buongustaio traditionaly

Gambacorta,
Bottega del Bongustaio,
since 1946 in  Assisi,
since 1996 in Internet

Alimentary specialties
of Umbrian tradition

& Hospitality in Assisi
www.ilbongustaio.com

 

 

il bongustaio

cheese

Umbria has an antique and grand tradition in the making of cheeses, and continues today to produce cheese with the milk of sheep's that graze in the natural valleys or mountains of Umbria. Often these products are made in very limited production or are seasonal items, and thus are not easily found, except in small specialty stores, which can guarantee, due to diligent selection, the authenticity and wholesomeness of the products.


Formaggio di fossaCOD. F4 PECORINO DI FOSSA CHEESE

Sales Promotion
Pecorino di Fossa Cheese

g. 300 around
Euro 8,90
(at kg. Euro 24,90)                                   
Recipe

Thanks to dairymen of Umbria and his family's patience and craft, today's gourmets can appreciate the flavor of real pecorino cheese of days gone by. It is then externally treated with olive oil and placed underground amidst layers of straw and juniper, walnut and bay leaves for another 90 days. Incomparable and unique if served in small cubes with acacia honey!

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COD. F1
MILD CLASSIC
PECORINO CHEESE

g. 350 around
Euro 5,40
(at kg. Euro 15,40)      
Recipe

Is a typical Umbrian product made by local small dairies. The wholesome pecorino cheese is made with craft and it boasts a unique, mild yet full bodied and fragrant taste. Makes an excellent antipasto or starter served with pears or grapes.

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COD. F2
TRADITIONAL
SCAMORZA

g. 700 around
Euro 10,78
(at kg. Euro 15,40)

Is a low fat smooth cheese made from cow's milk. It can be eaten on its own or used as an ingredient in gratins, on pizza, on toast, etc. Ideal for picnics.

Recipe

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COD. F13
CHEESE WITH
THE WALNUTS

g. 350 ca.
8,00
(al kg. 22,90)

Cheese produced with milk of cow and sheep, soft, sweet, with the addition of many kernels of nuts.

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COD. F4
PECORINO
DI FOSSA CHEESE

g. 300 around
Euro 8,90
(at kg. Euro 24,90)

(Sales promotion)     Recipe
 

Thanks to dairymen of Umbria and his family's patience and craft, today's gourmets can appreciate the flavor of real pecorino cheese of days gone by. It is then externally treated with olive oil and placed underground amidst layers of straw and juniper, walnut and bay leaves for another 90 days. Incomparable and unique if served in small cubes with acacia honey!

click to order

     

COD. F8
DRY SWEET
RICOTTA

g. 700 around.
Euro 14,20
(at kg. Euro 20,40)
Recipe

Made from the milk of the sheep's that pasture on the mountains of Norcia, seasoned but soft can be used as an appetizer or served at the end of the meal with vinsanto. Sliced on polenta or potato dumplings it is a unique seasoning.

 

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COD. F6
CHEESE
WITH TRUFFLE

g. 350 around
Euro 8,00
(at kg. Euro 22,90)

Made by the artisans of Umbria, is a unique and excellent cheese that boasts white and black truffles. It is a real delicacy and must be tried! It can be served as a starter or grilled on slices of bread. Finely sliced it is excellent with pasta, rice, egg, carpaccio or bresaola.

Recipe

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COD. F10 FROM
THE LOW LYING
FIELDS OF NORCIA

g. 350 around
Euro 7,00
(at kg. Euro 20,40)

This rare cheese, obtained from the combination of cow and sheep milk, has an unique characteristic. It is how it is aged: set in the special climate of the fields of Norcia, which are very damp due to the nearby springs of the Sorgo River. The mould, the fermentation and the special effects of the milk create a cheese of a consistency somewhat between soft and tender, and hard and dry. It has a taste that is sweet but strong, with an aroma of the herbs of the fields. It is normally left at room temperature. It becomes irresistible when you add a few drops of Sapa wine sauce. It can be accompanied by a sagrantino passito wine.

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COD. F5
CHEESE
WITH
CHILI
PEPPER

g. 350 around
Euro 8,00
(at kg. Euro 22,90)

Made of artisan dairymen of Umbria and their family, is the result of a meticulous craft which is typical of the Apennine area around Gubbio. Wholesome and best quality products are used including sheep's milk from sheep's that graze in green pastures and a particular type of chili pepper that produce a hot-spicy and tasty cheese that should be tried. It is excellent as an antipasto or starter, finely sliced and served with any dish or toasted in the oven. The cheese should be keep in the fridge but before serving keep at room temperature for a few minutes.

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COD. F12 
CHEESE SEASONED
IN BARRIQUES
IN NUT'S LEAF

g. 350 around
9,40
(at kg. Euro 26,90)

This cheese is born from the tradition to season the cheeses inside small barriques filled with nut's leaf. The cheese, during the permanence in barriques, takes a characteristic perfume of nuts and wine and an unique fragrance. It is delicious with a mustard of pumpkin and ginger or with figs to the juniper and served with sagrantino passito.

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COD. F7
DRUNK
CHEESE

g. 350 around
Euro 8,70
(at kg. Euro 24,90)

The typical cheese of Umbria, seasoned for 70/90 days in wood barrel and sprayed with wine. Soft and perfumed it is has a delicious taste of marc.

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COD. F11
UMBRIAN
GOAT'S
CHEESE

g. 350 ca.
Euro 6,95
(at kg. Euro 19,90)

This cheese is produced exclusively with milk from goats raised on small Umbrian farms. It is available as soft, fresh cheese to be eaten with meals, or a medium-hard cheese used for grating.

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COD. F14
CHEESE
TO THE BLACK
PEPPER

g. 350 ca.
8,00

(al kg.  22,90)

A cheese infused with black tellicherry peppercorns, this will appeal to those who desire strong and distinct flavors.  A wonderful accompaniment is our Mustard of Green Tomatoes (Mostarda di Pomodori Verdi).

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Since 1946: Gambacorta - Bottega del Bongustaio - via S. Gabriele, 17 06081 Assisi (PG) - Italia
tel. +39 075812454 - fax +39 075813186