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.
This document provides information on 28 different cheeses from around the world. It describes the origins, production methods, and key flavor profiles of cheeses such as Parmigiano Reggiano from Italy, English Farmhouse Cheddar from England, Roquefort from France, Brie de Melun from France, and Gruyère from Switzerland. The cheeses represented include styles such as hard cheeses, soft cheeses, blue cheeses, and fresh cheeses made from milk such as cow, goat, and sheep.
Campania Foods produces high quality Italian foods from the Campania region of Italy, known for tomatoes, olive oil, and being the birthplace of pizza. The company sources ingredients from small producers in Campania, focusing on traditional recipes and methods. Their product line includes tomatoes, olive oil, pasta sauces, jams, coffee, and other staples reflective of the cuisine of southern Italy.
- Crostini are thin slices of toasted or grilled bread that are drizzled with olive oil and salt and may be topped with various ingredients to serve as appetizers.
- Arancini are fried rice balls commonly filled with meat sauce, tomato sauce, mozzarella, or peas that originated in Sicily in the 10th century.
- Patatas bravas consists of fried potato pieces served with a spicy tomato sauce and are a popular tapa in Spanish cuisine.
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 dish decomposes tuna and veal into different textures and preparations. The tuna is presented as a tartar and cream, with the tartar being raw and seasoned and the cream being cooked with capers and goat cheese. The veal is presented as a sashimi that is partially cooked at the table and as homemade crispy bacon that has been salted and smoked. Tuna tartar is served alongside the veal sashimi, pleased with a burnt saffron syrup, caper tuna cream, and crispy veal bacon.
A Taste As Old As Water - Italian Extra Virgin Olive OilPamela Marasco
Despite its ancient origins not many years ago olive oil was relatively unheard of in the US. Tasting profiles, buying guidelines and storage recommendations for extra virgin olive oil.
EZRA's Dairy has been producing feta cheese in the Mediterranean region for over 100 years using family recipes. They now produce a creamy, smooth authentic feta cheese in America to introduce to the U.S. marketplace. Unlike traditional crumbly feta, EZRA's feta is sold in chunks, slices, and cubes that can be used in various dishes. It also offers a light feta version with only 5% fat but full flavor. EZRA's feta is packaged in a unique "Stay Fresh Cup" with brine to maintain freshness, with the cheese in a basket that can be lifted in and out of the brine for convenient use.
The document summarizes the author's experiences in Verona and Florence during a long weekend trip. In Verona, the author explores the charming city on foot along the Adige River, admiring its painted façades. Notable experiences include visiting a vineyard and staying at the boutique hotel Palazzo Victoria. In Florence, highlights of exploring off the tourist trail with a private guide included visiting the apothecary of Santa Maria Novella and dining at Cibreo restaurant. The author was reluctant to leave the luxury five-star Il Salviatino hotel located in the hills outside Florence, which provided stunning views of the city.
This document provides information on 28 different cheeses from around the world. It describes the origins, production methods, and key flavor profiles of cheeses such as Parmigiano Reggiano from Italy, English Farmhouse Cheddar from England, Roquefort from France, Brie de Melun from France, and Gruyère from Switzerland. The cheeses represented include styles such as hard cheeses, soft cheeses, blue cheeses, and fresh cheeses made from milk such as cow, goat, and sheep.
Campania Foods produces high quality Italian foods from the Campania region of Italy, known for tomatoes, olive oil, and being the birthplace of pizza. The company sources ingredients from small producers in Campania, focusing on traditional recipes and methods. Their product line includes tomatoes, olive oil, pasta sauces, jams, coffee, and other staples reflective of the cuisine of southern Italy.
- Crostini are thin slices of toasted or grilled bread that are drizzled with olive oil and salt and may be topped with various ingredients to serve as appetizers.
- Arancini are fried rice balls commonly filled with meat sauce, tomato sauce, mozzarella, or peas that originated in Sicily in the 10th century.
- Patatas bravas consists of fried potato pieces served with a spicy tomato sauce and are a popular tapa in Spanish cuisine.
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 dish decomposes tuna and veal into different textures and preparations. The tuna is presented as a tartar and cream, with the tartar being raw and seasoned and the cream being cooked with capers and goat cheese. The veal is presented as a sashimi that is partially cooked at the table and as homemade crispy bacon that has been salted and smoked. Tuna tartar is served alongside the veal sashimi, pleased with a burnt saffron syrup, caper tuna cream, and crispy veal bacon.
A Taste As Old As Water - Italian Extra Virgin Olive OilPamela Marasco
Despite its ancient origins not many years ago olive oil was relatively unheard of in the US. Tasting profiles, buying guidelines and storage recommendations for extra virgin olive oil.
EZRA's Dairy has been producing feta cheese in the Mediterranean region for over 100 years using family recipes. They now produce a creamy, smooth authentic feta cheese in America to introduce to the U.S. marketplace. Unlike traditional crumbly feta, EZRA's feta is sold in chunks, slices, and cubes that can be used in various dishes. It also offers a light feta version with only 5% fat but full flavor. EZRA's feta is packaged in a unique "Stay Fresh Cup" with brine to maintain freshness, with the cheese in a basket that can be lifted in and out of the brine for convenient use.
The document summarizes the author's experiences in Verona and Florence during a long weekend trip. In Verona, the author explores the charming city on foot along the Adige River, admiring its painted façades. Notable experiences include visiting a vineyard and staying at the boutique hotel Palazzo Victoria. In Florence, highlights of exploring off the tourist trail with a private guide included visiting the apothecary of Santa Maria Novella and dining at Cibreo restaurant. The author was reluctant to leave the luxury five-star Il Salviatino hotel located in the hills outside Florence, which provided stunning views of the city.
Ullio is a winery located in Montiglio Monferrato, Italy that has been producing Piedmont wines since 1885. They offer customized wine bottling and labeling services to entrepreneurs and restaurateurs. Their portfolio includes several Piedmont DOC wines like Cortese, Moscato, Barbera d'Asti Superiore, Barbera d'Asti, and Dolcetto. Denis Calvo, a family member of Ullio, describes how the winery's values have been maintained across generations since its founding in 1885.
