A Christmas menu that respects the tradition cannot miss out on a typical product such as Gorgonzola PDO, whether served on its own at the end of the meal, or used for more complex and refined preparations.
We selected some delicious and iconic recipes for you to prepare in the coming days, for special occasions, such as Christmas Eve, Christmas lunch or New Year’s Eve menus.
We recommend to pair the dishes with a bold and intense red wine (also from raisined grapes or late harvest), as well as smooth white and rosé wines. A tip for true connoisseurs: try the pairing of spicy Gorgonzola served at the end of the meal with dessert or fortified wines, such as virgin Marsala, Port or Moscato di Scanzo.
Vol au vent with Gorgonzola cream, celery and carrots
Red rice spoons with gorgonzola mousse, currants and celery curls
(Recipe by Gabriele Plurione and Alessandra Scirli, students at Istituto Ravizza of Novara)
Cotechino (pork sausage) with gorgonzola fondue
(Chef Gianpiero Cravero, Restaurant Convivium – Novara)
Risotto with black carrots, wine vinegar, gorgonzola and caviar cream
(Chef Gianpiero Cravero, Restaurant Convivium – Novara)
Panettone filled with Gorgonzola fondue, walnuts and honey
(Chef Piero Bertinotti, Restaurant Pinocchio in Borgomanero)
Millefeuille with gorgonzola mousse, pear gelée and salted caramel walnuts
(Recipe by Aurora Termini, student at Istituto Ravizza of Novara)
