BEPPINO OCCELLI IN THE WORLD – THE TRIUMPH OF ITALIAN CHEESES IN SWISS CANTON TICINO
Domenico Gabbani opened his own delicatessen shop on December 23rd, 1937, after many years of experience as a gastronomist at Volonté’s. Those were the days when starting up one’s own business was a great aspiration for whoever had a good sense of initiative, the determination to work hard and that certain flair for seizing the mood of the moment: in short, for capturing the business opportunities the wind blew your way.
Taste is a pleasure conceived by ancient knowledge. A culture of food from the careful selection of raw materials. Gabbani is synonymous with the privilege of choosing the highest quality.
This is the main reason that led Gabbani to choose Beppino Occelli as a partner of quality for Italian cheeses.
So, to seal a collaboration lasting many years, an event was held on Saturday May 30th dedicated to the ‘buongusto’ of great Italian culinary tradition, where the absolute protagonists were the products of the Philosopher of Cheeses Beppino Occelli.
Customers highly appreciated the balanced taste and creaminess of the two-milk Tuma dla Paja, and for the sweet and extraordinary taste of Occelli with Fruit and Muscat Grappa.
A special mention must be given to a unique cheese, Occelli with Barley and Malt Whisky: mixed cow’s and goat’s milk, left to age for great lengths of time in the natural cellars of Valcasotto (Cuneo) first on wooden planks of fir and cherry, then with Scotch Whisky to end the process of ripening.
Apart from “gourmet” tasting, the Gabbani restaurant presented a special dish that enthralled the palate of the clients: small Sardinian gnocchi with Fondue of cow’s milk Verzin (Beppino Occelli marbled cheese) and Alpine Valcasotto.
Special thanks go to Lino and Francesco Gabbani and Claudio for this fantastic opportunity.