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The Tale of Italian Cheeses!
Ciao! We all know that Italy is an unofficial synonym for the word cheese but did you know the saga of Italy + cheese began thousands of years ago? Yes! You heard it right. It is believed that the Roman Empire’s love for cheese made them produce and introduce the fabulous hard cheese to the whole of Europe. With over 2500 traditional varieties of cheese, out of which 500 are commercially recognized, and more than 300 are PDO, Italy is the global capital of cheese!
But have you ever been curious about the origin of your favourite cheese? How they came into existence, or how they are produced? We know you want to know! Well, look no further!
Today, we are serving you a cheesy platter for thought, right here, to ease your curiosity!
Parmigiano Reggiano PDO - Emilia-Romagna |
First and foremost, please make way for The King of Cheeses is here! Parmigiano Reggiano is one of the most loved cheeses throughout the world, and rightly so. If you have tasted this fabulous cheese, you will never question its famous title! This remarkable cheese has an official day to celebrate its existence - designated by The Consortium of Parmigiano Reggiano - 'Parmigiano Reggiano Day' on 27th October. Now, how about that?! Parmigiano Reggiano is a unique, inimitable cheese that has had an unbelievable journey through thousands of years and is still produced in the same places using the same ingredients. It gets its name from the two provinces it is produced in - Parma & Reggio Emilia. Made using natural ways with unpasteurized cow’s milk and no additives, every age of the Parmigiano Reggiano's maturation has a different aroma and taste that is one of a kind. This delicious cheese tastes best at a temperature between 16° - 17°C. A cheese that gets better with age, you can enjoy Parmigiano Reggiano PDO on its own or grate in food preparation.
Burrata - Apulia |
Are you a soft creamy cheese person? Well, fresh Burrata is the cheese for you! With each bite, we guarantee you will fall more and more in love with it. Did you know - Burrata is a beloved product from the Apulia region, Italy, and is produced using mozzarella + cream? Burrata is believed to have originated around 1900.
The outer layer of this fantastic cheese is solid whereas the inner layer is filled with rich stracciatella and cream. Burrata is an ideal cheese to be consumed with salad, pasta and many more traditional Italian cuisines.
Pecorino Romano PDO - Sardinia |
Pecorino Romano is an extraordinary cheese whose origin dates back to Roman Empire times. A beloved cheese to ancient Romans, who depended on Pecorino Romano for its nutritional value. Fun Fact: The Romans had allotted 27 grams as a daily ration to the region's soldiers to boost their marching capacity! Originally, Pecorino Romano was produced in the countryside around Rome and Lazio, but due to a lack of sheep milk, the production gradually moved to the island of Sardinia. Did you know that on the Island of Sardinia, sheep outnumber humans? Yes, it's true! So naturally, Sardinia picked up production of Pecorino Romano and now 96% of Pecorino Romano is produced in Sardinia. Pecorino has many varieties but Pecorino Romano is one of the most loved of all. The authentic Pecorino Romano can be identified by the dotted letters on the rind along with the symbol of the stylized sheep head enclosed in a dotted diamond, acknowledging the originality of the product.
Produced using sheep’s milk, it is a delicious hard cheese that has low water content and long ageing.
A cheese that tastes as fantastic as it looks! With gorgeous blue veins, Gorgonzola is a pick for you if you are planning to entertain or enjoy even it all by yourself. Prepared using unskimmed milk, it has a mild and sharp flavour depending on its age and an unmissable nutty aroma. Mainly produced in the northern Italian regions of Lombardy and Piedmont, Gorgonzola is ideally aged for 3 - 4 months. The two varieties of Gorgonzola are - the less-aged Gorgonzola Dolce and the more-aged Gorgonzola Piccante.
Gorgonzola can be consumed in many ways - in a salad or even as a pretty blue dressing cheese.
Graced with the title of “The queen of Mediterranean cuisine” - Mozzarella di Bufala is a cheese that is produced using Italian buffalo milk. The flavour is so unique that it is even granted the nickname “white gold”. Although the exact origin of this flavourful cheese is still unclear, it is connected back to the middle ages and is popularly made in the Campania region, Italy. Mozzarella di Bufala is produced using buffalo milk and is a soft and creamy cheese, you must try it with a salad or enjoy it even on its own.
Buffalo Mozzarella can help you prepare a delicious spread of authentic Italian dishes!
Here is a visual representation of the origin of your favourite Italian cheeses. Click on the map to explore:
We at Casinetto strive to bring forward the best quality products from Italy and Europe, Hoping to help you experience the top quality products in the conform of your home. Check out our authentic cheese collection, and do not forget to share your experience with us!
