Mascarpone

Starting ingredient: Fresh cream
Method: Acid coagulation

Cream rather than whey

Lombardy’s official tourism guide describes heating fresh cream and coagulating it with citric or acetic acid. The result is a soft white to yellowish cream used in desserts.

What to pour with it

FranciacortaTry Mascarpone with Franciacorta in a comparative tasting.
Valtellina SuperioreTry Mascarpone with Valtellina Superiore in a comparative tasting.

Cook with it

Classic tiramisù

Worth knowing next

RicottaExplore Ricotta alongside Mascarpone to compare Italian dairy traditions.
PanneroneExplore Pannerone alongside Mascarpone to compare Italian dairy traditions.
LodigianoExplore Lodigiano alongside Mascarpone to compare Italian dairy traditions.

Lombardy All foods

Mascarpone

Cream rather than whey

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