Brigante is considered Italy s most popular sheep s milk table cheese. It is a young, mild sheep cheese crafted on the beautiful island of Sardinia. Aged only twenty to thirty days, this cheese has a semi-soft and an appetizing creamy texture, which leaves a velvet mouthfeel. Its light, delicate taste is perfect for the most modern and refined dishes, but also for summery fresh salads or baked vegetables. Its creaminess is exalted when Brigante is melted on toasted bread; its freshness comes out in meat and veggie Mediterranean-style antipasti. It pairs well with wines that are equally mild. Try Brigante with a glass of Chardonnay or Pinot Grigio. BRIGANTE Pack and size: 1,5 kg/ 3 lb wheels vacuum packed, Packed 3 per box CREAMY BRIGANTE AND ORANGE SOUP Ingredients for 4 :4 oranges/1 pint of milk/4 ½ tablespoons butter/4 ½ TABLESPOONS OF WHITE FLOUR/2 ZUCCHINIS CUT INTO, CUBED, 2 TEASPOONS EXTRA VIRGIN OLIVE OIL/ZEST OF ONE ORANGE/6 OZ BRIGANTE, CUT INTO SMALL CUBES/SALT TO TASTE Instructions: Sauté the zucchini in the oil for 5 minutes, stirring over a medium heat, drain any excess oil and purée. In a small saucepan, melt the butter, add the flour, stirring well to avoid lumps. Cook for an additional 1-2 minutes to make a roux. In another pan, bring the milk to the boil with a pinch of salt and then pour slowly into the roux, stirring continuously to avoid lumps. Now stir the pureed zucchini into the mixture with the cubes of cheese and orange zest. Cut the oranges in half, squeeze the juice and clean with a melon baller to make dishes. Fill the hollowed orange peels with the creamy soup. This dish can be eaten cold as an antipasto or hot, after cooking in an oven for 10 minutes at 180 C.
Brigante is definitely the perfect balance of flavour and freshness. But in order to enrich flavour and freshness, Pinna has recently introduced some new varieties of Brigante, ready to satisfy any consumer tastes. BRIGANTE RED PEPPERS Brigante s mild flavor is combined with the red peppers tangy taste. This vibrant colored cheese can be paired with a full-bodied red wine, such a Sardinian Cannonau or a Sicilian Nero d Avola. BRIGANTE BLACK PEPPER When the milky flavor meets the black pepper s intense aroma, the result is a wonderful combination of aromas. Brigante with black pepper is ideal to be eaten as is, or as an appetizer, better if accompanied by a glass of robust Cabernet Sauvignon. Pack and size: 1,5 kg/ 3 lb wheels vacuum packed, Packed 3 per box Pack and size: 1,5 kg/ 3 lb wheels vacuum packed, Packed 3 per box
BRIGANTE ROSEMARY Here the milky aroma is enriched by the Rosemary s Mediterranean flavor. Its delicate but intense aroma can be paired with a glass of elegant white wine. In order to better enjoy the Mediterranean fragrance, we would definitely recommend a pairing with a Vermentino wine, in a perfect Sardinian marriage! Pack and size: 1,5 kg/ 3 lb wheels vacuum packed, Packed 3 per box/ AVAILABLE UPON REQUEST ONLY! Production Lead Time from PO issue date: 30 days BRIGANTE DI CAPRA Crafted with the freshest goat s milk from Sardinia Island and cured for only 20 days, this cheese is dedicated to the goat s milk lovers. Have a taste of Mediterranean essence and enjoy the freshness and creaminess of this superb goat cheese! Pack and size: 1,5 kg/ 3 lb wheels vacuum packed, Packed 3 per box
BRIGANTE LACTOSE-FREE For those lactose intolerant consumers that do not want to give up on milky pleasures and great taste foods, Pinna created the Lactose- Free Brigante. Manufacturing process here is based on a special recipe, consisting in the breakup of lactose into glucose and galactose, which are easily digested by the body. The result of this attentive, innovative process is a wonderful sheep cheese, which preserves the same outstanding milky flavour and buttery texture of the classic Brigante cheese. Pack and size: 1,5 kg/ 3 lb wheels vacuum packed, Packed 6 per box
