Combinations and Recipes

In slices served alone or with bread or canapès, Asiago is at its best when tasted in the simplest and most classical way.
Extremely versatile in the kitchen, Asiago lends itself well to many gastronomical combinations. Melted over polenta, porcine mushrooms or vegetables it becomes a true delicacy; it’s ideal as an ingredient in oven pastas, quiches, crepes and croquettes; cut into cubes it turns a salad into a truly appetizing dish. It also pairs very nicely with dandelion honey, fruit pickles and fruit and dog rose preserves.
Its delicate taste should preferably be accompanied by supple and light white or rosé wines. If used as an appetizer, Asiago is excellent with chilled dry sparkling wines.

See all recipes with Asiago Fresco.