received our first shipment of these gorgeous products. Please call for varieties and pricing.

What makes Bertagni pastas special?

1. Bertagni is the oldest producer of filled pasta in the world. It was established in Bologna in 1882.

2. Our pastas are made with no flavorings or colorings at all, neither artificial nor natural.

3. We specialize in FILLED pasta: the high quality of the filling is the focus.
a. Selection of raw materials: We work closely with our suppliers to guarantee the highest quality and most suitable ingredients for our pasta filling. Each of the ingredients is chosen to maximize clean, bright flavors of each whether it is spinach, tomatoes, porcini, arugula or anything else. We work with small producers so they are better able to meet our needs.
b. Preparation of filling: Our method for making the filling for the pastas is not much different from how our mothers made it at home. We start with top-quality ingredients and process them as little as possible. Using traditional recipes and techniques allows us to stay true to our heritage and bring the best product available to the market today.
c. Appearance: Look inside our filled pastas. You’ll chunks of walnut in the Gorgonzola and Walnut Ravioli and pieces of spinach in the Spinach Ricotta. Most manufacturers make a puree for their filling but we leave our less processed with larger pieces. This gives our filled pastas a more robust, distinctive flavor and texture.
4. The quality of the pasta dough itself much match that of the filling:
a. Sizes and shapes: The pasta for each variety is tailored to best suit the filling. Some filling is milder and requires bigger pasta while bold flavored ingredients mandate less. In addition, the thickness of each variety is determined by the type of filling. For example porcini mushrooms get bitter if overcooked so the pasta for these is thin and cooks in just 1-2 minutes. Mozzarella takes time to melt so the pasta for the Tomato, Mozzarella & Basil ravioli is thicker to allow for a longer cooking time.
b. Eggs: Take a look at the yellow color of our pasta. Many manufacturers skimp on eggs because they are expensive. We use more eggs in our dough (more than 28%!) than most which gives Bertagni pastas a rich flavor, texture, and appearance. Many manufactures also add water to their pasta but not us. We use so many eggs that there is plenty of liquid and no water is needed. This means that you get a full flavored product that isn’t watered down.
c. Flour: Our pasta is made with a combination of soft wheat and durum wheat flours. Many manufactures use just durum as it is easier to handle during production. While it is great for dry pasta, it can be too stiff and too strong in flavor for fresh pasta. The combination of flours we use at Bertagni ensures delicious al dente pasta that won’t break open during cooking.
5. Our production techniques were designed to keep the integrity of our product in tact.
a. Our dough only spends a few minutes in the mixer. Any longer would lead to tough dough. A gentle, quick preparation keeps our pasta tender yet al dente.
b. We utilize a less destructive pasteurization technique. Pasteurization is completed quickly using simple steam at temperatures never reaching above 100°C. This keeps flavors clean and true.
c. After pasteurization, the pasta is brought down to 6/7°C in just 15 minutes. This freezing process is fundamental in maintaining the structure of the pasta. The liquid in the eggs forms ice crystals which open the matrix of the dough. This makes the pasta become more tender during cooking.
6. We know that the public loves love Bertagni pastas but they must also be easy for the retailer to handle.
a. Our pastas can last up to two years when kept frozen
b. Once they are moved into refrigeration, our pastas stay fresh for 45 days.
c. Due to the high protein content from the eggs and high-protein flour, our pastas can be refrozen without impacting the quality of the product
d. While the pastas pair perfectly with many sauces, they are best when you let the flavors of the filling take center stage. A little extra virgin olive oil and grated Parmigiano Reggiano is all you need.

Parmigiano is the most emblematic of all Italian cheeses. Its stately appearance and intense flavor have earned it a place of honor at home and abroad. Used in recipes it adds a depth of flavor and salty edge to any dish. Equally impressive on the cheeseboard, Parmigiano provides the perfect balance to its soft, creamy counterparts.

All DOP Parmigiano Reggiano must be aged a minimum of 12 months. The Parmigiano Reggiano we sell at Fresca Italia is a minimum of 24 months. These wheels, designated as stravecchio, have been aged long enough to achieve the strong nutty, caramel flavors and crunchy protein crystals that make us love this cheese.

