CAVA DI STAGIONATURA
In May 2002, Spiaggia introduced its guests to the aromas, textures and flavors of Italy's finest cheeses with the unveiling of the Cava di Stagionatura, a climate controlled cave. Spiaggia's cheese cave ages an ever-changing collection of Italian cheeses. Spiaggia's Cava di Stagionatura was the first one of its kind in the Midwest.
"The Cava di Stagionatura is a wonderful opportunity to bring the finest Italian cheeses to our guests," says Chef/Partner Tony Mantuano. "My travels throughout Italy have always involved cheeses of many varieties - it's a staple in Italian life! We're proud to be the first four-star Italian restaurant to bring this passion stateside, and it's a pleasure to see almost every table enjoying cheese at the end of the meal."
Spiaggia creates seasonal condimenti to accompany your selections.
SELEZIONE DI FORMAGGI
- LA TUR (Cow, Goat, Sheep) Caseificio dell' Alta Langa, Piemonte
creamy edges, firm center, mild, milky
- ROBIOLA TRE LATTI (Cow, Goat, Sheep) Luigi Guffanti, Piemonte
bloomy rind, slightly dense center, mild tartness
- SALVA CREMASCO (Cow) Luigi Guffanti, Lombardia
milky palate, cream and herbal flavors, grassy finish
- PECORINO TARTUFO (Sheep) Luigi Guffanti, Toscana
semi-dense texture, truffle flecked, sweet palate, gentle truffle finish
- BRESCIANELLA AQUAVITE, (Cow) Luigi Guffanti, Lombardia
grappa and buckwheat encased, thick taste and texture, fresh bread aroma
- MONTE VERONESE (Cow) Luigi Guffanti, Veneto
citrus and floral nose, soft and crumbly, piquant finish
- PECORINO PAGLIERINO (Sheep) Casa Madaio, Campania
mild flavor, straw colored, firm and sweet
- PECORINO NERO DI PIENZA, (Sheep), Casa Madaio, Campania
milk of 'pecora nero' or black ewe, nutty, slightly sharp, floral aroma
- RAGUSANO (Cow) Luigi Guffanti, Sicilia
earth and floral nose, dense texture, hint of spice, buttery finish
- SBRONZO (Buffalo) Casa Madaio, Campania
mild tang, earthy, abrupt finish
- SPIAGGIA SIGNATURE CHEESE (Cow) Angelo Frosio, Lombardia
tangy aroma and flavor, salty palate, slight crunch, one-of-a-kind
- PARMIGIANO REGGIANO ORGANICO 36 mesi (Cow) Pondini, Emilia Romagna
spicy, salty, nutty, caramel flavor, crystaline "crunch" and caramel color and sweetness intensify with age
- PARMIGIANO REGGIANO ORGANICO 8 anni (Cow) Pondini, Emilia Romagna
- GORGONZOLA DOLCE (Cow) Castagna, Piemonte
young, mild blue, creamy and buttery
- ERBORINATO DI PECORA (Sheep) Luigi Guffanti, Trentino
compact body, tart blue taste, intense aroma