The document describes and promotes various cheeses produced by Kolios, an authentic Greek dairy company. It provides details on several types of feta, goat, sheep and cow's milk cheeses. The cheeses can be enjoyed in traditional Greek dishes, salads, sandwiches and other meals. Kolios has been producing cheeses for decades using traditional methods and recipes.
Ballast Point Little Italy offers private dining and event spaces for groups of 20-150 people. They have three distinct private areas: the Research and Development Brewery for groups up to 40, an outdoor patio that can accommodate up to 150 for cocktail receptions, and rentable cabanas on the patio seating up to 20 each. The document provides details on menu options, beverage services, rental fees and policies for private events.
This document provides information about operating hours, locations, menus and event packages for DishDining in Dallas, Texas. It includes details about the climate controlled patio that can accommodate up to 100 guests for a reception or 60 for a seated dinner. The upper deck space can hold 50 for a reception or 40 seated. The entire restaurant can host 400 for a reception or 250 seated. It provides several prix fixe menu options ranging from $45-$85 per person. Biographies of the Executive Chef, Garreth Dickey are also included.
This document provides information on various types of pasta. It discusses 14 different pasta varieties including their shapes, origins and common dishes they are used in. The pasta types covered are rotelle, fusilli, tortellini, rigatoni, conchiglie, linguine, fettuccine, farfalle, penne, ravioli, rotini, macaroni, cannelloni and cencioni. For each pasta, there is a description of its shape and name origin, along with 2 example dishes it is often prepared in. The document also gives a brief overview of how pasta is made both commercially and at home.
Lactalis McLelland has come up with its new Food Service Brochure 2016. This brochure will give deep insight into our wide range of dairy products available.
Ferrari was founded in 1947 in Maranello, Italy by Enzo Ferrari and is famous for producing sports cars and being a Formula One racing team. The document also discusses groups named after Italian cities like Milan, foods like pizza, pastas like tagliatelle, monuments representing Italy like Cerrom, and cars like the Fiat 500.
This document summarizes rare wines from the private collection of Bilton Estate in South Africa. It describes several red wines including Sir Percy from 2004 made in honor of the family's great-grandfather with balanced tannins and black olive/leather aroma. The Bilton is a dark intense red wine with aromas of black cherries and blueberries. The collection also includes a Viognier from 2008 aged in French and Acacia oak with peach and lemon flavors. The Cellar Collection includes a Shiraz from 2006 with wild berry and spicy flavors aging well and a Merlot from 2007 with plum and chocolate flavors. The Matt Black Collection introduces a 2008 blend of red grapes with dark chocolate flavors aging well.
Italian cheeseaholic, volume one, 1st editionaidanbenbow
This document provides an introduction and table of contents to a book about Italian cheeses. It begins by introducing the author, Aidan Patrick Benbow, and providing biographical information. It then lists the various chapter titles that will be covered in the book, which include descriptions of different cheeses as well as their origins, production methods, nutritional properties, and more. The table of contents serves to give the reader a high-level overview of the topics and cheeses that will be discussed in the book.
This document is from an event called "Raise Your Glass 2014" hosted by Wineshop at Home. It includes the schedule of events such as a wine tasting with winemaker Alex Reble. Attendees can tweet questions with the hashtag #ASKALEX. The document also provides information on wine labels, wine chemistry, winemaking technologies, and gluten in wine. Finally, it describes several wines being offered including their aromas and food pairings.
This document provides descriptions of various wines from the private collection of Bilton Estate winery. It summarizes 13 different wines, including Sir Percy Bordeaux-style wine from 2004, The Bilton intense red wine similar to Amarone, a 2008 Viognier aged in French and Acacia oak barrels, a 2006 Shiraz with berry and spice flavors, a 2007 Merlot with plum and chocolate notes, a 2006 Cabernet Sauvignon with earthy aromas, and vintages from 2008-2011 of their flagship Matt Black blend and Sauvignon Blanc. It also provides an overview of the Bilton Restaurant and tasting room located at the estate known for its chocolate and wine pairings and traditional Cape cuisine.
Piano di branding per Daje! con focus sul lancio del servizio delivery e eco...MasterBrandManagement
This document provides a branding plan for Daje!, focusing on e-commerce, delivery, and new business development. It outlines the target, objectives, and proposed strategic approaches. The strategies proposed include redesigning the website and blog, launching an e-commerce platform called "e-Daje!", creating social media content like pizza comics, and developing loyalty programs and marketing initiatives to attract new customers like tourists.
Kabooki Sushi in Orlando offers an innovative menu that breaks from tradition. Located in a strip mall near a closed Navy base, the restaurant has a modern, stylish interior and interactive chefs. Dishes like yellowtail prepared three ways and pork belly with seasoned rice showcase the chefs' creativity. Luxurious rolls like the Louis Vitton Roll incorporate high-end ingredients. Desserts and sake selections round out the meal, transporting diners from a non-descript strip mall to a hip dining experience unlike others in the city. The restaurant aims to revitalize the area through bold cuisine that draws new crowds.
Vermouth is an aromatized fortified wine that comes in dry, sweet, and rose varieties. Dry vermouth is made from dry white wine while sweet vermouth uses white wine and is colored and flavored. Martini produces three popular vermouths - Extra Dry, Bianco, and Rosso. Dubonnet is a French aperitif wine with spices and quinine invented in 1864 as a tonic. Pernod is a grape wine spirit infused with star anise, fennel, mint and other herbs that gets its taste and bouquet from distilling star anise.
Ladder, Cellar and Utensils - Important Ingredients and Tools for Excellent C...Susan Alexander
This document provides a list of recommended ingredients, alcohol, and kitchen utensils for excellent cooking. It is divided into several sections:
The Larder lists canned and dried ingredients such as soups, herbs, spices, sauces, and prepared foods.
The Cellar lists different types of alcohol including spirits, wines, and liqueurs needed for recipes and menus.
The Utensils section recommends small appliances, cookware, and tools to make cooking a pleasure, including knives, pans, bowls, and various other kitchen implements. It notes that quality tools are important for easy and safe cooking.
The staple food of Italian cuisine, pasta is a world favorite. Whether you’re in Europe, or Asia – you’ll find pasta lovers everywhere.
Here are some types of pasta – and check out how you can use these varieties to create delectable pasta dishes for you and your family!
