This section of WebFoodCulture is about the most typical and traditional cold cuts and cheeses from Italy and all over the world. The following articles include their fascinating origins, useful information and interesting facts. They also provide indications on the historic restaurants and producers of these delicacies, giving the opportunity to taste their authentic flavor.
IN THIS SECTION:
The most typical and traditional cold cuts and cheeses from all over the world. The historic producers to savor their authentic taste.
Mortadella is a cold cut closely related to the Italian city of Bologna, with which, in a way, shares a soul at the same time learned and easygoing. Let’s find out the fascinating history of this specialty, how it’s made and many interesting facts. Let’s savor its most authentic taste, also thanks to the precious collaboration of the association of its most traditional producers: the Mortadella Bologna PGI Consortium. (continue)
To speak about Prosciutto of Parma is like taking a dive into history. Let’s find out the origins of this ham, its places, how it’s produced and many interesting facts. Let’s meet the ‘Consorzio’ of the historical producers of one of the most famous Italian specialties in the world. (continue)
‘Gorgonzola’ PDO, the famous veined blue cheese, takes its name from the Italian city of Gorgonzola. Let’s find out more about this delicacy, discovering how it’s made and many interesting facts, also thanks to the precious help of its most traditional producers.
Buffalo Mozzarella is one of the most typical products from the Italian region of Campania: this cheese has a flavor so unique to deserve the nickname ‘white gold’. Let’s deepen the knowledge of this specialty, finding out how it’s made and many interesting facts. Let’s savor its authentic taste, taking advantage of the precious help of its most traditional producers, associated in the Consortium for the Protection of Mozzarella di Bufala Campana PDO. (continue)
The origins of Pecorino Romano cheese are closely connected to the historic city of Rome and, more in general, to Lazio Region. Not surprisingly, it’s fundamental ingredient in many famous local dishes like, for example, ‘Spaghetti alla Carbonara’ and ‘Bucatini all’Amatriciana’. (continue)
‘Asiago’, one of the most famous and appreciated Italian cheeses, takes its name from the Asiago Plateau, its place of origin. Let’s find out the history of this specialty, how it’s produced and its different types. Let’s meet its historical producers, associated in the ‘Consortium’. (continue)
It’s not possible to really understand the true value of a specialty like Parmigiano Reggiano, one of the most famous and appreciated cheeses in the world, without knowing its history, more than 900 years long, its places, located in one of the most historic Italian regions, its unique ingredients and, not least, its method of preparation. This method has remained unchanged for centuries: its secrets are still today the pride of the ‘Consorzio del Parmigiano Reggiano’. (continue)
The wheel of Parmigiano Reggiano.
Parmigiano Reggiano is produced in cylindrical blocks (‘wheels’) with a slightly rounded side known as ‘scanso’. Here follow some numbers to give an idea about the dimensions of these blocks:
Face diameter: from 35cm to 45cm (about 13.5 to 17.5 inches);
Crust thickness: 6mm (about 0.2 inches);
According to the product specification document, each wheel must weigh at least 30 kilos: a remarkable value considering that to produce each kilo, 13.5 liters of milk are needed.
The look and the scent of Mortadella Bologna PGI.
Mortadella Bologna PGI is a sausage (cold cut), made exclusively from pork’s meat. Its shape can be cylindrical or oval. The internal surface is bright pink, characterized by many white ‘dots’ (‘quadrettature’), consisting of adipose tissue (the ‘lardelli’), which gives the specialty its typical sweetness. The scent is intense, aromatic, slightly spicy. (continua)
Prosciutto for the Roman legions.
Ancient Romans considered the ancestor of ‘prosciutto’ particularly suitable for feeding their legions. This food, in fact, did not require cooking, allowing their armies great mobility, at the same guaranteeing the correct nutritional intake: both elements of fundamental importance in the campaigns of conquest. (continue)
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The following images are public domain:
These images are made available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0):
The following images are published courtesy of:
crt-01 – Images published courtesy of the Consortium for the Protection of Asiago Cheese.
crt-02 – Images published courtesy of the Consortium for the Protection of Parma Ham
crt-03 – Images published courtesy of the Consortium for the Protection of Parmigiano Reggiano.
crt-04 – Images published courtesy of the Consortium for the Protection of Mozzarella di Bufala Campana PDO.
crt-05 – Images published courtesy of the Consortium for the Protection of Pecorino Romano Cheese.
crt-06 – Images published courtesy of the Consortium for the Protection of Gorgonzola Cheese.
crt-07 – Images published courtesy of the Consortium Mortadella Bologna.
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