Buon Appetito
Posted on September 12, 2022
Every Dessert Has a Season. Tiramisu Didn't Get the Memo
Every dessert has its season. This is not an opinion, it's just true, and somewhere inside you, you already know it. Chocolate lava cake is in December. The kind of thing you order when it's cold outside and you've stopped pretending to care about anything. Panna cotta is July, white, minimal, barely there, like it's also too hot to try. Crumble is October without question. Apple, pear, whatever's in the bowl, it belongs to grey skies and Sunday afternoons and the specific melancholy of a season ending. These desserts have their moment. They know it. They stay in their lane. Tiramisu does not stay in its lane Tiramisu shows up in January when you need something that feels like a decision. It shows up in April because the weather is nice and why not. It's on the menu in August at that outdoor restaurant and you order it even though it's 38 degrees because of course you do. It appears at Christmas, at birthdays, on a Wednesday with no occasion whatsoever. It does not check the calendar. It does not ask if this is a good time. And the thing is, it's never wrong. That's what separates it. Seasonal desserts are right once a year, maybe twice. Tiramisu is right in the way that a good espresso is right, in the way that sitting down after a long day is right. Not because of the weather. Because of what it does. It lifts. That's the whole job, and the job doesn't have an off-season. There's a reason Italian nonnas aren't making tiramisu only in autumn. There's a reason it's on every menu, in every month, in every city that has ever decided to take dessert seriously. It's not nostalgia. It's not a habit. The combination, espresso, mascarpone, cocoa, patience, works on a human being regardless of what the temperature is outside. Some things are just built differently The ones that prove it every time, in every season, start with the right ingredients. Mascarpone that tastes like it came from somewhere specific. Savoiardi that haven't forgotten what they're for. Cocoa that finishes clean. Not seasonal. Not occasional. Just right.
Casinetto Named Best Gourmet Food Supplier by CPI Media Group
We're proud to announce that Casinetto has been recognised as Best Gourmet Food Supplier by CPI Media Group, a distinction that reflects years of dedication to elevating the regional culinary landscape. What This Recognition Means This award acknowledges more than our product portfolio—it recognises our role as a trusted partner to the UAE and KSA's most discerning culinary professionals. From Michelin-starred kitchens to boutique delis, our clients rely on us to source ingredients that meet the exacting standards their reputations demand. The selection process evaluated suppliers across multiple criteria: product authenticity, supply chain reliability, portfolio diversity, and commitment to quality assurance. CPI Media Group's rigorous assessment underscores what sets Casinetto apart in an increasingly competitive market. The Casinetto Standard Excellence in gourmet food supply isn't just about logistics—it's about curation. Every product we represent, from French artisanal cheeses to Italian charcuterie, Spanish olive oils to premium pantry essentials, undergoes careful evaluation for provenance, quality, and market fit. Our team works directly with producers across Europe and beyond, ensuring traceability, authenticity, and consistent availability. This direct-source approach means our partners get more than products—they get the story, the expertise, and the assurance that comes with genuine partnerships. Looking Ahead As the regional F&B sector continues to evolve, so does our commitment to bringing the world's finest gourmet products to the Gulf. This recognition from CPI Media Group validates our approach and motivates us to raise the bar even higher. To our restaurant partners, retail clients, and culinary professionals who trust us with their most important ingredient decisions: thank you. Your standards drive our excellence. The best tables in the region deserve the best ingredients. That's the promise we renew with this recognition.
Italian Cuisine at the Heart of UNESCO’s Cultural Heritage
UNESCO has given special cultural heritage status to Italian cooking, viewing it as so much more than simply a set of recipes. This award honours Italian cuisine as a living tradition, as something to be practised, shared and handed down from one generation to the next. National favourites like pizza were already on UNESCO’s Intangible Cultural Heritage list, but this respect extends beyond that. It honors italian traditional cooking in its entirety, and the way it is taught, preserved and practised all over Italy, both at home, where the teachings have been passed down from generation to generation in families, and through other venues such as home kitchens, food schools for young children and adults as well. Italian Prime Minister Giorgia Meloni, who has championed the recognition of Italian cuisine since her election, captured its essence perfectly when she said that Italian cuisine is not just food or a set of recipes, but a culture, tradition, labour, and collective wealth. What Does This Mean? For millions of food lovers worldwide, this recognition is a reminder that the cuisine of Italy is worth slowing down to savour. It celebrates cooking that honours time, technique and ingredients selected with care. From crunchy Sicilian cannoli to Calabrian ’nduja, Italian food continues to excel by being characterful, deep and rooted in place. The announcement was made during a UNESCO assembly meeting in Delhi, where the cultural agency described Italian cuisine as a powerful way of connecting with family and community, whether at home, in schools, or through festivals, ceremonies, and social gatherings. Luigi Scordamaglia, CEO of Filiera Italia, has referred to the distinction as a joint success for the entire Made in Italy supply chain, underlining the team effort behind Italian food, from producers and handicrafts people to those who renew this tradition every day. He additionally stressed the Mediterranean diet, adding that when we refer to it, we are really talking about Italian cuisine itself, which is based on balance in unity, variety and respect for produce. At Casinetto, this recognition comes all too naturally. It embodies the same virtues we admire in any product we decide to carry: authenticity, tradition and food that tells a story worth preserving. We collaborate with producers who cherish tradition, value quality ingredients and believe in the integrity of their craft rather than cutting corners. The things we have on our shelves are not the result of trend-chasing, but rather an appreciation for the stories and know-how behind them, values that, by celebrating certain practices around the world, UNESCO has decided to endorse.