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Biroldo
Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. It was traditionally made from parts of the pig, offal such as heart, lungs and tongue, that wouldn't be used for other sausages. Because offal was used, the sausage would start being made right away as soon as the pig was slaughtered so that the taste of the offal would be at its freshest. The offal is boiled for a few hours, then chopped up, seasoned and spiced. Spices used include cloves, star anise, cinnamon, nutmeg, fennel, and garlic. Then, pig's blood is added. The exact ingredients and proportions can vary by taste and family. It is then formed into a sausage, using the pig's bladder or stomach as casing. The sausage is simmered for about 4 hours, then let cool, with weights on top to press out the fat. It can be preserved in lard for 5 to 6 months, or eaten fresh within 8 to 10 days. Biroldo made in Garfagnana, L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biroldo
Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. It was traditionally made from parts of the pig, offal such as heart, lungs and tongue, that wouldn't be used for other sausages. Because offal was used, the sausage would start being made right away as soon as the pig was slaughtered so that the taste of the offal would be at its freshest. The offal is boiled for a few hours, then chopped up, seasoned and spiced. Spices used include cloves, star anise, cinnamon, nutmeg, fennel, and garlic. Then, pig's blood is added. The exact ingredients and proportions can vary by taste and family. It is then formed into a sausage, using the pig's bladder or stomach as casing. The sausage is simmered for about 4 hours, then let cool, with weights on top to press out the fat. It can be preserved in lard for 5 to 6 months, or eaten fresh within 8 to 10 days. Biroldo made in Garfagnana, L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood As Food
Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food. Blood is the most important byproduct of slaughtering. It consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine. Methods of preparation Sausage Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges 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. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible, but are too small to be of notable value as a human food. Species and geographic spread In Asia, two species in particular are widely harvested: Korean pine (''Pinus koraiensis'') in northeast Asia (the most important species in international trade) and chilgoza pine (''Pinus gerardiana'') in the western Himalaya. Four other species, Siberian pine (''Pinus sibirica''), Siberian dwarf pine (''Pinus pumila''), Chinese white pine (''Pinus armandii'') and lacebark pine (''Pinus bungeana''), are also used to a lesser extent. Russia is the largest producer of ''Pinus sibirica'' nuts in the world, followed b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistoia
Pistoia (, is a city and ''comune'' in the Italian region of Tuscany, the capital of a province of the same name, located about west and north of Florence and is crossed by the Ombrone Pistoiese, a tributary of the River Arno. It is a typical Italian medieval city, and it attracts many tourists, especially in the summer. The city is famous throughout Europe for its plant nurseries. History ''Pistoria'' (in Latin other possible forms are ''Pistorium'' or ''Pistoriae'') was a centre of Gallic, Ligurian and Etruscan settlements before becoming a Roman colony in the 6th century BC, along the important road Via Cassia: in 62 BC the demagogue Catiline and his fellow conspirators were slain nearby. From the 5th century the city was a bishopric, and during the Lombardic kingdom it was a royal city and had several privileges. Pistoia's most splendid age began in 1177 when it proclaimed itself a free commune: in the following years it became an important political centre, erectin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelnuovo Della Daunia
Castelnuovo della Daunia (until 1863 just called "Castelnuovo") is an Italian municipality (comune) with 1365 inhabitants (December 31, 2018) in the province of Foggia in Apulia, Puglia, Italy. The municipality is located approximately 38 kilometers northwest away from Foggia and it borders directly on the province of Campobasso (Molise). The town is known for its good air quality and mineral water from the La Cavallina spring. Years ago, the water was used to be sold all over Italy. History The municipality was founded by the Schiavone, Furthermore, it was settled by a maturity of slavs. The palazzo baronale, the current place of the town hall, was built in the 11th century. The place received the name "Castelnuovo" during the 15th century. Numerous Albanians - who fled from the Turkish massacres in their hometown - immigrated to Castelnuovo between 1468 and 1476. This led to an intolerance towards the refugees which made it difficult for them to live together. On 18 April 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forte Dei Marmi
Forte dei Marmi () is a sea town and ''comune'' in the province of Lucca, in northern Tuscany (Italy). It is the birthplace of Paola Ruffo di Calabria, Queen of the Belgians from 1993 to 2013. Tourism is the principal activity of Forte dei Marmi's citizens. The population of the town, amounting to some 7,700, nearly triples during the summer, because of the hundreds of tourists who mainly come from Florence, Milan, Germany, and Russia. Forte dei Marmi is one of the major destinations which attract the Italian upper class. The city contains a gate built in a former bog, a historical artifact that relates to strategic planning by the ancient Roman army. Toponymy In Italian ''Forte dei Marmi'' means "Fort of the marbles". The town takes its name from the fortress that rises in the middle of the main square, built under Grand Duke Peter Leopold, who was to become Leopold II, Holy Roman Emperor, in 1788. The fortress was built to defend the coast from outer attacks, but in the 19th a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lucca
Lucca ( , ) is a city and ''comune'' in Tuscany, Central Italy, on the Serchio River, in a fertile plain near the Ligurian Sea. The city has a population of about 89,000, while its province has a population of 383,957. Lucca is known as one of the Italian's "Città d'arte" (Arts town), thanks to its intact Renaissance-era city walls and its very well preserved historic center, where, among other buildings and monuments, are located the Piazza dell'Anfiteatro, which has its origins in the second half of the 1st century A.D. and the Guinigi Tower, a tower that dates from the 1300s. The city is also the birthplace of numerous world-class composers, including Giacomo Puccini, Alfredo Catalani, and Luigi Boccherini. Toponymy By the Romans, Lucca was known as ''Luca''. From more recent and concrete toponymic studies, the name Lucca has references that lead to "sacred wood" (Latin: ''lucus''), "to cut" (Latin: ''lucare'') and "luminous space" (''leuk'', a term used by the firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garfagnana
The Garfagnana () is a historical and geographical region of central Italy, today part of the province of Lucca, in Tuscany. It is the upper valley or basin of the river Serchio, and thus lies between the main ridge of the Northern Apennines to the north-east and the Alpi Apuane to the west. The principal towns are Castelnuovo di Garfagnana and Barga. History Garfagnana was historically inhabited by Ligurian (Apuani and Friniati) and Etruscan populations.Giulio Ciampoltrini, ''Gli Etruschi della Garfagnana. Ricerche nell'insediamento della Murella a Castelnuovo di Garfagnana'', Polistampa Firenze 2005 The area was conquered by the Romans in 180 BC. After the fall of the Carolingian empire in 888 it came under the control of various feudal lords, and was later caught up in the rivalry between the Guelphs and the Ghibellines. In 1248 the Holy Roman Emperor Frederick II ceded it to the Republic of Lucca. In the fifteenth century much of the territory came under the control of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. It is erect, glaucous green, and grows to heights of up to , with hollow stems. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels wide, each umbel section having 20–5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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