The document describes a variety of gourmet cakes and mousse cakes available from Sebastian's Dessertery for the holidays. It lists over 50 flavors of cakes that can be ordered in sheet sizes from 1/4 to full or round sizes from 6 to 12 inches. Mousse cakes are also described with flavors like strawberry, chocolate, tiramisu and prices listed for different sizes. Contact information is provided to place orders.
Catalogue of the participants of "Wine & Winemaking 2011" exhibition, Odessa,...Polina Tashakova
Catalogue of the participants of "Wine & Winemaking" exhibition, Odessa, Ukraine.
February 3-5, 2011.
Sections of exhibition:
- Wines, cognacs, vodkas, brandies, liquors, balms
- Winemaking (nurses, technologies of growing, mechanization and protection means)
- Equipment for winemaking and alcohol industry, winemakers-amateurs
- Materials for design and corking of the bottles
- Label, packing, container, accessories
- Transport and logistics
- Equipment for wine cellars, cases
- Trading houses
- Specialized editions and literature
Organizing committee:
"Expo-Yug-Service" exhibition company
http://expodessa.od.ua/english/wine/about/all/
This technical sheet provides information about Mini Wooden Boxed Aged Vellón de Fuentesaúco cheese including:
1) Product details such as name, packaging format, ingredients, and specifications.
2) Company information including addresses and contact details.
3) Requirements for raw materials, finished product microbiological and physical-chemical characteristics, and allergen information.
4) Storage, transportation, usage, and legal guidelines.
Ullio is a winery located in Montiglio Monferrato, Italy that has been producing Piedmont wines since 1885. They offer customized wine bottling and labeling services to entrepreneurs and restaurateurs. Their portfolio includes several Piedmont DOC wines like Cortese, Moscato, Barbera d'Asti Superiore, Barbera d'Asti, and Dolcetto. Denis Calvo, a family member of Ullio, describes how the winery's values have been maintained across generations since its founding in 1885.
The document describes and promotes various cheeses produced by Kolios, an authentic Greek dairy company. It provides details on several types of feta, goat, sheep and cow's milk cheeses. The cheeses can be enjoyed in traditional Greek dishes, salads, sandwiches and other meals. Kolios has been producing cheeses for decades using traditional methods and recipes.
Ballast Point Little Italy offers private dining and event spaces for groups of 20-150 people. They have three distinct private areas: the Research and Development Brewery for groups up to 40, an outdoor patio that can accommodate up to 150 for cocktail receptions, and rentable cabanas on the patio seating up to 20 each. The document provides details on menu options, beverage services, rental fees and policies for private events.
This document provides information about operating hours, locations, menus and event packages for DishDining in Dallas, Texas. It includes details about the climate controlled patio that can accommodate up to 100 guests for a reception or 60 for a seated dinner. The upper deck space can hold 50 for a reception or 40 seated. The entire restaurant can host 400 for a reception or 250 seated. It provides several prix fixe menu options ranging from $45-$85 per person. Biographies of the Executive Chef, Garreth Dickey are also included.
This document provides information on various types of pasta. It discusses 14 different pasta varieties including their shapes, origins and common dishes they are used in. The pasta types covered are rotelle, fusilli, tortellini, rigatoni, conchiglie, linguine, fettuccine, farfalle, penne, ravioli, rotini, macaroni, cannelloni and cencioni. For each pasta, there is a description of its shape and name origin, along with 2 example dishes it is often prepared in. The document also gives a brief overview of how pasta is made both commercially and at home.
Lactalis McLelland has come up with its new Food Service Brochure 2016. This brochure will give deep insight into our wide range of dairy products available.
Ferrari was founded in 1947 in Maranello, Italy by Enzo Ferrari and is famous for producing sports cars and being a Formula One racing team. The document also discusses groups named after Italian cities like Milan, foods like pizza, pastas like tagliatelle, monuments representing Italy like Cerrom, and cars like the Fiat 500.
This document summarizes rare wines from the private collection of Bilton Estate in South Africa. It describes several red wines including Sir Percy from 2004 made in honor of the family's great-grandfather with balanced tannins and black olive/leather aroma. The Bilton is a dark intense red wine with aromas of black cherries and blueberries. The collection also includes a Viognier from 2008 aged in French and Acacia oak with peach and lemon flavors. The Cellar Collection includes a Shiraz from 2006 with wild berry and spicy flavors aging well and a Merlot from 2007 with plum and chocolate flavors. The Matt Black Collection introduces a 2008 blend of red grapes with dark chocolate flavors aging well.
Italian cheeseaholic, volume one, 1st editionaidanbenbow
This document provides an introduction and table of contents to a book about Italian cheeses. It begins by introducing the author, Aidan Patrick Benbow, and providing biographical information. It then lists the various chapter titles that will be covered in the book, which include descriptions of different cheeses as well as their origins, production methods, nutritional properties, and more. The table of contents serves to give the reader a high-level overview of the topics and cheeses that will be discussed in the book.
This document is from an event called "Raise Your Glass 2014" hosted by Wineshop at Home. It includes the schedule of events such as a wine tasting with winemaker Alex Reble. Attendees can tweet questions with the hashtag #ASKALEX. The document also provides information on wine labels, wine chemistry, winemaking technologies, and gluten in wine. Finally, it describes several wines being offered including their aromas and food pairings.
This document provides descriptions of various wines from the private collection of Bilton Estate winery. It summarizes 13 different wines, including Sir Percy Bordeaux-style wine from 2004, The Bilton intense red wine similar to Amarone, a 2008 Viognier aged in French and Acacia oak barrels, a 2006 Shiraz with berry and spice flavors, a 2007 Merlot with plum and chocolate notes, a 2006 Cabernet Sauvignon with earthy aromas, and vintages from 2008-2011 of their flagship Matt Black blend and Sauvignon Blanc. It also provides an overview of the Bilton Restaurant and tasting room located at the estate known for its chocolate and wine pairings and traditional Cape cuisine.
Piano di branding per Daje! con focus sul lancio del servizio delivery e eco...MasterBrandManagement
This document provides a branding plan for Daje!, focusing on e-commerce, delivery, and new business development. It outlines the target, objectives, and proposed strategic approaches. The strategies proposed include redesigning the website and blog, launching an e-commerce platform called "e-Daje!", creating social media content like pizza comics, and developing loyalty programs and marketing initiatives to attract new customers like tourists.
