The story begin like a novel.
Once upon a time in Somma Lombardo, during a quite dinner between friends, tasting good wine, three friend ask each other what they could do better, blending their jobs.
The baker said, "I'm the king of Pasta", the cheese maker said "I prepare the stuffing",and the Chef said, "I'll cook it!", and then in that warm evening of october , was born the "Scudo di Somma."
The baker was Alessandro Benzoni, the cheese maker was Emiliano Cecco and the chef was Roberto Mainini.
Three dealer,good friend, that blend their knowledge for build a new project for their town, Somma Lombardo (VA).
They put ideas, the work and their imagine for made something that will represent the symbol of the "city of three lion", they created the Raviolo
"Our wish, was to mantain and give continuity at local traditions, we use for the filling the Sancarlino, a typical cheese of Varese Valleys, that in the past was blended with onions. For made it lighter, we blended it with "onion grass". The pasta is bicolored, remembering the colours of the symbol of town (3 Lions), yellow and purple (coloured with beet)" told Chef Roberto
"I'd tasted, simple , light , a product appreciable during all season," Chef Roberto said, "in autumn with mushrooms, scampi (small lobsters) and rosemary, in winter with a fondue of parmigiano and crisp guanciale, in spring with a pea pureè and smoked trout, in summer with lobsters and spinach"
