PRODUCT CATALOGUE

Our products. quality and tradition. MONTE VERONESE D’ALLEVO

Semi-cooked cheese produced from unpasteurised milk, typically from the mountainous northern area of the province of . It is either salted dry or in brine and maturing varies from a minimum of three months to a maximum of two years. The colour ranges from white to light yellow depending on the production season and the cheese generally has average-sized holes. The rind is thin and flexible. Monte Veronese has a sweet, delicate and pleasant flavour.

Energy 1.766/426 kjoule/kcal Protein 27,0 g/100 g Fat 35,0 g/100 g A 9 kg cheese MONTE VERONESE FRESCO

Typical table cheese from the mountain areas in the . Semi-cooked, produced exclusively from whole cow’s milk (unpasteurised or pasteurised) with a minimum of 25-days’ maturing, although ideally 30/40 days would be better (a period in which the organoleptic characteristics reach their best). The colour ranges from white to light yellow depending on the production season with small, evenly distributed holes. The rind is thin and flexible.

Energy 1.611/388 kjoule/kcal Protein 25,0 g/100 g A 9 kg cheese Fat 32,0 g/100 g MONTE VERONESE VECCHIO

Typical table cheese from the mountain areas located in the northern part of the province of Verona. Semi-hard, semi-cooked cheese, slightly straw-coloured with small, evenly distributed holes and a thin, flexible rind. Produced with semi-skimmed cow’s milk, the cheese is left to mature for more than 2 months. The matured variety has a fuller and fragrant flavour which tends to become slightly spicy as maturing continues.

Energy 1.890/487 kjoule/kcal Protein 27,0 g/100 g Fat 35,0 g/100 g A 8 kg cheese GRAN LESSINIA

Cheese produced from semi-skimmed cow’s milk with variable maturing from a minimum of 12 to a maximum of 24 months in our storerooms. A hard cheese, slightly crumbly and semi-fat. Light yellow in colour, it has a pleasant flavour. Gran Lessinia can be eaten as an aperitif with pickles and jams or at the end of a meal. It is excellent grated over pasta and rice dishes and savoured on its own.

Energy 1.612/388 Kjoule/Kcal Protein 33,0 g/100 g A 35 kg cheese Fat 28,0 g/100 g Calcium 1165 g/100 g MONTANARA

A soft cheese produced from cow’s milk with a sweet and classic flavour of fresh milk from selected farms. The cheese is left to mature for a minimum of twenty days. It is light yellow in colour and displays medium-sized holes. It is ideal with home-made bread and on mixed cheese and sliced meat platters. It is also perfect for melting on pizza.

Energy 1.434/427 kjoule/kcal Protein 26,0 g/100 g Fat 33,0 g/100 g A 1 kg cheese CACIOTTA PRIMO SALE

Caciotta primo sale cheese, produced exclusively with unpasteurised cow’s milk, is salted dry or in brine with a maturing period that ranges from a minimum of three days to a maximum of twenty. The colour of the semi-cooked cheese varies from white to light yellow depending on the production season, and generally the holes are medium-sized. The rind is thin and flexible.

Energy 1.434/427 kjoule/kcal Protein 26,0 g/100 g A 1 kg cheese Fat 33,0 g/100 g CACIOTTE SPEZIATE

Spice-flavoured caciotta cheeses of various maturing periods are one type of basket cheese produced from semi-skimmed cow’s milk. Black and pink peppercorns, chives, chilli pepper, rosemary and oregano are used during processing. The taste is milky with a considerable hint of spice. Ideal for tasting.

Energy 1.610/346 kjoule/kcal Protein 25,0 g/100 g Fat 32,0 g/100 g Cacciotta with spiced pepper

A 2 kg cheese

Caciotta with chives, chilli pepper, rosemary, pepper and oregano

A 2 kg cheese

Caciotta with chives

A 2 kg cheese ALPEGGIO

Square-shaped cheese produced from cow’s milk with a pleasant flavour and slightly creamy texture. Ideally maturing varies from a minimum of 30 days to a maximum of 60 and may be considered as a softer version of our famous cacciotta Montanara. Perfect for melting into thick soups or as an accompaniment to starters and white wines.

Energy 1.580/380 kjoule/kcal Protein 25,0 g/100 g Fat 33,5 g/100 g A 2 kg cheese ALPINO

Cheese produced from whole cow’s milk, matured for at least 4 months in our dairy. Slightly crumbly texture with a light aromatic flavour. Ideal for after dinner savouring with sweet wines or for fondues.

