There are many Italian ingredients that have managed to find their way into kitchens all over the world, in some cases as a delicatessen item. This is thanks to their quality, but also to the dedicated commitment of the country to showcase local products. Cheeses are among the best gastronomic ambassadors.

Gorgonzola is the name of a place in the north of Italy, in the Lombardy region. It produces a cheese of the same name that has seduced the most demanding palates at an international level. Known in the Middle Ages, it was given the Protected Designation of Origin status in 1996, and today it is one of the most popular products of a country with a renowned gastronomy.

It is a very creamy blue cheese with an intense taste, made from pasteurised cow’s milk. It comes in two varieties: sweet (with a creamier appearance) and spicy (with a stronger taste and more consistent texture). The former has to mature for at least two months and the latter for at least three months. Traditionally, this process was done in casere, natural caves, with ideal conditions for the growth of mould.

Typical of Mediterranean cuisine, it adds a final touch to dishes such as risotto, pizzas and pasta. It also goes perfectly with Italian bread and olives. In the case of spicy Gorgonzola, it combines beautifully with a slightly aged red wine; and in the case of the sweet version, it also pairs well with red wines and white wines, with a slightly milder taste. If you come to El Racó, you will find it in our creamy spinach and Gorgonzola risotto and in one of our most original pizzas, La Pera, which deliciously combines the strong personality of this cheese with the sweetness of the pear.