{"id":10584,"date":"2026-06-10T10:46:06","date_gmt":"2026-06-10T10:46:06","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10584"},"modified":"2026-06-10T10:46:16","modified_gmt":"2026-06-10T10:46:16","slug":"litalie-du-fromage-partie-2-le-sacre-mondial-lart-de-la-pate-filee-et-les-secrets-des-terroirs-sardes-et-toscans","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10584","title":{"rendered":"L\u2019Italie du Fromage (Partie 2) : Le Sacre Mondial, l&rsquo;Art de la P\u00e2te Fil\u00e9e et les Secrets des Terroirs Sardes et Toscans"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">\ud83e\uddc0 Fromages italiens : p\u00e2te fil\u00e9e, pecorinos sardes et tr\u00e9sors toscans (Partie 2)<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Ce n&rsquo;est plus un secret, mais une v\u00e9rit\u00e9 internationale confirm\u00e9e par les gourmets : <strong>les meilleurs fromages du monde sont italiens<\/strong> ! Selon le c\u00e9l\u00e8bre classement mondial de la gastronomie <em>Taste Atlas<\/em> (qui a demand\u00e9 \u00e0 des milliers d&rsquo;internautes de noter les 100 meilleurs fromages du globe), l\u2019Italie a r\u00e9alis\u00e9 un v\u00e9ritable hold-up en occupant <strong>les quatre premi\u00e8res places du podium<\/strong> avec le Parmigiano Reggiano, le Gorgonzola piccante et la Burrata. Une immense fiert\u00e9 pour la Botte, qui confirme sa supr\u00e9matie culinaire sur toutes les tables du monde.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si l\u2019Italie du Nord brille par ses p\u00e2tes dures, l\u2019Italie du Sud et ses \u00eeles (Sardaigne, Sicile) excellent dans l&rsquo;art de la <strong>p\u00e2te fil\u00e9e<\/strong> (<em>pasta filata<\/em>) et des <strong>Pecorinos de caract\u00e8re<\/strong>. Plongeons au c\u0153ur de ces traditions ancestrales avec notre toute nouvelle s\u00e9lection de 12 p\u00e9pites artisanales.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83e\udd5b L&rsquo;Art de la P\u00e2te Fil\u00e9e et la Magie du Sud<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dans le Mezzogiorno, la technique de la p\u00e2te fil\u00e9e est reine. Apr\u00e8s le caillage du lait, la p\u00e2te est plong\u00e9e dans une eau chauff\u00e9e \u00e0 pr\u00e8s de 80\u00b0C, puis \u00e9tir\u00e9e et travaill\u00e9e manuellement jusqu&rsquo;\u00e0 obtenir une texture fibreuse, \u00e9lastique et brillante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si la mozzarella fra\u00eeche se d\u00e9guste crue, sa version affin\u00e9e ou mi-dure offre une complexit\u00e9 aromatique extraordinaire en cuisine :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Provola Dolce (450 g) &#8211; Salumi Pasini :<\/strong> Ce fromage doux \u00e0 p\u00e2te fil\u00e9e est un incontournable du quotidien. Sa texture souple et son go\u00fbt d\u00e9licatement lact\u00e9 en font le compagnon id\u00e9al \u00e0 faire fondre sur des bruschettas, dans des gratins de p\u00e2tes, ou \u00e0 d\u00e9guster simplement en d\u00e9s \u00e0 l&rsquo;ap\u00e9ritif.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=provola-dolce-450-g-fromage-italien-doux-a-pate-filee-salumi-pasini\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter la Provola Dolce<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\udf3e Grana Padano : L\u2019Incontournable de l&rsquo;Affinage<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Compl\u00e9ment id\u00e9al des recettes de caract\u00e8re, les p\u00e2tes dures affin\u00e9es structurent la cuisine italienne.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Grana Padano DOP (750 g) &#8211; Salumi Pasini :<\/strong> Affin\u00e9 avec soin pendant 10 mois, ce grand classique AOP offre une texture agr\u00e9ablement granuleuse et une douceur laiti\u00e8re subtile. Moins sal\u00e9 que le Pecorino et d&rsquo;une grande rondeur, il est parfait r\u00e2p\u00e9 \u00e0 la minute sur un risotto, un plat de p\u00e2tes ou en copeaux sur une pi\u00e8ce de b\u0153uf.