Two excellent products, an artisan reality that has chosen to have a relationship of exchange with nature and the territory: Ruth and Andrea’s journey stops at Vitale Girardi’s Malga Ribelle.
A good seasonal cheese, a glass of wine, a convivial situation or an opportunity to meditate, relax, enjoy the moment: there are products that seem to have an elective affinity and which, when savored together, in addition to satisfying the palate, are capable to give moments of well-being and happiness.
Cheese is a true leader among the foods that we love to find on the table and that we often indulge in even away from main meals. After all, there are hundreds of varieties, from the most famous to small local productions, from soft to hard cheeses, from the most mature and tasty to the freshest and most delicate.
Pairing with wine, it goes without saying, is a fundamental chapter of food and wine, but in this case the discussion does not touch on scientific theories, technical elements, organoleptic analyses, but rather touches on a more emotional, ancestral dimension of sharing .
The perfect ecosystem of rebellious mountain huts
In the kitchen and everyday life of Our Rustica, cheeses and wine represent an indispensable pair to be chosen with care, attention and love: the same care, the same attention, the same love with which Vitale Girardi, owner of the Malga Ribelle di Farra farm of Soligo, raises his animals, prunes his vineyards, produces his cheeses, listens to his land.
It was a special meeting between Vitale, Ruth and Andrea, a reunion between kindred souls who strongly believe in the value of the territory and in self-support, seeking a constant balance between man and nature.
After various experiences abroad, which took him from New Zealand to France, between farms and organic companies, Vitale decided to create Malga Ribelle on the Prosecco Hills, putting into practice his idea of circular agriculture, without waste.
Its objective is to manage the entire wine and cheese production chain, creating an ecosystem in which each element interacts with the others: the cows, for example, produce the fertilizer used in the vineyards, completing the vital and natural cycle at the base of this virtuous economy.
Ruth and Andrea always put quality, respect for nature and the production method first when it comes to choosing a product, but when it comes to sharing it with their guests, they look for a story to tell, a passion to convey , a sensation to experience together.
In Andrea’s kitchen, cheese is present in many preparations and recipes, in the tastiest risottos and stuffed focaccias, mastered on wooden cutting boards, decorated with edible flowers and accompanied by vegetables and cured meats.
Together with a bottle of Prosecco, which is a good rule to always have ready in the fridge, it is the simplest and most genuine way to welcome new guests and make them immediately feel at ease.
