Traditional baked goods from Siena:
These decadent cookies and cakes are made by a small pasticceria in Siena, using traditional recipes and ingredients. Valentine’s Day just wouldn’t be the same without something sweet.

* Panforte - a rich, dense cake originating in medieval times, panforte is made with candied fruit and almonds. Available in three varieties: Pepato with a spice coating, Margherita with vanilla sugar, and Nero with Dark Cocoa. All three are wonderful and hearty.
* panforte margheritaBrutti e Buoni - Literally translated as “Ugly but Good” these cookies are truly delicious. Named for their irregular shape, these cookies are full of hazelnuts. They may not be pretty but they are one of our favorites.
* Cantucci - What many people refer to as “biscotti”, these biscuits take their name from cantuccio, the crusty end, and most delicious piece of a loaf of bread. Baked twice, cantucci are crisp and sweet, great for dipping into vin santo. Available with chocolate, hazelnuts, almonds, or pistachios.
* Ricciarelli - Sometimes called marzapanetti or morselletti, Ricciarelli have been beloved by the Sienesi since the 14th century. These tender, oval cookies are made with almond meal sweetened with honey and dusted with powdered sugar.

Truffle products:
Truffles are the ultimate culinary luxury. Their deep, musky aroma and high cost make them just about the sexiest food around. They lend these cheeses a sophisticated air of romance

* Caprino cremoso al Tarufo Nero - These small discs of fresh goat cheese are topped with diced black truffles. Elegant to the eye as well as the palate.
* Toma Trifulera - Another Piemontese gem, this cheese is a blend of sheep and cows milk studded with slices of black truffle. Creamy and mild, this cheese gives the truffle a lush backdrop for it’s earthy flavor.toma trifulera
* Tartufino - A semi-firm blend of goat and cows milk, these small cheeses are shaped into truncated pyramids before a short aging period. Though rustic in appearance, a speckling of black truffles enhances the finished product.
* Moliterno with Black Truffle - A real show-stopper, this Sardinian pecorino is made from raw sheep milk. Once the cheese is semi-aged, it is injected with black truffle shavings which run throughout the cheese in decadent veins perfuming the entire wheel.
* Truffle pate - Available with either black or white truffles, these meatless spreads are made of minced truffles and mushroom. A wonderful holiday pairing with cheeses and meats.
* Truffle honey - The sweet-savory combination of honey and truffles is a wonderful marriage. A perfect foil for strong blue cheeses like Gorgonzola Piccante and Blu del Moncenisio.

Washed-rind cheese
With their telltale red rind, these pungent cheeses are great not just for Valentine’s Day but also to get you through the final days of winter.

* Taleggio - The most famous of Italy’s washed-rind cheeses, this Taleggio is made from raw alpine cows milk. A two month aging in caverns gives this Taleggio its “soul”.
* Brescianella Stagionata - This cheese takes its name from the town of Brescia east of Milano. Duringtaleggio the aging period, this intense cheese develops its characteristic rind, aroma and melting center.
* Robiola Valsassina - A small cheese from the valley of the same name, this cheese is similar to Taleggio on a smaller scale. Due to its size, it ages a bit more quickly and firmer.
* Toma Maccagno Rosa - While not really a washed-rind cheese, this toma from Piemonte is rubbed with saffron to give the rind a red hue. Aged for approximately two months, the flavor of this cheese highlights the quality of the alpine milk with subtle notes of meadow grass.

Until the 1960s, Piave was made in small batches in local dairies in the Piave River Valley in the province of Belluno in Veneto. Today, the production of Piave has become industrialized yet, against the odds, the makers of Piave have maintained their high standards and their cheese is still excellent and one we’re quite pleased to carry.

What distinguishes one Piave from the next begins with the aging. Fresh Piave is aged from 20-60 days, semi-aged from 60-120, and mature or vecchio from 120 days to upwards of 12 months. While the young cheeses are pleasant, they lack the depth and complexity of the more mature wheels. After maturing for a year, Piave develops a hard, granular texture full of crunchy protein crystals. The mild milkiness of the young cheeses gives way to sharper, more pronounced flavors of pineapple, hazelnuts, and caramel. Some people even go as far as to compare aged Piave to Parmigiano Reggiano.

We only stock the vecchio Piave at Fresca Italia but our Piave goes one step further. Most Piave is treated with E235 (Natamycin), an anti-mold and yeast additive, and E203 (Calcium Sorbate), a antifungal preservative. The Piave we sell at Fresca Italia is untreated and all natural. The difference is dramatic. By leaving the cheeses untreated and all-natural, they continue to mature and the results are fantastic.