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=grana-padano-dop-750-g-fromage-italien-affine-10-mois-salumi-pasini\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Grana Padano DOP<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc11 L&rsquo;Empire du Pecorino : De la Sardaigne \u00e0 la Toscane<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le lait de brebis (<em>pecora<\/em>) est l\u2019\u00e2me pastorale de l&rsquo;Italie insulaire et centrale. Selon les m\u00e9thodes d&rsquo;affinage, il r\u00e9v\u00e8le des visages radicalement diff\u00e9rents :<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83d\udea2 L&rsquo;Authenticit\u00e9 Sarde (Lait Cru &amp; Traditions)<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">La Sardaigne est une terre de bergers o\u00f9 le fromage est \u00e9lev\u00e9 au rang de mythe.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fiore Sardo DOP (Lait Cru) &#8211; Giuseppe Cugusi :<\/strong> Un chef-d&rsquo;\u0153uvre de fabrication artisanale \u00e0 maturation longue. Ce pecorino sarde traditionnel au lait cru poss\u00e8de une cro\u00fbte sombre et d\u00e9veloppe une p\u00e2te ferme aux ar\u00f4mes profonds, l\u00e9g\u00e8rement fum\u00e9s et piquants. Un fromage d&rsquo;une puissance m\u00e9morable pour les vrais connaisseurs.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fiore-sardo-dop-pecorino-au-lait-cru-fabrication-artisanale-giuseppe-cugusi-fromage-sarde-a-maturation-longue\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Fiore Sardo DOP<\/a><\/li>\n\n\n\n<li><strong>Pecorino \u00ab\u00a0Royaume de Sardaigne\u00a0\u00bb (Format Magistral 3,5 kg) :<\/strong> Un fromage de brebis sarde affin\u00e9 pendant 60 jours. Id\u00e9al pour les grands \u00e9v\u00e9nements ou les \u00e9piceries, il offre l&rsquo;\u00e9quilibre parfait entre la typicit\u00e9 du lait de brebis et une texture encore souple.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pecorino-royaume-de-sardaigne-35-kg-fromage-de-brebis-sarde-affine-60-jours\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Pecorino Royaume de Sardaigne<\/a><\/li>\n\n\n\n<li><strong>Pastorino Sardo (550 g) &#8211; Salumi Pasini :<\/strong> Le fromage de brebis typique de l&rsquo;\u00eele par excellence, accessible et savoureux, parfait pour s&rsquo;initier aux saveurs sardes lors d&rsquo;un repas partag\u00e9.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pastorino-sardo-fromage-de-brebis-typique-de-sardaigne-550-g-salumi-pasini\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Pastorino Sardo<\/a><\/li>\n\n\n\n<li><strong>Ricotta Stagionata di Pecora (400 g) &#8211; Pinna :<\/strong> Faite \u00e0 100 % de lait de brebis, cette ricotta a \u00e9t\u00e9 sal\u00e9e et affin\u00e9e (stagionata). Devenue dure et compacte, elle est indispensable \u00e0 la cuisine du Sud : r\u00e2pez-la sur vos p\u00e2tes \u00e0 la tomate ou vos sp\u00e9cialit\u00e9s de Calabre pour apporter une touche umami unique.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=ricotta-stagionata-di-pecora-100-lait-de-brebis-400-g-fromage-affine-pinna\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter la Ricotta Stagionata di Pecora<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83c\udfe1 Le Raffinement Toscan &amp; les Cr\u00e9ations Aromatiques<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">La Toscane se distingue par des pecorinos plus doux, souvent affin\u00e9s dans des aromates ou mari\u00e9s \u00e0 des ingr\u00e9dients nobles.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pecorino Toscano DOP Rossellino (800 g) :<\/strong> Un fromage artisanal d&rsquo;exception provenant du Casentino, garanti sans OGM et sans lactose. Sa cro\u00fbte est traditionnellement frott\u00e9e \u00e0 la tomate (ce qui lui donne sa couleur rousse, <em>Rossellino<\/em>), offrant une p\u00e2te douce et aromatique.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pecorino-toscano-dop-rossellino-800-g-sans-ogm-sans-lactose-fromage-artisanal-du-casentino\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Pecorino Rossellino<\/a><\/li>\n\n\n\n<li><strong>Pecorino Toscan Affin\u00e9 \u00ab\u00a0Paille et Foin\u00a0\u00bb (500 g) &#8211; Salumi Pasini :<\/strong> Fait \u00e0 100 % de lait de brebis italien, ce fromage est affin\u00e9 sous un manteau de paille et de foin, ce qui lui conf\u00e8re des notes rustiques, v\u00e9g\u00e9tales et champ\u00eatres absolument uniques.