Kabooki Sushi in Orlando offers an innovative menu that breaks from tradition. Located in a strip mall near a closed Navy base, the restaurant has a modern, stylish interior and interactive chefs. Dishes like yellowtail prepared three ways and pork belly with seasoned rice showcase the chefs' creativity. Luxurious rolls like the Louis Vitton Roll incorporate high-end ingredients. Desserts and sake selections round out the meal, transporting diners from a non-descript strip mall to a hip dining experience unlike others in the city. The restaurant aims to revitalize the area through bold cuisine that draws new crowds.
Vermouth is an aromatized fortified wine that comes in dry, sweet, and rose varieties. Dry vermouth is made from dry white wine while sweet vermouth uses white wine and is colored and flavored. Martini produces three popular vermouths - Extra Dry, Bianco, and Rosso. Dubonnet is a French aperitif wine with spices and quinine invented in 1864 as a tonic. Pernod is a grape wine spirit infused with star anise, fennel, mint and other herbs that gets its taste and bouquet from distilling star anise.
Ladder, Cellar and Utensils - Important Ingredients and Tools for Excellent C...Susan Alexander
This document provides a list of recommended ingredients, alcohol, and kitchen utensils for excellent cooking. It is divided into several sections:
The Larder lists canned and dried ingredients such as soups, herbs, spices, sauces, and prepared foods.
The Cellar lists different types of alcohol including spirits, wines, and liqueurs needed for recipes and menus.
The Utensils section recommends small appliances, cookware, and tools to make cooking a pleasure, including knives, pans, bowls, and various other kitchen implements. It notes that quality tools are important for easy and safe cooking.
The staple food of Italian cuisine, pasta is a world favorite. Whether you’re in Europe, or Asia – you’ll find pasta lovers everywhere.
Here are some types of pasta – and check out how you can use these varieties to create delectable pasta dishes for you and your family!
The document describes a variety of gourmet cakes and mousse cakes available from Sebastian's Dessertery for the holidays. It lists over 50 flavors of cakes that can be ordered in sheet sizes from 1/4 to full or round sizes from 6 to 12 inches. Mousse cakes are also described with flavors like strawberry, chocolate, tiramisu and prices listed for different sizes. Contact information is provided to place orders.
Catalogue of the participants of "Wine & Winemaking 2011" exhibition, Odessa,...Polina Tashakova
Catalogue of the participants of "Wine & Winemaking" exhibition, Odessa, Ukraine.
February 3-5, 2011.
Sections of exhibition:
- Wines, cognacs, vodkas, brandies, liquors, balms
- Winemaking (nurses, technologies of growing, mechanization and protection means)
- Equipment for winemaking and alcohol industry, winemakers-amateurs
- Materials for design and corking of the bottles
- Label, packing, container, accessories
- Transport and logistics
- Equipment for wine cellars, cases
- Trading houses
- Specialized editions and literature
Organizing committee:
"Expo-Yug-Service" exhibition company
http://expodessa.od.ua/english/wine/about/all/
This technical sheet provides information about Mini Wooden Boxed Aged Vellón de Fuentesaúco cheese including:
1) Product details such as name, packaging format, ingredients, and specifications.
2) Company information including addresses and contact details.
3) Requirements for raw materials, finished product microbiological and physical-chemical characteristics, and allergen information.
4) Storage, transportation, usage, and legal guidelines.
This document contains three summaries of the given document in 3 sentences or less:
The document describes a vodka called Snow Leopard Vodka that was created to help save the endangered snow leopard. It is made from rare spelt grain and spring water, distilled six times giving it a floral and anise aroma and a smooth taste. Fifteen percent of proceeds go to Snow Leopard Conservation.
Young's Market Co. menu includes soups, appetizers, salads, burgers and sandwiches for lunch. The menu highlights seasonal and local ingredients and provides nutritional information. Customers can substitute proteins in burgers and sides include house-made fries, onion rings or a house salad.
The
This document is a technical sheet for a 3 kg cylindrical sheep cheese called Old Campoestrella. It provides details on the product such as ingredients, packaging, storage, and compliance with various food safety regulations. The cheese is made from raw sheep's milk and aged for 7-9 months. Information includes the manufacturer name and address, specifications for microbiological limits and physical/chemical characteristics, and labeling requirements.
Сельскохозяйственный производственный холдинг «Киприно» является одной из ведущих компаний в Алтайском крае, специализирующейся на изготовлении сыров. Производство сыров расположено на Алтае – в одном из самых экологически чистых регионов России, среди гор, альпийских лугов и горных рек.
The 3 sentence poem reflects on aging and growing older. It compares the speaker to a good wine or old cheese that improves with age. The speaker seems to embrace getting older and views it positively like fine wine or cheese that gets better over time.
This document provides technical information for a 3 kg cylindrical aged sheep cheese called La Antigua. It describes the product details, ingredients, microbiological and chemical specifications, packaging, labeling, storage, and logistics. The cheese is aged for over 12 months, resulting in pronounced flavors and aromas from raw sheep's milk. It contains sheep milk, salt, rennet, cultures and olive oil on the rind. The document specifies packaging, labeling, storage, and transportation requirements to preserve quality.
This document provides technical specifications for an aged sheep cheese called Aged Gran Campoestrella. It is made from raw sheep's milk and aged for over 12 months. The cheese comes in 3kg cylindrical pieces packaged in cardboard boxes containing 2 pieces each. The summary describes the production process, ingredients, nutritional values, packaging, labeling requirements, and logistics for transporting the cheese.
Fundiciones Fernández es una empresa fundada en 1957 ubicada en Medina de Rioseco, Valladolid que fabrica discos agrícolas como discos para rodillos lisos y dentados. El documento presenta un catálogo de los discos agrícolas fabricados con sus especificaciones técnicas como diámetro, ancho del eje y anchura.
Raden Kreatif (M) Sdn. Bhd. is a full-service printing company that offers various printing services including digital, large format, and data printing (1). The company can provide high quality printed materials suited for marketing mailers, signage, and conference materials (2). Raden Kreatif aims to achieve high levels of assets and capital in the future through modern, aggressive and dynamic marketing (3).
