Tomini conditi verdi

In the Piedmontese tradition of preserving and serving fresh Tomini, the custom of dressing fresh Tomini with “Bagnet Vert” was introduced and is still used today, the traditional green sauce obtained by finely grinding parsley, bread, eggs, anchovies, mustard, garlic, capers and chilli pepper in oil and vinegar.

Milk, salt, rennet, green sauce

30 g CA

45 Days at 4°C

Cook it up in no time

Appetizer

Tomini Aromatici and Tomini Conditi, our savoury and dressed tomini, where the freshness of the cheese meets the strong flavours of herbs or of the Piedmontese bagnetto verde. Robiola d’Alba with a drizzle of extra-virgin olive oil and pepper.

Light

Some ideas for Primo sale. Diced in a salad with fresh tomatoes and basil. Sliced with dried tomatoes, capers and olives. Simply, with oregano.

Gourmet

Ricotta with wild berries jam, marmalade, or sea flavours, like shrimps, tuna, salmon and baccalà. Robiola d’Alba with sour cherry jam or a cream of dried tomatoes.