When Angelo Tartaglia and Franco Russo moved to Los Angeles from BagnoliIrpino, Italy, they brought with them the skills and knowledge to produce authentic mozzarella, ricotta and buratta right here in California. The small mozz balls, or ciliegine, make for an excellent appetizer.
Mountain Parmigiano is produced from free-range cows, raised in pastures at over 3000 ft in the Apennine Mountain. A truly artisan cheese, it is made by small-scale farmers in micro batches. Its unique terrior yields a cheese with an unparalleled rich flavor and crumbly texture. Pair with medium bodied red wine, nuts and figs, or aged balsamic.
Parmigiano Reggiano is the king of cheese and Abele Bertozzi is the king of Parmesan. For over 100 years, Bertozzi has produced Parmigiano Reggiano, and only Parmigiano Reggiano, solidifying its name as one of Italy's premiere producers. Aged 18-20 months.
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