Matteo Edition
Ciao! Welcome to The Matteo edition from The Deli Society.
In this box we will be taking our you on a wonderful trip through Italy.
For our cheeses we are in the North of Italy. Our Piave Vecchio DOP is produced in northeastern Italy amongst the beautiful Dolomites.
A short trip west takes us to our next supplier in a small commune called Cravanzana, in the Piedmont region. We’ll learn more about these producers and their cheese below.
We then journey south into the rolling hills of Tuscany, where we hear from our winemaker from Cantalici.
Finally, we get all the way to the bottom of Italy in Calabria, to visit our charcuterie partners, producing some of the finest Calabrian salamis on the market.
This box is a real celebration of Italian food and drink from all corners of the country, which we know you’re going to love.
Location: Italy
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On top of all the food and drink we’ll be consuming and learning about, we have also included a travel guide, which gives you all the tips you’ll need for a day in: Modena. The food capital of the world.
We’d love to see your Italian set ups, so please tag us in on our socials.
Grazie,
Josh & Harry
#totasteistotravel
Wine
Montepulciano d'Abruzzo Kiruna
Name:
Montepulciano d’Abruzzo Kiruna
ABV: 13.5%
Grape: Montepulciano
Country and Region: Italy, Abruzzo
Sweetness (dry to sweet) 1-5: 3.5
Acidity (low to high) 1-5: 3
Tannin (low to high) 1-5: 4
Body (light to full) 1-5: 3.5
Notes of Strawberry, Cherry and Raspberry
Ruby red in colour with a strong fruity scent, containing hints of spices, cherry plum and jam. Well balanced and plenty of length. This is a rich, deeply savoury, complex version of that old Italian classic.
Cheese 1
Piave DOP Vecchio
Name: Piave DOP Vecchio
Age: 6+ Months
Country + Region: Italy, Veneto, Belluno
Milk Type: Cows
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5
Piave is a hard, cooked DOP cheese made in the province of Belluno the northernmost part of the Veneto region in north-eastern Italy exclusively from the finest quality raw materials, with no colouring or preservatives.
It is distinguished by its flavour: sweet and intense, never spicy, with a full aroma reminiscent of Alpine herbs and flowers.
The production technique for Piave DOP cheese has been handed down from generation to generation in the Belluno area and its origins date back to the end of the 19th century, when the first mountain “turnarie” dairies in Italy were established.
At The Deli Society, we think hard cheeses are both a staple on any cheese board, and a good match to pretty much any wine.
The hard texture stands up to the body of the wine nicely. At first both products come off quite ‘hard’ but the more you get to know them, you realise they’re actually quite mild in temperament.
PIAVE DOP cheese is made by adding specific milk enzymes, “lactic starter” and “serum starter”, to Belluno-produced milk. These enzymes are also produced on site from raw milk and processing whey respectively, and contain indigenous strains of enzymes, which are essential for giving the product its specific organoleptic properties. After coagulation, activated by the addition of rennet, the curd is cooked and shaped in moulds, then salted by soaking it in a solution of water and salt. Lastly, the cheese is ripened in temperature- and humidity-controlled storerooms. The ripening process varies depending on the type of cheese: from 20 to 60 days for Fresco, over two months for Mezzano, over 6 months for Vecchio, over 12 months for Vecchio Selezione Oro and over 18 months for Riserva. Each of these types can boast the protected designation of origin. The area in which the milk is collected and Piave DOP cheese is made is legally defined as exclusively the province of Belluno.
Cheese 2
Langherino Alta Langa
Name: Langherino Alta Langa
Country + Region: Italy, Piedmont
Milk Type: Cow and Sheep (Plus cream)
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese: Soft ripened
Texture: 2
With its unmistakable scents, the palate is delicate, smooth and delicious.
Its creamy heart reveals nice butter and hay flavours, while its tender and slightly mouldy rind gives underbrush sensations. This cheese is seriously creamy and so tasty!
The buttery, creamy flavours play nicely with the wines peachy cherry notes.
We think some traditionalists wouldn’t have dreamt about pairing these two together, in worry the wine may overpower it. But we tried it, multiple times, and it absolutely works. One of our absolute favourites.
The Dairy is immersed in the nature of the Piedmont hills, a small village called Bosia in the Alta Langa.
The origins are important to the producers Caseificio dell’Alta Langa, and the production process is the result of traditions passed down by locals.