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pecorino-toscan-affine-paille-et-foin-500-g-lait-de-brebis-100-italien-salumi-pasini\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Pecorino Paille et Foin<\/a><\/li>\n\n\n\n<li><strong>Pecorino \u00e0 la Truffe (500 g) &#8211; Central Funghi :<\/strong> L&rsquo;\u00e9l\u00e9gance pure. La force du lait de brebis s&rsquo;associe aux \u00e9clats de truffe noire pour cr\u00e9er un fromage haut de gamme, bois\u00e9, long en bouche et d&rsquo;un raffinement rare.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=pecorino-a-la-truffe-500-g-fromage-italien-au-lait-de-brebis-central-funghi\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Pecorino \u00e0 la Truffe<\/a><\/li>\n\n\n\n<li><strong>Fromage Sicilien \u00e0 la Pistache (450 g) &#8211; Salumi Pasini :<\/strong> Une superbe alliance de laits de brebis et de ch\u00e8vre, parsem\u00e9e de v\u00e9ritables \u00e9clats de pistaches. Un clin d\u2019\u0153il gourmand \u00e0 la Sicile et \u00e0 ses tr\u00e9sors de fruits secs.\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-sicilien-a-la-pistache-450-g-lait-de-brebis-chevre-salumi-pasini\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter le Fromage Sicilien \u00e0 la Pistache<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83c\udf81 Les Coffrets D\u00e9couverte<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Bo\u00eete S\u00e9lection Pecorino \u00ab\u00a0Tuquam\u00a0\u00bb (5 Fromages) :<\/strong> Le cadeau id\u00e9al pour les explorateurs culinaires. Ce coffret r\u00e9unit un assortiment de 5 fromages toscans artisanaux l\u00e9gendaires : <em>Paglierino, Granaio, Ducale, Rossellino et Fresco<\/em>. Toute la Toscane sur un plateau !\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=boite-pecorino-selection-tuquam-5-fromages-toscans-artisanaux-paglierino-granaio-ducale-rossellino-fresco\" target=\"_blank\" rel=\"noreferrer noopener\">Acheter la Bo\u00eete S\u00e9lection Tuquam<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\udfad Pour la petite histoire&#8230; Le Fromage le plus \u00ab\u00a0extr\u00eame\u00a0\u00bb du monde<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Impossible de parler des fromages sardes sans mentionner son folklore et sa part de myst\u00e8re : le fameux <strong>Casu Marzu<\/strong>. Ce fromage, qui appartient \u00e0 la famille des pecorinos au lait de brebis, est volontairement affin\u00e9 \u00e0 l&rsquo;air libre pour permettre \u00e0 la \u00ab\u00a0mouche du fromage\u00a0\u00bb (<em>Piophila casei<\/em>) d&rsquo;y pondre ses \u0153ufs. Les larves (les asticots) dig\u00e8rent les prot\u00e9ines, transformant le fromage en une cr\u00e8me ultra-molle, intens\u00e9ment piquante, qui laisse une saveur persistante en bouche pendant des heures.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jug\u00e9 dangereux par l&rsquo;Union Europ\u00e9enne en raison des risques de micro-perforations intestinales (bien qu&rsquo;aucun cas moderne n&rsquo;ait \u00e9t\u00e9 d\u00e9tect\u00e9), sa commercialisation officielle est strictement interdite. Il fait aujourd\u2019hui l\u2019objet d\u2019un v\u00e9ritable march\u00e9 noir l\u00e9gendaire en Sardaigne et en Corse, o\u00f9 le kilo s&rsquo;arrache parfois \u00e0 prix d&rsquo;or (jusqu&rsquo;\u00e0 1 000 \u20ac). <em>Rassurez-vous, nos Pecorinos sardes s\u00e9lectionn\u00e9s en boutique sont garantis sans invit\u00e9s surprises, mais 100 % riches en \u00e9motions !<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\udf77 Les Accords Mets &amp; Vins du Sommelier<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour sublimer cette nouvelle s\u00e9lection, suivez les r\u00e8gles d\u2019accords du Mezzogiorno :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Avec les p\u00e2tes fil\u00e9es douces (Provola) :<\/strong> Misez sur un vin blanc vif et min\u00e9ral comme un <em>Falanghina<\/em> ou un <em>Greco di Tufo<\/em> de Campanie, dont l&rsquo;acidit\u00e9 vient id\u00e9alement trancher avec le gras du fromage fondu.