PECORINO ROMANO D.O.P. Pecorino Romano dates back thousands of years, from ancient Roman times. Protected by the PDO marking, it is made in accordance with stringent regulations that indicate the only areas where it can be produced. The outside appearance of Pecorino Romano consists of a cylindrical block with a pale-yellow rind, cured by hand with dry salt. The cheese inside is white or creamy-white, the texture is firm and compact, but with a grainy surface. After 5 months ageing, the product reaches a slightly sharp but pleasant flavor, and it is ready for being consumed as a table cheese. But it is only after 8 months ageing that the Pecorino Romano is ready for grating, with that intense, pungent and salty flavor that makes unique any pasta dish. Pack and size: 22 kg / 50 lb wheels vacuum packed no box; 22 kg / 50 lb wheels black label vacuum packed, 1 per box; ¼, and 1/8 cut for both Pinna white and black label are available at anytime. BUCATINI ALL AMATRICIANA(BUCATINI PASTA, BACON, TOMATO, AND PECORINO ROMANO CHEESE) Ingredients for 4 :1lb bucatini pasta; 2 Cups canned plumtomatoes, chopped; 1 cup chopped bacon, 2 tablespoons extra virgin olive oil, 1 garlic clove, ½ onion, chopped;½ hot pepper, flaked ½ cup grated Pecorino Romano cheese; salt Chop bacon into cubes and sauté together with garlic and onion. Remove the garlic as soon as it begins to brown, add the hot pepper flakes and the drained and chopped tomatoes. Add salt to taste and cook over a medium heat for 30 minutes, stirring to prevent sticking. Cook the bucatini pasta until just done in boiling salted water, drain and place in a serving dish. Pour over the tomato sauce,, sprinkle with Pecorino Romano cheese and serve immediately.
Fiore Sardo DOP is definitely the main product of Sardinian cheese-making tradition, whose secrets have been handed down through the ages. Its fascinating history is supposed to date back to the Bronze Age. As per DOP standards, this cheese is made with raw sheep s milk sourced from a single flock of local Sardinian breed, located in some small mountain huts in Central Sardinia. After selecting the best cheese from the local shepherds, Pinna takes care of the delicate maturation and smoking process, that makes its fragrance so unique. After a minimum aging of 4 months (that can be extended up to 8 months), cheese comes in a natural, dark brown rind, which is polished with olive oil. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. Its rich, intense, spicy flavour intensifies depending on the length of maturation. Fiore Sardo pairs well with a full-bodied red wine such as a Cannonau di Sardegna DOC. It can be eaten as is or used as an ingredient for rich pasta dishes. FIORE SARDO D.O.P. Pack and size: 4 kg/ 8 lb wheels vacuum packed, Packed 2 per box FREGOLA SARDA WITH PECORINO FIORE SARDO Ingredients: 1lb. Fregola Sarda (special Sardinian home made pasta); 1/3 cup grated Fiore Sardo DOP; 3 oz. Guanciale; cups meat broth; 2 medium sized chopped onions; 1 sprig of fresh parsley; olive oil; salt to taste. Instructions: Cook the Fregola Sarda in the meat broth for 10-15 minutes, and drain if necessary, setting the broth aside. Soutee the Guanciale with the chopped onion in some olive oil, then add the chopped parsley.in a baking dish spread a layer of the Fregola, then a layer of the cooked onion and a sprinkle of Fiore Sardo cheese. Repeat until all ingredients are used. Cook in a 375' oven for 20 minutes. The Fregola is ready when it is dry enough to be eaten with a fork.
PECORINO SARDO MATURO D.O.P. MEDORO This half-cooked cheese, of intense aroma and flavoursome taste, is another typical product of the Sardinian cheese-making tradition. The unique characteristics of this cheese were officially recognised in 1996, by the award of the "Protected Designation of Origin" label. It is a compact, solid, straw-coloured cheese, characterized by an incredibly rich texture; its intense, unmistakable fragrance coats your tongue, leaving a subtle bite in the back of the palate, just a slight sharpness. Aged for at least 120 days, this sheep cheese comes in a yellow rind, treated with olive oil. It can be served in shavings or in wedges, as an appetiser, a second course or as an ingredient in various dishes. It pairs well with a glass of smooth red wine, such as a Sardinian Carignano Del Sulcis Riserva or a Chianti Superiore DOCG. Pack and size: 3 kg/ 7 lb wheels vacuum packed, Packed 2 per box POTATO GNOCCHI WITH MEDORO Ingredients for 4:2 cups potato gocchi; 1 cup ripetoatoes, cubed; 2 basil leaves, chopped, 1 clove garlic, minced ; 6 OZ Medoro, shredded; 5 teaspoons extra virgin olive oil; salt to taste In a frying pan, heat the oil and add the tomatoes and garlic. Cook for three minutes on medium heat. Cook and drain the gnocchi. Add the cooked gnocchi to the tomatoes and garlic and add the basil and Medoro. Toss gently, plate and serve.
