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Roomano Pradera
Available from Charcuterie Suzanne’s Delicatessen Counter at Arkadia Foodstores Gozo and Portomaso

Roomano Pradera is a distinctive and flavourful cheese with Dutch origins that have been appreciated by cheese enthusiasts around the world. Its name, "Roomano," hints at its creamy nature, while "Pradera" signifies the lush pastures where the cows graze, contributing to its exceptional taste. This aged Gouda-style cheese is a testament to the art of cheesemaking, known for its unique and bold characteristics.
Roomano Pradera cheese is typically aged for an extended period, often up to five years or more. This extended maturation imparts a rich and intense flavour profile. It boasts a firm, crumbly texture that becomes increasingly crystalline as it ages, giving it a delightful crunch and a slightly sweet, caramel-like undertone.
The taste of Roomano Pradera cheese is a symphony of flavours. It begins with a nutty, caramel sweetness that gradually deepens into complex, savoury notes, often featuring hints of butterscotch and roasted almonds. Its robust and intense taste profile makes it a fantastic addition to cheese boards, salads, and even as a gratin topping.
Recipe: Cheese and Spinach Stuffed Chicken Breasts
Serves: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup Roomano Pradera cheese, grated
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- Toothpicks or kitchen twine for securing the chicken
- Cooking spray
A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.
Method:
1. Preheat your oven to 190°C.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the fresh spinach leaves to the skillet and cook for 2-3 minutes, or until wilted. Season with salt and pepper to taste. Remove from heat and let it cool.
4. Butterfly the chicken breasts: Place each chicken breast flat on a cutting board and slice it horizontally, almost but not all the way through, so you can open it like a book.
5. Season the inside of each chicken breast with paprika, salt, and pepper.
6. Open each chicken breast and stuff it with an equal amount of the wilted spinach and grated Roomano Pradera cheese.
7. Close the chicken breasts and secure them with toothpicks or kitchen twine to keep the filling inside.
8. Heat a large oven-safe skillet over medium-high heat and coat it with cooking spray.
9. Place the stuffed chicken breasts in the skillet and cook for 2-3 minutes on each side, until they are nicely browned.
10. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 74°C.
11. Once cooked through, remove the chicken from the oven and let it rest for a few minutes.
12. Remove the toothpicks or twine from the chicken breasts and serve them hot. Garnish with extra Roomano Pradera cheese if desired.,
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