BELLUNO. Dolomais and “zigher”. These are two products once back in vogue thanks to the idea of two farms: on one side that of Tremea Ramona di Lentiai, on the other the Latteria di …
BELLUNO. Dolomais and “zigher”. These are two products that were once back in vogue thanks to the idea of two farms: on one side that of Tremea Ramona di Lentiai, on the other the Livestock of Livinallongo. Francesco Paganin is the new generation in the company founded by mom Ramona. Twenty-one years old, graduated from the hotel institute, together with his brother, his father, his uncle and of course his mother, they raised the polenta crusts, marketing the product. «We have created packages to sell in stores and soon a project will start with 50 bloggers to which we will send our Dolomais, the crusts with which they will have to make special recipes. In addition, this product, made of corn sponcio, salt and water,
Back to basics also for the Livinallongo dairy that has recently started producing the “zigher”, a soft cheese with
pyramid shape, made with soured cow’s milk, chives, pepper and salt, seasoned for 40 days at 14 degrees in packs closed due to the intense odor it emanates and consume “like our grandparents did with polenta”, tells Bernardino Dorigo, partner of Latteria.