In the evocative setting of the Valsaviore, one of the most enchanting valleys of Valle Camonica, hides a dairy treasure of ancient tradition: the fatuli. This cheese, whose name means "small piece" in local dialect, represents an authentic symbol of the region, expertly intertwining the natural peculiarities of the area with the cheese-making arts handed down from generation to generation.
Fatulì: the cheese made from blond Adamello goats
The fatulì is the result of dairy expertise applied to the raw milk of the blond Adamello goats, a native breed that populates the green expanses of the valley. These goats, with their characteristic white streaks on their heads, graze freely in an uncontaminated environment, feeding on fresh, pure herbs. It is precisely thanks to this diet that the goat's milk takes on the distinctive notes that characterize the unique flavor of Fatulì.
The cylindrical shape of Fatulì, with a rind that varies in shade depending on the intensity of thesmoking (traditionally made by burning juniper branches and berries), hides an elastic and succulent paste inside. The timing of seasoning may vary, with some productions lasting up to six months. With a diameter of approximately 20 cm and a height of 3-4 cm, the fatulì presents a color that varies from a delicate straw yellow to an intense yellow, revealing the complexity of its aromas when cut. Intense smoked aromas mix with herbaceous hints and delicate touches of dried fruit, giving the palate a unique and enveloping experience.
The production of Fatulì
La production del fatulì traditionally takes place from February to the end of October, following the natural rhythm of the seasons and the life cycle of the blond Adamello goats. Today, a select group of producers have obtained the prestigious recognition of Slow Food Presidium for the fatuli. This title not only celebrates the quality of the cheese, but actively engages in the recovery and protection of the native goat breed, thus contributing to supporting the local economy based on breeding and dairy production.
The Casaro risotto recipe
But how to enjoy this rare and precious cheese? It is excellent with first courses: risottos, ravioli, long or short pasta. But it is also excellent with beef carpaccio, vegetable and legume-based dishes or in a sweet-savory version.
Here is a tasty recipe with Fatulì: the Casaro risotto.
Ingredients 4 people to:
- 280 g of carnaroli rice
- 2 ripe pears
- 1 leek
- 100 g of butter
- 1 l of vegetable broth
- 200 g of Fatulì
- 1 glass of dry white wine
- 10 g of sugar
- Salt and Pepper To Taste
- 1 organic lemon
Method:
Peel a pear, leaving it whole, and cook it in a pan with sugar, lemon zest, wine and a pinch of cinnamon for 45 minutes until it becomes soft. Then cut the other pear into brunoise (small cubes). In a pan, brown the leek cut into julienne strips with the diced pears and the butter. Toast the rice in a large pan and deglaze it with the white wine. Add the vegetable broth little at a time, stirring gently until completely cooked. Mix the risotto with the butter and the grated Fatulì, mixing until you obtain a creamy consistency. Serve the Casaro risotto decorating with previously prepared cooked pear petals.
