food photos

Sweet Orange Buns (1)Sweet Orange Buns (2)Sweet Orange Buns (3)Nutella Scones (2)Nutella Scones (1)Tangerine Cake with Citrus Glaze (2)Tangerine Cake with Citrus Glaze (1)

recent posts

The Food of Piemonte: Robiola

Tags: No Tags

Dscn1088

As we say goodbye to Day 5 of the 2006 Torino Olympics, it’s time to continue our journey in Piemonte. Having enjoyed our bagna caôda, there’s still room for another antipasto before we settle down for the first course.

People often say that Piemonte is a region that demonstrates significant French influence both in the language and in the cooking tradition. This is likely due to the fact that Piedmont was once part of the French province of Savoy, when, in 1046, it was taken over by the House of Savoy. But the Piemontesi will surely say that they have a language and cooking tradition that is all their own.

Piemonte_map_3Located in Northern Italy, Piemonte has a population of approximately 4.3 million people.  Its capital is Turin (Torino, in Italian). The region produces a significant amount of corn, barley, wheat, rye, oats and rice. In fact, sixty per cent of Italy’s rice is produced in Novara and Vercelli.

Piemonte is also well known for its white truffles, wild mushrooms, game and wines, most notably Barolo and Barbaresco. And while Piemonte is famous for these treasures, and rightly so, the region is also home to some of Italy’s most renowned cheeses, Robiola being one of them.

Robiola (pronounced roh-bee-OH-lah) is a soft cheese, usually made of cow’s milk, goat’s milk or a combination of the two. Some producers of Robiola will also add sheep’s milk to the mix. Robiolas are generally eaten fresh, and are rarely aged for longer than three months. They are often served simply, with a sprinkling of fresh herbs, and pair very nicely with wine.

While many famous cheeses are produced in large quantities, Robiola is very much an artisanal cheese. There are countless variations of Robiola including cheeses that are wrapped and aged in chestnut or cabbage leaves.

Dscn1084_2Generally-speaking, Robiola is mild in taste, although aged versions can take on a more distinct, sharp flavour. Still, Robiola is not an overpowering cheese. Served at room temperature, Robiola is soft and creamy and perfect for spreading on freshly-toasted country bread.

While Robiolas can vary in shape, most versions from Piemonte (Robiola is also produced in Lombardia), will be round and have ridges on the top and bottom.

I was fortunate enough to find Robiola at an incredible cheese purveyor in Toronto called The Cheese Boutique. While I ate some of the robiola with a bit of bread dipped in olive oil, I used most of the robiola to try a recipe for a cheese spread. The Piemontesi are fond of antipasti that make use of their locally-produced cheeses.

With this delicious spread, a freshly-baked focaccia and a glass of red wine, I happily settled down to watch the highlights of Day 5 at the Olympics.

I had no need for dessert … my dreams of Piemonte were sweet enough! 

Ciao!

Cipollata Rossa con Robiola (Robiola and Scallion Spread)

Adapted from Rustico by Micol Negrin.

  • 1 red bell pepper, roasted, skin removed and coarsely chopped
  • 2 scallions or green onions, white parts only, coarsely chopped
  • 1 tablespoon sweet paprika
  • 2 tablespoons fresh lemon juice (1/2 a lemon)
  • 2 tablespoons extra-virgin olive oil (plus more for brushing on bread)
  • 1/2 teaspoon salt
  • 1/2 pound fresh Robiola
  • loaf of your favourite bread
  1. Pic_2_8If you can’t find roasted peppers, buy a fresh red bell pepper and roast it yourself. Cut it in half, remove the seeds and place it cut side down on a baking sheet under the broiler. Broil for about 15 minutes, or until the skin is blackened. Cover the pepper with foil wrap and let sit for 15 minutes. Once it’s cool enough to handle, peel off the skin and coarsely chop the red pepper. Place it in a food processor.
  2. Add the scallion or green onion, the paprika, the lemon juice and the olive oil. Process until smooth.
  3. Add the robiola and the salt. Process until smooth. Taste for seasoning and adjust accordingly.
  4. Turn mixture into a serving bowl.
  5. Slice your loaf of bread into 1/2-inch thick slices. Toast in the oven or in a toaster. Once toasted, brush with olive oil and arrange on a serving platter. Serve with the robiola spread.
  6. Enjoy!

Note:  This recipe serves 6.

29 Comments

Anne (Chaud Devant)

02/16/06 at 12:55 am

Yvonne, this looks great again. I have never tasted Robiola and will look for it at my local Fromager as soon as I will have finished my diet.

Kat & Satoshi

02/16/06 at 3:04 am

Very informative and interesting post! Thanks for taking us to Piemonte :)

Cannella

02/16/06 at 5:47 am

Il post è interessantissimo e veramente ben fatto! E la robiola…mi vien da piangere se ci penso!!!

Tania

02/16/06 at 7:32 am

The Cheese Boutique must be the closest thing to Heaven on Earth! I love that place!

Ivonne, this spread sounds simply delicious. I particularly love the first photo, with those thick slices of rustic bread just glistening with oil … ooohhh …

Ivonne

02/16/06 at 7:39 am

Bonjour Anne!

I had never tasted Robiola before this post either. It was a very creamy cheese, easy to spread and the taste was quite mild. I highly recommend it!

Hi Kat,

My pleasure!

Buon giorno Cannella!!!

Era buonissima la robiola … yum yum!

