Presented at “Cuisine, Culture, and Community,” Les Dames d’Escoffier’s Philadelphia chapter symposium at the Restaurant School at Walnut Hill College, Philadelphia, PA, June 11, 2011.
Gastronomy is a major part of tourism in Parma, Italy, known as the "Food Valley" for its high-quality cuisine. Some iconic Parma foods include Parma ham, Parmigiano-Reggiano cheese, anolini pasta in beef broth, and tortelli di erbette filled with ricotta. Parmigiano-Reggiano is a symbol of local culture and is one of the most imitated cheeses in the world due to its high concentration of nutrients from local milk. Wines from Parma like Malvasia and Lambrusco pair well with local dishes. A specialty pizza includes Parmigiano cheese and Parma ham. Salame di Felino is another famous local product
This document lists various pies, salads, soups, main dishes, desserts, drinks and alcoholic beverages available for purchase. It provides the names of the food items along with their prices in Russian rubles. The pies include options made with meats like rabbit and mushrooms, fish, and various fruits. Soups include mushroom, meat and fish based options. Main dishes incorporate meats, fish and sides. Drinks include hot beverages, juices, milkshakes and alcoholic wines, vodka and beer.
This presentation in Microsoft Power Point concerns one of the most typical types of cheese in the south of Italy, the "caciocavallo podolico". This cheese is produced by an agricultural cooperative called Molara in the old town center of a small village, Zungoli, in the Province of Avellino.
The first slide has not been uploaded correctly.
Limnos island produces several quality agricultural products despite its rocky soil. These include the Limnio and Muscat Alexandrias wines, Kalathaki and Melichloro cheeses, and wheat flour. Kalathaki cheese is a soft, white cheese made from sheep or goat milk that is aged for 60 days in wicker baskets, giving it a distinctive shape. Melichloro is a hard goat's milk cheese that is dried in well-ventilated areas to achieve its semi-tender, semi-dry texture. Both cheeses have won awards for their quality.
The document discusses the origins and traditions of lasagna in different regions of Italy. Specifically:
- Lasagna originated in ancient Rome and refers to large pasta sheets made from a mixture of wheat flour and eggs.
- In Emilia-Romagna, lasagna is traditionally made fresh by hand and is considered a type of pastry rather than pasta.
- In Bologna, lasagna is most commonly baked in layers with bolognese sauce, bechamel sauce, and Parmesan cheese.
- Other regions, like Sicily and Southern Italy, have their own variations of lasagna involving different shapes, fillings, and ingredients.
Parmigiano-Reggiano or Parmesan cheese is a hard, granular cheese originating from specific provinces in Italy. It is made from only three ingredients - milk, salt, and rennet. The cheese has a unique texture and amazing aromas and taste due to its long history and production process. For over seventy years, the Consortium has protected the excellent and inimitable flavor of Parmigiano-Reggiano cheese, which gains its granular structure and distinctive soluble and crumbly texture during maturation.
Parmesan cheese, or Parmigiano-Reggiano cheese, is a hard, granular cheese made from cow's milk, rennnet, and salt. It originates from specific provinces in Italy and has a unique taste and texture due to its production process and aging. Parmigiano-Reggiano cheese is strictly controlled by a Consortium to ensure it meets high standards for flavor and quality.
Gastronomy is a major part of tourism in Parma, Italy, known as the "Food Valley" for its high-quality cuisine. Some iconic Parma foods include Parma ham, Parmigiano-Reggiano cheese, anolini pasta in beef broth, and tortelli di erbette filled with ricotta. Parmigiano-Reggiano is a symbol of local culture and is one of the most imitated cheeses in the world due to its high concentration of nutrients from local milk. Wines from Parma like Malvasia and Lambrusco pair well with local dishes. A specialty pizza includes Parmigiano cheese and Parma ham. Salame di Felino is another famous local product
This document lists various pies, salads, soups, main dishes, desserts, drinks and alcoholic beverages available for purchase. It provides the names of the food items along with their prices in Russian rubles. The pies include options made with meats like rabbit and mushrooms, fish, and various fruits. Soups include mushroom, meat and fish based options. Main dishes incorporate meats, fish and sides. Drinks include hot beverages, juices, milkshakes and alcoholic wines, vodka and beer.