Упаковка как основной канал коммуникации бренда: как ей быть эффективной в но...___ ___
В презентации мы рассматриваем изменения, произошедшие в маркетинговом поле, а именно - в сознании, поведении и потребностях людей, их отношении к брендам. Одновременно с этим мы рекомендуем каким должно быть "поведение" брендов сегодня, чтобы выстраивать эффективную коммуникацию с аудиториями. Описываем задачи упаковки в этой коммуникации. Приводим примеры того, как новая модель "взаимоотношений" брендов с людьми реализуется в практике крупных международных брендов и в работах нашего агентства.
Italian cuisine developed over 1500 years and was influenced by Romans. It uses fresh, high-quality ingredients and emphasizes regional specialties. The cuisine varies widely by region due to geographic factors, with coastal areas focusing on seafood and inland areas on meat, cheese and pasta dishes. Some iconic ingredients include olive oil, tomatoes, mozzarella cheese, prosciutto, and pasta in forms like penne, rigatoni and lasagna.
Italy has a rich past, at one time, parts of the country were occupied by Etruscans, Spanish, French, Greek, Arabs, Austrian and Germans. Such occupations inevitably shaped the cuisine of Italy today. Italy was made up of separate and disputing states, till it was unified in 1861 by Giuseppe Garibaldi.
Northern Italy
The Romans who ruled Italy and at one time almost all of Europe, for about a thousand years has left a lasting effect on Cookery in Italy, they brought in a lot of local customs and foods of the countries they conquered.Respect for the basic produce and a feeling for the freshness and quality of the ingredients determines the lively seasonal variety of dishes. As result the range of products on offer is extensive and high in quality. Unadulterated taste and inspired simplicity are the main characteristics of Italian cookery, as well as health and economical attitude towards food and eating habits
This document provides a detailed overview of cheese, including:
1. The origins and basic process of cheesemaking by separating curds from whey through coagulation of milk proteins.
2. The wide variety of cheeses that exist based on factors like milk type, manufacturing methods, aging processes, and more.
3. A classification of cheeses according to criteria like country of origin, moisture content, use of bacteria or molds in ripening, and methods of production.
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
Italian cuisine originated from various regions of Italy, with each region making significant contributions. Some of the key culinary regions discussed include Emilia-Romagna, known for inventing fresh pasta; Campania, which introduced pizza to the world; and Lombardy, the cheese capital of Italy. Ingredients commonly used across Italian cuisine include olive oil, tomatoes, garlic, basil, seafood and pork. Iconic dishes mentioned are pasta dishes, risotto, pizza, gelato and panettone.
The key steps in the cheese making process are:
A. Curdling the milk using rennet or an acidifying culture. This causes the milk proteins to coagulate and separate from the whey.
B. Cutting the coagulated curd into smaller cubes to allow more whey to drain off.
C. Heating, pressing, salting and aging the curds, during which acidification and bacterial/fungal cultures further develop the characteristics of the specific cheese variety.
Subject : Advance Food Production
Title : Different Culinary Regions of Italy with its famous food
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Italian cuisine originated in Italy and has influenced many other Western cuisines. The geography of Italy, with its variety of ingredients grown locally, has played a role in the evolution of Italian regional cuisines. Some key regions include Tuscany, known for bread, pasta, and wine, and Campania, known for pizza, tomatoes, and pasta. Popular ingredients in Italian cuisine include cheeses like Parmesan and ricotta, olive oil, starches like rice and polenta, and pasta. Iconic dishes include pizza, minestrone soup, and gelato ice cream. Traditional Italian meals usually involve courses like appetizers, primi of pasta or rice, secondi of meat or fish, with wine and espress
Fungi play an important role in several industries such as food, brewing, and pharmaceuticals. In the food industry, fungi are used to produce various products like bread, cheese, soy sauce, miso, and tempeh. In brewing, yeast carries out fermentation of sugars into alcohol to produce beverages like wine, beer, and spirits. In pharmaceuticals, fungi produce important antibiotics like penicillin from Penicillium fungi and streptomycin from Streptomyces bacteria. Fungi are also a source of medicines to treat fungal infections and lower cholesterol levels.
The European milling industry produces wheat flour of the highest quality while producing the safety and quality is the most important part considered. We look forward to maintaining all levels of excellence and constant challenges that the milling industry takes very seriously.
France is known for its wide variety of cheeses, with over 1000 types produced. The geographical regions of France influence the cheeses made, with classics like Brie originating from Ile de France and pairing well with Champagne. Goat cheese is especially prominent in the Loire Valley. Cheeses are categorized by their rinds, like bloomy rinds which ripen from the outside in or washed rinds containing bacteria. Popular cheeses include Comte, Roquefort, and Mimolette. Customers can order cheeses from vendors like Zuercher and Peterson. Planning is key for successful in-store cheese tastings, with research, special selections, and getting other departments involved to make it an interactive experience.
Italian cuisine varies regionally and uses ingredients like pasta, tomatoes, olive oil, herbs and cheeses. Pasta comes in over 50 shapes and can be served fresh or dried. It is made from durum wheat flour which provides protein. Common sauces include tomato and cream-based. Herbs widely used include basil, oregano and rosemary. Cheeses such as mozzarella, ricotta and parmesan are integral to dishes and over 400 types exist in Italy. Pizza relies on Mediterranean ingredients like tomatoes, olive oil, herbs and cheese.
1. Cheese is defined as the product made from coagulating milk and partially draining the whey.
2. Cheese can be classified based on factors like milk type, ripening process, addition of rennet, and pressing.
3. Key characteristics used to identify cheeses include size, color, flavor, texture, and moisture content. Ripening further develops these qualities.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
Pasta is a staple food in Italian cuisine made from durum wheat and water. Common types of pasta include spaghetti, fettuccine, linguine, bucatini, pappardelle, lasagna, elbow macaroni, manicotti, cannelloni, penne, and rigatoni. Pasta can be dry or fresh and is cooked and served with various sauces. The document provides details on the history, production, types, and uses of different pasta varieties.
This document provides a summary of various cheeses from around the world. It describes cheeses such as mozzarella from Italy, which is best eaten fresh and works well in dishes like caprese salad and pasta bakes. Edam from the Netherlands is a semi-hard cheese known for its red wax coating. Montery Jack from the USA was created by Mexican friars and is often used in Mexican dishes. The document also briefly mentions cheeses including Ardrahan from Ireland, Reggianito from Argentina, cheddar from England, and feta from Greece.