<\/li>\n\n\n\n<li><strong>Avec les Pecorinos affin\u00e9s (Fiore Sardo, Rossellino) :<\/strong> Il vous faut des vins rouges structur\u00e9s et chaleureux. Un <em>Primitivo di Manduria<\/em> des Pouilles ou un puissant <em>Aglianico del Vulture<\/em> sauront tenir t\u00eate \u00e0 la force du lait de brebis et au piquant de l&rsquo;affinage.<\/li>\n\n\n\n<li><strong>Avec les sp\u00e9cialit\u00e9s \u00e0 la truffe :<\/strong> Un rouge toscan \u00e9l\u00e9gant (comme un <em>Chianti Classico<\/em>) soulignera \u00e0 merveille les notes bois\u00e9es et foresti\u00e8res du champignon.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Explorez notre rayon fromagerie et composez d\u00e8s aujourd&rsquo;hui le plus m\u00e9morable et le plus prim\u00e9 des plateaux italiens ! <em>Buon appetito !<\/em><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"947\" height=\"707\" data-attachment-id=\"10585\" data-permalink=\"https:\/\/www.espritmezzogiorno.fr\/?attachment_id=10585\" data-orig-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?fit=947%2C707&amp;ssl=1\" data-orig-size=\"947,707\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"71IGECp2WWL._AC_SL1500_\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?fit=947%2C707&amp;ssl=1\" data-id=\"10585\" src=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?resize=947%2C707&#038;ssl=1\" alt=\"Le sacre mondial des fromages italiens : p\u00e2te fil\u00e9e du Sud, pecorinos sardes, cr\u00e9ations toscanes et grands affinages. Une s\u00e9lection artisanale d\u2019exception pour composer un plateau m\u00e9diterran\u00e9en inoubliable.\n\" class=\"wp-image-10585\" srcset=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?w=947&amp;ssl=1 947w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?resize=300%2C224&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?resize=768%2C573&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/71IGECp2WWL._AC_SL1500_.webp?resize=600%2C448&amp;ssl=1 600w\" sizes=\"auto, (max-width: 947px) 100vw, 947px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Le sacre mondial des fromages italiens : p\u00e2te fil\u00e9e du Sud, pecorinos sardes, cr\u00e9ations toscanes et grands affinages. Une s\u00e9lection artisanale d\u2019exception pour composer un plateau m\u00e9diterran\u00e9en inoubliable.<\/p>\n","protected":false},"author":1,"featured_media":10586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"L\u2019Italie domine le monde du fromage : p\u00e2te fil\u00e9e du Sud, pecorinos sardes, cr\u00e9ations toscanes et affinages d\u2019exception. D\u00e9couvrez 12 tr\u00e9sors artisanaux pour un plateau m\u00e9diterran\u00e9en unique. #Pecorino #P\u00e2teFil\u00e9e #Sardaigne #Toscane  #provola #granapadano #pecorinosarde #fioresardo #pecorinotoscan","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6756,6905,7143,7144,7145],"tags":[6765,6882,2284,8208,7445,6871,8210,8033,7112,6875,8205,6873,6868,8209,8206,8207,7131],"class_list":["post-10584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-cuisine-calabraise","tag-esprit-mezzo-giorno","tag-esprit-mezzogiorno","tag-fiore-sardo","tag-fromage-a-la-truffe","tag-fromage-calabrais","tag-fromage-sicilien-pistache","tag-fromages-italiens","tag-grana-padano","tag-monte-poro","tag-pate-filee","tag-pecorino-affine","tag-pecorino-artisanal","tag-pecorino-sarde","tag-pecorino-toscan","tag-provola","tag-ricotta-affinee"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L\u2019Italie du Fromage (Partie 2) : Le Sacre Mondial, l&#039;Art de la P\u00e2te Fil\u00e9e et les Secrets des Terroirs Sardes et Toscans - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10584\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019Italie du Fromage (Partie 2) : Le Sacre Mondial, l&#039;Art de la P\u00e2te Fil\u00e9e et les Secrets des Terroirs Sardes et Toscans - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Le sacre mondial des fromages italiens : p\u00e2te fil\u00e9e du Sud, pecorinos sardes, cr\u00e9ations toscanes et grands affinages. 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