This presentation in Microsoft Power Point concerns one of the most typical types of cheese in the south of Italy, the "caciocavallo podolico". This cheese is produced by an agricultural cooperative called Molara in the old town center of a small village, Zungoli, in the Province of Avellino.
The first slide has not been uploaded correctly.
Limnos island produces several quality agricultural products despite its rocky soil. These include the Limnio and Muscat Alexandrias wines, Kalathaki and Melichloro cheeses, and wheat flour. Kalathaki cheese is a soft, white cheese made from sheep or goat milk that is aged for 60 days in wicker baskets, giving it a distinctive shape. Melichloro is a hard goat's milk cheese that is dried in well-ventilated areas to achieve its semi-tender, semi-dry texture. Both cheeses have won awards for their quality.
The document discusses the origins and traditions of lasagna in different regions of Italy. Specifically:
- Lasagna originated in ancient Rome and refers to large pasta sheets made from a mixture of wheat flour and eggs.
- In Emilia-Romagna, lasagna is traditionally made fresh by hand and is considered a type of pastry rather than pasta.
- In Bologna, lasagna is most commonly baked in layers with bolognese sauce, bechamel sauce, and Parmesan cheese.
- Other regions, like Sicily and Southern Italy, have their own variations of lasagna involving different shapes, fillings, and ingredients.
Parmigiano-Reggiano or Parmesan cheese is a hard, granular cheese originating from specific provinces in Italy. It is made from only three ingredients - milk, salt, and rennet. The cheese has a unique texture and amazing aromas and taste due to its long history and production process. For over seventy years, the Consortium has protected the excellent and inimitable flavor of Parmigiano-Reggiano cheese, which gains its granular structure and distinctive soluble and crumbly texture during maturation.
Parmesan cheese, or Parmigiano-Reggiano cheese, is a hard, granular cheese made from cow's milk, rennnet, and salt. It originates from specific provinces in Italy and has a unique taste and texture due to its production process and aging. Parmigiano-Reggiano cheese is strictly controlled by a Consortium to ensure it meets high standards for flavor and quality.
Some of my dining recreations whilst I have searching for my new FM / Property role. Some pictures don't do it justice but please feel free to leave feed back or like? Thanks P
Grilled Foccacia With Spinach Or Salsa Dip. Slices Of Focaccia Bread Grilled Until Perfectly Crunchy, Yet Chewy. Served With A Choice Of Creamy Spinach Dip Or Fresh Salsa
This document provides a menu for a restaurant or event space. It lists options for grazing dishes, salads, sandwiches, sharing platters, main courses including options from the grill and vegetarian dishes, and desserts. Dishes include soups, bruschetta, terrine, smoked salmon, Welsh rarebit, nachos, various salads, open or closed sandwiches on bread with a variety of fillings, individual and sharing meat and seafood platters from around the world, an all day breakfast, fish and chips, hot pot, lasagna, kebabs, various curries, roasts, carbonara, burgers, chops, ribs, fish, mussels, vegetable curry and byriani
The document is a menu for an event featuring appetizers, main dishes, and desserts. Appetizer options include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti with meatball or sausage options, chicken satay, and fried rice that can include shrimp. Desserts include red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake.
This menu document provides options for starters, main dishes, and sweets for a catering event. Starters include Laotion style turkey eggrolls, French onion soup, and banh bao. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Sweets consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. Customers can also make suggestions for additional menu items. Pricing depends on ingredient costs.
The menu provides appetizer, main dish, and dessert options for a catering event. Appetizers include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Desserts consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. The menu notes that other options can be accommodated upon request.
The document is a menu from an Italian agriturismo (farm stay) called La Camilla. It invites guests to relax and enjoy healthy, locally-sourced food in harmony with nature. The menu lists starters, first courses, second courses and desserts made from ingredients from local farms. It also includes set traditional menus from Tuesday to Saturday in November featuring dishes like pork stew, mixed boiled meats and risottos paired with wine suggestions.