This document provides an overview of foods to try from Greece and Italy, including several Greek dishes like horiatiki salad, tzatziki dip, and souvlaki; as well as Italian favorites like pizza, lasagna, carbonara, and tiramasu. It also discusses prominent ingredients from each country like feta cheese and olives from Greece, and gelato, coffee and bread varieties from Italy. The document encourages being adventurous and trying local specialties whenever traveling to Greece or Italy to experience the rich culinary traditions.
Parmigiano Reggiano is a cheese that has been made for centuries in northern Italy using traditional methods. It can only be produced from raw milk in specific provinces according to EU regulations. The cheese is aged for months or years, developing richer and more complex flavors. Summaries should be concise and highlight the most important details.
This document provides information on classifying and producing cheeses. It discusses how cheeses can be classified by country of origin, production techniques, milk type, flavor, and other physical properties. It then describes the key steps in cheese production as coagulating the milk, shaping the curds, salting, washing, seeding, and ripening. Various milk types used for cheese including cow's, buffalo's, sheep's, and goat's milk are outlined. Common cheeses made from each milk type are listed. The aging process and how it develops texture and intensifies flavor over time is also summarized.
Ghidetti is our family dairy since 1937.
We have been making premium AOP Italian cheese for three generations of Ghidetti.
We are craftsmen by nature and keep the art of know how.
Our cheese is made only with our 100% Italian fresh milk to guarantee its traceability, recognition, quality and safety.
We are specialized in the production, ripening and processing of Grana Padano DOP and Provolone Valpadana DOP and in the ripening and processing of Parmigiano Reggiano DOP, as well as other Italian traditional DOP cheeses.
Our main products are: Grana Padano DOP, Parmigiano-Reggiano DOP, Provolone Valpadana DOP, Gorgonzola cheese DOP, Taleggio DOP, Pecorino Romano DOP, Italian Hard Cheese, Mozzarella di Bufala Campana DOP, Mozzarella Fiordilatte, Burrata, Ricotta and Mascarpone.
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3. Behind every cheese there is a meadow, of varying green under a varying sky . . .
There are different herds with their stalls; And transhumance;
There are secrets of works transmitted over the centuries - Italo Calvino
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.
4. Italian Pecorino from Pienza
Every cheese has its own story and a cheese tasting is a great
way to learn about and appreciate the culinary and cultural
history of Italy.
5. A Cheesy Bit of History
▪ Cheese in Italy dates back to
ancient times
▪ The Etruscans were thought to
have a recipe for making
Parmigiano cheese
▪ Ancient cheese graters have been
found at the Monte Bibele
Etruscan- Celtic site near
Monterenzio (BO) dating from
the early 4th to 2nd century BC
6. Let Them Eat Cheese
▪ Boccaccio’s Decameron tells a
story of a “mountain made
entirely of grated Parmigiano
Reggiano cheese”
▪ On which “lived people who
did nothing but make
macaroni and ravioli and cook
them in capon broth”
7. Cheese-centric Italy
Over 500 Varieties of Cheese in Italy
▪ At almost every grocery store
in the States you can find
popular varieties of Italian
cheese like Mozzarella, Asiago,
Ricotta, Parmigiano-Reggiano
and Provolone
▪ We’ll talk about a few of these
but let’s try something
different
Americans Like Cheese and
Would Like to Taste More
8. Cheese “Made in Italy”
Cheese making in Italy often
involves small family farms or
communes (groups of friends
or co-operatives). Everything is
often done on site. They raise
the animals, milk the animals,
create the cheese, package it,
and send it away to be
consumed by fortunate folks
across the world.
All the people who work on the
farm also live on or near it.
9. Gastronomic Vocabulary of Italian Cheese
▪ Formaggio = Cheese
▪ Latte = Milk
▪ Caseificio = Dairy Farm, Cheese Factory,
Creamery
▪ Pecora = Sheep
▪ Cow = Vacca, Mucca
▪ Goat = Capra
▪ DOP/PDO = an acronym that symbolizes
a certification granted by the European
Union, giving products their “Protected
Designation of Origin” label. Such
certification guarantees that strict
methods of production are followed and
designates a “name-controlled” status
Italian Aging Cheesy Terms
Stagionato Hard Matured Seasoned
Ripe
Semi –
Stagionato
Semi-hard Young
Fresco Fresh
DOP cheese cannot be legally replicated outside of the
nation’s borders
10. Other D.O.P Foods Produced in Italy Besides Cheese
Include Olive Oil, Balsamic Vinegar, Prosciutto,
San Marzano Tomatoes, Ligurian Basil
D.O.P
• D.O.P laws are meant to preserve the integrity of traditional Italian food products
by insuring the flavor and quality
• Various markings, stamps, symbols and logos designate DOP products
12. You’re in the D.O.P Zone
A governing body (Consortium) guarantees a specific zone
of production in which producers are subject by law to
preserve centuries old production methods that ensure the
quality of the product
13. Stravecchio
I Digress
There are other Italian products
that are labeled Stravecchio like
Stravecchio Branca, a 3-year aged
brandy made by Fernet Branca, an
Italian company that began in 1845
when a Milanese physician name
Branca and a Swedish pharmacist
named Fernet combined 27 herbs
and plants to create a treatment for
cholera. The 5th generation of the
Branca family continues to produce
this amaro (bitter) enjoyed in Italy
today as an aperitivo or digestivo.
Another aging term you might see is the
Italian word
Stravecchio
• Stravecchio cheeses are aged for 36
months
• In the Dolomiti Mountain region of
Northern Italy stra is the Ladino
translation of the word “very” or "to a
high degree"
• Vecchio is the Italian word for “old”
