Scoppolato is the story of a nineteenth-century manuscript rediscovered by Gabriele Ghirlanda. 100% fresh sheep milk, 30 days of ageing on poplar boards and 60 more days in the cave. To taste it you "dig up” and you discover the taste of fresh milk with pleasant acidity.
Original and unique. The Scoppolato has been characterized since its birth for its way of fruition and for that Tuscan taste, of pure pecorino that does not lose, even if aged, its definite milky note, sweet, tasty. Now also in a strong version: tobacco and straw and hay, now a symbol of the land of Versilia.
Only by "Scoppolando", you discover the persistence and elegance to the palate of this cheese whose secret lies in the curdling of milk. But there are other "Scoppolati", from different tastes and niche products such as Brandan and Rosa, excellent examples of pure Tuscan cheese.
From "Al Magnolia of Forte dei Marmi" also in August, you can taste the classic Christmas cake ". From his own experience at "Noma", with great shrewdness aims to offer the dish "D'apres Redzepi" a new slant putting the "Lunigiana" cheese in the roasted leek and burnt wheat.
Lunigiana is a truly magical territory for the raw materials expressly used at the Magnolia, such as the tasty lamb from Zeri (also famous for its ladies of the lambs), smoked with pine or the schiaccioni beans with pecorino scoppolato and the splendid onion from Treschietto.
I have been having Scoppolato cheeses in my cart for over ten years now. I was one of the first to discover it and to believe in this Tuscan excellence. A unique cheese that also in a fish restaurant like mine, stands out in personality.
The Scoppolato is a great cheese for elegance and flavour. We have it on the menu for a long time. Today exalted by our chef, Nicola Gronchi, in the Tagliatelle di nocciola, pavè di pollo and Scoppolato di Pedona.