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2011 Dear Woe to you on Christmas

caro amico Farms,

do not send the usual greeting (you'll have me as your mailbox clogged), but a simple and heartfelt THANK YOU for joining us in some way involved in your activities, work or play it.

Thank you innovative ideas Farms Fiandino (Salted butter Italian ... crazy, Great kinara ... and those who had never managed before?) Were taken by surprise in 2010 that heralded this gray and sad.
We now expect a 2011 color, perhaps not many, maybe not brilliant, but definitely alive and vibrant shades with great confidence.
Here! The magic word of 2011 is CONFIDENCE. CONFIDENCE in their own ability, confidence in the eyes of others, Confidence in the future.
So we feel we can promise and guarantee, thanks to you, a great immense confidence.

A cap that jumps, a smile, a toast ... Dear
2011 that are coming, in a year will pull the money and woe betide you if you have disappointed our expectations and our confidence.

confident

With thanks and best wishes.

Lelio Bottero

Egidio and Mario Fiandino

www.fattoriefiandino.it

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Papillon nr 60

Farms Fiandino Even at it's Christmas. and just today released the No. 60 Papillon from which we extract a page with the recipe for the friend Sandra Salerno

good wishes!

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Cheese USA, New York New York

C he StatiUniti of the inhabitants of America to be very careful about Italian food is well known. Who appreciate our great DOP, but are cause for some surprise to discover much of the range of Murray's Cheese Fiandino Farms, a real benchmark for gourmets the Big Apple. Since 1940, it selects the best cheeses and meats from the best world. Being present is very difficult and by Murray importance for a quality conscious company, a source of great pride and prestige.

Below And here our beer cheese in the front row of mountains of other fine cheeses, but Murray is much more than what you see in the shop and, through One of our "undercover secret" we can show images of the maturing cellar, where all products are treated and pampered with care, love to care.

U midità, temperature, and great powers have been directly verified by Mario Fiandino (infiltrate secret) that during a short stay in New York could not be exempt from visiting Murray .- I'm really good - it was his first comment- and have a knowledge of the product that I have rarely had the good fortune to meet, is a real pleasure to be able to boast of such employees thickness and capacity.

A witness here is a beautiful image of Mario and smiling (rightly!) With Frank Meilak, one of the Boss of Murray home.

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kinara Great, here's the box.

U n cheese special and innovative as the Great kinara deserves a "dress" that I know the height value, even from an aesthetic point of view of its many virtues (the only cheese in the world long seasoning table and grates, produced with real vegetable rennet ). For this reason Fiandino Farms have created a handy container, light and modern that would protect the best "tip" 500g vacuum inside.

is not only a gift, but it's mostly a way to know and appreciate the cheese with the description and advice, very personal, and that Mario Egidio wrote Fiandino ... in each case as unique as our history.

L long tradition in the production of Grana Padano has allowed farms to create the Grand Fiandino kinara, the world's first long-cured cheese made with real vegetable rennet from Cynara cardunculus flowers.

I that releases scents are fresh and floral with hints of freshly cut grass. In the mouth the taste is full and the slight spiciness, combined with a flavor just never prevails over the sweetness of milk. The finish is dry with notes vegetables gently astringent and bitter, elegant and refined. Hardly it escapes at a second bite.

L to its freshness goes well with a sparkling white wine or a red with good structure and we are sure that Grandpa Great, the founder of the Farms, he would have liked to scales as an aperitif or grated over pasta dishes. Serve known for its fragrant surprising originality.

Egidio and Mario Fiandino

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Recipes on My vegetarian "Finite

Starting this month, the magazine "My vegetarian" published a series of recipes using products Farms Fiandino by Sandra Salerno and his blog untoccodizenzero.it
Onset is dedicated to a real chic, and the 1889 salted butter is the ingredient that can make a difference. We hope that this collaboration is pleasing to both readers of the magazine to all customers Fiandino Farms.

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fairs, reckoning.

Fiandino Mario and Paolo Massobrio

D fter the Salone del Gusto the Farms Fiandino participated in Golosaria Milan, excellent small demonstration organized by the Papillon Club. 70 carefully selected handicraft producers and delicacies really amazing. The merchandise trade with fellow butchers, bakers, brewers and confectionery have followed non-stop and it's amazing how the imagination and skill Italic able to express new emotions. The influx of visitors was constant and intense and, in addition to blogger friends (Barbara, Dan and many others), they returned to find fans everywhere. Salted Butter 1889 and Great kinara , present in the shape of Italy with the cartoons, were targeted and tastings and explanations have followed at a strong pace (Lelio Mario and have returned without vocals).

