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Autumn is beginning, for many the most melancholic season, for others the most "gorgonzola-filled" of the year! It is during this period that consumption of Gorgonzola Pdo cheese reaches its peak,

Exporice is transforming and becoming "Exporice 2025: Rice & Gorgonzola." The event dedicated to the rice market and typical products of Novara, now in its twelfth edition, is enriched this year b

While we await the announcement of whether Italian cuisine will be designated as a UNESCO Intangible Cultural Heritage (the verdict is expected in December 2025), it is worth noting that traditional I

The Consortium Gorgonzola Pdo participated, together with Afidop Associazione Formaggi Italiani PDO and PGI in the Summer Fancy Food Show, which ended on July 1 in New York. It was an important opport

Gorgonzola in summer? Until recently, this statement might have seemed risky, but not anymore. It is true that Gorgonzola PDO is a cheese often associated with typical cold-weather dishes, such as pol

Cheese is part of our identity. This principle is the basis of dairy tourism, a new lever in the Italian tourism sector that revolves around dairies, their territories, and the expertise of master che

The Consortium Gorgonzola Pdo is preparing to take part, together with Afidop Associazione Formaggi Italiani PDO and PGI, in the 69th edition of Summer Fancy Food, scheduled from June 29 to July 1, 20

“I am saddened and concerned by the decisions of the current US administration, a country with which we have a historic alliance, but also deep ties of friendship and culture. Our many compatriots who

Any ideas for the Easter menu? This season, the best recipes are all about freshness and color. If you are celebrating at home with family and friends, the most scenic dishes to bring to the table

With its early warm weather and lengthening days, the spring period entices many to embark on a dietary regimen more suited to shedding a few pounds ahead of summer. In such cases, it is good to kn

Since 1990, "made in Italy" cheese consumption has more than doubled in Japan, where there are now as many as 5,000 Italian restaurants. According to AFIDOP, Association of Italian Pdo and Pgi Cheeses

Some characteristics of Gorgonzola make it a cheese suitable for feeding even the youngest children. First, it is a cheese made from pasteurized whole cow's milk. In addition, two typical stages of it