PECORINO SARDO DOLCE D.O.P. SANTA TERESA It is the mild variety of Sardinian Pecorino PDO. A young, versatile, white sheep s milk cheese with a buttery texture and a mild yet rich flavour, which has all the aroma of milk and pastures. Aged for 20/25 days, it reaches the kitchen or the table with all its freshness unaltered. Under the smooth, straw-coloured rind, the cheese is white and soft with a few eyes. It is delicious on its own, excellent if accompanied with a glass of Chardonnay. It is the perfect ingredient for oven-baked Lasagne, delicious when melted, but also good for salads or cold dishes. Santa Teresa is the ingredient you need to give an unmistakable touch to your recipes. Pack and size: 3 kg/ 5 lb wheels vacuum packed, Packed 2 per box SHRIMP WITH RICE AND SANTA TERESA Ingredients for 4: 1 cup rice, cooked; ¾ lb shrimp,raw; 2 red onions, sliced; 8 oz Santa Teresa, sliced SLICED ½ cup cherry tomatoes, cut into wedges,1 teaspoon fresh parsley, 8 teaspoons extra virgin oil, salt to taste Instructions: Boil the shrimps for about 5 minutes, shell and cut the tails into three parts.combine all the ingredients in a large bowl, drizzle with oil, and toss gently. Serve cold or at room temperature.
RICOTTA SALATA (STAGIONATA) Ricotta Salata is a pressed, salted and dried cheese, made from sheep s milk whey. It is milky white in color, with a firm texture and a salty, yet slightly sweet taste. Skilled curing makes the flavour of the ricotta mature, full-bodied and rich in nuances. This cheese is perfect for salads and ideal for slicing, crumbling and grating. But it can also enjoyed on its own, in small pieces, or as a topping for special pizzas. For original cooking and serving suggestion, please see back page Pack and size: 3 kg/ 7 lb wheels vacuum packed, Packed 2 per box
PENNE ALLA NORMA Ingredients: 1 pound penne rigate; coarse salt and ground pepper;4 tablespoons olive oil;1 medium onion, halved and thinly sliced; 4 garlic cloves, thinly sliced; 1/4 teaspoon crushed red pepper; 1 large eggplant, cut into 3/4-inch chunks; 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks; 2 tablespoons tomato paste; 1/2 cup torn fresh basil, plus more for garnish;3/4 cup ricotta cheese Instructions: Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon). Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
RICOTTA MUSTIA (AFFUMICATA) Mustia is a particular type of fresh sheep s ricotta, salted and slightly smoked. Dry cured for 24 hours, then smoked for 5-6 hours, this ricotta is produced according to an artisan traditional recipe. It has a soft, delicate, white and compact texture and a smoky, savoury taste, able to enhance your pasta, vegetable dishes. It is surpisingly delicious when combined with fish. For original cooking and serving suggestion, please see back page Pack and size: 2 kg/ 4.4 lb wheels vacuum packed, Packed 2 per box
OCTOPUS, CANNELLINI BEANS AND RICOTTA MUSTIA Ingredients: 14oz fresh cannellini beans 1 garlic bulb; 4 sprigs fresh thymee;2 left whole, 2 leaves only; 600g/1lb 5oz octopus tentacles, cleaned; 2½fl oz Cabernet Sauvignon vinegar 1 tsp acacia honey; 6½fl oz extra virgin olive oil; 2 sprigs fresh oregano; salt and freshly ground black pepper; 3oz fresh watercress leaves; 4 sprigs fresh purple basil, leaves only;5½oz Ricotta Mustia. Instructions: Bring a pan of water to the boil, add the fresh cannellini beans, garlic and thyme sprigs and simmer for one hour, or until tender. Drain well, then sprinkle over the thyme leaves and season, to taste, with salt and freshly ground black pepper. Meanwhile, bring a saucepan of water to a simmer, add the octopus pieces and simmer for 35-40 minutes, or until tender. Remove from the heat and set aside to cool. Meanwhile, in a bowl, whisk together the red wine vinegar, honey, olive oil and oregano leaves until well combined. Season, to taste, with salt and freshly ground black pepper. In a serving bowl, mix together the watercress and basil until well combined. Drizzle over the dressing mixture and mix well to coat the leaves. When the octopus has cooled, drain well, then cut the tentacles into ¾in pieces. Heat a frying pan until hot over a high heat. When the pan is hot, add the ricotta slices and the octopus pieces and fry for 2-3 minutes on each side, or until golden-brown on all sides. To serve, spoon the seasoned cannellini beans into the centre of each of four serving plates. Arrange the thicker pieces of octopus tentacles on top. Top the octopus with a slice of mustia ricotta and then arrange the thinner pieces of octopus on top. Finish with the dressed watercress and basil. Drizzle any remaining dressing around the edge of the plate.
