his section of WebFoodCulture is about the most traditional cold cuts and cheeses from Italy and all over the world. The following articles include not just preparation methods, but also fascinating stories and interesting facts. They also provide precious indications on the historic producers, giving the opportunity to taste the original flavor of these delicacies.
IN THIS SECTION:
Tre most traditional cold cuts and cheeses from Italy and all over the world. The historic producers.
orgonzola’, one of the most known Italian cheeses in the world, takes its name from the Italian city of Gorgonzola, located in the Lombardy region and generally considered its place of origin. Much of the reputation of this dairy specialty is due to its particular flavor, coming from the edible molds inside its paste. The same molds are also responsible for the typical green/blue streaks. Let’s find out more about this delicacy, discovering how it’s produced and many interesting facts, also thanks to the precious collaboration of its most traditional producer: the Consortium of Gorgonzola Cheese. (continue)
o 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)
siago’, 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)
t’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)
he 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)
Buffalo Mozzarella from Campania Region.
uffalo mozzarella, whose origins date back to the Middle Ages, is one of the most traditional dairy specialties from the Italian Region of Campania. Although it’s produced in other parts of the country, the product coming from this zone is particularly good and has been awarded the PDO quality mark. (coming soon)
The wheel of Parmigiano Reggiano.
armigiano 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.
Prosciutto for the Roman legions.
ncient 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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img-04 – Images published courtesy of the Consorzio Tutela Formaggio Asiago.
img-05 – Images published courtesy of the Consorzio del Prosciutto di Parma.
img-06 – Images published courtesy of the Consorzio del Parmigiano Reggiano.
img-07 – Images published courtesy of the Consorzio di Tutela Mozzarella di Bufala Campana DOP.
img-08 – Images published courtesy of the Consorzio per la Tutela del Formaggio Pecorino Romano.
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