Fiandno Mario Farina and Thomas

D uring small tastings of Great kinara , often in comparison with the Fiandino Selected Reserve than 20 months, there were hints of hay and weeds in the final. The differences associated with rennet (the selection using the traditional one) and the seasoning actually create two products with very different but equally enjoyable and interesting.

U n heartfelt thanks to all the staff of Papillon club for the excellent organization and logistical support for consistent and accurate.

soon!

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Golosaria Milan 6-7-8 - November

Alexander Roscoe "kidnapped" by the Grand kinara comic

Daniela Piazza Mario Fiandino for interview TV

from left: Mario Fiandino, Giorgio Sommacal, Augusto
Razors and Egidio Fiandino

R educating the toil of the Salone del Gusto, as shown by the figures next. We leave for Milan Golosaria or where, on November 8 6 7
present attentive audience Milanese Fiandino all farm products.
D After its debut last year will be a pleasure to revive the line kinara, with real butter, vegetable rennet and salt in 1889, said the only 100% Italian. But we are sure, will again be the Grand kinara , with his comic book, a magazine in an ironic, the real protagonist of the event.

L'accesso è solo a inviti,ma grazie ai buoni uffici delle Fattorie Fiandino è possibile scaricarlo cliccando qui

L e 7 vignette a cura di Giorgio Sommacal e Augusto Rasori raccontano di un'unità d'Italia molto gastronomica e ricca di poesia, dove i vari Garibaldi, Mazzini, Cavour, Vittorio Emanuele e la Famiglia Fiandino si scambiano battute "casearie".
L'ottava vignetta, che vede l'ennesimo contrasto tra Mazzini e Garibaldi, sarà esposta in bacheca, presso lo stand delle Fattorie Fiandino.

L'apertura è per sabato 6 alle ore 14,30

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Salone del Gusto and Great kinara

Grand kinara Farms Fiandino becomes a canvas, waiting to be discovered

Unable to write the "History of Italy" from the point of view of the cheese remains that writing about cheese, the "History of Italy"

Villafalletto (CN) - A cheese long-cured, only one in the real world to use vegetable rennet, the next player becomes curious Salone del Gusto (Torino Lingotto October 21 to 25). On its "barefoot" host, finely engraved, the history of Italy with the cartoons of the famous designer Giorgio Sommacal. A new point of view where the main characters, Mazzini, Cavour, Garibaldi, etc. ... will surprise the original vision of historical and cheese del nostro Risorgimento. Il   Gran Kinara , figlio della lunga tradizione della famiglia Fiandino nella produzione di   Grana Padano , si trasforma così in una tela, tutta da scoprire.

  21-25 Ottobre Lingotto 
stand G016 del pad2

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waiting for the Salone del Gusto

hard to Fiandino Farms that will occupy the booth G016 PAD2 of the legendary Lingotto in Turin October 21 to 25.


Waiting here's a recent image taken by SANA in Bologna, where guests of the 'Italian Vegetarian Association have been extolling the virtues of the Great kinara. What must really be like if you went literally sold out within hours. Returning to the photo here
Lelio, in impeccable white shirt of an ordinance, which offers a taste Salvini enthusiast Simon (chef in seconda del Ristorante Pietro Leeman di Milano) uno dei massimi buongustai ed esperti di cucina vegetariana.

Un sentito grazie a Carmen Somaschi (la presidente) alla figlia Sofia e a tutti i volontari presenti nello stand (ciao Claudio..ma sei come il prezzemolo)!!

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Sana Bologna Farms Fiandino

A nche quest'anno saremo presenti a Bologna con una piccola, ma significativa presenza all'interno dello stand dell'associazione vegetariani italiani. La collaborazione che stiamo sviluppando si dimostra molto interessante e siamo veramente proud to offer high-quality cheeses and butter and "harmony with the thought vegetarian" . Too often it is believed that those who, for personal reasons, make a choice like this is also forced to give up the pleasures of good food. Farms Fiandino try to prove that not only is it possible to produce cheese with vegetable rennet true, but you can also do very very good!

Fiandino farm products will be presented and offered for tasting in pad. 22 stand B75-C76 , every day, and Lelio will be present Thursday and Friday 9 10.

