Cheese inextricably linked to the area whose name it bears, the Asiago plateau. Asiago PDO - Protected Designation of Origin is produced throughout the province of Vicenza and Trento and part of the province of Padua and Treviso.

Asiago PDO follows a strict production control and stands out in Asiago Fresco, produced with whole milk with a minimum maturation of 20 days, and Asiago Stagionato, produced with partially skimmed milk. Depending on the seasoning, it can be Mezzano (mature), Vecchio (old), or Stravecchio (extra-old). Asiago PDO, thanks to its versatility, is ideal in the kitchen: it can be used fresh, as a table cheese, or diced in salads, but if it is seasoned it can also be used in flakes or grated. It is the protagonist of typical Italian regional dishes.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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