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Cioccolato Di Modica
The Cioccolato di Modica (Modica Chocolate or "Chocolate of Modica", also known as cioccolata modicana) is an Italian P.G.I. specialty chocolate, typical of the municipality of Modica in Sicily, characterized by an ancient and original recipe using manual grinding (rather than conching) which gives the chocolate a peculiar grainy texture and aromatic flavor. History and characteristics The specialty was introduced in the County of Modica by the Spaniards, during their domination in southern Italy. The Spaniards probably learned from the Aztecs the technique of processing cocoa beans through the use of metate; however, Modica chocolate uses sugar in addition to cocoa, an ingredient which would have been unavailable to the Aztecs. Stone ground chocolate, made by cold grinding cocoa beans and then adding sugar, is also made in Mexico today for use as drinking chocolate. It is typically sold in a variety of shapes, and also called "table chocolate." Well known brands include Iba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibarra (chocolate)
Ibarra is a brand of Mexican (English: "table chocolate"), produced since 1925, and since 1954 produced by the company Chocolatera de Jalisco of Guadalajara, Jalisco, Mexico. The company manufactures other chocolate products, but Ibarra table chocolate is its best-known product, with presence throughout Mexico as well as international markets, mainly in the Americas, but also in parts of Europe. Ibarra tablets are packaged in a distinctive red-and-yellow hexagon-shaped cardboard box. Each circular tablet of table chocolate is about 1/2" thick and 3" in diameter, and is molded into 8 wedges. The letters of the name "IBARRA" are also molded into the chocolate. The ingredients are cocoa paste, sugar, cinnamon, and soy lecithin. A premium grade version does not contain vegetable fat, which is often used in chocolate based foods as a less expensive substitute, with the only fat being the cocoa butter in the cocoa liquor. Unlike chocolate bars, and because of its undissolved granul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Province Of Ragusa
The Province of Ragusa ( it, Provincia di Ragusa; Sicilian: ''Pruvincia 'i Rausa'') was a province in the autonomous region of Sicily in southern Italy, located in the south-east of the island. Following the abolition of the Sicilian provinces, it was replaced in 2015 by the Free municipal consortium of Ragusa. Its capital is the city of Ragusa, which is the most southerly provincial capital in Italy. Geography From Scoglitti to Pozzallo, the Ragusan coastline is approximately long. Along the Ragusan coast are many fishing villages such as Kaukana, Punta Secca, Marina di Ragusa and Marina di Modica. The Hyblaean Mountains are dominating the north of the province and its highest peaks are Monte Lauro, Monte Casale and Monte Arcibessi. The rivers of the province are the Irminio, Dirillo and Ippari and the only lake in the province is the Lago di Santa Rosalia along the course of the Irminio river. The skyline of Ragusa is punctuated by the towers, domes and cupolas of the many ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sicily
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Chocolate
Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation. The use of particular name designations is subject to governmental regulation in some countries. List of types Raw chocolate Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy. Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber. Dark chocolate Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Times Of Malta
The ''Times of Malta'' is an English-language daily newspaper in Malta. Founded in 1935, by Lord and Lady Strickland and Lord Strickland's daughter Mabel, it is the oldest daily newspaper still in circulation in Malta. It has the widest circulation and is seen as the daily newspaper of record of the Maltese press. The newspaper is published by Allied Newspapers Limited, which is owned by the Strickland Foundation, a charitable trust established by Mabel Strickland in 1979 to control the majority of the company. History The history of ''The Times'' of Malta is linked with that of its publishing house, Allied Newspapers Limited. This institution has a history going back to the 1920s, when it pioneered journalism and the printing industry in Malta. It all started with the publication, by Gerald Strickland, of Malta's first evening newspaper in Maltese, ''Il-Progress''. This was a four-page daily with its own printing offices in what was then 10A, Strada Reale, Valletta. The na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Bloom
Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar. Fat and sugar bloom damage the appearance of chocolate but do not limit its shelf life. Chocolate that has "bloomed" is still safe to eat (as it is a non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture. Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mould and allowing it to cool, bringing the sugar or fat back into the solution. Fat bloom Fat bloom is the separation of the cocoa butter from the other components. Generally bloom arises from storage or age. Improper formulation exacerbates the problem. Lower melting point triglycerides in cocoa butter are more mobile than other constituents and migrate to the surface of the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taza Chocolate
Taza Chocolate is a Mexican-inspired stoneground, organic chocolate manufacturer based in Somerville, Massachusetts, United States. The factory was founded by Alex Whitmore in 2005 and is home to over 40 different products that can be found in 2,800 retail stores across the country. History Alex Whitmore founded Taza Chocolate in 2005 after a trip to Oaxaca, Mexico, where he first encountered stone ground chocolate. After building out a factory space in Somerville, Massachusetts, in 2006, Whitmore acquired a mix of traditional and vintage machinery, including stone mills from Oaxaca, an Italian winnower from Dominican Republic, and a Barth Sirocco roaster from Italy. The cacao beans were initially bought from brokers, but Whitmore later traveled through Central and South America and the Caribbean in search of farmers who could work directly with him. Whitmore and his co-founder and wife, Kathleen Fulton, have maintained a Direct Trade relationship with every cacao grower from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayordomo
Mayordomo or Chocolate Mayordomo is a brand of Mexican (English: "table chocolate") produced by the company Chocolate Mayordomo De Oaxaca, S. De R.L. De C.V., and based in Oaxaca, Oaxaca, Oaxaca, Oaxaca, Mexico. The company manufactures Mole (sauce), mole sauce in addition to table chocolate. The company was founded in 1956. Unlike many other commercial chocolates, Mayordomo includes only four ingredients, sugar, cocoa bean, roasted cacao beans, almonds and cinnamon. These ingredients are ground and blended forming a paste that is pressed into bars and discs. Due to its undissolved granulated sugar, and its rough and gritty texture, the table chocolate is not meant to be eaten like a Candy bar, chocolate bar, although Mayordomo bars can be eaten out of hand. The bars and discs are primarily used to make hot chocolate, hot cocoa in traditional Mexican form. Chocolate Mayordomo is prepared on the stove by dissolving the squares in hot milk or water, then whisking the cocoa with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metate
A metate (or mealing stone) is a type or variety of quern, a ground stone tool used for processing grain and seeds. In traditional Mesoamerican cultures, metates are typically used by women who would grind nixtamalized maize and other organic materials during food preparation (e.g., making tortillas). Similar artifacts have been found in other regions, such as the sil-batta in Bihar and Jharkhand, India as well as other grinding stones in China. Design and use While varying in specific morphology, metates are typically made of a large stone with a smooth depression or bowl worn into the upper surface. Materials are ground on the metate using a smooth hand-held stone known as a ''mano'' or ''metlapil''. This action consists of a horizontal grinding motion that differs from the vertical crushing motion used in a mortar and pestle. The depth of the bowl varies, though they are typically not deeper than those of a mortar; deeper metate bowls indicate either a longer period of use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indications And Traditional Specialities In The European Union
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect names of agricultural products and foodstuffs. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into forc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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