This document provides information on various types of bread from around the world in short descriptions. It discusses calzone, an Italian bread often served with marinara sauce; chapati, a staple flatbread from Pakistan and India made from wheat flour and cooked on a grill; Cuban bread, a white bread similar to a baguette but made with lard or shortening; and croissant, a rich, buttery roll made of puff pastry layered with butter. It also mentions crispbread, an ancient Scandinavian bread; cornbread, an American bread made from cornmeal; colomba di Pasqua, an Italian Easter bread shaped like a dove; and ciabatta, an Italian wheat loaf with a
This document describes different packaging options for a coffee blend called "Espresso di Firenze" that contains beans or ground coffee like that used in bars. The packages include a 250g packet, 250g packet for families, 250g glass jar for families, and 250g tin for families, all containing the same coffee blend suitable for home use.
Classic Savory Chicken is made with simple ingredients like whole chicken, star anise, soy sauce, water, flour, black pepper and oil. The chicken is marinated overnight in the sauce made from these ingredients. It is then roasted at 325 degrees F until the skin turns dark golden brown, basting with the sauce every 8-10 minutes. This makes the chicken very juicy and tender. The reserved marinade is also used to make a gravy by mixing it with a small amount of flour, boiling, and cooling.
This recipe contains rice, onion, olive oil, butter, broth, red wine, Parmesan cheese, and saffron. According to legend, the recipe was created by Valerio Di Fiandra in 1400 while working on stained glass windows for Milan Cathedral, and he added saffron to rice to make his meal more fun, creating yellow rice.
This document provides an overview of Asturian cuisine and festivities. It describes various types of traditional Asturian breads, fruits, vegetables, meats, seafood, cheese, and desserts that are staples of Asturian gastronomy. These include cornbread, apples, beans, wild mushrooms, beef, seafood like lobster and crab, cheeses like Cabrales and Gamonedo, and desserts such as rice pudding. It also lists several important religious festivals celebrated in Asturias.
This document is the dinner menu for Bamboo Kitchen restaurant. It lists various appetizers, soups, noodle dishes, fried rice, Thai curries, stir fries, specialties and drinks. Appetizers include spring rolls, potstickers and crab rangoons. Soups include tom yum, tom ka and wonton soup. Noodle, rice and curry dishes include pad Thai, pho noodle soup and massaman curry. Stir fries and specialties include pad ka prao, larb gai and orange chicken. The menu also lists bubble tea, desserts and extras like steamed rice and peanut sauce.
This document provides an itinerary for a tour that includes visits to local farms, dairies, poultry farms and fish farms. Other activities listed include camel cart rides, jeep safaris, village walks, visiting a local school and tribal mud houses, kite flying, Indian cooking demonstrations, visits to historic sites like stepwells and temples, and wildlife viewing at a national park. The tour is run by a family at their heritage property in Jaipur and emphasizes personal attention from the hosts and local cultural experiences.
The document introduces new menu items from three European countries - Poland, Spain, and Germany. The menu includes appetizers like sausage with cheese from Poland and pasta soup from Spain. Main courses featured are pork chop with potatoes and red cabbage from Poland, baby goat coated in truffles from Spain, and lasagna from Germany. Dessert options consist of ice cream with strawberries from Poland, Catalan cream from Spain, and red groats from Germany. The pasta soup recipe is also provided in detail.
Lokanta is a Turkish restaurant in Muscat that opened in 2014. The owner spent over a year traveling throughout Turkey researching designs, accessories, and chefs to authentically recreate the atmosphere of Istanbul. The interior design transports guests to Turkey with decorations imported from there. The menu offers a variety of Turkish dishes, with the signature Metrelik Kebab - a large kebab that serves six people - being particularly popular.
This document discusses several traditional Romanian foods, including meat rolled in cabbage leaves or pickled cabbage, which has become an emblem of the country. It also mentions polenta with cheese and cream, a popular dish made from cornmeal, water, and salt. Additionally, it provides brief descriptions of martyrs, a sweet made on March 9th to honor 40 martyrs, as well as beans and sausages, a common fair food in Romania made by baking beans and sausages together. The document is authored by a coordinating teacher named Mihai Daniel Frumuşelu.
This document provides a recipe for Pastiera, a traditional Easter cake from Naples, Italy. The recipe calls for a ricotta-based filling made from ricotta cheese, sugar, milk, eggs, orange peel, wheat, and liqueur. The filling is cooked for 10 minutes. The cake is made with a puff pastry dough containing butter, sugar, flour, eggs, yeast, and salt. The dough is chilled for an hour before being rolled out and used to encase the ricotta filling. The filled pastiera is then baked at 180 degrees Celsius for 20 minutes.
