SOAVE

VERONA

LEGNAGO

LEGNAGO

E70< MILANO

E70>VENEZIA

EXIT MONTEBELLO

Montecchiadi Crosara

Terrossa

Brenton

Monteforte d’Alpone

SAN BONIFACIO

Albaredo D’Adige

Lagodi Garda

MonteBaldo

RONCÁ

EXIT S.BONIFACIO

MONTE VERONESE DOP LATTE INTEROMade solely with whole milk from Lessinia foothills; the maturing period varies from 30 to 60 days. The paste has straw-coloured rind and a pliable white interior scattered with small holes. The flavour is delicate and pleasant - sweetly milky, lightly bready with a creamy texture and a mild sharpness on the finish.

MONTE VERONESE DOP D’ALLEVO MEZZANOProduced with skimmed unpasteurised cow’s milk from Lessinia’s lush pastures. Aged from at least 3 months to 2 years. The paste has a white colour or straw yellow if produced in the summer when cows are out to pasture. The holes are medium sized and the texture is hard. Its flavour is intense, a full bodied, bold taste slightly tangy and dry.

MONTE VERONESE DOPD’ALLEVO VECCHIOMade using only semi-skimmed cow’s milk from Lessinia foothills, it usually ages 12 or 18 months for the variety known as “stravecchio”. Its straw yellow paste has small and unevenly-spaced holes. It has a full and sharp flavour and a nutty aroma, recalling of almonds and hazelnuts. Excellent when used as a grating cheese.

MONTE VERONESE DOP D’ALLEVO MALGAMade exclusively using milk from cows that have been feeding on the lush pastures of the mountainous Lessinia region. This cheese is special enough to be entered into the Slow Food Presidia which has a focus on preserving traditional food making from around the world.This cheese has notes of tropical fruit, hay and a subtle sweetness that is at once nutty and fruity.

OSSOCOLLOPrepared with the meat thatis around the bone of the neckof the pig. Ripened at least 4 months in a cellar, it weighs between 2/3kg. A fine cut of meat appreciated in particular for its high lipid content and its homogeneous grain.

CRUDO ALPINOLoin of Italian pork, slightly smoked and flavoured with sea salt and a bouquet of local herbs, whose aromas penetrate the flesh. Maturing period is 5 months. SPECK DE ‘NA‘ OLTAMade exclusively with the best and leanest legs of pork from our breeder. We use three golden rules: limited use of salt (not exceed 5%), modest smoking and restricted air-flow.

SOPRESSE AND BRENTON’ SALAMIOur stuffed sausage content is very selective, it includes only exclusive meat cuts. The sausages are processed and tied by hand to give them a unique strong hand-made identity. The slow curing process takes place in cellars and gives the Sopressa its aroma -a triumph of different cuts of meat, herbs and spices. Spicy whilethe flavour is pleasantly delicate, the tenderness on the palate cre-ates a desire for more. PROSCIUTTO CRUDO SOAVEThe leg of pork from local pigs is trimmed of excess fat and produced with centuries-old traditions handed down from father to son.This dry- cured ham matures at least 16 months in a medieval village named Soave. DURELLO’ COPPACoppa is obtained from a pork joint coming from the pig’s neck cured 6 months, then soaked in Durello white wine. Each joint weighs about 2 kg. RONCÁ SOAVE VERONA LEGNAGO

Durello’ Coppa

Brenton’ Sopressa

Ham “Crudo Alpino”

Speck “de ‘na olta”

“Processed and tied by hand”

Ham “Crudo Soave”

T 045 7460052 F 045 6545051info@lacasara.it www.lacasara.it

LA CASARA Roncolato Romano srl

Via Nuova 1/3 - 37030 Roncà - VRC. F. - P. Iva 01887800231 Registro Imprese di Verona n.23479 CCIAA di Verona n. 202864

BRONTOLONBorn in July 2010, it is a cow’s whole milk cheese with pressed paste, aged for 120 days. It has evenly-spaced holes with a soft and flexible paste. Its flavour is sweet, strong and persisting, reminiscent of cooked butter with a pleasantly acidic aftertaste.The wheels can weigh between 10 and 16 kg

SPICED CANESTRATOWe have three different types of Canestrato cheese: Black Pepper, Hot Pepper and Chives. Made with semi-skimmed milk with the addition of spices or herbs; at the end of the maturation, the wheels are coated with the same spices.The wheels weigh about 2 kg.

UBRIACO CHEESEUbriaco means ‘drunken’. Made with cow’s milk cheese soaked in wine and covered with the crushed grape skins for a month. Then allowed to mature for 6/8 months. Crust and colour vary from strawish yellow to orange if wine and must are deriving from white grapes-like Durello; from purplish to dark violet if they come from red grapes -like Amarone. Light fruity flavour with a hint of wine, firm, slightly crumbly texture with some tiny holes.

PANNARELLOIn the early ‘78, Angelo Roncolato created a tasty soft cheese made with raw milk and cream. He came up with Panarello, a sheer delight that, for its features was awarded the bronze medal in the category “Soft Cheeses with Washed Rind” at the Cheese Olympics held in Verona in 2005.Every wheel weighs about 2.5 kg.

EL STRACONStracon means exhausted in the local dialect. Produced during the practice of moving cows tothe highland - on transhumance. Made with the first milk when cows are as usual tired from the moving. Made following an old, almost forgotten recipe, it can be considered the ancestor of Stracchino. Produced without cream, ideal for serving both with fresh and dried fruit, chocolate or with a glass of good white wine.

GIALLOBLUGialloblu (Yellowblue) is made with a mixture of 70% of cow’s milk and 30% of goat’s milk. It is a blue cheese in which is added saffron. At the end of the aging it is placed in humid cellars to allow the flourishing of mould, the cheese develops a yellow paste with a fine marbling streaks of blue mould with a distinctively spicy flavour.The wheels weigh about 2.5 kg.

TUFOOnce fully matured, it is ochre yellow, with a fine crust and a pitted appearance which recalls the Tuff stone from which it takes its name.A long aging period allows enzymes from the bacteria produced to play a decisive role on the flavour: the sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. Whitish creamy with few irregular holes, at the peak of its maturity it turns ochre yellow.

GOAT CHEESESHighly digestible, lower in fat, calories and cholesterol. It comes in many varieties, shapes and sized, and varying in texture and taste. It is fresh and creamy with a fairly mild, salty flavour; aged for several weeks it has a lot more dept of flavour.STRACCHINO

CACIOTTA

LESSINO

GENZIANA

CAPRONE

Form left: Anna, Gildo, Giovanni, Romano and Letizia

La Casara is a family-run Cheese Factory dating back to the 1920s when Ermenegildo Roncolato and his children, Romano and Angelo, began making cheese in the village of Brenton, a village North-East of Verona. Now La Casara is managed by Romano’s children, Giovanni, Gildo and Letizia. They retain traditional methods in making, with passion, various exclusive and appealing types of cheese. They care about every single feature in the art of production, resulting in the unique and incomparable distinctive taste of authenticity.

MONTEVERONESE DOP

TUFO

PANNARELLO

BLACK PEPPER

HOT PEPPER

CHIVES

TRUFFLE

CACIOTTAD’AUTORE

CACIOTTABOLCARELLA

SPICED CANESTRATI

STRACCHINO

LESSINO

GOAT’SCACIOTTA