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So far matteo has created 40 blog entries.

Cheese and Literature

“Mr. Palomar's soul oscillates between two contrasting impulses: the one that aims for complete, exhaustive knowledge and is only satisfied when he has sampled all of the different flavors; and the one that tends towards an absolute choice, the identification of a cheese that is his and his alone, a cheese that most certainly exists [...]

Cork

Until recently, the shepherds of Sardinia carried out various archaic practices as part of their everyday rural lives. The practice of boiling milk in cork vessels was still widespread; these were warmed using smooth round stones heated on the fire and then immersed in the milk, replacing them as they cooled with other hot stones. [...]

Pecorino Romano Protected Denomination of Origin

In Sardinia there is a huge variety of Pecorino cheeses, all with different characteristics. One of these Pecorino cheeses is called “Romano” because it was produced according to a special technique used by the cheese makers in the Roman countryside. At the end of the 19th century, this technique of processing milk moved to Sardinia [...]

Berbex

Sheep in Sardinia have a vast and rich literary history, and classical authors wrote numerous documents on the subject. Sardinians have many different names for sheep: arveghe, berbeche, birveghe, biveghe, berbeghe. These names seem distant from the Latin pecus ovillium, yet in fact have their origins in that language: vervex, vervecinus, verveceus, berbex. Given its [...]

Pecorino, a Basic Ingredient in Ancient Cooking

Archestratus of Gela, the first gourmet, believed that the best dessert was prepared with Athenian cheese and Attican honey. Columella (4-70 AD) noted that, “Cheese serves both to nourish farmers and adorn the most elegant of tables”. He also noted the ingredients for a cheese salad, namely pine nuts, toasted hazelnuts, oil, vinegar, black pepper, [...]

Sardinian Cooking under Roman Rule

The history of Roman Sardinia began in 238 BC and ended in 456 AD with the fall of the Western Roman Empire. Although Rome controlled Sardinia during the first two Punic Wars, there had been numerous attempts to conquer the island by the Romans in previous years but, having realized its impossibility, the venture had [...]

Fiore Sardo.

Fiore Sardo is a unique product, a scrìnium (treasure chest) of knowledge, flavor and aromas. It is undoubtedly one of Sardinia’s products which has clearly retained aspects of its ancient past. In fact, Barbagia shepherds had begun to produce this cheese in the days when they were attempting to resist the invasion of the Roman [...]

Milk.

Milk made its appearance in our diet during the first attempts to domesticate animals and soon became an important part of the Mediterranean diet. Divine properties were ascribed to it and it became a symbol of life equal to blood, and in fact was known as “white blood”. Avicenna wrote that it was the udder [...]

Cheese: the First Signs.

According to Greek mythology, Aristaeus, the son of the god Apollo and the nymph Cyrene, was instructed by the centaur Chiron and the myrtle nymphs, Hermes’ daughters, to curdle the milk to make cheese, to build beehives and to plant olive groves in order to make oil. After the death of his son Actaeon, [...]

Pecorino Was Much Talked of in the Roman Age.

Cato the Censor wrote that sheep’s milk had three uses: the first, in small quantities, was for religious purposes relating to sacrifice; the second was for drinking; and the third and most sizeable part was for making cheese. The rennet produced during the cheese-making process was used to make ricotta, medicine and to feed pigs.The [...]