The document discusses the history and science of cheese making. It provides an overview of how cheese making originated thousands of years ago and evolved over time in places like Egypt, ancient Rome, and France. It then focuses on cheese making in Oregon, detailing the many artisan cheeses produced in the state and the quality of Oregon's milk. It concludes by covering OSU's dairy pilot plant renovation and its goal of establishing an independent cheese pilot plant connected to a dairy farm.
Blue cheese in a roquefort style (two methods)Kimetha Loidolt
This document provides instructions for making blue cheese in the style of Roquefort using two different methods. The first method uses a re-culture of blue mold, while the second uses a modern Penicillium Roqueforti culture. The process involves warming milk, adding cultures and rennet to curdle the milk, cutting and heating the curds, draining the curds, pressing the curds into a mold, and aging the cheese to develop the blue mold over several months. Observations are provided on the first day of making cheese using each method.
Some of my dining recreations whilst I have searching for my new FM / Property role. Some pictures don't do it justice but please feel free to leave feed back or like? Thanks P
Grilled Foccacia With Spinach Or Salsa Dip. Slices Of Focaccia Bread Grilled Until Perfectly Crunchy, Yet Chewy. Served With A Choice Of Creamy Spinach Dip Or Fresh Salsa
This document provides a menu for a restaurant or event space. It lists options for grazing dishes, salads, sandwiches, sharing platters, main courses including options from the grill and vegetarian dishes, and desserts. Dishes include soups, bruschetta, terrine, smoked salmon, Welsh rarebit, nachos, various salads, open or closed sandwiches on bread with a variety of fillings, individual and sharing meat and seafood platters from around the world, an all day breakfast, fish and chips, hot pot, lasagna, kebabs, various curries, roasts, carbonara, burgers, chops, ribs, fish, mussels, vegetable curry and byriani
The document is a menu for an event featuring appetizers, main dishes, and desserts. Appetizer options include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti with meatball or sausage options, chicken satay, and fried rice that can include shrimp. Desserts include red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake.
This menu document provides options for starters, main dishes, and sweets for a catering event. Starters include Laotion style turkey eggrolls, French onion soup, and banh bao. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Sweets consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. Customers can also make suggestions for additional menu items. Pricing depends on ingredient costs.
The menu provides appetizer, main dish, and dessert options for a catering event. Appetizers include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Desserts consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. The menu notes that other options can be accommodated upon request.
The document is a menu from an Italian agriturismo (farm stay) called La Camilla. It invites guests to relax and enjoy healthy, locally-sourced food in harmony with nature. The menu lists starters, first courses, second courses and desserts made from ingredients from local farms. It also includes set traditional menus from Tuesday to Saturday in November featuring dishes like pork stew, mixed boiled meats and risottos paired with wine suggestions.
This document provides information on various types of bread from around the world in short descriptions. It discusses calzone, an Italian bread often served with marinara sauce; chapati, a staple flatbread from Pakistan and India made from wheat flour and cooked on a grill; Cuban bread, a white bread similar to a baguette but made with lard or shortening; and croissant, a rich, buttery roll made of puff pastry layered with butter. It also mentions crispbread, an ancient Scandinavian bread; cornbread, an American bread made from cornmeal; colomba di Pasqua, an Italian Easter bread shaped like a dove; and ciabatta, an Italian wheat loaf with a
This document describes different packaging options for a coffee blend called "Espresso di Firenze" that contains beans or ground coffee like that used in bars. The packages include a 250g packet, 250g packet for families, 250g glass jar for families, and 250g tin for families, all containing the same coffee blend suitable for home use.
Classic Savory Chicken is made with simple ingredients like whole chicken, star anise, soy sauce, water, flour, black pepper and oil. The chicken is marinated overnight in the sauce made from these ingredients. It is then roasted at 325 degrees F until the skin turns dark golden brown, basting with the sauce every 8-10 minutes. This makes the chicken very juicy and tender. The reserved marinade is also used to make a gravy by mixing it with a small amount of flour, boiling, and cooling.
