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Tupí Legendary Creatures
Tupí, also known as ''formatge de tupí'', is a fermented cheese of a certain area of the Pyrenees and Pre-Pyrenees made from cows' or sheep's milk. It is a cheese traditionally prepared in the mountainous Pallars region, as well as in the Cerdanya and the Alt Urgell. Together with the '' llenguat'', another fermented cheese of the same area, it is one of the few varieties of cheese of true Catalan origin. Description Tupí cheese was home made in rural households according to old custom. It is quite soft and creamy, containing a high proportion of fat. Owing to its strong taste it is usually eaten with farmer-style bread along with strong wine. It can also be used as an ingredient for the preparation of sauces. Its preparation includes sheep's or cow's milk and ''aiguardent'' or another similarly strong liquor. The fresh cheese is pressed by hand until it takes a ball shape and all liquid is drained from it. Then it is put inside of a ''tupí'' glazed ceramic jar and the liquo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Catalonia
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thickene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters of mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cheeses
A wide variety of cheeses are made throughout the country of Spain. Some of the Spanish cheeses are internationally renowned, such as the Manchego cheese of La Mancha. Some regions are better known for their cheeses than others; 26 cheeses are classified as Protected Designation of Origin (D.O.P.—''Denominación de Origen Protegida'') by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small ''quesitos''. A list of Spanish cheeses follows, grouped by an alphabetical ordering of geographic regions. Andalucía * Queso de las Alpujarras ( P.D.O.) * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceramic
A ceramic is any of the various hard, brittle, heat-resistant and corrosion-resistant materials made by shaping and then firing an inorganic, nonmetallic material, such as clay, at a high temperature. Common examples are earthenware, porcelain, and brick. The earliest ceramics made by humans were pottery objects (''pots,'' ''vessels or vases'') or figurines made from clay, either by itself or mixed with other materials like silica, hardened and sintered in fire. Later, ceramics were glazed and fired to create smooth, colored surfaces, decreasing porosity through the use of glassy, amorphous ceramic coatings on top of the crystalline ceramic substrates. Ceramics now include domestic, industrial and building products, as well as a wide range of materials developed for use in advanced ceramic engineering, such as in semiconductors. The word "'' ceramic''" comes from the Greek word (), "of pottery" or "for pottery", from (), "potter's clay, tile, pottery". The earliest kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olla
An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes like the irrigation of olive trees. ''Ollas'' have short wide necks and wider bellies, resembling beanpots or ''handis''. History Antiquity The Latin word ''olla'' or ''aulla'' (also ''aula'') meant a very similar type of pot in Ancient Roman pottery, used for cooking and storage as well as a funerary urn to hold the ashes from cremation of bodies. Later, in Celtic Gaul, the olla became a symbol of the god '' Sucellus'', who reigned over agriculture. Spain In Spain, the popular dish ''olla podrida'' (literally “rotten pot”), cooked in an ''olla'', dates back to the Middle Ages. Catalonia In certain areas of the Pyrenees in Catalonia a type of ''olla'', known locally as ''tupí'', is used as container for the preparation of ''tupí'', a certain type of cheese. American Southwest The Spanish settlers may have introduced the ''olla' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aguardiente
(Spanish), or (Portuguese) ( eu, pattar; ca, aiguardent; gl, augardente), is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV). It originates in the Iberian Peninsula (Portugal and Spain) and in Iberian America (Spanish- and Portuguese-speaking countries of the Americas). Etymology The word is a compound of the Iberian languages' words for "water" ( in Castilian; in Catalan; in Portuguese; in Galician) and "burning"/"fiery" ( in Castilian; in Catalan; in Portuguese and Galician). The equivalent in English is “firewater”. Definition Aguardientes are strong alcoholic beverages, obtained by fermentation and later distillation of sugared or sweet musts, vegetable macerations, or mixtures of the two. This is the most generic level; by this definition, aguardientes may be made from a number of different sources. Fruit-based aguardientes include those made from oranges, grapes, bananas, or medronho ("cane apple"). Grain-based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalonia
Catalonia (; ca, Catalunya ; Aranese Occitan: ''Catalonha'' ; es, Cataluña ) is an autonomous community of Spain, designated as a ''nationality'' by its Statute of Autonomy. Most of the territory (except the Val d'Aran) lies on the northeast of the Iberian Peninsula, to the south of the Pyrenees mountain range. Catalonia is administratively divided into four provinces: Barcelona, Girona, Lleida, and Tarragona. The capital and largest city, Barcelona is the second-most populated municipality in Spain and the fifth-most populous urban area in the European Union.Demographia: World Urban Areas – Demographia, April 2018 Current day Catalonia comprises most of the medieval and early modern Principality o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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