This dairy is based on centuries of the small herding of goats, sheep and cows, milked every day in modest quantities and often mixed for practicality. Milk for production is thermalized, which allows many of the milk’s original characteristics to shine through.
Cheese 3
Bocconcini di Langa
Name: Bocconcini di Langa
Age: Fresh
Country + Region: Italy, Piedmont
Milk Type: Goats
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese:
Soft ripened
Vegetarian: No
Texture: 3
The goat milk used has a typical lightly pungent flavour which perfectly combines with the sweetness of the cream used.
Bocconcino di Langa has a good aromatic complexity. In the mouth, the very tender and wet consistency of this little cheese melts revealing lactic, herbal, animal and underbrush feelings
The spicy tones of the wine really enhance the slightly chalky flavours of this cheese.
Again, some traditionalists wouldn’t dare go near a goat’s cheese and a deep red wine because of the power of the red wine, and as a rule of thumb we would tend to agree. But this particular wine falls into a ‘very drinkable’ red wine category, which means it pairs nicely, with a medium textured and flavoured cheese like this Bocconcini. We don’t think anything gets overpowered.
The Bocconcini is produced by the same producers that make the robiola.
The origins are important to the producers Caseificio dell’Alta Langa, and the production process is the result of traditions passed down by locals.
This cheese is used with pasteurised goats milk from the local farmers and mixed with cream for a perfect consistency.
Charcuterie
Calabrian Spicy Trio
The Deli Society partners with artisan producers that put animal welfare first.
Spicy Calabrian prosciutto is marinated in the family’s own grown chillies, before hanging to cure for a minimum of 14 months.
The Spicy Salsiccia di Calabria D.O.P. is made using traditional methods with fennel and the families chillies.
The spicy capocollo di calabria D.O.P. is made from the neck fillet crushed black peppers and hot peppers.
Our partners established their first pig farm in Calabria 30 years ago together as a family in 1984.
After 30 years, the tradition has stayed strong thanks to the arrival of the second generation.
The secret of Madeo’s product quality is the use of healthy raw materials, also respecting the ancient local traditions and the strong will to enhance them by adding, for example, a pinch of chili.
The local landscape is strongly protected by using the newest available technologies for the most efficient use of energy resources and the benefit of renewable energy sources.
Everything is produced exclusively within the food chain. The origin of all used raw materials and every stage of the manufacturing process is monitored and documented.
Chocolate
Colombian Milk Chocolate
The sweetness and creaminess of the chocolate partners really well with medium bodied wines with fruity tones which our Tuscan merlot has in abundance.
We have partnered with COCO Chocolatier to provide you with the very best artisan chocolate.
Challenging industry norms, COCO Chocolatier begin the making of the chocolate at origin before passionately transforming it in Edinburgh, Scotland. As a result, more wealth remains within developing economies.
Travel Guide
Modena is a city in Italy’s Emilia-Romagna region. It’s truly a clebration of Italian culture, Modena is known for its balsamic vinegar opera heritage, plus being the homes of Ferrari Lamborghini and Maserati sports cars.
Modena is home to restaurant Osteria Francescana, famous chef Massimo Bottura’s creation, which was voted the best restaurant in the world in 2016 and 2018.
BB QuartoPiano. This little B&B is a home away from home, and is situated perfectly in the heart of Modena
It would be wrong of us to suggest anywhere other than this beautiful Bed and Breakfasts roof terrace. Fresh OJ pastry’s and a book to read whilst looking out with panoramic views of Modena is the perfect way to start the day.
Definitely take a stroll through the Piazza Grande, but as theyre famous for it, you have to go and see how Balsmaic Vinegar is made at Acetaia Guiseppe.
Menomoka for your caffeine hit. Do as the Italians do and order an espresso to sip quickly at the bar, or chill in their outside spot, under the canape, lazily watching the slow life of Modena
Hosteria Giusti. Hidden behind a deli, the lady working behind the counter, will lead you through the back into what looks like a somebody’s small dining room. Here you will have the most sensational, silky pasta of your life!
It wouldn’t be a trip to Modena without going to see the Ferrari factory. Go and see all that Enzo Ferrari has produced over the years, and how it has built an economy for Modena and Italy.
If by some miracle you’re able to get a table at Osteria Francescana then fill your boots!!!
If like the rest of us you didn’t plan 6 months in advance, then head to Antika Moka on the edge of town, for some fantastic classic Itlian dishes in an impressive dining hall.
Archer. A small little spot in a back alley with impressive cocktails that come with little snacks.