This recipe contains rice, onion, olive oil, butter, broth, red wine, Parmesan cheese, and saffron. According to legend, the recipe was created by Valerio Di Fiandra in 1400 while working on stained glass windows for Milan Cathedral, and he added saffron to rice to make his meal more fun, creating yellow rice.
This document provides an overview of Asturian cuisine and festivities. It describes various types of traditional Asturian breads, fruits, vegetables, meats, seafood, cheese, and desserts that are staples of Asturian gastronomy. These include cornbread, apples, beans, wild mushrooms, beef, seafood like lobster and crab, cheeses like Cabrales and Gamonedo, and desserts such as rice pudding. It also lists several important religious festivals celebrated in Asturias.
This document is the dinner menu for Bamboo Kitchen restaurant. It lists various appetizers, soups, noodle dishes, fried rice, Thai curries, stir fries, specialties and drinks. Appetizers include spring rolls, potstickers and crab rangoons. Soups include tom yum, tom ka and wonton soup. Noodle, rice and curry dishes include pad Thai, pho noodle soup and massaman curry. Stir fries and specialties include pad ka prao, larb gai and orange chicken. The menu also lists bubble tea, desserts and extras like steamed rice and peanut sauce.
This document provides an itinerary for a tour that includes visits to local farms, dairies, poultry farms and fish farms. Other activities listed include camel cart rides, jeep safaris, village walks, visiting a local school and tribal mud houses, kite flying, Indian cooking demonstrations, visits to historic sites like stepwells and temples, and wildlife viewing at a national park. The tour is run by a family at their heritage property in Jaipur and emphasizes personal attention from the hosts and local cultural experiences.
The document introduces new menu items from three European countries - Poland, Spain, and Germany. The menu includes appetizers like sausage with cheese from Poland and pasta soup from Spain. Main courses featured are pork chop with potatoes and red cabbage from Poland, baby goat coated in truffles from Spain, and lasagna from Germany. Dessert options consist of ice cream with strawberries from Poland, Catalan cream from Spain, and red groats from Germany. The pasta soup recipe is also provided in detail.
Lokanta is a Turkish restaurant in Muscat that opened in 2014. The owner spent over a year traveling throughout Turkey researching designs, accessories, and chefs to authentically recreate the atmosphere of Istanbul. The interior design transports guests to Turkey with decorations imported from there. The menu offers a variety of Turkish dishes, with the signature Metrelik Kebab - a large kebab that serves six people - being particularly popular.
This document discusses several traditional Romanian foods, including meat rolled in cabbage leaves or pickled cabbage, which has become an emblem of the country. It also mentions polenta with cheese and cream, a popular dish made from cornmeal, water, and salt. Additionally, it provides brief descriptions of martyrs, a sweet made on March 9th to honor 40 martyrs, as well as beans and sausages, a common fair food in Romania made by baking beans and sausages together. The document is authored by a coordinating teacher named Mihai Daniel Frumuşelu.
This document provides a recipe for Pastiera, a traditional Easter cake from Naples, Italy. The recipe calls for a ricotta-based filling made from ricotta cheese, sugar, milk, eggs, orange peel, wheat, and liqueur. The filling is cooked for 10 minutes. The cake is made with a puff pastry dough containing butter, sugar, flour, eggs, yeast, and salt. The dough is chilled for an hour before being rolled out and used to encase the ricotta filling. The filled pastiera is then baked at 180 degrees Celsius for 20 minutes.
The document discusses the history and science of cheese making. It provides an overview of how cheese making originated thousands of years ago and evolved over time in places like Egypt, ancient Rome, and France. It then focuses on cheese making in Oregon, detailing the many artisan cheeses produced in the state and the quality of Oregon's milk. It concludes by covering OSU's dairy pilot plant renovation and its goal of establishing an independent cheese pilot plant connected to a dairy farm.
Blue cheese in a roquefort style (two methods)Kimetha Loidolt
This document provides instructions for making blue cheese in the style of Roquefort using two different methods. The first method uses a re-culture of blue mold, while the second uses a modern Penicillium Roqueforti culture. The process involves warming milk, adding cultures and rennet to curdle the milk, cutting and heating the curds, draining the curds, pressing the curds into a mold, and aging the cheese to develop the blue mold over several months. Observations are provided on the first day of making cheese using each method.
