[audio IT] Vagabondandkitchen incontra Giusi Quarenghi скачать в хорошем качестве

[audio IT] Vagabondandkitchen incontra Giusi Quarenghi

[English below] Giusi, autrice per ragazzi e poeta, racconta la Val Taleggio dove è nata e cresciuta, e la tradizione del formaggio omonimo. We are in the Taleggio Valley, a very small one between Val Brembana and Valsassina, near Bergamo. Our town is called Sottochiesa because it's the first village created around the very first church. A name intended to allow immediate recognition. I was born here. I call it my placenta because even its landscape has actually become a form of vital food. I go and come back here. I must say I'm lucky I have a home here where I can stay and friends can come, as my quite big family does. Val Taleggio is the reason why Taleggio cheese got its name. The precise root of the name is not agreed yet. Some say it comes from the great presence of lindens (“tigli” in Italian, then “tiglieggio cheese” maybe). It's a cheese made from cow's whole milk with all its cream. You can tell if a taleggio is made from semi skimmed milk. It's a sort of “survival cheese” you can always eat at any season, a cheap one. So many families have managed to survive on polenta and taleggio. Its first name, I must mention, is “stracchino” (“stracco” means tired) and it's due to the fact that it was prepared from transhumant cows' milk, tired ones because they had to reach high altitudes in summer to find fresh grass. This cheese was immediately worked and immediately sold before it got quickly acid or unhealthy. In my opinion taleggio and stracchino get often confused because the name has never actually been deposited. However the main features of taleggio are raw processed milk and its squared form. It needs more or less 15 days to let its sierum drop and from 1 to 4 months for its aging. My grandparents and my parents used to sell taleggio cheese so I gained good knowledge. Both me and my brother now buy our taleggio every year in September from a family that prepares it near here, from a “calm milk” (August thunderstorms have stopped) produced in a well exposed field named Sella. When the cheese form is ready it needs to be stroked with salty wet hands in order to make its crust. I usually eat some taleggio at Christmas, when it's finally ready, and I keep some for late june when it's well seasoned and you can even grate it and its fragrance is completely different. Its savor changes every year, depending on the kind of winter we had.