RICOTTA FRESCA Ready for eating just a few hours after production, fresh ricotta has a mild, intense milky flavour and a smooth, creamy texture. It preserves the typical conical shape and grooved surface of the traditional ricotta. Great for pasta and cannoli filling, delicious to be enjoyed as is, especially as a dessert, topped with some honey. It is a superb ingredient for any dessert. Italian Ricotta Cheesecake Ingredients: 1 cup sugar;1/3 cup all-purpose flour; 2 lb sheep ricotta cheese, drained; 1 teaspoon orange zest; 6 eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt. Pack and size: 1.7 kg/ 3.7 lb packed in a protective atmosphere Instructions: reheat oven to 325 degrees. Set rack in the middle of the oven.butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet. In a medium bowl, sift sugar and flour. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine. Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.
RICOTTA DEL BRIGANTE This is a processed homogenised sheep s milk ricotta with the delicate taste of fresh milk. The heat-packaging in sealed plastic containers ensures a long shelf-life (40 days) and preserve both the quality and product freshness. Thanks to its incredibly smoothy texture, this Ricotta can be used as a light alternative to Mascarpone in some desserts preparation, but also as a precious, sometimes uncommon ingredient for special dishes, especially when combined with other cheeses, as suggested in the below recipe. Malfatti or Ricotta Balls with Ricotta del Brigante and Pecorino Romano Ingredients 4 ½ lb Ricotta del Brigante; 3 ½ oz flour; 3 eggs; 1lb chard or spinach leaves; 1 teaspoon salt; 1 sachet saffron. Tomato sauce and grated Pecorino Romano. Pack and size: 1.5 kg/ 3.3 lb heat-sealed tubs 250g/8.8 oz heat-sealed bowls Instructions Boil the vegetables in very little water, drain, remove excess water and chop thinly. Beat the ricotta in a bowl, seasoning with a pinch of salt and the saffron. Combine with the cream, two spoonfuls of flour, the eggs and, finally, the vegetables. Mix until all the ingredients are well blended, then set aside for one hour. Sprinkle some flour on the counter, then shape by hand small balls, about 3 cm in diameter, and coat with flour. Boil the malfatti in salted water, taking care to cook only a few at a time. Remove them when they come to the surface and drain, arrange in a large serving dish and dress with tomato and basil sauce sprinkled with a generous amount of Pecorino Romano.
CAPRA SARDA Pinna follows the principles of time-honored Sardinian tradition when it selects the finest goat s milk in Sardinia to make this hard, semicooked cheese. Its sharp characteristic fragrance comes from the special essential oils in the grazing land of the Sardinian hinterland where goat breeds are raised. The cheese is ready after being aged at least 6 months in old cellars. The wrinkled crust is dark yellow, almost brown in colour; the texture is hard, compact and ivorywhite. Its characteristic, perfumed fragrance leans an unmistakable, distinctive touch to your dishes. Thanks to its herbs hint, this cheese marries perfectly with fresh vegetables, shredded in a salad with asparagus, or with roast vegetables, such as red peppers or zucchini. It is also fabulous to be eaten as is, with a glass of Sauvignon Blanc. Pack and size: 3 kg/ 7 lb wheels vacuum packed, Packed 2 per box BRESAOLA, ZUCCHINI AND CAPRA SARDA Ingredients for 4: 10-12 oz Bresaola, thinly sliced; 8 oz Capra Sarda Cheese, thinly sliced; 2 zucchinis, cut into½ inch thick rounds and grilled; 1 celery heart, cut into ½ inch strips; 8 teaspoons extra virgin olive oil. Instruction: Place the bresaola on a plate, top with a layer of the grilled zucchini, followed by a layer of cheese, one strip of celery and finish with a drizzle of extra virgin olive oil.