This document summarizes cheeses available from Gourmet Adriatic, an exclusive UK distributor of cheeses from Sirana Gligora in Croatia. It describes several award-winning cheeses produced by the Gligora family using milk from local cows, goats and sheep, including Paški sir, a renowned sheep's milk cheese from Pag Island. It also details the runner-up world champion cheese Dinarski Sir, a mixed cow and goat milk cheese from the Dinaric mountains, and Žigljen, made from cow and sheep milk from Dalmatia.
This document provides instructions for making an ale cheese according to medieval methods and recipes. It begins with background information on different types of cheeses named after places, monasteries, and production methods. The main part describes the medieval process of collecting and warming milk, adding a starter and rennet to separate the curds, pressing and aging the curds, and optionally adding spices. It then provides two period recipes for ale cheese, one softer spreadable version and instructions for making a pressed cheese that would be ready in 10 days. Finally, the document presents a recreated "modern method" following the same basic steps but using pasteurized milk and updated equipment for safety.
This document discusses the process of making a soft fresh cheese called "Chese Rauyn" or "Farmers Cheese" using medieval and modern methods. It describes how milk was collected and processed by women, often by warming it overnight and adding things like rennet or vinegar to separate the curds from the whey. Soft cheeses were commonly made and consumed quickly while harder cheeses were more expensive. The document provides a medieval recipe for a herb-flavored cheese and compares it to a modern method using mesophilic culture, rennet, salt, and optionally cream.
The document summarizes the author's work experience at Kemblefield Estate Winery in 2009. It describes the vineyard's location and variety of grapes grown. It then outlines the standard winemaking procedures for both red and white wines. These include receiving and sorting grapes, fermentation practices like destemming, crushing, pressing, and racking. It also discusses specific tasks like plunging for red wines and inoculations. The experience provided insight into producing different wine styles and varieties from the vineyard to the cellar.
The document summarizes the author's work experience at Kemblefield Estate Winery in 2009. It describes the vineyard's location and variety of grapes grown. It then outlines the standard winemaking procedures for both red and white wines. These include receiving and sorting grapes, fermentation practices like destemming, crushing, pressing, and racking. It also discusses specific tasks like plunging for red wines and inoculations. The experience provided insight into producing different wine styles and varieties from the vineyard to the cellar.
(3501) swiss cheese in the emmemtaller style 01.12.12Kimetha Loidolt
This document provides details on the process of making Emmentaler cheese, a Swiss cheese variety that originated in the Emmental Valley in the 13th century. It describes the cheese's history in Switzerland dating back to 800 BC, and details of the traditional production method using summer Alpine grazing of cows and cheesemaking in mountain huts and caves. The modern cheese is often made in large 200lb wheels, though the traditional process of renneting warm milk and aging in caves remains similar today.
This document provides an overview of Italian cheeses. It discusses several popular cheeses including Pecorino, Mozzarella di Bufala, Burrata, Grana Padano, Montasio, Gorgonzola Dolce, and Parmigiano Reggiano. It covers the history, production methods, flavors and uses of these cheeses. The document also discusses Italian cheesemaking traditions, protected designation of origin labels, and the health benefits of aged cheeses.
Each regional variety of cheese reflects each Alpine pasture, each field of wildflowers; the ash, leaves or hay used in ripening, the animals and artisans who make it.
Cheese is a solid food made by coagulating milk, usually through bacterial culture and rennet enzymes. Cheesemaking dates back thousands of years and involves processes like curdling, pressing, salting, and aging the curds. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, texture, aging process, and the addition of molds or bacteria. When serving cheese, it is presented on a board with a variety of styles, accompanied by crackers, bread, mustards, and fruits or vegetables.