The stravecchio Parmigiano is a staple for us and one we’ll always keep in stock. But that doesn’t mean there isn’t other Parmigiano worth exploring. While all of these cheeses bear the official Parmigiano seal, we think you’ll be surprised with the variety and subtlety of each version.

Parmigiano delle Vacche Rosse
Long ago, all Parmigiano was made solely with the milk of the Pezzato Rossa cows, a breed exported from Switzerland as early as the 15th century. A higher butterfat content in their milk made for some exquisite cheese but because their yield is lower, their popularity waned in favor of higher-yielding Fresians. After World War II, the Pezzato Rossa was all but extinct. Thanks to a few dedicated farmers and organizations like Slow Food, the breed has been kept alive and the Parmigiano Reggio is being made from their milk. Named Vacche Rosse, or Red Cow, this cheese is pleasantly fruity and robust.

Parmigiano Reggiano Riserva
Working closely with Alpine producers in the Apennines, Luigi Guffanti selects wheels of Parmigiano best suited for long aging. As the animals are fed on alpine grass and hay, the flavors of their milk are more complex. The affineurs at Guffanti watch each wheel closely throughout the process, treating them with water, oil and salt to ensure proper and even aging. It’s not every wheel of Parmigiano that can stand up to long years of maturing. As Guffanti ages their cheese, they keep a watchful eye on each wheel to determine the cheese’s longevity. Some wheels have true staying power and Guffanti lets these wheels keep on aging….and aging. These phenomenal cheeses are aged from 5-7 years during which time all those things we love about Parmigiano intensify. Filled with crystalline flavor bombs, this cheese is a real powerhouse.

Trentigrana
It’s not a Parmigiano but Grana Padano, Parmigiano’s close relative, deserves its place of honor amongst the world’s great cheeses. Made throughout almost the entire Po River Valley, Grana Padano is a wonderful grating cheese. Somewhat less intense that Parmigiano, Grana Padano shares the flavor crystals and great salty, fruity flavors with its more famous cousin. Production of all Grana Padano is controlled by the consortium and only the cheeses made in province of Trentino can be labeled with its place of origin. Made with the milk of animals grazing in alpine pastures, the cheese has a distinctive flavor that sets it apart from other Grana Padano.

For 6 years Fresca Italia has brought Italy’s finest cheeses to Bay Area chefs and retailers. Now, in a joint effort with American cheese makers, Fresca Italia introduces a new line of Italian-inspired cheeses made locally. This premier collection will be available in late November 2007.

The concept is inspired by the traditional cheeses of Piemonte in Northern Italy – decadent robiole made from the milk of cows, goat, and sheep that graze on the alpine pastures at the foot of the Italian Alps. These luscious new cheeses are adapted to highlight California’s high-quality milk, and vibrant artisan cheese makers who have earned California a prominent place in the artisan cheese industry.

The first cheeses offered in the line are made by Andante Dairy in Petaluma. Soyoung Scanlan, owner and cheese maker at Andante, is nationally recognized for her delicate, artful cheeses with a decided French flair. “We wanted something with an Italian character,” says Fresca Italia owner Michele Lanza, “and we have tremendous respect for Soyoung’s work. We had no doubt that she’d be up for the challenge.”

“My cheeses reflect their terroir.” says Scanlan. “The Northern California environment is vital to their flavors and nuances.” This concept is nothing new to Italian cheese makers, many of whose cheeses bear the names of their origin. By adjusting molds and fermentation, Scanlan was able to adapt her cheese making to a more Italian style. The resulting cheeses are creamy and seductive with a rustic edge. The initial cheeses in the line-up are:
• Colle Rosso – a mixed milk Robiola-style cheese of cow and goat milk
• Quattro Stagione – a young jersey-milk cheese wrapped in seasonal ingredients and leaves

“We’re all transplants to the Bay Area,” says Lanza, “and we want to create something to commemorate where we came from and where we’ve landed. This is a great opportunity to give something back to this wonderful community.”

“My first job in the cheese industry was with our local cheese makers and I developed a deep respect for their work,” says Andy Lax of Fresca Italia. “I love working with Italian cheeses but I’ve missed the relationship with California cheese makers. This project will allow me to reconnect with my roots and the people who helped me fall in love with cheese in the first place.”