You’ll first notice the contrast in appearance. Rather than the bright yellow rind you might be accustomed to, the rind on the untreated Piave is a more natural tan color. It might have a bit of bloom, which to us just means that the cheese is alive and well. The real difference is in the flavor. Unhindered by chemical additives, the nutty, caramel flavors deepen and blossom into a truly exquisite cheese. We think you’ll agree.

Click here to read more about Piave.

The situation
Brucellosis, an infectious disease, has spread through a large number of the water buffalo in the plains of Caserta around Naples. In livestock, this highly contagious disease can cause infertility, kill unborn calves, and reduce milk production. If passed on to humans, it can cause intermittent fever and weight loss.

The local Neapolitan Mafia, known as the Camorra, is largely to blame for the problem. Using intimidation, the Camorra, who control a great deal of Mozzarella production, has covered up the gravity of the situation. Brucellosis has been present in these herds for the past 10 years though until recently, local officials were unaware of how far the situation had progressed. Some estimates say that up to 30% - about 30,000 animals - are now infected. Now that the government has been made aware, veterinarians accompanied by armed police will inspect the herds and destroy all infected animals.

To make matters worse, the area around Naples has a serious garbage disposal issue. Plagued by a lack of recycling and proper waste management, the streets became littered with refuse. Burning of the trash has led to contamination of the air, water, and soil which further threatens the buffalo herds.

Why the Mozzarella from Fresca Italia is safe
The issues with brucellosis and the trash are centered near Naples, Caserta. Our supplier, Gustosella, is located in Bellizzi, near Battipaglia in Salerno. Nearly 100 km to the southwest and separated from Caserta by ruggedbufala2 mountains, Salerno has been largely unaffected by the crisis. You can follow this link to see these areas on the map. As an additional reassurance, brucellosis is destroyed in the pasteurization process. All of the Mozzarella that we import, by law, must be pasteurized.

Our weekly shipment arrives with governmental documentation certifying the safety of the product. This certification states proof of milk origin, quality, safety, and treatment. When shopping you can easily check the provenience of your Mozzarella by checking the label. Find the manufacturers address. The name of the town will be followed by a two-letter provincial code in parentheses. Cheese made in Caserta will bear the provincial code (CE) while Mozzarella from Salerno will be labeled with (SA). All Mozzarella from Fresca Italia comes from Salerno.

Please rest assured, we take the quality and safety of all of our products very seriously. If you have any questions, please do not hesitate to contact us.

Click for more info on DOP Mozzarella di Bufala

As always, the Food Show is a whirlwind of old friends, fresh faces, and new products. Having the show in San Diego also gave us the opportunity to spend some time with Bob Stonebrook from Aniata Cheese, our distributor in Southern California. It was great to see him and to meet a number of his enthusiastic customers. It looks like our cheeses are in good hands down there and we’re looking forward to building the relationship in the coming year.

We were also joined by Soyoung Scanlon of Andante Dairy who helped us launch our own line of Italian-inspired American-made cheeses. The project is off to a great start and new additions are in the works. We’ll keep you posted on developments.

Thanks to everybody who came by the booth. If you missed us this year, feel free to send us an email or visit our web page to see more of our products.

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.

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.

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.

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.

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.”

By now you’ve probably heard the rumors: truffles are scarce and prices are sky-high. We’re sorry to say that, for the most part, it’s true. A dry summer has led to a much lower yield - up to 75% less truffles according to some reports. This scarcity combined with a high demand worldwide and the continuing decline in the value of the dollar has led to prices much higher than last year.

Yet even as we fret about the situation, our first shipment of truffles has arrived from Italy and their heady perfume is wafting through the office. They may not be as big as in years passed but they are no less intoxicating. Despite the situation, we couldn’t imagine a winter without truffles adding depth and luxury to our tagiletelle and risottos.

We’ll bring in a shipment of truffles each week to ensure maximum freshness. Due to the limited availability and high price, we’ll sell then on a pre-order basis. To make sure that we can fullfill your needs, please place your order at least one week in advance.

Right now we’re entering the last few weeks of the summer truffle (Tuber uncinatum) which have been surprisingly fragrant and tasty this year. Soon, these will be replaced by the true winter black truffle (Tuber melanosporum) from Umbria. With any luck, these will be a bit less affected by the seasonal conditions than the white truffles. The white Alba truffle (Tuber magnatum), the real gem from Piemonte, have also arrived even though though their size is a bit smaller. We’re hoping to bring them in through March depending on availability.

We’ll keep you posted through the season. Please call to place orders, check availability or with any questions.