Cheese originated from the accidental discovery that rennet, an enzyme in animal stomachs, causes milk to coagulate into curds and whey. The earliest cheesemaking dates back 8-10,000 years to when animals were first domesticated for their milk. While the exact origin is unknown, references to cheesemaking have been found in ancient Greek mythology. There are over 13 types of cheese worldwide, with some of the most popular being Roquefort from sheep's milk in France, feta from sheep and goat's milk in Greece, Camembert, a soft surface-ripened cow's milk cheese from Normandy, and mozzarella made using the pasta filata method from water buffalo milk in Italy
Cyprus Food - a Taste for the Natural and WildCyprus Tourism
The love of our cuisine, a passion for sharing - with Tonia Buxton. Cypriot cuisine whilst a gastronomic delight to eat, its styles and flavours, using quality fresh, local ingredients
are so very simple and delicious. Project co-funded by the European Regional Development Fund (ERDF)
Contributors: The Aphrodite Hills Intercontinental Resort, Pafos; The Elysium Beach Resort, Pafos; The Four Seasons Hotel, Lemesos; The Palm Beach Hotel and Bungalows, Larnaka ; Archontiko Papadopoulou restaurant, Kornos; Ta Piatakia restaurant, Lemesos ;Pirillos bakery, Larnaka
Snail caviar is becoming more popular, especially in European countries like France, Italy, and Spain. A snail only produces 4 grams of eggs per year, making snail caviar a luxury product that is rich in nutrients. Our organic snail farms ensure the highest quality snail caviar through cooperation with food research institutes. We offer vacuum-packed snail caviar wholesale from our warehouse in Lithuania, providing up to 165 pounds per week or 660 pounds per month, packaged in glass jars and tins of various sizes.
This document provides information about a half-hour television series called "Best of Wine and Food" that aired on Food Network and CNBC. Jeff Mustard was the sole writer for all 8 episodes. The document lists 57 sponsors that received 3-5 minute advertising segments in the show. It provides sample synopses written by Jeff Mustard to promote the sponsor segments. The synopses describe various food, drink and cooking products in an entertaining way to engage viewers.
This document outlines an itinerary for a "From Farm to Table" summer tour in Kelowna, British Columbia. The one-day tour begins at the local farmer's market and includes stops at a cafe for breakfast, a cider company for a tour and tasting, a pizza place using local ingredients, a honey farm, a goat cheese artisan shop, and concludes with dinner at an organic bistro. The tour highlights Kelowna's local food and drinks and provides guests a taste of the region's agriculture.
Hors d'oeuvres are small food items served before the main courses of a meal. The term is French and means "outside the works." Eating small portions before a main meal has been practiced for centuries in cultures around the world. Common hors d'oeuvres include olives, cured meats, cheeses, vegetables and more. When serving hors d'oeuvres, it is recommended to provide 5-7 portions per person for appetizers before a meal and 10-12 portions for finger foods at parties. Buffets or servers passing hors d'oeuvres are good ways to present them so guests can socialize while selecting food.
It includes history of French Cheese and famous cheese in their regions. Various types and classification of French cheese are described and presented pictorially. How important is cheese in everyday French lifestyle is shown.
Beer is produced through the fermentation of grains like barley, wheat or rice. The production process involves steeping, malting, and kilning the grains to produce malt. Brewing involves grinding the malt, extracting sugars through mashing, boiling the wort with hops, and fermenting with yeast. Fermentation converts the sugars to alcohol and carbon dioxide. Beer is then aged, filtered, carbonated and packaged. The document provides details on the key ingredients of beer - barley, hops, yeast and water - and explains the roles they play in the brewing process and characteristics they impart. A brief history of beer and descriptions of various beer styles are also included.
This document provides brief histories and descriptions of various foods and culinary traditions from around the world. It discusses the origins and legends surrounding foods like croissants, bread, gluten-free bread, cheese, charcuterie, eggs, beef bacon, sausage, labneh, eggs benedict, shakshouka, halloumi, pancakes, granola, french fries, hummus, sun-dried tomatoes, burrata, mustard, spätzle, tagliatelle, steak burgers, mille-feuille, gianduja chocolate, arrabbiata sauce, and cheddar cheese. The document touches on how many foods originated and evolved in different regions
Similar to Sheep Milk Cheese of the Mediterranean Basin (20)
1. Sheep milk cheese of the Mediterranean Basin By Dame Linda Joyce Forristal Presented at “Cuisine, Culture, and Community,” Les Dames d’Escoffier’s Philadelphia chapter symposium at the Restaurant School at Walnut Hill College, Philadelphia, PA, June 11, 2011.
Sea salt dust…tiny droplets of salt in the cover the hillsides
Paška Ovca (Pag sheep) have evolved in these harsh winter conditions for centuries. Small in stature and with think winter coats to protect them against the winter Bura.