Cold cuts and cheeses


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Only the most traditional cold cuts and cheeses

THE MOST TRADITIONAL COLD CUTS AND CHEESES FROM ITALY AND ALL OVER THE WORLD. THE HISTORIC PRODUCERS TO ENJOY THEIR ORIGINAL FLAVOR. STORIES, RECIPES AND INTERESTING FACTS.

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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.


Parmigiano Reggiano: the real Parmesan cheese (img-06)

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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)

Italy – Section: Cold cuts and cheeses


Prosciutto di Parma DOP, the sweet Italian ham (img-05) Prosciutto di Parma DOP, the sweet Italian ham (img-05)

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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)

Italy – Section: Cold cuts and cheeses


Asiago cheese, the delicious specialty from Veneto (img-04) Asiago cheese, the delicious specialty from Veneto (img-04)

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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)

Italy – Section: Cold cuts and cheeses

WebFoodCulture

The most traditional cold cuts and cheeses.


Mortadella Bologna PGI. Mortadella Bologna PGI.

Mortadella Bologna PGI.

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ortadella Bologna, a large sausage made with pork, is undoubtedly one of the most traditional specialties from the Italian city of Bologna. The first written record about this delicious food dates back to 1600. Since 1998, thanks to its qualities, Mortadella Bologna can boast the PGI Certification Mark. (coming soon)

Italy – Section: Cold cuts and cheeses


Buffalo Mozzarella from Campania Region (img-07) Buffalo Mozzarella from Campania Region (img-07)

Buffalo Mozzarella from Campania Region.

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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)

Italy – Section: Cold cuts and cheeses


Pecorino Romano cheese (img-02; img-08)

Pecorino Romano cheese.

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ecorino Romano is one of the most famous cheeses of the Italian dairy tradition, much appreciated since the classical age. Although the name of this specialty associates it to the city of Rome, it’s also produced in the Regions of Lazio and Sardinia, and in the province of the city of Grosseto. (coming soon)

Italy – Section: Cold cuts and cheeses

Virginia Woolf about food (img-01)

Parmigiano Reggiano wheel (img-06)

The wheel of Parmigiano Reggiano.

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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.
(continue)

Prosciutto for the Roman legions.

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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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The following images are public domain:

img-01 (*) – Virginia Woolf, George Charles Beresford, 1902 (Wikipedia Link) {PD-US}
img-02 (*) – Colosseum, Giovanni Paolo Panini, 1747 (Wikipedia Link) {PD-Art} {PD-US}

These images are made available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0):

img-03 – Legio III Cyrenaica. Image owner: Caliga10 (Wikipedia Link)

The following images are published courtesy of:

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.

(*) The copyright of this image has expired.
(**) Image released in public domain by its author.