See you ...?

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Riccardo Collini (ONAF) devotes an article to us!

Some innovations are rooted in history, in the case of the Reserve Fiandino, a great achievement of which is used for vegetable rennet. The rennet or rennet, in broad terms is an enzyme that works as a catalyst and causes the coagulation of milk varies so that its state from sol to gel. E 'of different origins, is the most widely used animal rennet, obtained from the abomasum fourth stomach of the animal babies, but there are other types, vegetable, fungal, microbial and even GM. Our specific interest in this case is for vegetable rennet, it may be obtained from milk produced by the fig cut green branches, plants or other sources as in our case the thistle.

------- ------- omitted

Several times in the history of cheese and yet has tried to obtain cheeses with vegetable rennet, but from my personal knowledge had never received a product with an attitude to a prolonged seasoning.

Selection Fiandino (Grand kinara ed) comes from a care and a careful selection of raw material, milk throughout the area and the highest quality is further controlled, partially skimmed and cream rested (obtained by centrifugal ed) made a great butter in two versions: traditional and salt.

The entire article is available here

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Inauguration of pedestrian and cycle path on the left bank of the canal Brentella

A nice improvement to the river loop ring!

Thursday, July 29, 2010 - Inauguration, Mayor Flavio Zanon, Deputy Mayor Councillor for Mobility and Ivo Rossi, civil engineering, the engineer in charge of the proceedings. Tiziano Pina, the new pedestrian path on the top of the canal embankment Brentella.

The implementation of bicycle and pedestrian path has led to the installation of the stretch of canal between bridges Brentella Brentelle di Sopra (via Chiesanuova) and Brentelle di Sotto (via dei Colli) for a distance of 2 kilometers and 400 meters.
To carry out the works, performed by the civil engineer, had to be set delle difese spondali, per proteggere l’arginatura sinistra dall’erosione delle acque, realizzate con posa di pali in legno e pietrame di cava montana. La creazione della pista ha reso necessario l'allargamento e il risezionamento della sommità arginale con riporto di terreno vegetale e di tout-venant e stabilizzato di cava.
Percorso ciclo-pedonale canale Brentella

Tutti i cittadini sono invitati a partecipare.
Quando

Giovedì 29 luglio 2010, ore 11:00
Dove

Ritrovo presso la passerella ciclopedonale di via Pelosa.
Per informazioni

Segreteria vice sindaco
palazzo Moroni, via del Municipio, 1 - 35122 Padova
telefono 049 8205432 - 8205442

http://www.padovanet.it/dettaglio.jsp?id=14347

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Caseus, the official journal dell'Onaf speaks Farms. They talk about the method

An excellent article by Beppe Cason published Caseus and resumed the meeting took place between the friends of ONAF and farm products Fiandino . Very enjoyable evening, where experienced tasters have revealed the strengths (and weaknesses ... ... nobody's perfect!) 1889 Butter and cheese produced by the method kinara.

So ... all to read. (Here the anterpima already posted on this blog)

The normal butter was very mild, soft and spreadable cream with mild flavor that fades quickly in the mouth. Salted butter, made with sea salt full of saline Culcasi (TP) Sicily (Slow Food) was particularly pleasing because the delicacy and charm of the normal butter adds a touch of flavor and persistent as to enhance the taste. .......

characteristics of cheeses with vegetable rennet has been the greater elasticity, smoothness, and sometimes a pleasant hint of bitterness. Very interesting beer cheese that comes with malt in the crust and interior. The malt gives these granules hints of caramel and spices to taste roasted coffee and cocoa.

Grand kinara (which will be presented in its world premiere at CIBUS and here was obviously not "ready" ed) with seasoning of 9 months was still too elastic and structure between the heart and uneven edges, with areas with a bitter aftertaste, so it needs further testing and extension of aging.

Excellent and exciting was the selection of reserves, over 20 months with finely granular structure, fragrant and delicate taste in the mouth, pleasant and which table for grating.

In conclusion, the use of vegetable rennet is an alternative to the animal. It 's a possibility more, because it keeps more soft, elastic and with distinct scents of cheeses, as well as being highly valued by consumers vegetarian, but like all the alternatives requires a knowing use by master cheesemakers, particularly on cheese ripening. In the picture the agguerito panel of tasters who gave nuovei and interesting ideas to constantly improve the products of the Farms Fiandino.

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