CAPRETTO A small caciotta cheese made from Sardinian goat s milk. Its characteristic rounded heel comes from the sheep-farming tradition in Sardinia. It is aged very quickly, for just 15 days. The result is a soft cheese, ivory white in colour with just a few eyes and with the refined aroma of fresh goat cheese. Its flavour can provide an unexpected complement to many common dishes and snacks. It is ideal for salads and creamy vegetable soups. We recommend fresh green salad served with goat cheese crostini. It is an outstanding appetizer when paired with a glass of Prosecco or a sparkling Franciacorta. Pack and size: 600 gr/ 1.5 lb wheels vacuum packed, Packed 6 per box PENNETTE WITH ZUCCHINI, BASIL, AND CAPRETTO Ingredients for 4: 4 cups pennette (baby penne); 6 oz Capretto, cut into small cubes; 2 zucchini cut into strips; 5 teaspoons extra virgin olive oil; 1 cup tomatoes, cut into small wedges; 5 basil leaves, cut into strips; salt to taste. Instructions: In a frying pan, sauté the zucchini in the E.V.O.O for a few minutes and then add the tomatoes. Cook the pasta al dente, drain, and add to the pan with the zucchini and tomatoes. Add the Capretto and basil, toss gently, plate and serve.
TAMBURINO Small in size and with a characteristic round shape, this sheep s milk caciotta can be considered Capretto s twin brother. In spite of the similar shape, sheep s milk provides Tamburino with a totally different taste connotation. Aged for 15 days, this young mild sheep cheese shows a soft but compact texture, ivory-white in color, with some few appetising eyes. It is the perfect table cheese, ideal for families and kids for its versatility and convenient size. Wild Fennel Soup with Tamburino Ingredients for 4: 1lb wild fennel; a few slices stale bread; 9 oz Tamburino; 1 dried tomato; ½ onion; 1 garlic cloves; 0.8 l stock Pack and size: 700 gr/ 1.5 lb wheels vacuum packed, Packed 6 per box (preferably meat stock); 1 teaspoon extra-virgin olive oil; salt. Thoroughly clean the fennel and boil in the stock for 5 to 7 minutes. Drain, slice thinly and put back in the stock. In a pan, gently sauté the finely chopped onion, garlic and dried tomato. Add a ladle of the fennel cooking broth, leave to thicken and combine with the broth. Cook for about half an hour. In the meantime, cut the Tamburino cheese into thin slices, setting aside a piece for grating, and toast the bread slices. Dip the bread slices one at a time in the broth, and line the bottom of a casserole dish. Cover the layer of bread with half the cheese slices and half the drained fennel. Repeat the sequence adding a second layer. Cover the dish with the grated Tamburino Sardo and pour the broth along the sides until it reaches the top layer. Place in a preheated oven and cook for about half an hour at 180.
GRANPECORINO This is Pinna s Gran Riserva Pecorino, a cheese subjected to a long specific ageing process (from18 up to 24 months). The result is a beautiful firm sheep's milk cheese, yellow in color. Contrary to what it may seem, this cheese is not too salty, with an almost sweet finish. The grainy, crumbly consistency reminds some other famous Italian DOP cow s milk cheeses, but the unmistakable sheep s milk fragrance is definitely the added-value, which makes this cheese unique. Its taste highlights the scent of Sardinian pastures where sheep graze. Great for a delicate "cheese and pepper" pasta or to grace veggie risottos and pastas. Incredibly delicious to be eaten as an appetizer, topped with balsamic cream, superb when accompanied by a nice glass of Barolo! Pack and size: 15 Kg/ 33 lb wheels vacuum packed, Packed 1 per box BAKED ZUCCHINI WITH GRANPECORINO AND PANCETTA Ingredients for 4: 2 large zucchini, cut into ½ inch thick slices; 4 oz smoked pancetta; 8 oz Granpecorino, cut into strips; 4 oz Granpecorino, grated. Instructions: Arrange the zucchini on a baking sheet and sprinkle with the grated Granpecorino. Then layer with the Granpecorino strips and pancetta. Add two more layers of Granpecorino and pancetta and then bake for 20-25 minutes at 375 degrees. Remove from the oven and let cool. Plate and serve.
PECORINO PEPATO This is another traditional gourmet cheese among Pinna s range: it is a hard-textured pecorino cheese, studded with peppercorns, and characterised by a basket-shape rind. Aged for over 6 months, this cheese develops a intense, tangy and salty taste. For this reason, Pecorino Pepato is particularly appreciated as a seasoning for pasta, especially with fava beans or tomato sauce, but also on its own, with a fullbodied red wine, such as a Sicilian Nero D Avola or a Syrah. Pack and size: 14 Kg/ 30 lb wheels vacuum packed, Packed 1 per box Spaghetti with Pecorino Pepato Cheese Ingredients for 4: 1 lb spaghetti; 3 ½ oz Pecorino Pepato cheese; salt; pepper in grains. Cook the spaghetti in plenty of salted water. Drain al dente (bite- hard) and dress with part of the cooking water, the pepper-flavoured Pecorino - part grated and part shredded - and some pepper grains. Serve hot.