From Tomino del Boscaiolo, the flagship of the dairy, to ricotta, from robiola to straw yellow, up to Piedmontese DOP Toma.

For over 70 years, each Longo product has been a testimony to Piedmontese dairy excellence. And if tasted individually they are simply delicious, each of the productions of the Piedmontese dairy becomes the perfect base for delicious and always original recipes.

A rich recipe section is already present on our site, and we have decided to enrich it again with something new: twelve video-recipes, twelve small masterpieces created by the skilled hands of the talented students of IFSE (Italian Food Style Education), the only school of cuisine recognized as Italian excellence by the General Secretariat of the Republic.

We have thought with them of quick video-recipes, easy to make, suitable for cooks of any level.

Thanks to these clips all the products of Caseificio Longo come to life in a series of dishes that are characterized by their seasonality and which, in a mix of more traditional proposals and decidedly contemporary creations, become suitable for both everyday occasions, both at more formal meals.

A few examples? The autumn risotto with robiola d’Alba, pears and crispy speck, or the very original cocoa agnolotti. And again the Pasqualina cake with straw, spinach and whole eggs, typically spring, and the bundles of bresaola, fresh and with a summer flavor.

These are just four of the twelve recipes that you can consult and that you can use as a basis or inspiration for other, original creations.