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Arrigoni
Tradition is the principle, progress is the vocation- that's the motto of Arrigoni Valtaleggio,one of the most prestigious companies in the dairy industry thanks to its integration of the entire production chain, from the soil to the packaged and distributed cheese. Arrigoni Valtaleggio is one of the most prestigious companies in the dairy industryArrigoni Valtaleggio has decided to support the small local Breeders Cooperative, which produces Taleggio made from raw mountain milk, and to sponsor the Eco-museum of the Taleggio Valley, recently established.By obtaining the DOP of a very ancient cheese from the traditions of the valley, the Strach-tunt, it intends to strengthen the framework of relationships, helping to sustain the lives of individuals and families in the mountains, to build a cultural and socio-economic awareness and progress of the local population. Arrigoni Valtaleggio is resolute to building its industry with clear and firm fundamental concepts of tradition and Italian history.
Lombardia
This wealthy, land-locked region situated between the Alps in the north and the Po in the south has some of Italy's most beautiful and varied terrain. The high mountain peaks that prevent the cold northern European weather from penetrating the region drop down into alpine foothills, then fall away into soft hills. With its extremely fertile land, Lombardia has the highest yields per acre of any in Italy. Although complexities abound in this region, there are some common traits: meat is braised (Austrian influence); green vegetables are not a traditional food; and butter is the primary cooking fat. Cream appears more often in Milanese cuisine than any other region, partly because France dominated Lombardia for many years and partly because of the fertile mountain pastures. Polenta was traditionally eaten by laborers, as there was hardly any meat available. Soups were also a large part of the Lombardian farmer's life, and to them we owe minestrone. To the wealthy landowners we owe risotto, which is the star of the Lombardian menu. Pork, veal, and cheese all play an important role here. Brasaola, aged lean beef, is a specialty of the Valtellina area. Lombardians didn't start to include pasta in their cuisine until late this century.
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