Stravecchiones are parms that are aged 4 or more years
14. ▪ As cheese ages the color,
appearance and taste will
change
▪ That’s good for cheese lovers
because as cheese ages it
creates new and interesting
flavor profiles and ways to use
and enjoy it
▪ Aging cheese often intensifies
the flavor and makes it more
complex
15. Why is Aged Cheese Good For You?
Cheese has 3 ingredients – milk,
salt and time
• Aged cheese contains high
concentrations of essential
nutrients like calcium,
phosphorus, zinc, vitamin
A, riboflavin, vitamin B12 ,
vitamin K (bone health)
and high-quality protein
• Higher probiotic content
16. The Blue Zones
▪ National Geographic writer and Emmy
award-winning documentarian Dan
Buettner travels the globe to discover the
secrets of longevity
▪ He writes about -The Blue Zones: Lessons
for Living Longer From the People Who’ve
Lived the Longest
▪ For the Sardinian population, this could a
diet of bread, wine and . . . Cheese
▪ The cheese, known as pecorino sardo, is
made from grass-fed sheep’s milk
resulting in a product high in Omega-3
fatty acids
17. Our Italian Cheese Plate
▪ Popular Pecorino
▪ Mozzarella di Bufala
▪ Addictive Burrata
▪ Grana Padano
▪ Montasio
▪ Gorganzola Dolce
▪ Parmigiano Reggiano
18. Pecorino
▪ Italian sheep’s milk cheese
▪ Pecorino Romano is the most widely
known pecorino cheese outside of
Italy
▪ One of the oldest cheeses in the
world, pecorino is dated as far back
as 2000 years
▪ A great pecorino cheese contains all
the layered scents and heady aromas
of the open pastures where the sheep
graze
▪ Taste and quality depends on the
sheep’s milk, the way the cheese is
preserved and aged
Sheep
Milk
Cheese
Pecorino
Romano
Pecorino
Toscano
Pecorino
Siciliano
Pecorino
Sardo
19. Pecorino Toscano . . . like languishing in a field of Tuscan
wildflowers
There are many reasons I like
Pecorino Toscano. It was the first
cheese I tasted in Italy at my
cousin Lidia’s apartment. She
served a young pecorino for
dessert with pears (le pere col
pecorino) and chestnut honey and I
immediately began a love affair
with a cheese that continues to
this day.
The milky, creamy texture and slightly tangy
flavor of a young Pecorino Toscano strengthens
and matures as it ages
▪ As part of an antipasto
▪ With honey, jam and fruit (especially pears
and figs)
▪ And when well-matured Pecorino Toscano is
widely used across Italy as an alternative to
Parmigiano Reggiano for grating over pastas
or soups
▪ Difficult to find in the States preferring to
remain under the Tuscan sun
20. Popular Pecorino in Italy
▪ Cacio al Tartufo - aged over fir planks, this
specialty Tuscan pecorino has an earthy finish
of black truffles and a subtle bite of herbs and
garlic
When I cannot find this cheese I drizzle
truffle honey over Pecorino Toscano
▪ Pecorino Affiento - inspired from a tradition
of conserving cheese under hay infused with
honey
▪ Pecorino Ginepro - a rubdown of balsamic
vinegar and olive oil and then a covering of
crushed juniper berries gives this specialty
pecorino from Emilia Romagna a woodsy,
herbal flavor with a hint of tanginess and a
speckled appearance
21. C’è mozzarella … e mozzarella —“There’s
mozzarella … and then there’s mozzarella”
Mozzarella comes in two forms
▪ One is made from cow’s milk fior di
latte (non DOP)
▪ The other is Mozzarella di Bufala
Campana DOP, which is made from
the milk of the water buffalo and is
considered the very best type you
can get
Domestic mozzarella is mostly from cow's milk
22. Gastronomic Nirvana
▪ Mozzarella fresca (mozzarella that has just
been made) can induce a state of almost
perfect contentment
▪ Stored either in water, brine or whey to
maintain its sharp white color and
freshness
▪ If refrigerated, it should be left out 30
minutes before eating
23. Addictive Burrata
▪ Besides the Mozzarella di Bufala Campana
DOP and fior di latte, there are other
Italian cheeses that are considered part of
the mozzarella family
▪ Burrata, made Puglia, is a buffalo
mozzarella with the addition of buffalo-milk
cream.
▪ The name “burrata” means “buttered”
in Italian
There are many delicious ways to eat
burrata. One is simply to cut it open and
drizzle with extra virgin olive oil, coarse
ground pepper and sea salt.
24. Grana Padano
• Italian cow’s milk cheese
• One of the country’s most popular
cheeses
• Named after the Padano Plains of
the Po River Valley
• The cheese must be produced
with milk from local cows fed with
at least 75% of locally produced
food, half of which from fresh
grass and hay
• The word “grana” refers to its
grainy texture
• Versatile for grating to antipasto
to dessert
25. Montasio
• Cow’s milk cheese
originating from the Friuli
Venezia Giulia and Veneto
provinces of Italy.
• Often compared with its
neighboring cheese, Asiago
• Originally a monastery
cheese dates back to the
13th century
• Aging time of 60 days up to
10 months
26. Gorgonzola Dolce
• Italian cow’s milk cheese
• From Italy’s Lombardy
region
• Named after the town of
Gorgonzola outside Milan,
this cheese dates to the
10th century
• Gorgonzola Dolce is
“sweeter”, milder and
creamier than aged
gorgonzola with a soft,
spreadable texture
• Supple and luxurious with
a tangy finish
27. Lidia’s Salsa al Gorgonzola
Our cousin Lidia uses Gorgonzola
Dolce to make a wonderful sauce
she serves with gnocchi.
Make just before serving.
The success of this sauce depends
on the sweet, creamy, buttery
texture of the Gorgonzola dolce
which is not the same as
Gorgonzola or blue cheese.
▪ 4 oz. of soft, fresh Gorgonzola Dolce cheese
▪ 1/3 cup milk
▪ 3 Tablespoons unsalted butter
▪ ½ cup heavy cream
Soak the gorgonzola in milk for 15 minutes.
Warm the gorgonzola-milk mixture in a
saucepan with butter until the cheese melts and
is of a creamy consistency. If the sauce has been
sitting for awhile add cream to the sauce and
bring it up to medium heat.
28. Parmigiano Reggiano – the “king” of cheese
• The reigning cheese of Italy
• Can only be made in Reggio
Emilia, Modena and parts of
Bologna and Mantua
• Aged for a minimum of 16
months. Sweet, buttery and
nutty flavor intensifies with
age
• Authentic versions carry a
mark with the producer’s
registration number along
with the year and month of
production
29. What Makes Parmigiano Reggiano Parmigiano Reggiano?
A balance of many factors
including
• the quality of the pastures and
of the milk
• the artisanal production
methods that have remained
unchanged for seven centuries
• the natural aging process
• the absence of preservatives,
additives or coloring agents
• strict control of the D.O.P
Consortium
30. Heat branding Parmigiano Reggiano Cheese
It’s Good To Be the King
Click here to watch the making of Parmigiano
Reggiano Cheese.