Energy 1.580/380 kjoule/kcal Protein 25,0 g/100 g A 4 kg cheese Fat 33,5 g/100 g VELO ROSSO

Cheese produced from cow’s milk, immersed for over a month in pomace and must which give it a pleasant taste in the mouth and a slight aftertaste of alcohol. The texture is flexible and sometimes has purple veins. it is an ideal accompaniment with robust honeys, pickles and elaborate starters.

Product available only during particular periods of the year.

Energy 1560/378 kjoule/kcal Protein 27 g/100 g Fat 38 g/100 g A 2 kg cheese FORMAGGIO DI FOSSA

After a three-month maturing period in our stores, our famous cacciotta Montanara is embedded underground (by qualified cheese embedding craftsmen) for another four months in the renowned pits at Sogliano di Rubicone, in the province of Forlì-Cesena. This particular refinement gives the cheese a decisive and characteristic flavour, ideal for savouring and as a delicacy on a deluxe cheese and cold meat platter.

Product available only during particular periods of the year.

Energy 1090/248 kjoule/kcal Protein 16,6 g/100 g A 1 kg cheese Carbohydrates 1,9 g/100 g Fat 19,3 g/100 g our SAUSAGES

Locanda Viaverde proposes a selection of home-made sausages that our family has been producing for over 10 years using the best part of the pigs we have fattened ourselves in Velo Veronese, fed on whey from our own cheese production. The quality of the product comes mainly from a rich sausage-meat mixture made of all the best parts of the pig using our own manual sausage-making method and a carefully controlled and protected seasoning throughout the entire procedure.

Energy 1560/378 kjoule/kcal Protein 27 g/100 g Fat 38 g/100 g

Salsiccia Cotechino Sopressa Salame BURRO

Starting from an original manual process, our butter is still produced today from the top quality cream of our fresh milk from our own establishments. The guaranteed minimum fat content is 82%.

Weight 500gr RICOTTA AFFUMICATA

The production of smoked ricotta cheese is an ancient art of preserving fresh ricotta so that it keeps longer. It is produced from fresh ricotta cheese made from the milk we process ourselves. It is then left to dry out in special rooms for several days before being salted on the surface and smoked in latest generation ovens for a few days.

A 300 gr to 500 gr cheese. GNOCCHI DI MALGA

Gnocchi di Malga are a typical speciality from Lessinia. This simple and tasty dish originates from the pastures and malga shepherd dwellings where the farmers used to prepare it during the summer season when they moved to the mountain pastures. Gnocchi di Malga are made from fresh, nutritious and filling ingredients: cheese, butter and flour.

Energy 834/198 kjoule/kcal Protein 10 g/100 g Carbohydrate 26 g/100 g Fat 6 of which saturates 4 g Sugar 1,5 g/100 g Salt 1,4 g/100 g GNOCCHI DI MALGA, con ricotta e spinaci

Our spinach and ricotta gnocchi are a delicate and tasty dish, characteristic of the mountain area. The dough is made from boiled spinach, ricotta cheese, flour, eggs, water and cream. They are served in a cream, speck sauce topped with grated Parmesan cheese to enrich their light flavour.

Energy 834/198 kjoule/kcal Protein 10 g/100 g Carbohydrate 26 g/100 g Fat 6 of which saturates 4 g Sugar 1,5 g/100 g Salt 1,4 g/100 g

The Albi family and the Locanda Viaverde

A great love for the territory, a lengthy experience as animal breeders and producers of DOP Monte Veronese cheese, urged the Albi family to set up the Locanda Via Verde. Under the coordination of Francesco Albi, the family offer a home-from-home welco- me, wonderful food and the chance to buy their products. With its incredible charm, it is the number one, authentic, professional tourist facility in all Lessinia and is the result of a considerable restoration project that has respected the existing architecture. A not-too-be-missed destination for nature and food lovers who want to savour the colour of a real and traditional environment with an emotional crescendo of aromas and flavours, accompanied by a selection of excellent local and national wines. Velo Veronese BRENNERO Bosco C/N

Roverè Ver.

Badia Cal.

S. Mauro Cerro Ver. di Saline

A22 S. Rocco

Grezzana

Mezzane di sotto

MILANO VR NORD Montorio

SOAVE A4 A4

Caldiero

VR SUD

A22

Albi Francesco e Giorgia s.n.c. Via Verde, 37030 Velo Veronese VR Tel. 045.6519031 www.viaverdelessinia.com