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Acceglio (cheese)
Acceglio is Italian cow's milk cheese made in Acceglio, in Piedmont Region. It is made with skimmed milk, is unseasoned and must be consumed fresh. It is produced only in the summer. See also * List of Italian cheeses :''This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.'' This is an article of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 tradit ... References Piedmontese cheeses Italian cheeses {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acceglio
Acceglio (Vivaro-Alpine: ''Acelh'') is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont. It is located above Prazzo in the upper Valle Maira about southwest of Turin and about west of Cuneo, on the border with France. Acceglio borders the following municipalities: Argentera, Bellino, Canosio, Larche (France), Meyronnes (France), Prazzo, and Saint-Paul-sur-Ubaye (France). Tourism The territory of Acceglio, thanks to its intact natural environment, is a destination for hiking, mountain biking and mountaineering. To support those activities, Acceglio has several alpine huts: * Rifugio Campo Base * Rifugio Stroppia * Bivacco Barenghi * Bivacco Enrico e Mario Frazioni Acceglio has 11 ''frazioni A ''frazione'' (plural: ) is a type of subdivision of a ''comune'' (municipality) in Italy, often a small village or hamlet outside the main town. Most ''frazioni'' were created during the Fascist era (1922–1943) as a way to consolidate terri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmont
it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-21 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €137 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €31,500 (2018) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.898 · 10th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITC1 , website www.regione ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skimmed Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk is traditionally marketed and labelled as follows: * Whole milk (around 3.0–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in red packaging. * Channel Island milk (around 5–5.5% fat) Often referred to as gold top, although this varies. Additionally, some supermarkets in the UK now market milk as: * 1% fat milk – Normally sold in purple or oran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, ''Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Cheeses
:''This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.'' This is an article of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which are about 500 commercially recognized cheeses and more than 300 kinds of cheese with protected designation of origin ( PDO, PGI and PAT). Fifty-two of them are protected at a European level. In terms of raw production volume, Italy is the third largest cheese producer in the European Union, behind France and Germany. Lombardy is the first Italian region for number of protected cheeses, with 77 varieties including Granone Lodigiano, ancestor of all Italian granular cheeses such as Grana Padano and Parmigiano-Reggiano, Mascarpone, and the well-known Gorgonzola blue cheese. Italian cheeses Mozzarella and Ricotta are some of the most popular cheeses worldwide. See List of Italian DOP cheeses for a list of those I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmontese Cheeses
Piedmontese (; autonym: or , in it, piemontese) is a language spoken by some 2,000,000 people mostly in Piedmont, northwestern region of Italy. Although considered by most linguists a separate language, in Italy it is often mistakenly regarded as an Italian dialect. It is linguistically included in the Gallo-Italic languages group of Northern Italy (with Lombard, Emilian, Ligurian and Romagnolo), which would make it part of the wider western group of Romance languages, which also includes French, Occitan, and Catalan. It is spoken in the core of Piedmont, in northwestern Liguria, near Savona and in Lombardy (some municipalities in the westernmost part of Lomellina near Pavia). It has some support from the Piedmont regional government but is considered a dialect rather than a separate language by the Italian central government. Due to the Italian diaspora Piedmontese has spread in the Argentinian Pampas, where many immigrants from Piedmont settled. The Piedmontese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
