Formaggini: small fresh cheeses made from goat’s milk or possibly milk.
Place the formaggini in a glass jar, finely crush the pepper and garlic and add together with herbs and peperoncino. Cover with olive oil. Close the jar and let them stand for at least 2 to 3 days before serving them with wood oven bread, drizzled with red wine vinegar.
The most famous are the formaggini del valle Muggio, small goat cheeses in oil. They are served mashed with a fork or cut into slices and drizzled with wine vinegar and oil as required. They are accompanied only by wine and crusty fresh brown bread.
According to: Peter P. Riesterer, Ticino cuisine, stories and recipes,
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!
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