Taroz with Valtellina Casera DOP-Cheese

May 12, 2014  |  By The International Kitchen
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Taroz with Valtellina Casera DOP-Cheese

Potatoes prepped for a cooking class in ItalyMany typical dishes that hail from the Valtellina Valley — situated in northern Italy among the Alps — feature vegetables grown in the lush area. Taroz, pronounced tarozch, is one such dish. While not as well-known as the Valtellina’s prized pizzoccheri, this antipasto dish highlights everything wonderful about the area, from the potatoes grown in the mountain village of Sacco to the locally-produced traditional cheese. This is hearty mountain fare but with rich flavor profiles. You can make it during our wonderful Cooking in the Valtellina Valley culinary vacation.


Fresh green beans prepped for a cooking class in Italy

  • 350 grams (12 1/4 oz) potatoes
  • 250 grams (8 3/4 oz) green beans
  • 180 grams (6 1/2 oz) Valtellina Casera DOP
  • 1 onion
  • 100 grams (3 1/2 oz) butter
  • 200 grams (7 oz) bacon
  • Salt
  • Pepper
  • Sage


Rows of Casera cheese in northern Italy during a cooking vacation
1. Boil the potatoes and green beans separately.

2. Cut the Valtellina Casera DOP into pieces.

3. Fry the chopped onion and bacon into thin strips.

4. Mash the potatoes.

5. Cut the green beans into small pieces and add to the potatoes, along with the butter and Valtellina Casera DOP. Mix all of this together for about five minutes. Add salt, pepper, and sage to taste.
Delicious salumi and formaggi from a culinary vacation in northern Italy
6. While still hot, serve. This appetizer is wonderful alongside an array of cold cuts. Chef Gianni of Authentic Farm to Table Experience recommends salami.

By Peg Kern

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