I love cheeses that melt to a lovely soft texture without becoming oily, like Italian scamorza. Baked scamorza is a perfect quick dinner with salad and some sliced salumi. In Italy it’s often topped with prosciutto, but I prefer slices of Salumi Australia’s picante (chilli) or finocchietto (fennel) salami for something a bit different. Use any cured meat you like and Vannella’s smoked or natural scamorza. Alongside I recommend a wine with complexity and depth to balance the richness of this dish, like the pinot bianco riserva from Ansitz Waldgries, one of the oldest producers in Südtirol.
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