Hi Tania,

Thanks! I was having trouble figuring out what I liked better … the bread with the oil or the bread wtih the spread …

sara

02/16/06 at 8:51 am

OK, You are killing me with the food pics! YUM! I live here, and haven’t seen food this tempting! hehe :OD

aj kinik

02/16/06 at 9:15 am

What a great series. I love the cuisine of Piemonte. Keep up the good work.

kalyn

02/16/06 at 10:23 am

Very nicely done.

ejm

02/16/06 at 10:37 am

That looks GOOD, Ivonne!

I too love the cheese boutique. They sell the most fantastic aged Swiss gruyere there. Talk about dessert!

When the olympics are over, why not hop over the border to Switzerland to try some before coming home?

-Elizabeth

P.S. Incidentally, have you tried the ciabatta from Italian Home Bakery? (I don’t know for sure if they make ciabatta in Piedmonte but for sure it’s made right next door in Lombardy…).

Ivonne

02/16/06 at 11:04 am

Hi Sara,

Thanks so much. Enjoy the food!

Hi AJ!

Thanks so much for the encouraging words!

Hi Kalyn,

I’m glad you liked it!

Hi Elizabeth,

I have not tried the bread from Italian Home Bakery … I’m guessing that you’re recommending it then?!

Jenny

02/16/06 at 11:42 am

Looks great Ivonne. The bread glistening with oil beckons me. Such an informative post. Keep up the great work!

mona

02/16/06 at 1:14 pm

that looks incredible ivonne, and i’m so thrilled to be reading about the region the olympics are in. i’m watching them every night just wishing i was there. what a beautiful part of the world i wish i knew better.

Ivonne

02/16/06 at 1:52 pm

Hi Jenny,

Yes that bread and olive oil does look good. And believe me I made short work of it once I finished snapping pics. Thanks for the kind words!

Hi Mona,

I’m so glad to hear that you’re enjoying reading about Piemonte. And I know what you mean … it would be so lovely to be there!

Sally

02/16/06 at 3:43 pm

Wow - that looks delish! I so admire you for trying recipes out of the ordinary. And I really enjoyed learning about the region. Keep up the good work!

Gia

02/16/06 at 3:45 pm

Ivonne, Thanks for stopping by my blog and commenting. Things are hopping in Piemonte as they Olympics are HERE!!!

Ivonne

02/16/06 at 5:33 pm

Hi Sally!

Thanks so much. I’m having just as much learning about Piemonte!

Hi Gia,

So glad you stopped by Cream Puffs in Venice. I can’t wait to read what else you experience with the Olympics being in your own city!

Ceendy

02/17/06 at 9:28 am

Very sleek presentation of the food =) I always like your pictures!

This is a very informative post too, I’ve been interested in Italy for a long time =) I have been to Rome, Floerence, and Venice once when I was at the primary school.

Janice

02/17/06 at 11:00 am

Great post, Ivonne - so interesting. I love Italy! I watched them talk about Robiola on the Today show this morning. I’m headed to Whole Foods to get some tonight.

Ivonne

02/17/06 at 1:11 pm

Hi Ceendy,

I’m glad you’re finding the posts informative! I’ve only been to Rome but am looking forward to going to Florence and Venice one day soon!

Hi Janice,

Excellent! Let me know how you like it!

Paz

02/17/06 at 6:17 pm

I’ve never tasted this cheese before. I’ll be trying it soon! I’m so glad to read (and learn) about the food from this region. Thanks, Ivonne!

Paz

Rorie

02/17/06 at 8:05 pm

Is that as delicious as it sounds? Your photos are gorgeous too. And now I’m hungry!

Ivonne

02/17/06 at 10:43 pm

Ciao Paz!

Let me know if you try it!

Thanks Rorie,

It was very very good … !

rob

02/17/06 at 11:39 pm

Hi, Ivonne. That looks delicious, and I couldn’t agree with you more about Cheese Boutique. I love shopping there, and it’s my source for truffles in the T-Dot.

Ivonne

02/18/06 at 12:48 am

Hi Rob!

I didn’t know The Cheese Boutique sold truffles … unfortunately I don’t go there often as it is really out of my way.

I keep promising myself that I visit more often. Now that I know they carry truffles, I shall do so!

ejm

02/19/06 at 7:29 pm

While I do make virtually all our bread, we occasionally find that we want Italian style bread but have none in the freezer. The ciabatta from Italian Home Bakery is really very good. Easily as good as Ace but much less pricy.

We cheat when we want a truffle fix - fry mushrooms and at the last minute drizzle on a little bit of truffle oil (Cheese boutique sells truffle oil but so do several of the shops at St.Lawrence Market)

-Elizabeth

Ivonne

02/19/06 at 9:08 pm

Hi Elizabeth!

Thanks for the great tip regarding the “truffles” and truffle oil!

Easily Pleased

02/25/06 at 6:06 pm

A supurb post. I love the Olympics theme. The Cheese Boutique… mmm… makes me want to visit and go get some samples right now!

Ivonne

02/26/06 at 5:42 pm

Hi Easily Pleased,

Thanks! I don’t know what I’m goind to do now that the Olympics are over!

belledame222

07/17/06 at 12:33 pm

That actually sounds a lot like a Hungarian cheese spread I’m inordinately fond of, the name of which escapes me at present. lekvar? no i think that’s prune butter. anyway.

Post a Comment

« Chocolate Love
The Food of Piemonte: Tajarin »

extras

Magazine Mondays

Click here for more info!

Subscribe

By Email:


By Feed:

RSS   Atom

before you go...