31. The Seal
To give consumers more
and clearer information
about the qualities of
Parmigiano-Reggiano
three stamps are in use
since 2007. These identify
the minimum maturity of
the cheese with three
strengths.
RED SEAL
Matured for more than 18 months
Features: Distinctive milk base, with
vegetable notes such as grass, cooked
vegetables and at times flowers and fruit.
SILVER SEAL
Matured for more than 22 months
Features: The flavor of this cheese is more
distinctive, with notes of melted butter,
fresh fruit and citrus fruits as well as
overtones of dried fruit. The cheese has a
balanced mild yet full-flavored taste, with
a crumbly, grainy texture.
GOLD SEAL
Matured for more than 30 months (extra-strong)
Features: This cheese, with the highest
nutritional values, has a drier, crumblier
and grainier texture. Its strong flavor and
notes redolent of spices and dried fruit
prevail.
.
32. Interesting Facts about Parmigiano Reggiano
▪ The natural rind of Parmigiano
Reggiano is edible and used to flavor
soups in Italy
▪ The crunchy texture of Parmigiano
cheese is from tiny salt crystals due to
the brine bath that the cheese is
soaked in
▪ Wheels can weigh up to 75lbs and
may need to be cut with a saw
▪ The trademark of the world’s most
famous cheese, which is still valid
today, was designated in 1612 by
Bartolomeo Riva, treasurer of the
Farnese estates of Duke Ranuzzio l
▪ Because of the high of calcium in
Parmigiano cheese, Russian
cosmonauts have brought the cheese
on space flights to combat bone loss
in space
▪ Parmigiano Reggiano cheese is so
valuable that trucks carrying the
cheese have been hijacked
▪ Parmesan (the cheese in the green
can) is an Americanized version of the
word parmigiano. In Italy
Parmiagiano Reggiano is aged for a
minimum of 10 months (typically 18)
and for as long as 4 years
▪ The standard for US curing time for
Parmesan is 6-10 months
33. Purchasing and Storing Cheese
▪ Buy smaller portions of cheese
▪ When storing cheese, it’s
important to let it breathe so it
can continue to develop without
drying out
▪ Wrap it first in wax paper to
maintain its flavor, then wrap it in
plastic or foil to prevent drying
▪ Change the wrapping every few
days and keep it in the vegetable
drawer, where the moisture is
beneficial for cheese
34. Handling Cheese
• Because cheese is a
biologically active living food,
wash your hands with soap
and water before handling and
avoid cross-contamination of
cheese flavors by cleaning
knives and cutting boards with
boiling water between
cuttings.
35. Grating Cheese
• I’m pretty old school
when it comes to grating
cheese. Our Nonna used
the small rough holes on a
big box grater
• A microplane grater gives
light, fluffy grated cheese,
but as an ingredient in
recipes and for a more
dense, thicker grated
cheese, the big box grater
is best
According to Cook's Illustrated, 1 oz. parmigiano cheese grated on the fine holes of a box grater
produces 1/2 cup lightly packed; grated on a microplane grater it will produce 3/4 cup lightly packed
36. A Note About Serving
▪ About 1 hour before serving,
remove cheeses from the
refrigerator, unwrap them and
allow them to come to room
temperature
▪ Italian cheeses are often part of an
antipasto served with meats,
cured olives or vegetables,
mostarda, honey, nuts, bread or
crackers
▪ Cheese partners best with wines
that are produced near its origin
37. Godete!
▪ We hope your enjoyed learning about
some of our favorite regional Italian
cheese
▪ Our presentations are designed to
encourage the character of the Italian
lifestyle as a model of well-being and to
promote the belief that preparing a well-laid
table to share and enjoy with your
family and friends in a relaxed and tranquil
manner is a lost pleasure that must be
found again
Giardini di Via Stendhal – Porto Genova -Milan
Editor's Notes
Stagionare – season or age (stagionato – adj – seasoned ) –Seasoned Mature Ripen Aged
Sem- stagionato - young
Denominazione di Origine Protetta (literally “Protected Designation of Origin”). As the the name suggests, this certification ensures that products are locally grown and packaged. And it makes a promise to the consumer: It’s a guarantee that the food was made by local farmers and artisans,
IGP, Indicazione Geografica Protetta (“indication of geographical protection”), label on Italian products. While also well-respected, this certification is less strict than DOP. It traces food specialities back to their geographical origin to at least one phase in production, but not to all phases, like DOP
San Marzano tomatoes (Campania
Ladino - in the Dolomite Mountains region of northeastern Italy
Cheese has 3 ingredients milk salt and time – color, appearance and taste > the cheese loses its milky white color and takes on a hay-colored, ivory hue. The sweet, silken texture of the original cheese slowly gives way to a sharp, zesty flavor with a brittle texture.
18 months like Parmigiano reggiano
Buettner acknowledges that nothing can be said for sure. The statements that have only been made are based on the way the longest-lived men in the world eatDark wine “vino nero”, Cannonau – this dark red wine contains the world’s highest levels of antioxidants as far as wine is concerned
Carta de musica – this is a thin, whole wheat bread that is high in vitamin D• Leavened Bread – the bacteria that is used to rise the bread also creates a mixture of substances with positive effects, comprising of vitamins and lactic acid that may counter attack probable harmful bacteria found in the digestive tract.• Fava beans – this bean is high in fiber as well as folate• Pecorino Sard – this is obtained from grass-fed sheep and is very rich in Omega 3 made before Romans conquered the island >2,000 yrs old pairs with a wine “Spelt”• Hazelnuts and Almonds
sheep’s milk has nearly twice the fat of goat and some breeds of cow, pecorino cheeses—in general—have a richer flavor and heartier bite.
32 regions of northern Italy – from Lombardy to the Veneto & cow’s milked twice a day
Aged about 1 yr (Parm 16 months) {some granas are aged longer 22 months)
The differences are in how the cows are fed, as they can only eat local hay, and in that they are milked just once a day instead of twice. This results in a higher quality milk, slightly fatter and more caloric. While foodies will go crazy over the supposed differences in flavor, most Italians don’t really see any difference between grana and parmigiano beside the price.
moister than Stilton and more buttery than Roquefort